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Food Microbiology

Thu, 07/18/2019 - 01:05
Available online 16 July 2019 Author(s): Magdalena Costa, Adriana Sucari, Sergio Epszteyn, Juan Oteiza, Jimena Gentiluomo, Celia Melamed, Yamila Figueroa, Santiago Mingorance, Agustina Grisaro, Silvia Spioussas, Mariana Buffoni Almeida, Mailen Caruso, Andrés Pontoni, Marcelo Signorini, Gerardo LeottaAbstractShiga toxin-producing Escherichia coli (STEC) are important pathogens transmitted by food...
Thu, 07/18/2019 - 01:05
Available online 16 July 2019 Author(s): Anne-laure Moyne, Tyann Blessington, Thomas R. Williams, Steven T. Koike, Michael D. Cahn, Maria L. Marco, Linda J. HarrisAbstractThe 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...
Wed, 07/17/2019 - 01:03
Available online 16 July 2019 Author(s): Dorra Djebbi-Simmons, Wenqing Xu, Marlene Janes, Joan KingAbstractOne of the most important transmission routes of foodborne pathogens is through contaminated food contact surfaces. In this study, we investigated the survival and inactivation of Salmonella enterica serovar Typhimurium on frequently used food contact surfaces in household settings,...
Tue, 07/16/2019 - 01:05
Available online 15 July 2019 Author(s): Francisco López-Gálvez, Maria Isabel Gil, Silvia Andújar, Ana AllendeAbstractFresh produce causes most foodborne outbreaks in the USA, and it is also considered a hazardous food product in other areas of the world such as Europe. The outbreaks attributed to fresh produce increase the focus of producers on hygiene to minimize exposure to food hazards. The...
Mon, 07/15/2019 - 01:05
Available online 13 July 2019 Author(s): Chao Yang, Xianglilan Zhang, Hang Fan, Yinghui Li, Qinghua Hu, Ruifu Yang, Yujun CuiAbstractVibrio parahaemolyticus is the leading bacterial cause of seafood-associated gastroenteritis worldwide. Moreover, infections and outbreaks caused by V. parahaemolyticus has kept increasing over the last two decades. In this study, we investigated the genetic...
Mon, 07/15/2019 - 01:05
Available online 13 July 2019 Author(s): Xiuqin Lou, Tao Liu, Wei Zhang, Hua Yu, Haoqiu Wang, Shujuan Song, Qi Chen, Zhiguo FangAbstractCronobacter was positive in cereals at a relatively high rate. In the present study, we investigated the occurrence and characteristics of this pathogen systematically in diverse cereals. All sampled food (N = 467) contained Cronobacter with a high positive rate...
Mon, 07/15/2019 - 01:05
Available online 14 July 2019 Author(s): Carlota Cedillo Martin, Cecilie Smith Svanevik, Bjørn Tore Lunestad, Camilla Sekse, Gro S. JohannessenAbstractOnly a few studies concerning Shiga toxin-producing E. coli (STEC) detection in bivalves and their harvesting areas have been reported, and to the best of our knowledge there are no outbreaks associated with STEC from bivalves described. The aim of...
Sat, 07/13/2019 - 01:03
Available online 12 July 2019 Author(s): Aixia Xu, O. Joseph Scullen, Shiowshuh Sheen, James R. Johnson, Christopher H. SommersAbstractExtraintestinal pathogenic Escherichia coli are common contaminants in retail poultry and involved inflammatory bowel disease, urinary tract infections and meningitis in both animals and humans. They cause significantly more illnesses and deaths in humans than...
Fri, 07/12/2019 - 01:04
Available online 11 July 2019 Author(s): Davy Verheyen, Maria Baka, Simen Akkermans, Torstein Skåra, Jan F. Van ImpeAbstractThe development of more accurate predictive models that describe the microbial kinetics of mild thermal treatments of foods requires knowledge concerning the influence of food microstructure and initial cell conditions on foodborne pathogens’ inactivation kinetics. The...
Thu, 07/11/2019 - 01:05
Available online 10 July 2019 Author(s): Josué Delgado, Ana-Rosa Ballester, Félix Núñez, Luis González-CandelasAbstractPostharvest fungal diseases are among the main causes of fresh fruit losses. Chemical control is against claims for “natural” or “chemical-free” products. Biocontrol agents, such as antifungal proteins or their producing moulds, may serve to combat unwanted pathogens. Since the...
