International Journal of Food Microbiology

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...
Fri, 11/01/2019 - 03:21
Author(s): Julius P. Sserumaga, Alejandro Ortega-Beltran, John M. Wagacha, Charity K. Mutegi, Ranajit BandyopadhyayAbstractMaize is an important staple crop for the majority of the population in Uganda. However, in tropical and subtropical climates, maize is frequently contaminated with aflatoxins, a group of cancer-causing and immuno-suppressive mycotoxins produced by Aspergillus section Flavi...
Wed, 10/30/2019 - 03:22
Author(s): M. Päivärinta, S. Latvio, M. Fredriksson-Ahomaa, A. HeikinheimoAbstractPlasmid-encoded extended-spectrum β-lactamase and AmpC gene-carrying Escherichia coli (ESBL/AmpC E. coli) is an increasing cause of human infections worldwide. Increasing carbapenem and colistin resistance further complicate treatment of these infections. The aim of this study was to assess the occurrence of ESBL/...
Sun, 10/27/2019 - 03:29
Author(s): David C. Love, Lillian M. Kuehl, Robert M. Lane, Jillian P. Fry, Jamie Harding, Benjamin J.K. Davis, Kate Clancy, Bobbi HudsonAbstractVibrio bacteria can accumulate in molluscan shellfish and cause human diseases. The United States (U.S.) has implemented Vibrio Control Plans to mitigate risks associated with these bacteria, which include time and temperature requirements for post-...
Fri, 10/25/2019 - 03:28
Author(s): Vita Rozman, Petra Mohar Lorbeg, Tomaž Accetto, Bojana Bogovič MatijašićAbstractLactic acid bacteria and bifidobacteria deliberately introduced into the food chain may act as a reservoir of antimicrobial resistance genes (ARGs), which is considered a safety concern. In the present study, resistance to antimicrobials of commercial probiotic strains, probiotic candidate strains, and...
Thu, 10/24/2019 - 03:27
Author(s): Lionel Kenneth Dygico, Cormac G.M. Gahan, Helen Grogan, Catherine M. BurgessAbstractDue to its ubiquitous nature, Listeria monocytogenes is a threat to all fresh fruits and vegetables, including mushrooms, which are Ireland's largest horticultural crop. Although fresh cultivated mushrooms (Agaricus bisporus) have not been previously linked with listeriosis outbreaks, the pathogen still...
Thu, 10/24/2019 - 03:27
Author(s): Maryam Azizi-lalabadi, Ali Ehsani, Babak Ghanbarzadeh, Bahark DivbandAbstractRecently, oxo-biodegradable polymers have attracted much attention due to taking less time to break down after disposal in comparison to ordinary polymers. Polyvinyl alcohol/gelatin (PVA/G) nanocomposite films, containing ZnO, TiO2 or ZnO/TiO2 nanoparticles supported on 4A zeolite (4A z), are novel active...
Thu, 10/24/2019 - 03:27
Author(s): J. Ortiz-Solà, I. Viñas, P. Colás-Medà, M. Anguera, M. AbadiasAbstractStrawberry production and exports have been increasing in Spain in the last decades. However, little information is available about their microbiological quality. Due to the growing concern of these fruits over their microbial safety, the objective of this investigation was to study the microbiological quality and...
Thu, 10/24/2019 - 03:27
Author(s): Luis Sabillón, Jayne Stratton, Devin Rose, Andréia BianchiniAbstractAs a raw agricultural commodity, wheat is exposed to microbial contamination; therefore, enteric pathogens may be among its microbiota creating a food safety risk in milled products. This research evaluates (1) the effectiveness of organic acids dissolved in saline solutions to reduce the counts of pathogenic...
Thu, 10/24/2019 - 03:27
Author(s): Elina Säde, Per Johansson, Tytti Heinonen, Jenni Hultman, Johanna BjörkrothAbstractLactobacillus algidus is a meat spoilage bacterium often dominating the bacterial communities on chilled, packaged meat. Yet, L. algidus strains are rarely recovered from meat, and only few studies have focused on this species. The main reason limiting detailed studies on L. algidus is related to its...
