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You searched for: Subject "Listeria monocytogenes" Remove constraint Subject: "Listeria monocytogenes" Journal International journal of food microbiology Remove constraint Journal: International journal of food microbiology Subject Escherichia coli O157 Remove constraint Subject: Escherichia coli O157 Subject Listeria monocytogenes Remove constraint Subject: Listeria monocytogenes Subject bacteria Remove constraint Subject: bacteria Text Availability Citation in PubAg Remove constraint Text Availability: Citation in PubAg
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1. Foods introduced into Brazil through the border with Argentina and Uruguay: Pathogen detection and evaluation of hygienic-sanitary quality

Author:
Pereira, Juliano Gonçalves; Soares, Vanessa Mendonça; Tadielo, Leonardo Ereno; dos Santos, Emanoelli Aparecida Rodrigues; Lopes, Graciela Volz; da Cruz Payão Pellegrini, Débora; Duval, Eduarda Hallal; da Silva, Wladimir Padilha
Source:
International journal of food microbiology 2018 v.283 pp. 22-27
ISSN:
0168-1605
Subject:
Listeria monocytogenes,   etc   ; Escherichia coli O157; Salmonella; animal-based foods; bacteria; coagulase positive staphylococci; dairy products; food pathogens; genes; mesophilic microorganisms; microbial detection; monitoring; polymerase chain reaction; processed foods; processed meat; public health; raw meat; risk reduction; virulence; Argentina; Brazil; Uruguay;     Show all 22 Subjects
Abstract:
... This study aimed to evaluate the presence of pathogens in, and the hygienic-sanitary quality of, commercialized foods of animal origin at the international border region of Rio Grande do Sul, Brazil. In total, 270 samples of raw and processed foods of animal origin were collected in Paso de los Libres, Argentina (n = 65 raw meat, n = 47 dairy products, n = 28 processed meat) and Rivera, Uruguay (n ...
DOI:
10.1016/j.ijfoodmicro.2018.06.013

2. Use of gamma radiation for inactivating Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in tahini halva

Author:
Osaili, Tareq M.; Al-Nabulsi, Anas A.; Aljaafreh, Taqwa F.
Source:
International journal of food microbiology 2018 v.278 pp. 20-25
ISSN:
0168-1605
Subject:
Listeria monocytogenes,   etc   ; Escherichia coli O157; Salmonella; Saponaria officinalis; bacteria; breads; citric acid; cooking; food pathogens; gamma radiation; ingredients; irradiation; mixing; radiation resistance; risk reduction; storage temperature; storage time; sugars; water activity;     Show all 19 Subjects
Abstract:
... Tahini halva is a traditional sweet product that is consumed with bread in different countries. It is a low water activity (aw) product basically made by mixing and cooking tahini, sugar, citric acid and Saponaria officinalis root extract together. Tahini halva maybe contaminated with foodborne pathogens during any stage of production from tahini and other raw ingredients, workers, environment or ...
DOI:
10.1016/j.ijfoodmicro.2018.04.029

3. UV-C inactivation of foodborne bacterial and viral pathogens and surrogates on fresh and frozen berries

Author:
Butot, Sophie; Cantergiani, Frédérique; Moser, Mireille; Jean, Julie; Lima, Anthony; Michot, Lise; Putallaz, Thierry; Stroheker, Thomas; Zuber, Sophie
Source:
International journal of food microbiology 2018 v.275 pp. 8-16
ISSN:
0168-1605
Subject:
Listeria monocytogenes,   etc   ; parasites; genotoxicity; ultraviolet radiation; strawberries; fructose; Cyclospora; irradiation; photolysis; plate count; mice; Norovirus; taste; raspberries; Salmonella; Hepatovirus A; sensory properties; food pathogens; foodborne illness; Escherichia coli O157; blueberries; bacteria;     Show all 22 Subjects
Abstract:
... Outbreaks of foodborne illness associated with berries often involve contamination with hepatitis A virus (HAV) and norovirus but also bacteria such as Escherichia coli O157:H7 and parasites such as Cyclospora caytanensis. We evaluated the applicability of UV-C to the inactivation of pathogens on strawberries, raspberries and blueberries. Our three-step approach consisted of assessing the chemical ...
DOI:
10.1016/j.ijfoodmicro.2018.03.016