Mon, 07/08/2019 - 01:04
Available online 5 July 2019 Author(s): Ji-Hoon Kang, Kyung Bin SongAbstractThis study was conducted to investigate the antibacterial activity of the noni fruit extract (NFE) against Listeria monocytogenes (ATCC, 19111 and 19115) and assess its applicability for the washing of fresh-cut produce. Based on the results of the disc diffusion test, L. monocytogenes (ATCC, 19111 and 19115) was...
Mon, 07/08/2019 - 01:04
Available online 6 July 2019 Author(s): Sonia Lamon, Asmine Bastardo, Domenico Meloni, Simonetta Gianna Consolati, Federica Fois, Gabriella Porcheddu, Vanessa Agus, Margherita Pes, Maria Giovanna Cambula, Anna Mureddu, Jesus L. RomaldeAbstractThe aim of the present study was to investigate the genetic variability of Vibrio parahaemolyticus strains isolated from naturally contaminated...
Mon, 07/08/2019 - 01:04
Available online 6 July 2019 Author(s): Benjamin Duqué, Nabila Haddad, Albert Rossero, Jeanne-Marie Membré, Sandrine GuillouAbstractWorldwide, Campylobacter infections are the main cause of human bacterial enteritis and broiler meat is considered as the most important source of human campylobacteriosis. Some mitigation strategies have been focused on reduction of Campylobacter at the slaughtering...
Wed, 07/03/2019 - 01:06
Available online 1 July 2019 Author(s): Danielle Leblanc, Marie-Josée Gagné, Élyse Poitras, Julie BrassardAbstractThe viability of murine norovirus (MNV-1), bovine rotavirus (boRV), and hepatitis A virus (HAV) was evaluated at 21 °C, 4 °C, and −20 °C on stainless steel surfaces, in bottled water, and on blueberries for up to 21 days. After 14 days of incubation at 21 °C on stainless steel, a...
Mon, 07/01/2019 - 01:05
Available online 29 June 2019 Author(s): Juliana Ramos, Juliana Mareze, Eleni Patrinou, Jesús A. Santos, Teresa-María López-DíazAbstractFifteen samples of semi-hard ripened cheeses, both spoiled (10) and unspoiled (5), and obtained from cheese factories located in Northwest of Spain, were analysed by a dilution plating technique and direct sampling. A total of 32 isolates were identified at...
Sun, 06/30/2019 - 01:12
Available online 28 June 2019 Author(s): Menka Suresh, Jennifer Harlow, Neda NasheriAbstractLeafy vegetables and fresh herbs are important parts of a healthy diet, however, they can be common vehicles of norovirus (NoV) infection and lead to serious health and economic concerns globally. NoV is highly infectious and persistent in the food and the environment, while being resistant to conventional...
Sun, 06/30/2019 - 01:12
Available online 29 June 2019 Author(s): Veronica Martinez-Rios, Marie Østergaard Jørgensen, Ioulia Koukou, Elissavet Gkogka, Paw DalgaardAbstractThe aim of this study was to develop and validate a growth and growth boundary model with terms for melting salts to predict growth of Listeria monocytogenes in spreadable processed cheese. Cardinal parameter terms for phosphate salts and citric acid...
Sun, 06/30/2019 - 01:12
Available online 29 June 2019 Author(s): D. Lindsay, S. Laing, K.I. Fouhy, L. Souhoka, A.K. Beaven, T.K. Soboleva, P.K. MalakarAbstractCronobacter spp. are opportunistic pathogens that must be controlled in infant powder manufacturing plants. This study evaluated the spread of Cronobacter cells via contact surfaces within a dairy manufacturing environment. Transfer rates of Cronobacter spp. were...
Thu, 06/27/2019 - 01:14
Available online 24 June 2019 Author(s): Karen Shapiro, Minji Kim, Veronica B. Rajal, Michael J. Arrowood, Andrea Packham, Beatriz Aguilar, Stefan WuertzAbstractPathogen contamination of fresh produce presents a health risk for consumers; however, the produce industry still lacks adequate tools for simultaneous detection of protozoan parasites. Here, a simple multiplex PCR (mPCR) assay was...
Sun, 06/23/2019 - 01:07
Available online 22 June 2019 Author(s): Panagiotis Papadopoulos, Apostolos S. Angelidis, Theofilos Papadopoulos, Charalampos Kotzamanidis, Antonios Zdragas, Anna Papa, George Filioussis, Daniel SergelidisAbstractRecently, there has been an increased tendency towards raw-milk consumption, which may pose a consumer risk, due to the possible presence of human pathogenic microorganisms, such as...
