International Journal of Food Microbiology

Thu, 01/23/2020 - 03:21
Author(s): Jinru Chen, Yin WangAbstractSalmonella 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...
Thu, 01/16/2020 - 03:19
Author(s): Xi Bai, Matteo Campagnoli, Sophie Butot, Thierry Putallaz, Lise Michot, Sophie ZuberAbstractOsmotically dehydrated and air dried berry fruits are used as ingredients for the production of yoghurts, chocolates, cereal bars and mixes, ice creams and cakes and are often subjected to mild thermal treatments only, posing questions around their microbiological safety. As osmotic dehydration...
Thu, 01/16/2020 - 03:19
Author(s): Abdelrahim H.A. Hassan, Catherine N. CutterAbstractA 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...
Mon, 01/13/2020 - 03:19
Author(s): L.A. Rodríguez Assaf, L.P. Pedrozo, M.C. Nally, V.M. Pesce, M.E. Toro, L.I. Castellanos de Figueroa, F. VazquezAbstractA wide range of fresh fruits and vegetables is attacked by Penicillium species causing diseases during their postharvest handling. Many of these species are psychrotrophic and they are able to cause food spoilage at refrigeration temperature as happens with table...
Sun, 01/12/2020 - 03:20
Author(s): Song Zhang, Jian Xiong, Wenyong Lou, Zhengxiang Ning, Denghui Zhang, Jiguo YangAbstractCronobacter 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...
Fri, 01/10/2020 - 03:19
Author(s): Anastasia E. Lytou, Chrissanthi T. Renieri, Agapi I. Doulgeraki, George-John E. Nychas, Efstathios Z. PanagouAbstractThe 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...
Fri, 01/10/2020 - 03:19
Author(s): Olouwafemi Mistourath Mama, Liliana Morales, Laura Ruiz-Ripa, Myriam Zarazaga, Carmen TorresAbstractMethicillin-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...
Fri, 01/10/2020 - 03:19
Author(s): Dongyun Jung, Joseph E. RubinAbstractThe role of plant-based foods in the epidemiology of antimicrobial resistance has been inadequately studied. In this investigation, resistant organisms from vegetables, fruits and spices imported into Canada were identified and characterized. A total of 143 products imported from primarily Asian and African countries were purchased from...
Sun, 01/05/2020 - 03:21
Author(s): Ewelina Bigoraj, Iwona Kozyra, Ewa Kwit, Artur RzeżutkaAbstractHepatitis E virus (HEV) infects humans and many animal species. The rabbit HEV has been found in farmed, wild and pet rabbits as well as in human patients suggesting zoonotic transmission. Although the routes of human infection with rabbit strains are unclear a foodborne transmission is suggested especially when...
Wed, 01/01/2020 - 03:22
Author(s): Natalia Crespo Tapia, Amber L. Dorey, Cormac G.M. Gahan, Heidy M.W. den Besten, Conor P. O'Byrne, Tjakko AbeeAbstractListeria 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...
Tue, 12/31/2019 - 03:37
Author(s): Ayanna Glaize, Eduardo Gutierrez-Rodriguez, Irene Hanning, Sandra Díaz-Sánchez, Chris Gunter, Arnoud H.M. van Vliet, Wes Watson, Siddhartha ThakurAbstractThe interaction of typical host adapted enteric bacterial pathogens with fresh produce grown in fields is complex. These interactions can be more pronounced in co-managed or sustainable farms where animal operations are, by design,...
Mon, 12/30/2019 - 03:22
Author(s): Joseph A. Capobianco, Mike Clark, Astrid Cariou, Adélaïde Leveau, Sophie Pierre, Pina Fratamico, Terence P. Strobaugh, Cheryl M. ArmstrongAbstractMany of the current accredited methods for the molecular detection of Shiga toxin-producing Escherichia coli (STEC) in foods rely on a PCR-based screen for the pathotype-specific genetic markers stx and eae. Unfortunately, these methods can...
Mon, 12/30/2019 - 03:22
Author(s): Marilinda Lorenzini, Giacomo ZapparoliAbstractThe bacterial community in the surface of withered grapes, which are partially dehydrated in the post-harvest period to produce Italian passito wine, has been seldom investigated. Fifty epiphytic bacterial strains isolated from withered berries were identified and characterized. Genera such as Bacillus, Brevibacillus, Curtobacterium,...
