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Journal Int. J. Food Microbiol.

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Prediction of Salmonella serovars isolated from clinical and food matrices in Lebanon and genomic-based investigation focusing on Enteritidis serovar.

Marie Noel Mansour, Joseph Yaghi, André El Khoury, Arnaud Felten, Michel-Yves Mistou, Ali Atoui, Nicolas Radomski,

Salmonella enterica subsp. enterica serovars are considered major causes of food poisoning and we performed this study because Salmonella is a burden in Lebanon. The present study investigated the ability of genomic information to predict serovar using a collection of Salmonella isolates from infected humans (n = 24) and contaminated food (n = 63) ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2020, 333:108831]

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Investigation of Anisakis larvae in different products of ready-to-eat fish meat and imported frozen fish in Turkey.

Emrah Simsek, Gokmen Zafer Pekmezci, Alparslan Yildirim, Onder Duzlu, Zuhal Onder, Arif Ciloglu, Neslihan Sursal, Erdal Yilmaz, Zafer Gonulalan, Abdullah Inci,

Globalization opens new market areas and affects food consumption habits, resulting in rapid and remarkable cultural change. Food habits such as consumption of raw fish meat have become popular, resulting in increased risk of emerging infectious diseases. Anisakis simplex sensu stricto (s.s) and A. pegreffii are the most common and ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2020, 333:108829]

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Kluyveromyces marxianus: An emerging yeast cell factory for applications in food and biotechnology.

Ahasanul Karim, Natela Gerliani, Mohammed Aïder,

Several yeasts, which are eukaryotic microorganisms, have long been used in different industries due to their potential applications, both for fermentation and for the production of specific metabolites. Kluyveromyces marxianus is one of the most auspicious nonconventional yeasts, generally isolated from wide-ranging natural habitats such as fermented traditional dairy products, ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2020, 333:108818]

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Larval ascaridoid nematodes in horned and musky octopus (Eledone cirrhosa and E. moschata) and longfin inshore squid (Doryteuthis pealeii): Safety and quality implications for cephalopod products sold as fresh on the Italian market.

L Guardone, E Bilska-Zając, A Giusti, R Malandra, T Cencek, A Armani,

The aim of this study was to evaluate the occurrence, infection level and distribution of ascaridoid larvae in cephalopod products sold in Italy. Data on the species most commonly commercialized as whole and fresh on the Italian market were collected. After comparing commercial and literature data, Eledone spp., comprising E. ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2020, 333:108812]

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Thermal inactivation of Salmonella, Shiga toxin-producing Escherichia coli, Listeria monocytogenes, and a surrogate (Pediococcus acidilactici) on raisins, apricot halves, and macadamia nuts using vacuum-steam pasteurization.

Jennifer C Acuff, Jian Wu, Claire Marik, Kim Waterman, Daniel Gallagher, Haibo Huang, Robert C Williams, Monica A Ponder,

Salmonella, Shiga toxin-producing Escherichia coli (STEC), and Listeria monocytogenes have been isolated from low water activity foods (LWAF), where they may survive for extended periods. The ready-to-eat nature of many LWAF, such as dried fruits and nuts, warrants effective post-harvest thermal treatment for the reduction of pathogens such as low-temperature, ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2020, 333:108814]

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Molecular epidemiology of methicillin-resistant Staphylococcus aureus from dairy farms in North-eastern Italy.

Paola Tomao, Mattia Pirolo, Fabrizio Agnoletti, Annalisa Pantosti, Antonio Battisti, Guido Di Martino, Daniela Visaggio, Monica Monaco, Alessia Franco, Fernanda Pimentel de Araujo, Manlio Palei, Nicola Benini, Cesare Motta, Chiara Bovo, Simona Di Renzi, Nicoletta Vonesch, Paolo Visca,

Transmission of Staphylococcus aureus along the dairy production chain is an emerging public health problem with human, veterinary, and food safety issues. The prevalence of multidrug-resistant, particularly methicillin-resistant S. aureus (MRSA), has steadily increased in several European countries. In this study, the prevalence of S. aureus in raw cow milk ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2020, 332:108817]

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Hurdle processing of turbid fruit juices involving encapsulated citral and vanillin addition and UV-C treatment.

Mariana Ferrario, Daniela Fenoglio, Ana Chantada, Sandra Guerrero,

The aim of this study was to evaluate a hurdle strategy for orange-tangerine (OT) and orange-banana-mango-kiwi-strawberry (OBMKS) juices processing based on UV-C treatment assisted or not by mild heat and the addition of natural antimicrobials. Vanillin and citral emulsions were successfully encapsulated using maltodextrin and HI-CAP (5,18,3) and characterized. The ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2020, 332:108811]

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Antimicrobial photodynamic treatment as an alternative approach for Alicyclobacillus acidoterrestris inactivation.