Wed, 06/19/2019 - 01:16
Available online 17 June 2019 Author(s): Chloé Modugno, Souhir Kmiha, Hélène Simonin, Chedia Aouadhi, Esther Diosdado Cañizares, Emilie Lang, Stéphane André, Slah Mejri, Abderrazak Maaroufi, Jean-Marie Perrier-CornetAbstractToday, there is no effective non-thermal method to inactivate unwanted bacterial spores in foods. High-Pressure (HP) process has been shown to act synergistically with...
Wed, 06/19/2019 - 01:16
Available online 18 June 2019 Author(s): Yoyeon Cha, Bokyung Son, Sangryeol RyuAbstractStaphylococcal biofilms are recognized as a significant problem in the food industry because of their high resistance to antibiotics, and the use of bacteriophages or endolysins has been regarded as a promising alternative to antibiotics. In this study, LysCSA13, an endolysin from S. aureus virulent...
Sat, 06/15/2019 - 01:07
Available online 14 June 2019 Author(s): Sandy Thao, Maria T. Brandl, Michelle Qiu CarterAbstractBacterial persistence is a form of phenotypic heterogeneity in which a subpopulation, persisters, has high tolerance to antibiotics and other stresses. Persisters of enteric pathogens may represent the subpopulations capable of surviving in harsh environments and causing human infections. Here we...
Wed, 06/12/2019 - 01:13
Available online 10 June 2019 Author(s): Isabella de Medeiros Barbosa, Erika Tayse da Cruz Almeida, Lúcio Roberto Cançado Castellano, Evandro Leite de SouzaAbstractThis study evaluated whether the pre-exposure (24, 48 and 72 h) to sublethal conditions caused by acetic acid (AA), lactic acid (LA), sodium chloride (NaCl) or potassium chloride (KCl) could induce increased cross-tolerance to the...
Fri, 06/07/2019 - 01:14
Available online 5 June 2019 Author(s): Helen Kathleen Crabb, Joanne Lee Allen, Joanne Maree Devlin, Simon Matthew Firestone, Mark Stevenson, Colin Reginald Wilks, James Rudkin GilkersonAbstractBetween 1991 and 2014 the per capita notification rate of salmonellosis in Australia increased from 31.9 to 69.7 cases per 100,000 people. Salmonella Typhimurium accounted for nearly half the human cases...
Fri, 06/07/2019 - 01:14
Available online 5 June 2019 Author(s): Danielle M. Trudelle, Daniel W. Bryan, Lauren K. Hudson, Thomas G. DenesAbstract:Bacteriophage-based biocontrols are one of several tools available to control Listeria monocytogenes in food and food processing environments. The objective of this study was to determine if phage-resistance that has been characterized with a select few Listeria phages would...
Wed, 06/05/2019 - 01:14
Available online 4 June 2019 Author(s): Alberto Garre, Gerardo A. González-Tejedor, Arantxa Aznar, Pablo S. Fernández, Jose A. EgeaAbstractModelling of stress acclimation induced by thermal inactivation of Listeria monocytogenes under dynamic conditions is analyzed in this work. A mathematical model that separates the effect of the instantaneous temperature from the one of stress acclimation, was...
Sat, 06/01/2019 - 01:14
Available online 30 May 2019 Author(s): Catherine Hennechart-Collette, Audrey Fraisse, Laurent Guillier, Sylvie Perelle, Sandra Martin-LatilAbstractFoodborne transmission of HEV is a growing public health concern in industrialised countries, where the disease is mainly autochthonous, caused by zoonotic HEV of either genotype 3 or 4. Foodstuffs containing pig's liver were suspected on several...
Sat, 06/01/2019 - 01:14
Available online 30 May 2019 Author(s): Ruiqin Wu, Xiaohui Xing, Milena Corredig, Baozhong Meng, Mansel W. GriffithsAbstractHepatitis A virus (HAV) continues to be the leading cause of viral hepatitis. HAV outbreaks have been linked to the consumption of milk, but methods for HAV detection in milk are very limited. We developed a method to concentrate HAV in milk using protamine-coated iron oxide...
Sat, 06/01/2019 - 01:14
Available online 31 May 2019 Author(s): Ying Li, Shuang Zhang, Jie Li, Meiling Chen, Mu He, Yuanyuan Wang, Yanchun Zhang, Hongbo Jing, Hongmei Ma, Yindong Li, Lin Zhao, Hongqun Zhao, Biao Kan, Bo PangAbstractGlobally, V. parahaemolyticus infection is a leading cause of bacterial diarrheal diseases. Pathogenic V. parahaemolyticus strains that produce hemolysins are responsible for these diseases....