4. Antibacterial activity of acidified sodium benzoate against Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in tryptic soy broth and on cherry tomatoes

Author:
Chen, Huaiqiong; Zhong, Qixin
Source:
International journal of food microbiology 2018 v.274 pp. 38-44
ISSN:
0168-1605
Subject:
Listeria monocytogenes,   etc   ; Escherichia coli O157; Salmonella enterica; agar; antibacterial properties; bacteria; byproducts; cherry tomatoes; chlorine; culture media; fresh produce; minimum inhibitory concentration; organic matter; pH; pathogens; sanitation; soaking; sodium benzoate; tomato puree; washing;     Show all 20 Subjects
Abstract:
... Concerns about undesirable by-products from chlorine sanitation of fresh produce and the limited efficacy with the presence of organic matter, have led to studies on alternative washing solutions. The aim of this study was to evaluate the antibacterial activities of acidified sodium benzoate (NaB) solutions against Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes in growth ...
DOI:
10.1016/j.ijfoodmicro.2018.03.017

5. Impact of the reusing of food manufacturing wastewater for irrigation in a closed system on the microbiological quality of the food crops

Author:
Beneduce, Luciano; Gatta, Giuseppe; Bevilacqua, Antonio; Libutti, Angela; Tarantino, Emanuele; Bellucci, Micol; Troiano, Eleonora; Spano, Giuseppe
Source:
International journal of food microbiology 2017 v.260 pp. 51-58
ISSN:
0168-1605
Subject:
Listeria monocytogenes,   etc   ; Escherichia coli O157; Salmonella; bacteria; broccoli; cropping systems; food crops; food industry; groundwater; irrigation water; manufacturing; microbiological quality; pathogens; risk; soil; soil sampling; tomatoes; wastewater; wastewater irrigation;     Show all 19 Subjects
Abstract:
... In order to evaluate if the reuse of food industry treated wastewater is compatible for irrigation of food crops, without increased health risk, in the present study a cropping system, in which ground water and treated wastewater were used for irrigation of tomato and broccoli, during consecutive crop seasons was monitored. Water, crop environment and final products were monitored for microbial in ...
DOI:
10.1016/j.ijfoodmicro.2017.08.009

6. Inactivation of viruses and bacteria on strawberries using a levulinic acid plus sodium dodecyl sulfate based sanitizer, taking sensorial and chemical food safety aspects into account

Author:
Zhou, Zijin; Zuber, Sophie; Cantergiani, Frédérique; Butot, Sophie; Li, Dan; Stroheker, Thomas; Devlieghere, Frank; Lima, Anthony; Piantini, Umberto; Uyttendaele, Mieke
Source:
International journal of food microbiology 2017 v.257 pp. 176-182
ISSN:
0168-1605
Subject:
Listeria monocytogenes,   etc   ; chemical residues; strawberries; enteropathogens; levulinic acid; sanitizers; Salmonella; sodium hypochlorite; Hepatovirus A; Enterococcus faecium; chlorine; bacteriophages; sodium dodecyl sulfate; mice; washing; Escherichia coli O157; drinking water; food safety; bacteria; taste;     Show all 20 Subjects
Abstract:
... The efficacy of levulinic acid (LVA) in combination with sodium dodecyl sulfate (SDS) in removal of foodborne viruses, enteric bacterial pathogens and their surrogates on fresh strawberries was investigated. Inoculated strawberries were treated with potable water, sodium hypochlorite solution (50ppm), 0.5% LVA plus 0.5% SDS solution, and 5% LVA plus 2% SDS solution respectively for 2min, followed ...
DOI:
10.1016/j.ijfoodmicro.2017.06.023

7. Active edible coating and γ-irradiation as cold combined treatments to assure the safety of broccoli florets (Brassica oleracea L.)