Leonardo do Prado-Silva, Ana T P C Gomes, Mariana Q Mesquita, Iramaia A Neri-Numa, Glaucia M Pastore, Maria G P M S Neves, Maria A F Faustino, Adelaide Almeida, Gilberto Ú L Braga, Anderson S Sant'Ana,

Alicyclobacillus acidoterrestris is a cause of major concern for the orange juice industry due to its thermal and chemical resistance, as well as its spoilage potential. A. acidoterrestris spoilage of orange juice is due to off-flavor taints from guaiacol production and some halophenols. The present study aimed to evaluate the ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2020, 333:108803]

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Understanding the interaction of isoleucine paired with other amino acids in soy whey alcohol fermentation using Torulaspora delbrueckii.

Jian-Yong Chua, Si Jia Tan, Shao-Quan Liu,

Soy (tofu) whey is a liquid by-product generated from tofu (soybean curd) production and it is often discarded off as a waste liquid by the tofu manufacturers. Previous studies have demonstrated that soy whey can be biotransformed into a soy alcoholic beverage by using Saccharomyces and non-Saccharomyces yeasts even though ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2020, 333:108802]

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Characterization of antifungal compounds produced by lactobacilli in cheese-mimicking matrix: Comparison between active and inactive strains.

Meg Rouxel, Manon Barthe, Pierre Marchand, Camille Juin, Leslie Mondamert, Thierry Berges, Philippe Blanc, Julien Verdon, Jean-Marc Berjeaud, Willy Aucher,

Biopreservation of dairy products by acid lactic bacteria appears as a promising alternative to either replace or reduce the use of chemical preservatives. This study aimed at the identification of bacteria preventing fungal spoilers growth in dairy products, and, at the understanding of their antifungal activity. First, antifungal activity of ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2020, 333:108798]

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The crucial role of yeasts in the wet fermentation of coffee beans and quality.

Hosam Elhalis, Julian Cox, Damian Frank, Jian Zhao,

The objective of this study was to investigate the role of yeasts in the wet fermentation of coffee beans and their contribution to coffee quality using a novel approach. Natamycin (300 ppm) was added to the fermentation mass to suppress yeast growth and their metabolic activities, and the resultant microbial ecology, ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2020, 333:108796]

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Metaproteomics of microbiota involved in submerged culture production of alcohol wine vinegar: A first approach.

Juan J Román-Camacho, Inés M Santos-Dueñas, Isidoro García-García, Jaime Moreno-García, Teresa García-Martínez, Juan C Mauricio,

Acetic acid bacteria form a complex microbiota that plays a fundamental role in the industrial production of vinegar through the incomplete oxidation reaction from ethanol to acetic acid. The organoleptic properties and the quality of vinegar are influenced by many factors, especially by the raw material used as acetification substrate, ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2020, 333:108797]

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Pre-growth conditions and strain diversity affect nisin treatment efficacy against Listeria monocytogenes on cold-smoked salmon.

Ruixi Chen, Jordan Skeens, Renato H Orsi, Martin Wiedmann, Veronica Guariglia-Oropeza,

Listeria monocytogenes is a human pathogen that is commonly found in environments associated with cold-smoked salmon. Nisin is a natural antimicrobial that can be used as a food preservative. While nisin is active against a number of Gram-positive bacteria, including L. monocytogenes, environmental stresses encountered in cold-smoked salmon processing facilities ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2020, 333:108793]

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Commercial green tea from Portugal: Comprehensive microbiologic analyses.

Carla Viegas, Flávio Sá, Margarida Mateus, Patrícia Santos, Beatriz Almeida, Liliana Aranha Caetano, Anita Quintal Gomes, Susana Viegas,

In recent times green tea (GT) consumption has increased, due to the numerous studies that indicate a wide variety of health benefits following its regular consumption. The aim of this study was to assess the bioburden (bacteria and fungi) of bulk and bags of GT marketed in Lisbon and to ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2020, 333:108795]

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Enhancement of γ-aminobutyric acid (GABA) production by Lactobacillus brevis CRL 2013 based on carbohydrate fermentation.

Pablo G Cataldo, Josefina M Villegas, Graciela Savoy de Giori, Lucila Saavedra, Elvira M Hebert,

Gamma aminobutyric acid (GABA) is a non-protein amino acid that is widely distributed in nature and its physiological importance goes beyond its role as an inhibitory neurotransmitter of the central nervous system in mammals. Since microbial fermentation is one of the most promising methods to obtain GABA, the production of ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2020, 333:108792]

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Detection and quantification of hepatitis E virus RNA in ready to eat raw pork sausages in the Netherlands.

Ingeborg L A Boxman, Claudia C C Jansen, Ans J T Zwartkruis-Nahuis, Geke Hägele, Nils P Sosef, René A M Dirks,

The aim of the present study was to assess raw pork sausages collected on the Dutch market for the presence of hepatitis E virus (HEV) RNA. 46 of 316 (14.6%) products sampled from Dutch retail stores in 2017-2019 were positive for HEV RNA. HEV RNA was detected in 10.8% of ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2020, 333:108791]

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Inactivation of Salmonella and Listeria monocytogenes on dried fruit, pistachio nuts, cornflakes and chocolate crumb using a peracetic acid-ethanol based sanitizer or Advanced Oxidation Process.