Fri, 05/31/2019 - 01:12
Available online 29 May 2019 Author(s): Lourdes García-Sánchez, Beatriz Melero, Isabel Jaime, Mirko Rossi, Irene Ortega, Jordi RoviraAbstractThe fastidious requirement of the zoonotic pathogen Campylobacter jejuni contrasts with its ability to overcome harsh conditions. Different strategies might be involved in the survival and persistence of C. jejuni through the poultry food chain. Therefore,...
Fri, 05/31/2019 - 01:12
Available online 30 May 2019 Author(s): Mallu Jagnow Sereno, Cibeli Viana, Kadigia Pegoraro, Danilo Lopes da Silva, Ricardo Seiti Yamatogi, Luís Augusto Nero, Luciano dos Santos BersotAbstractListeria monocytogenes is a relevant pathogen usually associated with meat and ready-to-eat products. This study aimed to assess the distribution, adhesion, virulence and antibiotic resistance of L....
Wed, 05/29/2019 - 01:12
Available online 28 May 2019 Author(s): Bronwyn Deen, Francisco Diez-GonzalezAbstractThe control of Salmonella in low water activity foods poses a challenge for the food industry because of its thermal resistance. The use of surrogate bacteria in a food plant is considered a critical component to validate processing steps. The objective of this study was to evaluate the use of Pediococcus...
Tue, 05/28/2019 - 01:12
Available online 27 May 2019 Author(s): J.B. Day, T.S. HammackAbstractListeria monocytogenes, the causative agent of listeriosis in humans, is a Gram-positive bacterium that is contracted via the ingestion of contaminated foods. Two of the largest outbreaks of listeriosis occurred following consumption of tainted cantaloupe and packaged salads. Molecular methods and immuno-based techniques for...
Mon, 05/27/2019 - 01:11
Available online 25 May 2019 Author(s): Susana de Oliveira Elias, Tiago Baptista Noronha, Eduardo Cesar TondoAbstractLettuce (Lactuca sativa), one of the most consumed leafy vegetables in the world, is frequently implicated with foodborne disease (FBD) outbreaks, with Salmonella spp. and Escherichia coli O157:H7 being the most common bacteria to cause this illness. Estimates of prevalence and...
Sun, 05/26/2019 - 01:12
Available online 24 May 2019 Author(s): Panayiota Xylia, George Botsaris, Antonios Chrysargyris, Panagiotis Skandamis, Nikos TzortzakisAbstractFresh vegetables are important components of an everyday balanced diet making ready to-eat-salads (RTE) a commodity widely consumed. However, in the past few years these products have been linked with outbreaks of salmonellosis and listeriosis; thus the...
Sun, 05/26/2019 - 01:12
Available online 25 May 2019 Author(s): Apurva Patange, Peng Lu, Daniela Boehm, P.J. Cullen, Paula BourkeAbstractAtmospheric cold plasma (ACP) is an effective method for microbiological decontamination. This study evaluated an alternative water-based decontamination approach for inactivation of bacterial population from fresh produce and in the wash water generated from fresh produce washing. The...
Fri, 05/24/2019 - 01:13
Available online 22 May 2019 Author(s): Kantiya Petsong, Soottawat Benjakul, Kitiya VongkamjanAbstractS. Enteritidis and S. Typhimurium are typically linked to foodborne outbreaks. Phages have continued to expand in various food applications. In this study, microencapsulation is applied for enhancing the stability and efficacy of phages as bio-control agent. Microencapsulated phage cocktail kept...
Thu, 05/23/2019 - 01:12
Available online 21 May 2019 Author(s): Gilson Parussolo, Maurício Schneider Oliveira, Marcelo Valle Garcia, Angélica Olivier Bernardi, Jéssica Gonçalves Lemos, Andrieli Stefanello, Carlos Augusto Mallmann, Marina Venturini CopettiAbstractThe occurrence of ochratoxin A (OTA) in matured meat products can be attributed to mycotoxin coming from raw materials and/or molds that develop on the product...
Fri, 05/17/2019 - 01:12
Available online 14 May 2019 Author(s): Simone Mancini, Gisella Paci, Valentina Ciardelli, Barbara Turchi, Francesca Pedonese, Filippo FratiniAbstractToday, edible insects represent a hot topic as an emerging and eco-friendly source of protein. The mealworm (Tenebrio molitor L.) is among the most employed insects for human consumption and feed purposes. So far Listeria monocytogenes, have never...