Author:
Ben-Fadhel, Yosra; Saltaji, Sabrina; Khlifi, Mohamed Ali; Salmieri, Stephane; Dang Vu, Khanh; Lacroix, Monique
Source:
International journal of food microbiology 2017 v.241 pp. 30-38
ISSN:
0168-1605
Subject:
Listeria monocytogenes,   etc   ; Aspergillus niger; Brassica oleracea; Cymbopogon; Escherichia coli O157; Salmonella Typhimurium; Streptomyces natalensis; additive effect; anti-infective properties; bacteria; broccoli; coatings; cold; edible films; essential oils; fermentation; florets; gamma radiation; minimum inhibitory concentration; models; natamycin; pathogens; ready-to-eat foods; salts; shelf life; synergism;     Show all 26 Subjects
Abstract:
... The antimicrobial activity of essential oils (EOs), organic acid (OA) salts and natamycin, a natural antifungal produced during fermentation by the bacterium Streptomyces natalensis, was assessed against four pathogens (Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium and Aspergillus niger). The Minimum Inhibitory Concentration (MIC) of each antimicrobial (AM) was assessed ...
DOI:
10.1016/j.ijfoodmicro.2016.10.010

8. Dielectric barrier discharge atmospheric cold plasma inhibits Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Tulane virus in Romaine lettuce

Author:
Min, Sea C.; Roh, Si Hyeon; Niemira, Brendan A.; Sites, Joseph E.; Boyd, Glenn; Lacombe, Alison
Source:
International journal of food microbiology 2016 v.237 pp. 114-120
ISSN:
0168-1605
Subject:
Listeria monocytogenes,   etc   ; Escherichia coli O157; Salmonella; bacteria; cold; cold storage; decontamination; leaves; nylon; oxygen; packaging; pathogens; polyethylene; romaine lettuce; viruses; volatilization;     Show all 16 Subjects
Abstract:
... The present study investigated the effects of dielectric barrier discharge atmospheric cold plasma (DACP) treatment on the inactivation of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Tulane virus (TV) on Romaine lettuce, assessing the influences of moisture vaporization, modified atmospheric packaging (MAP), and post-treatment storage on the inactivation of these pathogens. R ...
DOI:
10.1016/j.ijfoodmicro.2016.08.025

9. Microbial safety and overall quality of cantaloupe fresh-cut pieces prepared from whole fruit after wet steam treatment

Author:
Ukuku, Dike O.; Geveke, David J.; Chau, Lee; Niemira, Brendan A.
Source:
International journal of food microbiology 2016 v.231 pp. 86-92
ISSN:
0168-1605
Subject:
Listeria monocytogenes,   etc   ; Escherichia coli O157; Salmonella; aerobiosis; bacteria; cantaloupes; color; cutting; foodborne illness; fresh-cut produce; inoculum; pathogens; salmonellosis; shelf life; spoilage; steam;     Show all 16 Subjects
Abstract:
... Fresh-cut cantaloupes have been associated with outbreaks of Salmonellosis. Minimally processed fresh-cut fruits have a limited shelf life because of deterioration caused by spoilage microflora and physiological processes. The objectives of this study were to use a wet steam process to 1) reduce indigenous spoilage microflora and inoculated populations of Salmonella, Escherichia coli O157:H7 and L ...
DOI:
10.1016/j.ijfoodmicro.2016.05.019

