Aflatoxin-producing fungi associated with pre-harvest maize contamination in Uganda.
Abstract Maize 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 fungi. In Uganda, there is limited knowledge about the causal agents of aflatoxin contamination. The current study determined both the aflatoxin levels in pre-harvest maize across Uganda and the structures of communities of aflatoxin-producing fungi associated with the maize. A total of 256 pre-harvest maize samples were collected from...
Source: International Journal of Food Microbiology - November 19, 2019 Category: Food Science Authors: Sserumaga JP, Ortega-Beltran A, Wagacha JM, Mutegi CK, Bandyopadhyay R Tags: Int J Food Microbiol Source Type: research

Effects of ultraviolet-c treatment on growth and mycotoxin production by Alternaria strains isolated from tomato fruits.
Abstract Large 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 Alternaria strains isolated from tomato black rots were identified according to morphological and molecular grounds, and their mycotoxigenic abilities for alternariol (AOH), alternariol monomethyl-ether (AME) and tenuazonic acid (TeA) were also investigated. The results showed that A. alternate was the predominant species with incidence values...
Source: International Journal of Food Microbiology - November 4, 2019 Category: Food Science Authors: Jiang N, Li Z, Wang L, Li H, Zhu X, Feng X, Wang M Tags: Int J Food Microbiol Source Type: research

Ultrasound pretreatment enhances the inhibitory effects of nisin/carvacrol against germination, outgrowth and vegetative growth of spores of Bacillus subtilis ATCC6633 in laboratory medium and milk: Population and single-cell analysis.
This study evaluated the synergetic inhibitory effects of ultrasound and nisin/carvacrol on spore germination, outgrowth, and subsequent growth of vegetative cell of Bacillus subtilis in laboratory medium and milk. Ultrasound pretreatment (3.33 W/mL, 15 min) and nisin/carvacrol (0.01%, 0.02%) synergistically inhibited spore germination, outgrowth, and vegetative growth of spores in laboratory medium. Whereas no such inhibitory effect was observed in milk even with a 10-fold increase in the concentration (1%) of nisin. Flow cytometry analysis showed that the germination capacities of ultrasound pretreated spores combine...
Source: International Journal of Food Microbiology - November 4, 2019 Category: Food Science Authors: Fan L, Ismail BB, Hou F, Muhammad AI, Ding T, Liu D Tags: Int J Food Microbiol Source Type: research

Environmental heterogeneity of Staphylococcus species from alkaline fermented foods and associated toxins and antimicrobial resistance genetic elements.
Abstract Different samples of three products including Bikalga and Soumbala from Burkina Faso (West Africa) and Ntoba Mbodi from Congo-Brazzaville (Central Africa) were evaluated. The bacteria (400) were phenotyped and genotypically characterized by Rep-PCR, PFGE, 16S rRNA and rpoB gene sequencing and spa typing. Their PFGE profiles were compared with those of 12,000 isolates in the Center for Disease Control (CDC, USA) database. They were screened for the production of enterotoxins, susceptibility to 19 antimicrobials, presence of 12 staphylococcal toxin and 38 AMR genes and the ability to transfer erythromycin a...
Source: International Journal of Food Microbiology - November 4, 2019 Category: Food Science Authors: Ouoba LII, Vouidibio Mbozo AB, Anyogu A, Obioha PI, Lingani-Sawadogo H, Sutherland JP, Jespersen L, Ghoddusi HB Tags: Int J Food Microbiol Source Type: research

