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Food Microbiology
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4.09
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4094
Papers 4169
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Published in Food Microbiology4.09
Lihan Huang21
Estimated H-index: 21
(USDA: United States Department of Agriculture),
Changcheng Li (Fujian Agriculture and Forestry University)
Abstract The objective of this study was to determine the kinetic parameters and apply Markov Chain Monte Carlo (MCMC) simulation to predict the growth of Clostridium perfringens from spores in ground chicken meat during dynamic cooling. Inoculated samples were exposed to various cooling conditions to observe dynamic growth. A combination of 4 cooling profiles was used in one-step inverse analysis with the Baranyi model as the primary model and the cardinal parameters model as the secondary mode...
Published in Food Microbiology4.09
Abstract Fermented red pepper (FRP) sauce has been eaten in worldwide for many years. The salt content and resident microbial community influences the quality of the FRP sauce and may confer health (e.g., probiotics) or harm (e.g., antibiotic resistance genes) to the consumers in some circumstances; however, the salt-mediated alteration of microbial community and antibiotic resistance genes are little known. In this study, a combination of whole genome sequencing and amplicon analysis was used t...
Published in Food Microbiology4.09
Marcia Boura2
Estimated H-index: 2
(University of Reading),
Dace Brensone (University of Reading), Kimon A. G. Karatzas3
Estimated H-index: 3
(University of Reading)
Abstract The GAD system is widely present in several types of organisms and is known to play an important role in bacterial acid tolerance. There is only one account of this system playing a role in oxidative stress in bacteria and one in yeasts. Here we show for first time that it affects the oxidative stress resistance of a Gram-positive bacterium, (L. monocytogenes, tested in three strains; 10403S, EGD-e, and LO28). We found a statistically significant reduction in survival after H2O2 exposur...
Published in Food Microbiology4.09
Yishan Yang (USDA: United States Department of Agriculture), David J. Geveke19
Estimated H-index: 19
(USDA: United States Department of Agriculture)
Abstract This study investigated the effectiveness of three thermal treatments; hot air (HA), hot water immersion (HWI), and hot water spraying (HWS); alone and in combination with radio frequency (RF) on the inactivation of Salmonella Typhimurium in shell eggs. In addition, the physical quality of the treated eggs and their functional capability to produce angel food cakes were determined. The results showed that HWI and HWS were significantly (P
Published in Food Microbiology4.09
Katia Rouzeau-Szynalski4
Estimated H-index: 4
(Nestlé),
Katharina Stollewerk1
Estimated H-index: 1
(University of Veterinary Medicine Vienna)
+ -3 AuthorsMonika Ehling-Schulz29
Estimated H-index: 29
(University of Veterinary Medicine Vienna)
Abstract Cereulide, a potent toxin produced by Bacillus cereus, is a small, highly heat- and acid- resistant depsipeptide toxin, which confronts food industry with several challenges. Due to the ubiquitous presence of B. cereus in the environment, this opportunistic pathogen can enter food production and processing at almost any stage. Although the bacteria itself might be removed during food processing, the cereulide toxin will most likely not be destroyed or inactivated by these processes. Bec...
Published in Food Microbiology4.09
Monica Metz , John Sheehan , Peter Feng25
Estimated H-index: 25
Abstract Many countries use Escherichia coli and coliforms as indicators of sanitary quality of foods and have set limits for cheeses, including raw-milk cheeses. This paper reviewed the scientific literature for E. coli and coliform levels that are found in different types of raw milk, the fate of indicators during the manufacturing and ripening of different cheeses and the indicator levels that have been found in the finished cheeses. These studies from worldwide showed that E. coli and colifo...
Published in Food Microbiology4.09
Bárbara Ramos5
Estimated H-index: 5
,
Teresa R. S. Brandão21
Estimated H-index: 21
+ -3 AuthorsCristina L. M. Silva30
Estimated H-index: 30
Abstract Two biopreservation approaches for fresh lettuce, rocket salad, parsley and spinach were studied. The potential of Pediococcus pentosaceus DT016, as a protective culture, to suppress Listeria monocytogenes in vegetables during storage was evaluated. The pathogen numbers in the vegetables inoculated with P. pentosaceus DT016 were significantly (p The second approach evaluated a pediocin DT016 solution to inactivate and control L. monocytogenes proliferation. The pathogen load was studied...
Published in Food Microbiology4.09
Carolina Paduro (University of Chile), David Montero5
Estimated H-index: 5
(University of Chile)
+ -3 AuthorsRoberto Vidal18
Estimated H-index: 18
(University of Chile)
Abstract Listeria monocytogenes causes severe diseases in humans, including febrile gastroenteritis and systemic infections that has a high mortality despite antibiotic treatment. This pathogen may cause massive outbreaks associated to the consumption of contaminated food products, which highlight its importance in public health. In the last decade, L. monocytogenes has emerged as a foodborne pathogen of major importance in Chile. A previous work showed that in Chile during 2008 and 2009, L. mon...
Published on Jul 1, 2019in Food Microbiology4.09
Anne-Laure Moyne5
Estimated H-index: 5
(UC Davis: University of California, Davis),
Tyann Blessington7
Estimated H-index: 7
(UC Davis: University of California, Davis)
+ 4 AuthorsLinda J. Harris43
Estimated H-index: 43
(UC Davis: University of California, Davis)
Abstract The impact of plant development, environmental conditions at the time of inoculation, and inoculum concentration on survival of attenuated BSL1 Escherichia coli O157:H7 strain ATCC 700728 on field-grown romaine lettuce was evaluated over 3 years. E. coli 700728 was inoculated onto 4- and 6-week-old romaine lettuce plants in the Salinas Valley, CA, at night or the next morning with either low (5 log) or high (7 log) cell numbers per plant to simulate a single aqueous contamination event....
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