International Journal of Food Microbiology
Papers 8888
1 page of 889 pages (8,888 results)
Abstract Stress has been defined as any environmental factor that impairs the growth of a living organism. High concentrations of ethanol, sugars and SO2 as well as temperature variations occurring during winemaking processes are some recognized stress factors that yeasts must overcome in order to avoid stuck or sluggish fermentations. At least two of these factors -sugar and ethanol concentrations- are strongly influenced by the global warming, which become them a worry for the future years in ...
#1Olouwafemi Mistourath Mama (UR: University of La Rioja)H-Index: 1
#2Liliana Morales (UR: University of La Rioja)
Last.Carmen Torres (UR: University of La Rioja)H-Index: 52
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Abstract Methicillin-resistant Staphylococcus aureus (MRSA) CC398 is a livestock-associated (LA) lineage, mainly detected in swine. Its dissemination via the food-chain could be a food-safety issue. This work aimed to study the diversity of S. aureus lineages in pork-products, to determine the prevalence of MRSA and methicillin-susceptible S. aureus (MSSA) of lineage CC398, and to study the antimicrobial resistance phenotype/genotype and the virulence traits of recovered isolates. One hundred an...
#1Jinru Chen (UGA: University of Georgia)H-Index: 1
#2Yin Wang (UGA: University of Georgia)
Abstract Salmonella is a bacterial pathogen frequently involved in human gastrointestinal infections including those associated with low-moisture foods such as dehydrated food powders/spices, vegetable seeds, and tree nuts. The survival/persistence of Salmonella on low moisture foods and in dry environments is enhance by its ability in developing biofilms. This study was undertaken to identify the genetic determinants critical for Salmonella attachment and biofilm formation. E. coli SM10 lambda ...
#1Bo Bo (CBNU: Chungbuk National University)
#2Seul-Ah Kim (CBNU: Chungbuk National University)H-Index: 2
Last.Nam Soo Han (CBNU: Chungbuk National University)H-Index: 20
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Abstract Laphet is a traditional fermented food in Myanmar, made from tea leaves (Camellia sinensis) under anaerobic condition. We performed microbial diversity analyses on 14 Laphet products collected from different locations in Myanmar. Amplicon-based sequencing results revealed Lactobacillus and Acetobacter were abundant bacteria and Candida, Pichia, Cyberlindnera, and Debaryomyces were abundant yeast. Using selective media, eight species of lactic acid bacteria and nine species of yeast were...
#1Abdel-Rahim H. A. Hassan (Beni-Suef University)H-Index: 4
#2Catherine N. Cutter (PSU: Pennsylvania State University)H-Index: 36
Abstract A novel composite antimicrobial film (CAF), made from a pullulan-based biopolymer and polyethylene (PE) was developed and evaluated for controlling pathogens associated with muscle foods. Initially, CAFs were developed by incorporating thymol (T), nisin (N) and/or lauric arginate (LAE) into the pullulan layer and layering it on top of PE. The antimicrobial activity of the resulting CAFs was evaluated against cocktails of Shiga toxin-producing E. coli (STEC), Salmonella spp., Listeria mo...
#1Kazuyuki Maeda (Meiji University)H-Index: 6
#2Yuya Tanaka (Nagoya University)H-Index: 1
Last.Kyoko Kanamaru (Nagoya University)H-Index: 17
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Abstract Fusarium species are traditionally grouped into type A and type B trichothecene producers based on structural differences in the mycotoxin they synthesize. The type B trichothecene-producing Fusarium graminearum strains are further divided into 3-acetyldeoxynivalenol (3-ADON), 15-acetyldeoxynivalenol (15-ADON), and nivalenol (NIV) chemotypes. The former two chemotypes, collectively termed a deoxynivalenol (DON) chemotype, evolved from a NIV chemotype by inactivation of FgTri13, which en...
#1Anastasia E. Lytou (AUA: Agricultural University of Athens)H-Index: 3
#2Chrissanthi T. Renieri (AUA: Agricultural University of Athens)
Last.Efstathios Z. Panagou (AUA: Agricultural University of Athens)H-Index: 32
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Abstract The prevalence of three pathogens in marinated chicken products and the evaluation of their quality by microbiological and sensory analysis were assessed. Eighty (80) samples obtained from several meat retail markets in Greece were analyzed for the presence of Campylobacter spp., Salmonella and Listeria monocytogenes. Concerning Campylobacter, rep-PCR and species specific PCR were applied for the differentiation and identification of isolates, respectively. The samples were subsequently...
#1J. Ortiz-Solà (University of Lleida)H-Index: 1
#2Antonio Valero Díaz (UCO: University of Córdoba (Spain))H-Index: 20
Last.Maribel AbadiasH-Index: 31
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Abstract The microbial interaction between Salmonella enterica and the main postharvest fungal pathogens of strawberries was evaluated. Inoculation of fungal suspension was done 2 (D2) and 1 (D1) day(s) before and at the same time (D0) as S. enterica. Fruits were stored at 20 °C and 4 °C. At both temperatures, Botrytis cinerea and Rhizopus stolonifer caused a decrease in S. enterica population. Treatments where the mould was inoculated (D2, D1 and D0) achieved a significant logarithmic reduction...
#1Song Zhang (SCUT: South China University of Technology)H-Index: 1
#2Jian Xiong (SCUT: South China University of Technology)H-Index: 1
Last.Jiguo Yang (SCUT: South China University of Technology)H-Index: 1
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Abstract Cronobacter sakazakii (C. sakazakii) is an opportunistic foodborne pathogen in infant formula. This study was designed to explore the inhibitory effect of TGML on C. sakazakii in reconstituted infant formula (RIF). Firstly, the growth curve of C. sakazakii in RIF treated by TGML and the effect of different temperatures (4, 10, 21, 30 and 37 °C), pH values (5, 6, 7, 8 and 9) and ionic strengths (25, 50, 100, 200, 400 and 800 mM) on its activity were assessed. The results showed that the ...
#1Natalia Crespo Tapia (WUR: Wageningen University and Research Centre)H-Index: 1
#2Amber Dorey (National University of Ireland, Galway)H-Index: 1
Last.Tjakko Abee (WUR: Wageningen University and Research Centre)H-Index: 62
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Abstract Listeria monocytogenes is an important food-borne pathogen that is ubiquitous in the environment. It is able to utilize a variety of carbon sources, to produce biofilms on food-processing surfaces and to survive food preservation–associated stresses. In this study, we investigated the effect of three common carbon sources, namely glucose, glycerol and lactose, on growth and activation of the general stress response Sigma factor, SigB, and corresponding phenotypes including stress resist...
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Food science