Performance of cold chains and modeled growth of Vibrio parahaemolyticus for farmed oysters distributed in the United States and internationally.
In this study, we tracked the performance of cold chains for U.S. farmed oysters distributed nationally and internationally using temperature sensors. Boxes and bags of oysters (n = 125) were shipped from farms in Washington State and the Chesapeake Bay to 143 unique businesses in 20 U.S. states, Washington D.C., and Hong Kong, China. Eighty-one percent of the temperature sensors were returned with usable data. The average product temperature among all participants was 4.4 ± 2.7 °C (40 ± 5 °F), which is 5.6 °C (10 °F) cooler than the 10 °C (50 °F) guidance crite...
Source: International Journal of Food Microbiology - October 25, 2019 Category: Food Science Authors: Love DC, Kuehl LM, Lane RM, Fry JP, Harding J, Davis BJK, Clancy K, Hudson B Tags: Int J Food Microbiol Source Type: research

Growth and metabolic characteristics of fastidious meat-derived Lactobacillus algidus strains.
kroth J Abstract Lactobacillus 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 poor growth on the media routinely used for culturing food spoilage bacteria. Thus, our study sought to develop reliable culture media for L. algidus to enable its recovery from meat, and to allow subculturing and phenotypic analyses of the strains. We assessed the growth of meat-derived L. algidus st...
Source: International Journal of Food Microbiology - October 23, 2019 Category: Food Science Authors: Säde E, Johansson P, Heinonen T, Hultman J, Björkroth J Tags: Int J Food Microbiol Source Type: research

Polyvinyl alcohol/gelatin nanocomposite containing ZnO, TiO2 or ZnO/TiO2 nanoparticles doped on 4A zeolite: Microbial and sensory qualities of packaged white shrimp during refrigeration.
Abstract Recently, 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 packaging that can control the release of antimicrobial compounds. The present study assessed the efficacy of PVA/G nanocomposite films with 1.5% (w/w) ZnO/4A z (treatment 1), 1.5% (w/w) TiO2/4A z (treatment 2), or 1% (w/w) ZnO, TiO2/4A z (treatment 3) in controlling the microbial load and maintaining th...
Source: International Journal of Food Microbiology - October 22, 2019 Category: Food Science Authors: Azizi-Lalabadi M, Ehsani A, Ghanbarzadeh B, Divband B Tags: Int J Food Microbiol Source Type: research

Reduction in pathogenic load of wheat by tempering with saline organic acid solutions at different seasonal temperatures.
ini A Abstract As 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 microorganisms in soft and hard wheat, and also investigates the effect of seasonal temperature on (2) survivability of pathogens in wheat kernels and on (3) pathogen inactivation during tempering with saline organic acid solutions. Wheat samples were inoculated with cocktails of either 5 serov...
Source: International Journal of Food Microbiology - October 22, 2019 Category: Food Science Authors: Sabillón L, Stratton J, Rose D, Bianchini A Tags: Int J Food Microbiol Source Type: research

Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase.
Abstract Aiming at meeting the recommendations of the World Health Organization regarding the total fiber daily intake, an integrate biotechnological approach, combining xylanase treatment and lactic acid bacteria fermentation of milling by-products from pigmented wheat varieties, hull-less barley and emmer was proposed. The effects on the biochemical and nutritional features were investigated. Enhanced radical scavenging activity, increased concentrations of free amino acids (up to three times) and peptides and optimal in vitro protein digestibility (up to ca. 87%) value as well as relevant phytic acid degradatio...
Source: International Journal of Food Microbiology - October 22, 2019 Category: Food Science Authors: Pontonio E, Dingeo C, Di Cagno R, Blandino M, Gobbetti M, Rizzello CG Tags: Int J Food Microbiol Source Type: research

Production and migration of patulin in Penicillium expansum molded apples during cold and ambient storage.
Abstract The 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 Golden delicious apples and incubated at 8 or 20 °C until the mold lesion reached a diameter of 1, 2 or 3 cm. For each lesion size, patulin was quantified from apple samples cut into 1 cm depthwise fractions and widthwise sized cylinders. Maximum patulin concentration, about 80,000 ng/g apple, was obtained at 8 °C for the...
Source: International Journal of Food Microbiology - October 21, 2019 Category: Food Science Authors: Coton M, Bregier T, Poirier E, Debaets S, Arnich N, Coton E, Dantigny P Tags: Int J Food Microbiol Source Type: research