Sun, 12/29/2019 - 03:22
Author(s): Saidou Harouna, Indira Franco, Juan J. Carramiñana, Arturo Blázquez, Inés Abad, María D. Pérez, Miguel Calvo, Lourdes SánchezAbstractBovine lactoferrin (bLF) is an iron-binding glycoprotein used in functional and therapeutic products due to its biological properties, the most important being its antimicrobial activity. In this study, hydrolysates of bovine lactoferrin (bLFH) obtained...
Sat, 12/28/2019 - 03:21
Author(s): Gemma Castellá, M. Rosa Bragulat, Riccardo Aiese Cigliano, F. Javier CabañesAbstractAspergillus carbonarius consistently produces large amounts of ochratoxin A (OTA), a mycotoxin with nephrotoxic effects on animals and humans. In the present study, we analyzed the transcriptional changes associated to OTA production in three atypical non-ochratoxigenic strains of A. carbonarius. In...
Fri, 12/27/2019 - 03:22
Author(s): Xue Zhao, Lin Chen, Ji'’en Wu, Yun He, Hongshun YangAbstractNisin and grape seed extract (GSE) have been widely used as food preservatives; however, the mechanism against pathogens at molecular level has not been well elucidated. This work aimed to investigate their antimicrobial effect against Listeria monocytogenes and to elucidate the mechanism by NMR-based metabolomics. Nisin...
Fri, 12/27/2019 - 03:22
Author(s): Danlei Liu, Zilei Zhang, Ningbo Liao, Songyan Zou, Haoxuan Tang, Peng Tian, Glenn M. Young, Qingping Wu, Dapeng WangAbstractHuman noroviruses (HuNoVs) are the primary non-bacterial pathogens causing acute gastroenteritis worldwide. Attachment and invasion of HuNoVs are thought to involve histo-blood group antigens (HBGAs). Romaine lettuce, which is usually consumed raw, is a common...
Fri, 12/27/2019 - 03:22
Author(s): Alexandra N. Bogomazova, Veronika D. Gordeeva, Ekaterina V. Krylova, Irina V. Soltynskaya, Ekaterina E. Davydova, Olga E. Ivanova, Alexander A. KomarovAbstractPlasmids which are the mobile part of the bacterial genome can acquire and carry over genes conferring antimicrobial resistance, thus contributing to rapid adaptation of bacterial community to human-defined environment. In 2014,...
Fri, 12/27/2019 - 03:22
Author(s): Antonia Susca, Alessandra Villani, Antonio Moretti, Gaetano Stea, Antonio LogriecoAbstractAccurate identification of fungi occurring on agrofood products is the key aspect of any prevention and pest management program, offering valuable information in leading crop health and food safety.Fungal species misidentification can dramatically impact biodiversity assessment, ecological studies...
Wed, 12/25/2019 - 03:20
Author(s): Maryam Azarifar, Babak Ghanbarzadeh, Mahmoud Sowti Khiabani, Afshin Akhondzadeh Basti, Ali AbdulkhaniAbstractThe effects of gelatin-carboxymethyl cellulose (Gel-CMC) based films containing chitin nano fiber (CHNF) and Trachyspermum ammi essential oil (Ajowan), on the shelf life extension of the raw beef at refrigerated temperature (4 °C) over a 12-day period were evaluated. Ajowan...
Wed, 12/25/2019 - 03:20
Author(s): Mengyue Guo, Wenjun Jiang, Meihua Yang, Xiaowen Dou, Xiaohui PangAbstractCassiae Semen (CS) has been widely used as roasted tea and traditional Chinese medicine for decades. However, CS is easily contaminated by fungi and mycotoxins during pre-harvest and post-harvest process, thus posing a potential threat to consumer health. In this study, we used the Illumina MiSeq PE300 platform...
Wed, 12/18/2019 - 03:35
Author(s): Bilel Hassen, Mohamed Salah Abbassi, Laura Ruiz-Ripa, Olouwafemi M. Mama, Abdennaceur Hassen, Carmen Torres, Salah HammamiAbstractAvian industries have been reported as an important contributor in the worldwide spread of antibiotic resistance owing to some particular practices especially the overuse of antibiotics. Thus in this study, we aimed to characterize extended-spectrum-beta-...