10. Antimicrobial properties of microemulsions formulated with essential oils, soybean oil, and Tween 80

Author:
Ma, Qiumin; Davidson, P. Michael; Zhong, Qixin
Source:
International journal of food microbiology 2016 v.226 pp. 20-25
ISSN:
0168-1605
Subject:
Listeria monocytogenes,   etc   ; Escherichia coli O157; Salmonella enterica; Weibull statistics; anti-infective agents; anti-infective properties; bacteria; bark; cell viability; cinnamon oil; ethanol; eugenol; milk fat; minimum inhibitory concentration; mixing; polysorbates; propylene glycol; soybean oil; thyme;     Show all 19 Subjects
Abstract:
... It was previously found that blending soybean oil with cinnamon bark oil (CBO), eugenol or thyme oil, Tween 80, and equal masses of water and propylene glycol could be used to prepare microemulsions. In the present study, the objective was to determine the antimicrobial activity of the microemulsions in tryptic soy broth (TSB) and 2% reduced fat milk. In TSB, the minimum inhibitory concentration ( ...
DOI:
10.1016/j.ijfoodmicro.2016.03.011
Chorus Open Access:
10.1016/j.ijfoodmicro.2016.03.011

11. Synergism between carvacrol or thymol increases the antimicrobial efficacy of soy sauce with no sensory impact

Author:
Moon, Hyeree; Rhee, Min Suk
Source:
International journal of food microbiology 2016 v.217 pp. 35-41
ISSN:
0168-1605
Subject:
Listeria monocytogenes,   etc   ; Escherichia coli O157; Salmonella Typhimurium; antibacterial properties; bacteria; carvacrol; cell membranes; essential oils; eugenol; food pathogens; marinating; oils; organic acids and salts; pH; salt concentration; sensory evaluation; soy sauce; synergism; temperature; thymol; vanillin;     Show all 21 Subjects
Abstract:
... Here, we examined the antimicrobial effects of soy sauce containing essential oils (EOs) against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes at 22°C and 4°C. To screen a variety of combined effects, soy sauce was mixed with six different EOs (carvacrol, thymol, eugenol, trans-cinnamaldehyde, β-resorcylic acid, and vanillin), each at a concentration of 1mM for 10min ...
DOI:
10.1016/j.ijfoodmicro.2015.10.009

12. Biopreservative methods to control the growth of foodborne pathogens on fresh-cut lettuce

Author:
Oliveira, M.; Abadias, M.; Colás-Medà, P.; Usall, J.; Viñas, I.
Source:
International journal of food microbiology 2015 v.214 pp. 4-11
ISSN:
0168-1605
Subject:
Listeria monocytogenes,   etc   ; Escherichia coli O157; Pseudomonas graminis; Salmonella enterica; antagonists; bacteria; bacteriophages; biological control; chemical control; food pathogens; fresh-cut produce; fruits; lettuce; nisin; sanitizing;     Show all 15 Subjects
Abstract:
... Fruits and vegetables can become contaminated by foodborne pathogens such as Escherichia coli O157:H7, Salmonella and Listeria monocytogenes, and it has been demonstrated that current industrial sanitizing treatments do not eliminate the pathogens when present. Chemical control is widely used, but biological control appears to be a better solution, mainly using the native microbiota present on fre ...
DOI:
10.1016/j.ijfoodmicro.2015.07.015

13. Antimicrobial activity of thyme oil co-nanoemulsified with sodium caseinate and lecithin

Author:
Xue, Jia; Michael Davidson, P.; Zhong, Qixin
Source:
International journal of food microbiology 2015 v.210 pp. 1-8
ISSN:
0168-1605
Subject:
Listeria monocytogenes,   etc   ; Escherichia coli O157; Salmonella Enteritidis; anti-infective agents; anti-infective properties; bacteria; detection limit; dispersibility; emulsifiers; essential oils; food safety; foods; gentian violet; homogenization; membrane permeability; milk; milk fat; nanoemulsions; preservatives; sodium caseinate; thyme;     Show all 21 Subjects
Abstract:
... Emulsions of essential oils are investigated as potential intervention strategies to improve food safety and are preferably prepared from generally-recognized-as-safe emulsifiers. Stable thyme oil nanoemulsions can be prepared using combinations of sodium caseinate (NaCas) and soy lecithin. The objective of the present research was to study the antimicrobial activity of these nanoemulsions and und ...
DOI:
10.1016/j.ijfoodmicro.2015.06.003
CHORUS:
10.1016/j.ijfoodmicro.2015.06.003