Effect of transient thermal shocks on alcoholic fermentation performance.
The objective of this study was to identify thermal conditions leading to stuck and sluggish fermentations, focusing on the impact of an abrupt and transient decrease/increase of temperature on fermentation performance and yeast viability/vitality. Different strains of Saccharomyces cerevisiae, SBB11, T73, and PDM were evaluated in synthetic grape must fermentations. Cold shocks (9 °C and 1.5 °C for 16 h) carried out on different days during the fermentation process were unable to alter fermentation performance. Conversely, shock temperatures higher than 32 °C, applied in early stages of the process, le...
Source: International Journal of Food Microbiology - October 18, 2019 Category: Food Science Authors: Vargas-Trinidad AS, Lerena MC, Alonso-Del-Real J, Esteve-Zarzoso B, Mercado LA, Mas A, Querol A, Combina M Tags: Int J Food Microbiol Source Type: research

Inhibition of Salmonella enterica growth by competitive exclusion during early alfalfa sprout development using a seed-dwelling Erwinia persicina strain EUS78.
In this study, we applied a biological control approach to inhibit S. enterica growth using the seed-dwelling non-antagonistic bacteria. We isolated non-antibacterial seed-dwelling bacteria from vegetable sprouts. A total of 206 bacteria exhibiting non-antibacterial activity against S. enterica were subjected to alfalfa sprout development tests. Eight isolates exhibiting no deleterious effect on the growth of alfalfa sprouts were tested for S. enterica growth inhibition on alfalfa seeds and sprouts, and an isolate EUS78 was finally selected for further investigation. Based on 16S rRNA, gyrB, and rpoB gene sequence analyses...
Source: International Journal of Food Microbiology - October 18, 2019 Category: Food Science Authors: Kim WI, Choi SY, Han I, Cho SK, Lee Y, Kim S, Kang B, Choi O, Kim J Tags: Int J Food Microbiol Source Type: research

Helicobacter pylori: Survival in cultivable and non-cultivable form in artificially contaminated Mytilus galloprovincialis.
Abstract Several 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 products can assume in the transmission of H. pylori to humans, the aim of this study was to assess the survival of H. pylori in artificially contaminated Mytilus galloprovincialis (M. galloprovincialis). A traditional culture method and a reverse transcriptase-PCR (RT-PCR) assay were employed to detect the mRNA of known virulence factor (VacA) which ca...
Source: International Journal of Food Microbiology - October 18, 2019 Category: Food Science Authors: Quaglia NC, Storelli MM, Scardocchia T, Lattanzi A, Celano GV, Monno R, Dambrosio A Tags: Int J Food Microbiol Source Type: research

Evaluation of indigenous non-Saccharomyces yeasts isolated from a South Australian vineyard for their potential as wine starter cultures.
Abstract The use of non-Saccharomyces yeast in conjunction with Saccharomyces cerevisiae in wine fermentation is a growing trend in the wine industry. Non-Saccharomyces, through their distinctive production of secondary metabolites, have the potential to positively contribute to wine sensory profile. To discover new candidate strains for development as starter cultures, indigenous non-Saccharomyces were isolated from un-inoculated fermenting Shiraz musts from a South Australian vineyard (McLaren Vale wine region) and characterised. Among the 77 isolates, 7 species belonging to 5 genera (Kazachstania, Aureobasidium...
Source: International Journal of Food Microbiology - October 18, 2019 Category: Food Science Authors: Lin MM, Boss PK, Walker ME, Sumby KM, Grbin PR, Jiranek V Tags: Int J Food Microbiol Source Type: research