Mon, 12/16/2019 - 03:19
Author(s): Taye O. Akinfala, Jos Houbraken, Michael Sulyok, Abiodun R. Adedeji, Adegboyega C. Odebode, Rudolf Krska, Chibundu N. EzekielAbstractFungi and mycotoxin contamination of cocoa beans during fermentation and storage may constitute a hazard in the cocoa value chain and risk to consumers of its products. In this study, fungal profile and secondary metabolite patterns in two cocoa bean...
Sun, 12/15/2019 - 03:21
Author(s): J. Ortiz-Solà, A. Valero, I. Viñas, P. Colás-Medà, M. AbadiasAbstractThe 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...
Sat, 12/14/2019 - 03:21
Author(s): Ibrahim M. Sayed, Amal A. Elkhawaga, Mohamed A. El-MokhtarAbstractHepatitis E virus (HEV) infection is endemic in many developing countries and becomes of interest in the developed countries. Several animals are sources of HEV infection to humans. Recently, HEV was detected in the milk of cows in China, this data comes up with the probability of HEV transmission to humans via ingestion...
Sat, 12/14/2019 - 03:21
Author(s): Jennifer Todd-Searle, Loretta M. Friedrich, Ruth A. Oni, Kenneth Shenge, Jeffrey T. LeJeune, Shirley A. Micallef, Michelle D. Danyluk, Donald W. SchaffnerAbstractTomatoes have been linked to Salmonella outbreaks in the United States (US). Plasticulture systems, that combine raised beds, plastic mulch, drip irrigation and fumigation, are common in commercial staked fresh tomato...
Sat, 12/14/2019 - 03:21
Author(s): Laura Moreno-Mesonero, Irene Hortelano, Yolanda Moreno, Mª. Antonia FerrúsAbstractVegetables are one of the sources from which Helicobacter pylori can be acquired. This bacterium infects >50% of the global population and is a recognized type I human carcinogen. H. pylori enters into the viable but non-culturable state when it is in the environment, and therefore the use of molecular...
Tue, 12/10/2019 - 03:23
Author(s): Tao Lei, Jumei Zhang, Fufeng Jiang, Min He, Haiyan Zeng, Moutong Chen, Rui Pang, Haoming Wu, Shi Wu, Juan Wang, Yu Ding, Qingping WuAbstractThe aim of this study is to investigate the prevalence of integrons and integron-associated antibiotic resistance in V. parahaemolyticus strains collected from RTE foods in China, and to carry out a comprehensive analysis on the molecular...
Wed, 12/04/2019 - 03:22
Author(s): G.A. Pena, M. Sulyok, S.N. ChulzeAbstractThis study examined the effect of interacting conditions of water activity (aW, 0.995, 0.98 and 0.95) and temperature (15, 25 and 30 °C) on growth rate of two Fusarium thapsinum and one F. andiyazi strains isolated from sorghum in Argentina. In addition, the effect of interacting conditions (aW × temperature × incubation time (7, 14, 21 and 28 ...
Wed, 12/04/2019 - 03:22
Author(s): Raquel Montiel, Ángela Peirotén, Sagrario Ortiz, Daniel Bravo, Pilar Gaya, Joaquín V. Martínez-Suárez, Julio Tapiador, Manuel Nuñez, Margarita MedinaAbstractThe effect of Serrano and Iberian dry-cured ham processing and ripening on Listeria monocytogenes inactivation at the surface of whole hams was investigated. Salted hams were surface inoculated (6 log CFU) with a cocktail of 4 L....
Sun, 12/01/2019 - 03:21
Author(s): Dongdong Wang, Gong Chen, Yao Tang, Heng Li, Wenxi Shen, Meng Wang, Shuliang Liu, Wen Qin, Qisheng ZhangAbstractPaocai is a widely consumed Chinese traditional fermented vegetable product. To understand the effect of temperature on paocai fermentation flora, the bacterial community structure of paocai fermented at 10 °C, 15 °C, 25 °C and 35 °C was analyzed by culture-dependent and...