14. Identification and molecular characterization of pathogenic bacteria in foods confiscated from non-EU flights passengers at one Spanish airport

Author:
Rodríguez-Lázaro, David; Ariza-Miguel, Jaime; Diez–Valcarce, Marta; Stessl, Beatrix; Beutlich, Janine; Fernández-Natal, Isabel; Hernández, Marta; Wagner, Martin; Rovira, Jordi
Source:
International journal of food microbiology 2015 v.209 pp. 20-25
ISSN:
0168-1605
Subject:
Listeria monocytogenes,   etc   ; Campylobacter; Escherichia coli O157; Salmonella; airports; animals; antibiotic resistance; bacteria; clindamycin; clones; daptomycin; food pathogens; foods; genotype; monitoring; serotypes; travel; Spain;     Show all 18 Subjects
Abstract:
... Two hundred food samples of animal origin confiscated from passengers arriving on flights from non-European countries at the International Airport of Bilbao (Spain) were tested for the presence of four main bacterial foodborne pathogens (Campylobacter spp., Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp.) during 2012 and 2013. Overall, 20 samples were positive for L. monocytog ...
DOI:
10.1016/j.ijfoodmicro.2014.10.016

15. Effectiveness of inactivation of foodborne pathogens during simulated home pan frying of steak, hamburger or meat strips

Author:
Lahou, Evy; Wang, Xiang; De Boeck, Elien; Verguldt, Elien; Geeraerd, Annemie; Devlieghere, Frank; Uyttendaele, Mieke
Source:
International journal of food microbiology 2015 v.206 pp. 118-129
ISSN:
0168-1605
Subject:
Listeria monocytogenes,   etc   ; Campylobacter jejuni; Escherichia coli O157; Salmonella; bacteria; beef; chickens; crocodiles; detection limit; food pathogens; hamburgers; heat inactivation; heat tolerance; heat treatment; horses; inoculum; microbial detection; models; pan frying; pork; raw meat; sodium chloride; steaks; temperature profiles;     Show all 24 Subjects
Abstract:
... In order to evaluate the effect of simulated home pan frying of raw meat and meat preparations of different animal species on the thermal inactivation of pathogens, the heat resistance (D-value) of three strains of Campylobacter jejuni, Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes and two strains of generic E. coli was validated in BHI and adjusted BHI (i.e. pH5.6 and 1.5% NaC ...
DOI:
10.1016/j.ijfoodmicro.2015.04.014

16. Transcriptional response of selected genes of Salmonella enterica serovar Typhimurium biofilm cells during inactivation by superheated steam

Author:
Ban, Ga-Hee; Kang, Dong-Hyun; Yoon, Hyunjin
Source:
International journal of food microbiology 2015 v.192 pp. 117-123
ISSN:
0168-1605
Subject:
Listeria monocytogenes,   etc   ; Escherichia coli O157; Salmonella Typhimurium; bacteria; biofilm; detection limit; drying; flagellum; food production; gene expression regulation; heat; heat shock proteins; heat stress; induced resistance; regulator genes; stainless steel; steam; stress tolerance; temperature; transcription (genetics); virulence;     Show all 21 Subjects
Abstract:
... Superheated steam (SHS), produced by the addition of heat to saturated steam (SS) at the same pressure, has great advantages over conventional heat sterilization due to its high temperature and accelerated drying rate. We previously demonstrated that treatment with SHS at 200°C for 10 sec inactivated Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes biofilm cells on the ...
DOI:
10.1016/j.ijfoodmicro.2014.10.008

17. Potential uptake of Escherichia coli O157:H7 and Listeria monocytogenes from growth substrate into leaves of salad plants and basil grown in soil irrigated with contaminated water