The prevalence of Listeria monocytogenes in meat products in China: A systematic literature review and novel meta-analysis approach.
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 literature data and a novel sensitivity analysis approach. A total of 112 publications from five databases, published between 1 January 2007 and 31 December 2017, were systematically selected for relevance and covered meat products sampled between 2000 and 2016. Estimated by the random-effects model, the pooled prevalence of L. monocytogenes was 8.5% (95% CI: 7.1%-10.3%) in raw meats and 3.2% (95% CI: 2.7%-3.9%) in ready-to-eat (RTE) meats. The prevalence dif...
Source: International Journal of Food Microbiology - October 5, 2019 Category: Food Science Authors: Liu Y, Sun W, Sun T, Gorris LGM, Wang X, Liu B, Dong Q Tags: Int J Food Microbiol Source Type: research

Waxing and cultivar affect Salmonella enterica persistence on cucumber (Cucumis sativus L.) fruit.
This study investigated the survival of Salmonella Newport and S. Javiana on the surface of six cucumber cultivars of varying surface morphology and the effect of fruit waxing on the persistence of S. Newport. S. Newport and S. Javiana were spot inoculated onto fruit of cultivars 'Marketmore 97', 'Patio Snacker' and 'Corinto' (varieties with trichomes or spines), and 'Bella', 'Pepinex' and 'Summer Dance' (glabrous or smooth varieties). Cucumbers were held at room temperature for 24 h before inoculated sections of exocarp were excised for enteropathogen enumeration. S. Javiana persisted at higher populations than S. Newpo...
Source: International Journal of Food Microbiology - September 11, 2019 Category: Food Science Authors: Callahan MT, Micallef SA Tags: Int J Food Microbiol Source Type: research

Commensal E. coli rapidly transfer antibiotic resistance genes to human intestinal microbiota in the Mucosal Simulator of the Human Intestinal Microbial Ecosystem (M-SHIME).
This study demonstrates that a commensal, antibiotic resistant E. coli strain present in food can transfer its antibiotic resistance plasmid relatively quickly to intestinal microbiota in the M-SHIME. The spread and persistence of antibiotic resistance genes and resistant bacteria in our intestinal system is an alarming scenario which might present clinical challenges, since it implies a potential reservoir for dissemination to pathogenic bacteria. PMID: 31536878 [PubMed - as supplied by publisher] (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - September 7, 2019 Category: Food Science Authors: Lambrecht E, Van Coillie E, Van Meervenne E, Boon N, Heyndrickx M, Van de Wiele T Tags: Int J Food Microbiol Source Type: research

The effect of phosphate on the heat resistance of spores of dairy isolates of Geobacillus stearothermophilus.
This study provides insight into the heat resistance and the increased heat sensitivity of spores of G. stearothermophilus A1, D1 and P3 in the presence of phosphate, which can be used in the design of Cleaning in Place (CIP) systems involving phosphate based cleaning agents to combat biofilms and spores in the dairy industry. PMID: 31520893 [PubMed - as supplied by publisher] (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - September 6, 2019 Category: Food Science Authors: Kumar M, Flint SH, Palmer J, Plieger PG, Waterland M Tags: Int J Food Microbiol Source Type: research

Developing a novel molecular serotyping system based on capsular polysaccharide synthesis gene clusters of Vibrio parahaemolyticus.
In this study, the capsular polysaccharide gene clusters (CPSgcs) of 55 K-serogroups were identified by whole-genome sequencing and analysis. These CPSgcs exhibit a high level of genetic diversity. A microsphere-based suspension array (MSA) was established for the detection and identification of 55 V. parahaemolyticus K-serogroups based on CPSgc-specific genes. To evaluate our array, a double-blind test with 120 clinical isolates was carried out. In addition, an in silico K-serotyping system was established based on V. parahaemolyticus CPSgc-specific genes. This system was then used to examine 845 publicly available V. par...
Source: International Journal of Food Microbiology - September 1, 2019 Category: Food Science Authors: Pang Y, Guo X, Tian X, Liu F, Wang L, Wu J, Zhang S, Li S, Liu B Tags: Int J Food Microbiol Source Type: research