Fri, 11/29/2019 - 03:16
Author(s): Tao Lei, Fufeng Jiang, Min He, Jumei Zhang, Haiyan Zeng, Moutong Chen, Rui Pang, Shi Wu, Lei Wei, Juan Wang, Yu Ding, Qingping WuAbstractVibrio parahaemolyticus is the leading cause of foodborne bacterial poisoning in China. The aim of this research is to conduct a study on the prevalence, virulence, and antimicrobial resistance of V. parahaemolyticus from different types of food...
Thu, 11/28/2019 - 03:36
Author(s): Manuela Zadravec, Nada Vahčić, Dragan Brnić, Ksenija Markov, Jadranka Frece, Relja Beck, Tina Lešić, Jelka PleadinAbstractXerophilic species of Aspergillus, Penicillium and Eurotium genera from surfaces of dry-cured traditional meat products (TMPs) can cause mycotoxin contamination during uncontrolled household processing. The aim of this study was to investigate into surface moulds...
Thu, 11/28/2019 - 03:36
Author(s): Shogo Yamaki, Soya Kuronuma, Yuji Kawai, Koji YamazakiAbstractHistamine (scombroid) poisoning is a foodborne illness caused by ingestion of histamine-contaminated seafood; therefore, inhibition of the growth of histamine-producing bacteria is key for it prevention. Infection of pathogenic bacteria by bacteriophages (phages) is being developed to prevent multiple foodborne illnesses....
Mon, 11/25/2019 - 03:22
Author(s): Paschalitsa Tryfinopoulou, Antonia Chourdaki, George-John E. Nychas, Efstathios Z. PanagouAbstractThe aim of the present study was to investigate the interaction between 67 different yeast isolates and 3 wild isolates of Aspergillus carbonarius originated from Greek vineyards and characterized by high ochratoxigenic potential. The selected fungi were used either as single cultures or...
Sun, 11/24/2019 - 03:36
Author(s): Ganyu Gu, Andrea Ottesen, Samantha Bolten, Yaguang Luo, Steven Rideout, Xiangwu NouAbstractFresh produce, as a known or suspected source of multiple foodborne outbreaks, harbors large populations of diverse microorganisms, which are partially released into wash water during processing. However, the dynamics of bacterial communities in wash water during produce processing is poorly...
Fri, 11/22/2019 - 03:21
Author(s): E. Mercken, I. Van Damme, A. Serradell, S. GabriëlAbstractAnisakidae are marine zoonotic nematodes with most commercial fish species as intermediate hosts. Both public health risks and socio-economic problems are attributed to these larvae. Despite these concerns, the occurrence of Anisakidae in commercial fish species in Belgium remains unknown. Therefore, the main objective of this...
Thu, 11/14/2019 - 03:21
Author(s): L. Nyhan, M. Begley, N. Johnson, M. CallananAbstractListeria monocytogenes is a foodborne pathogen which is a significant challenge in food production, particularly for ready-to-eat (RTE) products. Incidence of Listeria in food can be reduced by the application of multiple preservative factors or “hurdles”, which include acids, water activity and salts. Studying the growth of Listeria...
Wed, 11/13/2019 - 03:21
Author(s): Virginie Barrere, Elizabeth Tompkins, Marcia Armstrong, Patrick Bird, Benjamin Bastin, Lawrence GoodridgeAbstractSalmonella is the causative agent of many outbreaks related to spice consumption. However, because of the antimicrobial properties of various spices which hinders recovery and detection, Salmonella detection in spices remains a challenge. The objective of this study was to...
Wed, 11/13/2019 - 03:21
Author(s): Minto Michael, Jennifer Acuff, Keyla Lopez, Daniel Vega, Randall Phebus, Harshavardhan Thippareddi, Lakshmikantha H. ChannaiahAbstractThis study was conducted to validate a simulated commercial baking process for plain muffins against E. coli O121 (isolated from the recent illness outbreak associated with flour), and compare the thermal inactivation parameters (D- and z-values) of...
Wed, 11/13/2019 - 03:21
Author(s): Pedro Rodríguez-López, Juan José Rodríguez-Herrera, Marta López CaboAbstractThe variation in microbial composition over time was assessed in biofilms formed in situ on selected non-food and food contact surfaces of meat and fish industries, previously identified as Listeria monocytogenes-positive foci. First, all samples were analysed for the detection and quantification of L....