Fri, 05/17/2019 - 01:12
Available online 15 May 2019 Author(s): Iolanda Nicolau-Lapeña, Maribel Abadias, Gloria Bobo, Ingrid Aguiló-Aguayo, Tomás Lafarga, Inmaculada ViñasAbstractThe risk posed by outbreaks associated with strawberries together with the safety issues of by-products from chlorine disinfection in the fruit industry has led to a search for alternative sanitizers. The disinfection capacity of peracetic acid...
Mon, 05/06/2019 - 01:18
Available online 4 May 2019 Author(s): Juliana O. Moraes, Ellen A. Cruz, Ítalo Pinheiro, Tereza C.M. Oliveira, Verônica Alvarenga, Anderson S. Sant’Ana, Marciane MagnaniAbstractThis study assessed the adhesion and formation of biofilm by five Salmonella enterica strains (S. Enteritidis 132, S. Infantis 176, S. Typhimurium 177, S. Heidelberg 281 and S. Corvallis 297) on polypropylene (PP) and...
Sat, 04/27/2019 - 01:14
Available online 26 April 2019 Author(s): Teresa Aymerich, Maria Rodríguez, Margarita Garriga, Sara Bover-CidAbstractSmoked salmon is a highly appreciated delicatessen product. Nevertheless, this ready-to-eat (RTE) product is considered at risk for Listeria monocytogenes, due to both the prevalence and growth potential of this bacteria on the product. Biopreservation may be considered a mild and...
Thu, 04/25/2019 - 01:12
Available online 20 April 2019 Author(s): Hang Wang, Xiaojie Qin, Si Mi, Xia Li, Xiaoling Wang, Weijiang Yan, Chunhui ZhangAbstractThe processing environment of broiler processing plants is a potential major source of bacterial contamination of broiler carcasses. This study investigated the effect of processing water and processing time on the microbial diversity of yellow-feathered broiler...
Sun, 04/14/2019 - 01:12
Available online 12 April 2019 Author(s): Angélica Olivier Bernardi, Andrieli Stefanello, Marcelo Valle Garcia, Jéssica Gonçalves Lemos, Marina Venturini CopettiAbstractInformation on the sensitivity of spoilage fungi of bakery products to sanitizing agents is scarce in the literature. Thus, the aim of this study was to evaluate the antifungal activity of different classes of commercial...
Mon, 04/08/2019 - 01:08
Available online 2 April 2019 Author(s): Monika Coton, Arnaud Auffret, Elisabeth Poirier, Stella Debaets, Emmanuel Coton, Philippe DantignyAbstractMoldy food products that are not subject to pathogenic bacterial contamination could be trimmed by consumers to remove fungal mycelium before consumption. However, prior to giving such recommendations to consumers, it is necessary to evaluate potential...
Mon, 04/08/2019 - 01:08
Available online 2 April 2019 Author(s): Andrea Osimani, Ilario Ferrocino, Monica Agnolucci, Luca Cocolin, Manuela Giovannetti, Caterina Cristani, Michela Palla, Vesna Milanovic, Andrea Roncolini, Riccardo Sabbatini, Cristiana Garofalo, Francesca Clementi, Federica Cardinali, Annalisa Petruzzelli, Claudia Gabucci, Franco Tonucci, Lucia AquilantiAbstractHákarl is produced by curing of the...
Mon, 04/08/2019 - 01:08
Available online 2 April 2019 Author(s): Yoonjee Chang, Jaewoo Bai, Ju-Hoon Lee, Sangryeol RyuAbstractBacteriophages have been suggested as alternative antimicrobial agents based on their host specificity and lytic activity. Therefore, it is necessary to obtain a virulent phage from a temperate one using molecular techniques to control Staphylococcus aureus efficiently. SA13, a novel temperate...
Sun, 03/24/2019 - 01:12
Available online 22 March 2019 Author(s): Michelle Qiu Carter, Doris Feng, Hui Hong LiAbstractShiga toxin-producing Escherichia coli (STEC) is one of the most common causal agents of foodborne illness linked to fresh leafy vegetables. Here, we investigated the impact of spinach-associated microorganisms on proliferation and biofilm formation of STEC O157:H7 on stainless steel surfaces at...
Sun, 03/24/2019 - 01:12
Available online 22 March 2019 Author(s): Caroline Lapointe, Louise Deschênes, Timothy C. Ells, Yanick Bisaillon, Tony SavardAbstractThe formation of biofilms in the food industry is a major issue, as they are a frequent source of contamination of products, which can result in significant economic losses for processors through spoilage of foods or pose serious health concerns for consumers when...

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