High hydrostatic pressure inactivation of microorganisms: A probabilistic model for target log-reductions.
This study has indicated that the probabilistic modeling for target log reductions can be useful tool for HHP inactivation of microorganisms, but further studies could be performed with several other factors such as pH and water activity of the food, concentration of certain additives as well as initial number of bacteria present in the food. PMID: 31493566 [PubMed - as supplied by publisher] (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - August 27, 2019 Category: Food Science Authors: Buzrul S Tags: Int J Food Microbiol Source Type: research

Interspecific hybridisation among diverse Saccharomyces species: A combined biotechnological solution for low-temperature and nitrogen-limited wine fermentations.
oacute;n JM Abstract Lack of the prezygotic barrier in the Saccharomyces genus facilitates the construction of artificial interspecific hybrids among different Saccharomyces species. Hybrids that maintain the interesting features of parental strains have been applied in industry for many beneficial purposes. Two of the most important problems faced by wine makers is nitrogen deficiency in grape must and low-temperature fermentation. In our study, hybrids were constructed by using selected low nitrogen-demanding cryotolerant S. eubayanus, S. uvarum strains and S. cerevisiae. The fermentation capacity of the hybrid ...
Source: International Journal of Food Microbiology - August 27, 2019 Category: Food Science Authors: Su Y, Gamero A, Rodríguez ME, Lopes CA, Querol A, Guillamón JM Tags: Int J Food Microbiol Source Type: research

Comparison of aflatoxin production of Aspergillus flavus at different temperatures and media: Proteome analysis based on TMT.
In this study, we identified 5029 proteins from A. flavus NRRL3357, in which 1547 differential proteins were identified between liquid media and solid-state media, while 546 differential proteins were identified between 28 °C and 37 °C. Biological informatics analysis showed that these differential proteins were widely involved in a variety of biological processes, molecular functions, and cellular components, and were associated with multiple metabolic pathways. Compared to the liquid media, extracellular hydrolase for nutrient uptake and proteins related to sclerotia development were differentially expressed on solid media (p 
Source: International Journal of Food Microbiology - August 24, 2019 Category: Food Science Authors: Wang P, Chang PK, Kong Q, Shan S, Wei Q Tags: Int J Food Microbiol Source Type: research

Distribution, diversity, virulence genotypes and antibiotic resistance for Salmonella isolated from a Brazilian pork production chain.
This study provides valuable insight about the epidemiology of Salmonella in swine production, and despite the low presence of this pathogen in carcasses and meat cuts, the majority of isolates was multidrug resistant. PMID: 31476581 [PubMed - as supplied by publisher] (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - August 24, 2019 Category: Food Science Authors: Viana C, Sereno MJ, Pegoraro K, Yamatogi RS, Call DR, Dos Santos Bersot L, Nero LA Tags: Int J Food Microbiol Source Type: research

Effect of sodium chloride and chitosan on the inactivation of heat resistant or Shiga-toxin producing Escherichia coli during grilling of burger patties.
This study aimed to evaluate the effect of NaCl and other additives on the heat resistance of E. coli in beef patties. E. coli AW1.7ΔpHR1(pLHR) with the locus of heat resistance (LHR), E. coli AW1.7ΔpHR1(pRK767) without LHR, or a 5-strain cocktail of EHEC were inoculated (107-108 CFU/g) into ground beef (15% fat) with NaCl (0-3%), marinade, carvacrol (0.1%), potassium lactate (3%) or chitosan (0.1%) following different protocols. Patties were grilled immediately, or stored in sterile bags for two days at 4 °C prior to grilling to a core temperature of 71 °C. Cell counts of LHR-positive E. coli AW1...
Source: International Journal of Food Microbiology - August 21, 2019 Category: Food Science Authors: Hu Z, Rohde A, McMullen L, Gänzle M Tags: Int J Food Microbiol Source Type: research