Mahdiyeh Hasani, Fan Wu, Kayla Hu, Jeffery Farber, Keith Warriner,

Two decontamination methods were evaluated for inactivating a cocktail of Salmonella or Listeria monocytogenes inoculated onto model low moisture foods (LMFs; dried strawberry, dried apple, raisins, chocolate crumb, cornflakes, shell-on or deshelled pistachio nuts). One treatment was based on a peracetic acid-ethanol (PAA-ethanol) sanitizer combination with the other being an ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2020, 333:108789]

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Prevalence and antimicrobial resistance of retail-meat-borne Salmonella in southern China during the years 2009-2016: The diversity of contamination and the resistance evolution of multidrug-resistant isolates.

Ziheng Xu, Min Wang, Chenyu Zhou, Guimin Gu, Jingzhen Liang, Xuejiao Hou, Mingliu Wang, Ping Wei,

Salmonella, one of the most important foodborne pathogens, can be the cause of bacterial food-borne illness and is commonly associated with the consumption of retail meat. Multidrug-resistant Salmonella isolates with high adaptability, have been responsible for many foodborne disease outbreaks. Here we present an investigation on the contamination and the ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2020, 333:108790]

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Metabolome-microbiome signatures in the fermented beverage, Kombucha.

Silvia Alejandra Villarreal-Soto, Jalloul Bouajila, Mauro Pace, John Leech, Paul D Cotter, Jean-Pierre Souchard, Patricia Taillandier, Sandra Beaufort,

Kombucha is a fermented tea. Here we investigate the fermentation kinetics, metabolite production, microbiome and potential health promoting properties of three different kombucha consortia. Shotgun metagenomic sequencing revealed several dominant bacterial genera such as Komagataeibacter, Gluconacetobacter and Gluconobacter. Brettanomyces and Schizosaccharomyces were the most dominant yeasts identified. Species distribution reflected ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2020, 333:108778]

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Fingerprinting of human noroviruses co-infections in a possible foodborne outbreak by metagenomics.

Danlei Liu, Zilei Zhang, Shenwei Li, Qingping Wu, Peng Tian, Zilong Zhang, Dapeng Wang,

Human noroviruses (HuNoVs) are the primary non-bacterial pathogens causing acute gastroenteritis worldwide. Here we reported a co-infection of HuNoVs with different genotypes during an outbreak of gastroenteritis in travelers. The aim was to trace the source and transmission patterns of the infections using next-generation sequencing (NGS). An investigation was conducted ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2020, 333:108787]

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An agent-based simulator for the gastrointestinal pathway of Listeria monocytogenes.

Ashrafur Rahman, Ali Asgary, Daniel Munther, Aamir Fazil, Ben A Smith, Jianhong Wu,

We developed an agent-based gastric simulator for a human host to illustrate the within host survival mechanisms of Listeria monocytogenes. The simulator incorporates the gastric physiology and digestion processes that are critical for pathogen survival in the stomach. Mathematical formulations for the pH dynamics, stomach emptying time, and survival probability ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2020, 333:108776]

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Comparative study of microbiological transfer from four materials used in direct contact with apples.

Florence Aviat, Isabelle Le Bayon, Michel Federighi, Mathilde Montibus,

Several materials such as plastic, wood, cardboard or stainless steel are used as working surfaces or packaging in direct contact with foodstuffs. In food industries, the hygienic surface status is one of the criteria to product conform packaging as described in the European regulation ECR 1935/2004. Today in European Union, ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2020, 333:108780]

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Estimating the distribution of norovirus in individual oysters.

Kevin Hunt, Bill Doré, Sinead Keaveney, Agnieszka Rupnik, Francis Butler,

Norovirus in oysters is a significant food safety risk. A recent ISO detection method allows for reliable and repeatable estimates of norovirus concentrations in pooled samples, but there is insufficient data to estimate a distribution of copies per animal from this. The spread of norovirus accumulated across individual oysters is ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2020, 333:108785]

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Modeling aflatoxin B1 production by Aspergillus flavus during wheat malting for craft beer as a function of grains steeping degree, temperature and time of germination.

Danieli C Schabo, Ligia M Martins, Beatriz T Iamanaka, Janeeyre F Maciel, Marta H Taniwaki, Donald W Schaffner, Marciane Magnani,

This study aimed to model the aflatoxin B1 (AFB1) production by A. flavus in wheat grains during malting for craft beer. A total of sixty-four different combinations of grains steeping degree (ST; 41, 43, 45 and 47%), temperature (13, 15, 17 and 19 °C) and time of germination (48, 72, 96 ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2020, 333:108777]

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Quantitative microbial spoilage risk assessment (QMSRA) of pasteurized strawberry purees by Aspergillus fischeri (teleomorph Neosartorya fischeri).

Juliana Lane Paixão Dos Santos, Jeanne-Marie Membré, Liesbeth Jacxsens, Simbarashe Samapundo, Jan Van Impe, Anderson S Sant'Ana, Frank Devlieghere,

Aspergillus fischeri ascospores are known as potential spoilage microorganisms of pasteurized fruit products due to their high incidence in fruits, the ability to survive pasteurization and to grow in acidic conditions. This study aimed to develop a quantitative microbial spoilage risk assessment (QMSRA) model approach to estimate the spoilage risk ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2020, 333:108781]

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