Wed, 10/23/2019 - 03:29
Author(s): Monika Coton, Thibaud Bregier, Elisabeth Poirier, Stella Debaets, Nathalie Arnich, Emmanuel Coton, Philippe DantignyAbstractThe ability of three Penicillium expansum isolates to produce patulin was first evaluated in YES medium after incubation at 25 °C to select a high patulin producer. Then, a spore suspension of the selected P. expansum 3.78 strain was inoculated onto the surface of...
Wed, 10/23/2019 - 03:29
Author(s): Annamaria Mincuzzi, Antonio Ippolito, Cinzia Montemurro, Simona Marianna SanzaniAbstractMost of diseases of pomegranate fruit are caused by fungal pathogens, which provoke postharvest yield and economical losses. Aspergillus and Penicillium sensu lato (s.l.) are the main wound pathogens of pomegranate fruit. In the present investigation, the populations of Aspergillus and Penicillium s...
Sun, 10/20/2019 - 03:26
Author(s): Won-Il Kim, Soo Yeon Choi, Inyoung Han, Su Kyung Cho, Yeyeong Lee, Seunghoe Kim, Byeongsam Kang, Okhee Choi, Jinwoo KimAbstractSalmonella enterica outbreaks in sprouts originate from contaminated seeds; conventional prevention technologies have been reported from many research institutes. In this study, we applied a biological control approach to inhibit S. enterica growth using the...
Sun, 10/20/2019 - 03:26
Author(s): Pilar Truchado, Anne Elsser-Gravesen, Maria I. Gil, Ana AllendeAbstractGrowth of L. monocytogenes is among the most important factors affecting the risk of human listeriosis. In ready to eat leafy greens, the use of anti-Listeria treatments represents a good alternative to inhibit growth during storage. Several commercially available antimicrobial agents have been suggested as...
Sat, 10/19/2019 - 03:26
Author(s): Nicoletta C. Quaglia, Maria M. Storelli, Teresa Scardocchia, Anna Lattanzi, Gaetano V. Celano, Rosa Monno, Angela DambrosioAbstractSeveral studies report the presence of Helicobacter pylori (H. pylori) in seawater either free or attached to planktonic organism. After considering the role played by plankton in the food chain of most aquatic ecosystems and the possible role that seafood...
Thu, 10/17/2019 - 03:26
Author(s): Xuetong Fan, Kimberly Sokorai, Joshua GurtlerAbstractFresh produce-associated outbreaks of foodborne illnesses continue to occur every year in the U.S., suggesting limitations of current practices and the need for effective intervention technologies. Advanced oxidation process involves production of hydrogen radicals, which are the strongest oxidant. The objective of the present study...
Tue, 10/08/2019 - 03:25
Author(s): Yangtai Liu, Wanxia Sun, Tianmei Sun, Leon G.M. Gorris, Xiang Wang, Baolin Liu, Qingli DongAbstractMeat products are commonly regarded as one of the main sources of human listeriosis caused by Listeria monocytogenes. The objective of this study was to estimate the prevalence of L. monocytogenes in a range of meat products from 24 different Chinese regions by using meta-analysis of...
Tue, 10/08/2019 - 03:25
Author(s): Beatrix Stessl, Kati Szakmary-Brändle, Ulrike Vorberg, Dagmar Schoder, Martin WagnerAbstractDue to a higher probability for violation of hygiene measures, reconstruction work is a substantial food safety challenge for food business operators (FBOs). Here, we monitored a Listeria monocytogenes contamination scenario during a timely enduring reconstruction period that aimed at an...
Mon, 09/23/2019 - 03:20
Author(s): Ellen Lambrecht, Els Van Coillie, Eva Van Meervenne, Nico Boon, Marc Heyndrickx, Tom Van de WieleAbstractFood-producing animals are indicated as a reservoir of antibiotic resistance genes and a potential vector for transmission of plasmid-encoded antibiotic resistance genes by conjugation to the human intestinal microbiota. In this study, transfer of an antibiotic resistance plasmid...