Zoonotic nematode parasites infecting selected edible fish in New South Wales, Australia.
This study provides the basis for future research on other aspects of these parasites, in regards to public health. PMID: 31442713 [PubMed - as supplied by publisher] (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - August 14, 2019 Category: Food Science Authors: Hossen MS, Shamsi S Tags: Int J Food Microbiol Source Type: research

Development of a milk-based medium for the selection of urease-defective mutants of Streptococcus thermophilus.
ora D Abstract Streptococcus thermophilus strains are used in fermented dairy products for their capacity to metabolize lactose into lactic acid. The rate of lactic acid production in milk is of major economic importance, as rapid acidification prevents growth of undesirable microorganisms. It is also of paramount significance for aroma, texture and flavor of the end product. Besides achieving customer satisfaction, improvement of production rate and operational costs incite industrials into selecting fast acidifying strains. Another important trait of S. thermophilus influencing acidification is the urease, which...
Source: International Journal of Food Microbiology - August 10, 2019 Category: Food Science Authors: Scala GD, Volontè F, Ricci G, Pedersen MB, Arioli S, Mora D Tags: Int J Food Microbiol Source Type: research

Behavior of different Bacillus strains with claimed probiotic properties throughout processed cheese ("requeij ão cremoso") manufacturing and storage.
The objective of this study was to evaluate the behavior of different Bacillus strains with claimed probiotic properties throughout processed cheese ("requeijão cremoso") manufacturing. A total of five different Bacillus strains with claimed probiotic properties (B. coagulans MTCC 5856, B. coagulans GBI-30 6086, B. subtilis PXN 21, B. subtilis PB6, and B. flexus HK1) were individually inoculated at different stages of manufacture - curd pasteurization, coagulation, and fusion - of "requeijão cremoso" and their survival in each of these stages was determined. The survival of B. coagulans GB...
Source: International Journal of Food Microbiology - August 7, 2019 Category: Food Science Authors: Soares MB, Almada CN, Almada CN, Martinez RCR, Pereira EPR, Balthazar CF, Cruz AG, Ranadheera CS, Sant'Ana AS Tags: Int J Food Microbiol Source Type: research

Leuconostoc citreum TR116: In-situ production of mannitol in sourdough and its application to reduce sugar in burger buns.
In conclusion, the incorporation of mannitol-rich sourdough fermented by Leuconostoc citreum TR116 represents a novel technological approach in the field of sugar reduction and showed high potential as a functional ingredient to ameliorate the losses of important quality parameters. Especially sourdough containing higher amounts of mannitol and lower amounts of lactate improved significantly the dough and burger bun quality. PMID: 31208534 [PubMed - in process] (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - June 19, 2019 Category: Food Science Authors: Sahin AW, Rice T, Zannini E, Axel C, Coffey A, Lynch KM, Arendt EK Tags: Int J Food Microbiol Source Type: research

Advancing integration of data on food microbiome studies: FoodMicrobionet 3.1, a major upgrade of the FoodMicrobionet database.
We present a new version of FoodMicrobionet, a database for the exploration of food bacterial communities. The database, available as an app built with the Shiny package of R, includes data from 44 studies and 2234 samples (food or food environment), covering dairy, meat, fruit and vegetables, cereal based and ready-to-eat foods. The interactive interface allows exploration of data, access to external resources (on line versions of the studies, sequence data on SRA, taxonomic databases), filtering samples on the basis of a number of criteria, aggregation of samples and bacterial taxa and export of data in a variety of form...
Source: International Journal of Food Microbiology - June 11, 2019 Category: Food Science Authors: Parente E, De Filippis F, Ercolini D, Ricciardi A, Zotta T Tags: Int J Food Microbiol Source Type: research