Author:
Chitarra, Walter; Decastelli, Lucia; Garibaldi, Angelo; Gullino, Maria Lodovica
Source:
International journal of food microbiology 2014 v.189 pp. 139-145
ISSN:
0168-1605
Subject:
Listeria monocytogenes,   etc   ; Escherichia coli O157; Valerianella locusta; active ingredients; anti-infective agents; autoclaving; bacteria; basil; food safety; foodborne illness; harvest date; humans; intestinal microorganisms; irrigated soils; irrigation water; leaves; lettuce; markets; pathogens; raw vegetables; risk; root exudates; roots; salads; temperature; water pollution;     Show all 26 Subjects
Abstract:
... Outbreaks of foodborne illness, resulting from the consumption of fresh produce contaminated with human pathogens, are increasing. Potential uptake and persistence of human pathogens within edible parts of consumed fresh vegetables become an important issue in food safety. This study was conducted to assess the potential uptake and internalization of Escherichia coli O157:H7 and Listeria monocytog ...
DOI:
10.1016/j.ijfoodmicro.2014.08.003

18. Effects of X-ray treatments on pathogenic bacteria, inherent microflora, color, and firmness on whole cantaloupe

Author:
Mahmoud, Barakat S.M.
Source:
International journal of food microbiology 2012 v.156 no.3 pp. 296-300
ISSN:
0168-1605
Subject:
Listeria monocytogenes,   etc   ; Escherichia coli O157; Salmonella enterica; Shigella flexneri; X-radiation; air drying; bacteria; cantaloupes; color; firmness; relative humidity; selective media;     Show all 12 Subjects
Abstract:
... Inactivation of inoculated Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on whole cantaloupes using X-ray at different doses (0.1, 0.5, 1.0, 1.5, and 2.0kGy) was studied. The effect of X-ray on quality parameters (color and texture) of untreated and treated whole cantaloupes was instrumentally determined. The effect of X-ray on microflora counts (mesop ...
DOI:
10.1016/j.ijfoodmicro.2012.04.001
PubMed:
22560020

19. Resistance of pathogenic bacteria on the surface of stainless steel depending on attachment form and efficacy of chemical sanitizers

Author:
Bae, Young-Min; Baek, Seung-Youb; Lee, Sun-Young
Source:
International journal of food microbiology 2012 v.153 no.3 pp. 465-473
ISSN:
0168-1605
Subject:
Listeria monocytogenes,   etc   ; food spoilage; Staphylococcus aureus; stainless steel; cooking equipment; sanitizers; biofilm; relative humidity; food contamination; Salmonella Typhimurium; microbial contamination; pathogen survival; pathogens; food processing; Cronobacter sakazakii; Escherichia coli O157; temperature; alcohols; bacteria;     Show all 19 Subjects
Abstract:
... Various bacteria including food spoilage bacteria and pathogens can form biofilms on different food processing surfaces, leading to potential food contamination or spoilage. Therefore, the survival of foodborne pathogens (Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhimurium, Staphylococcus aureus, Cronobacter sakazakii) in different forms (adhered cells, biofilm producing in TS ...
DOI:
10.1016/j.ijfoodmicro.2011.12.017
PubMed:
22225983

20. Influence of prior growth conditions, pressure treatment parameters, and recovery conditions on the inactivation and recovery of Listeria monocytogenes, Escherichia coli, and Salmonella Typhimurium in turkey meat

Author:
Juck, Greg; Neetoo, Hudaa; Beswick, Ethan; Chen, Haiqiang
Source:
International journal of food microbiology 2012 v.153 no.1-2 pp. 203-211
ISSN:
0168-1605
Subject:
Listeria monocytogenes,   etc   ; turkey meat; microbiological quality; Salmonella Typhimurium; food industry; plate count; environmental factors; food pathogens; pressure treatment; Escherichia coli O157; temperature; food safety; bacteria;     Show all 13 Subjects
Abstract:
... The relatively high prevalence of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella enterica serovar Typhimurium in various food products is of great concern to the food industry. The objective of this study was to determine the pressure-inactivation of the pathogens in a representative food model as affected by prior growth temperature, physiological age of the culture, pressure le ...
DOI:
10.1016/j.ijfoodmicro.2011.11.016
PubMed:
22169000