Fri, 09/13/2019 - 01:03
Available online 11 September 2019 Author(s): Mary Theresa Callahan, Shirley A. MicallefAbstractA dearth of knowledge exists on the pathogen-commodity association of Salmonella enterica on cucumber, despite cucumbers being implicated in multiple salmonellosis outbreaks in recent years in the U.S. Data are lacking on cultivar susceptibility to Salmonella colonization in relation to heterogeneity...
Fri, 09/13/2019 - 01:03
Available online 12 September 2019 Author(s): Nan Jiang, Zuliang Li, Liuqing Wang, He Li, Xuan Zhu, Xiaoyuan Feng, Meng WangAbstractLarge amounts of tomato fruits and derived products are produced in China and may be contaminated by Alternaria mycotoxins, which may have the potential risks for human health. There is thus an increasing interest in reducing the mycotoxins. In the present study, 26...
Sun, 09/08/2019 - 01:03
Available online 6 September 2019 Author(s): Catherine Hennechart-Collette, Florian Niveau, Sandra Martin-Latil, Audrey Fraisse, Sylvie PerelleAbstractFood-borne viral infections are caused mainly by noroviruses (NoV) and the hepatitis A virus (HAV), which respectively cause gastroenteritis and hepatitis.Various foods have been implicated in viral outbreaks, including vegetables that are consumed...
Sun, 09/08/2019 - 01:03
Available online 7 September 2019 Author(s): L. Irène I. Ouoba, Alain Brice Vouidibio-Mbozo, Amarachukwu Anyogu, Promiselynda I. Obioha, Hagrétou Lingani-Sawadogo, Jane P. Sutherland, Lene Jespersen, Hamid B. GhoddusiAbstractDifferent samples of three products including Bikalga and Soumbala from Burkina Faso (West Africa) and Ntoba Mbodi from Congo-Brazzaville (Central Africa) were evaluated. The...
Mon, 09/02/2019 - 01:03
Available online 1 September 2019 Author(s): Yu Pang, Xi Guo, Xiao Tian, Fenxia Liu, Lu Wang, Junli Wu, Si Zhang, Shujie Li, Bin LiuAbstractVibrio parahaemolyticus is a major food-borne pathogen. V. parahaemolyticus infections are associated with various serotypes; to date, 71 K-serogroups of V. parahaemolyticus have been determined based on capsular polysaccharide (CPS) diversity. In this study...
Thu, 08/29/2019 - 01:05
Available online 27 August 2019 Author(s): Sencer BuzrulAbstractA probabilistic model based on logistic regression was developed for a target log reduction of microorganisms inactivated by high hydrostatic pressure. Published inactivation data of Salmonella Typhimurium in broth for 4 and 5 log reductions, and Escherichia coli in buffer and carrot juice for 5 log reduction were used. The...
Wed, 08/28/2019 - 01:04
Available online 26 August 2019 Author(s): Valeria A. Torok, Kate R. Hodgson, Jessica Jolley, Alison Turnbull, Catherine McLeodAbstractThe apparent international rise in foodborne virus outbreaks attributed to fresh produce and the increasing importance of fresh produce in the Australian diet has led to the requirement to gather information to inform the development of risk management strategies...
Wed, 08/28/2019 - 01:04
Available online 26 August 2019 Author(s): Denes K.A. Rosario, Yago A.A. Bernardo, Yhan S. Mutz, Brijesh Tiwari, Andreja Rajkovic, Patricia C. Bernardes, Carlos A. Conte-JuniorAbstractUltrasound (US) has a high capacity to increase food safety. Although high and/or moderate temperature in combination with US has been studied, the knowledge about cooling/low temperatures as well as its combined...
Mon, 08/26/2019 - 01:05
Available online 24 August 2019 Author(s): Peng Wang, Perng-Kuang Chang, Qing Kong, Shihua Shan, Qijian WeiAbstractAflatoxin production of Aspergillus flavus is affected by abiotic factors such as temperature, water activity, oxidative stress, etc. These factors likely affect different metabolic pathways and result in altered aflatoxin production. Aflatoxin was determined in liquid media at 28 °C...

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