Evaluation of Mycobacterium avium subsp. paratuberculosis survival during the manufacturing process of Italian raw milk hard cheeses (Parmigiano Reggiano and Grana Padano).
Abstract Mycobacterium avium subsp. paratuberculosis (MAP), the agent of paratuberculosis in ruminants, is suspected to be involved in the aetiology of some human diseases. Notably, the consumption of milk and dairy products is considered to be the main route of human exposure to MAP because of its ability to survive during pasteurization and manufacturing processes. The aim of this study was to investigate, through a microbiological challenge test, the survival of MAP during the manufacturing and ripening period of two Italian hard cheeses, Parmigiano Reggiano and Grana Padano, made from raw bovine milk. The chal...
Source: International Journal of Food Microbiology - June 8, 2019 Category: Food Science Authors: Cammi G, Ricchi M, Galiero A, Daminelli P, Cosciani-Cunico E, Dalzini E, Losio MN, Savi R, Cerutti G, Garbarino C, Leo S, Arrigoni N Tags: Int J Food Microbiol Source Type: research

Corrigendum to "Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters" [Int. J. Food Microbiol. 160 (2013) 290-297].
Corrigendum to "Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters" [Int. J. Food Microbiol. 160 (2013) 290-297]. Int J Food Microbiol. 2019 Jun 06;:108239 Authors: Bottari B, Agrimonti C, Gatti M, Neviani E, Marmiroli N PMID: 31178169 [PubMed - as supplied by publisher] (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - June 6, 2019 Category: Food Science Authors: Bottari B, Agrimonti C, Gatti M, Neviani E, Marmiroli N Tags: Int J Food Microbiol Source Type: research

Virucidal activity of gamma radiation on strawberries and raspberries.
The objective of this study was to estimate the inactivation of enteric virus by gamma radiation in raw berry fruits, in order to evaluate the potential of this technology to be applied as a disinfection treatment. Fresh strawberries and raspberries were inoculated either individually with murine norovirus type 1 (MuNoV; as a human norovirus surrogate) and human adenovirus type 5 (HAdV) or with a viral pool of both viruses, and irradiated in a Co-60 equipment at doses of 1 kGy up to 11 kGy. The infectivity of viral particles of MuNoV and HAdV was assessed by plaque assay using Raw 264.7 and A549 cells, respectively. A ...
Source: International Journal of Food Microbiology - June 4, 2019 Category: Food Science Authors: Pimenta AI, Margaça FMA, Cabo Verde S Tags: Int J Food Microbiol Source Type: research

Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation.
en DS Abstract Nicaraguan cocoa bean fermentations of several single local cocoa varieties originating from the same region (North Highlands of Nicaragua, San Jose de Bocay/El Cuá) were compared to fermentations of blended cocoa varietals from other producing regions of the country (Waslala and Nueva Guinea) making use of High Throughput Sequencing techniques, metabolite target analysis and sensory evaluation of cocoa liquor samples. A succession of the important cocoa-related yeasts Hanseniaspora uvarum/opuntiae, Saccharomyces cerevisiae and/or Pichia kudriavzevii was seen for single varietals and Nueva Gu...
Source: International Journal of Food Microbiology - June 2, 2019 Category: Food Science Authors: Papalexandratou Z, Kaasik K, Kauffmann LV, Skorstengaard A, Bouillon G, Espensen JL, Hansen LH, Jakobsen RR, Blennow A, Krych L, Castro-Mejía JL, Nielsen DS Tags: Int J Food Microbiol Source Type: research

Influence of water activity and temperature on growth and production of trichothecenes by Fusarium graminearum sensu stricto and related species in maize grains.
This study determined the effects of temperature (5-35 °C) and water activity (0.90-0.995 aw) on the growth, and deoxynivalenol (DON) and nivalenol (NIV) production of F. meridionale and F. boothii strains in maize grains. Fusarium graminearum sensu stricto strains from wheat were also tested. The three Fusarium species grew best at 0.995 aw and 25 °C. Growth was absent or marginal at 0.90 aw regardless of temperature. F. meridionale and F. boothii were sensitive to 30 °C and more affected by water stress than F. graminearum sensu stricto. The highest DON levels were at 0.995-0.97 aw and 30 °C and a...
Source: International Journal of Food Microbiology - June 1, 2019 Category: Food Science Authors: Belizán MME, Gomez ALA, Terán Baptista ZP, Jimenez CM, Sánchez Matías MDH, Catalán CAN, Sampietro DA Tags: Int J Food Microbiol Source Type: research