Wed, 11/13/2019 - 03:21
Author(s): Sofia Persson, Louise Nybogård, Magnus Simonsson, Ronnie ErikssonAbstractThe NucliSENS MiniMAG (Minimag) system from bioMérieux is widely used for extraction of viral RNA from oysters and is included as informative material in the ISO method for quantification of hepatitis A virus (HAV) and norovirus genogroups I and II (GI and GII) in food (ISO 15216-1:2017). However, the system is no...
Wed, 11/13/2019 - 03:21
Author(s): Tareq M. Osaili, Anas A. Al-Nabulsi, Dinesh Kumar Dhanasekaran, Fayeza Hasan, Sowmya Rao, Hera Fatima, Mutamed Ayyash, Richard Holley, Reyad S. ObaidAbstractThis study aimed to evaluate growth behaviour of Escherichia coli O157:H7, Salmonella spp., and background microbiota in ground lean camel meat during refrigerated storage for up to 7 d, and determine thermal inactivation...
Thu, 11/07/2019 - 03:22
Author(s): Stefania Dentice Maidana, Cecilia Aristimuño Ficoseco, Daniela Bassi, Pier Sandro Cocconcelli, Edoardo Puglisi, Graciela Savoy, Graciela Vignolo, Cecilia FontanaAbstractChia, is a gluten-free, rich in proteins, oilseed that is “on trend” as an alternative ingredient in food production, adding nutritional value. As a reservoir of natural biodiversity, lactic acid bacteria development,...
Thu, 11/07/2019 - 03:22
Author(s): Nicoletta Scaramuzza, Cigarini Massimo, Paola Mutti, Elettra BerniAbstractIn the food industry, sterilization of packaging and filling machines by hydrogen peroxide (HP) is a widespread practice. Its effectiveness is usually tested by means of inactivation tests on selected test microorganisms that were any case chosen without taking into account that food products could be also...
Thu, 11/07/2019 - 03:22
Author(s): Qiumin Ma, P. Michael Davidson, Qixin ZhongAbstractLauric arginate (LAE, ethyl-Nα-lauroyl-L-arginate hydrochloride) is synthesized from food components lauric acid and L-arginine and is quickly hydrolyzed to lauric acid and L-arginine in vivo. The antimicrobial properties and low toxicity are the basis for approval as a generally recognized as safe (GRAS) preservative at a level of up...
Wed, 11/06/2019 - 03:22
Author(s): Carla Cervini, Antonia Gallo, Luca Piemontese, Donato Magistà, Antonio F. Logrieco, Massimo Ferrara, Michele Solfrizzo, Giancarlo PerroneAbstractOchratoxin A (OTA) is the primary mycotoxin threat in wine and dried vine fruits. Its presence in grape and wine is strongly related to climatic conditions and the expected climate change could represent a risk of increasing fungal...
Fri, 11/01/2019 - 03:21
Author(s): Kate M. Thomas, William A. de Glanville, Gary C. Barker, Jackie Benschop, Joram J. Buza, Sarah Cleaveland, Margaret A. Davis, Nigel P. French, Blandina T. Mmbaga, Gerard Prinsen, Emmanuel S. Swai, Ruth N. Zadoks, John A. CrumpAbstractBackgroundCampylobacter and Salmonella, particularly non-typhoidal Salmonella, are important bacterial enteric pathogens of humans which are often carried...
Fri, 11/01/2019 - 03:21
Author(s): Patrícia Branco, António Candeias, Ana Teresa Caldeira, Marina González-PérezAbstractDekkera bruxellensis, considered the major microbial contaminant in wine production, produces 4-ethylphenol, a cause of unpleasant odors. Thus, identification of this yeast before wine spoilage is crucial. Although challenging, it could be achieved using a simple technique: RNA-FISH. To reach it is...
Fri, 11/01/2019 - 03:21
Author(s): Huifang Deng, Arno Swart, Axel A. Bonačić Marinović, Joke W.B. van der Giessen, Marieke OpsteeghAbstractThe protozoan parasite Toxoplasma gondii can infect all warm-blooded animals and it causes the disease toxoplasmosis. Meat containing viable T. gondii tissue cysts is considered one of the main sources of human infection. The relative importance of the different types of meat depends...

Pages