Core genome sequence analysis to characterize Salmonella enterica serovar Rissen ST469 from a swine production chain.
This study was conducted to investigate the genetic relationships between serovar Rissen isolates from all levels of the pork production chain and evaluate the ability of the in silico antimicrobial resistance (AMR) genotypes to predict the phenotype of serovar Rissen. A total of 38 serovar Rissen isolates were tested against eight antibiotic agents by a disk diffusion method and the whole genomes of all isolates were sequenced to detect AMR genetic elements using the ResFinder database.A total of 86.84% of the isolates were resistant to tetracycline, followed by ampicillin (78.96%) and sulfonamide-trimethoprim (71.05%). R...
Source: International Journal of Food Microbiology - May 28, 2019 Category: Food Science Authors: Prasertsee T, Chuammitri P, Deeudom M, Chokesajjawatee N, Santiyanont P, Tadee P, Nuangmek A, Tadee P, Sheppard S, Pascoe B, Patchanee P Tags: Int J Food Microbiol Source Type: research

Effect of ultraviolet (UV-C) radiation on spores and biofilms of Alicyclobacillus spp. in industrialized orange juice.
Abstract Bacteria of the genus Alicyclobacillus pose serious quality problems for the juice processing industries that have sought effective alternatives for its control. The present study evaluated the effect of UV-C radiation on the reduction of spores and biofilm formation of Alicyclobacillus spp. on stainless steel and rubber surfaces using industrialized orange juice as a culture medium. Four reference Alicyclobacillus spp. species and different UV-C dosages were investigated. After exposed for 20 min (16.8 kJ/m2) to UV-C, the spores of Alicyclobacillus acidoterrestris, Alicyclobacillus herbarius, and Ali...
Source: International Journal of Food Microbiology - May 28, 2019 Category: Food Science Authors: Prado DBD, Szczerepa MMDA, Capeloto OA, Astrath NGC, Santos NCAD, Previdelli ITS, Nakamura CV, Mikcha JMG, Abreu Filho BA Tags: Int J Food Microbiol Source Type: research

Amplification of Raman spectra by gold nanorods combined with chemometrics for rapid classification of four Pseudomonas.
This study has shown that SERS combined with LDA and HCA can be used as a reliable method to classify Pseudomonas. PMID: 31163357 [PubMed - as supplied by publisher] (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - May 25, 2019 Category: Food Science Authors: Liu S, Li H, Hassan MM, Zhu J, Wang A, Ouyang Q, Zareef M, Chen Q Tags: Int J Food Microbiol Source Type: research

Inactivation effect of marination liquids prepared with koruk juice and dried koruk pomace on Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes inoculated on meat.
Abstract The aim of this study was to determine the effects of marination liquids prepared with koruk juice and dried koruk pomace in terms of meat safety. In the study, marination liquids containing two different concentrations of koruk juice (25% and 50%) or dried koruk pomace (1% and 2%) were prepared separately with or without ingredients (1% salt and 0.1% thyme). Meat samples inoculated with two different levels (≅3 log and ≅6 log) of food-borne pathogens (S. Typhimurium, E. coli O157:H7 and L. monocytogenes) were marinated at 4 °C for different times (2, 24 and 48 h) and the effects of the ...
Source: International Journal of Food Microbiology - May 25, 2019 Category: Food Science Authors: Ozturk B, Sengun IY Tags: Int J Food Microbiol Source Type: research

A novel method for rapid estimation of lactic acid bacterial concentration in fermented milk based on superhydrophobic surface wettability.
Abstract A novel and facile method is developed for rapid estimation of lactic acid bacterial concentration in fermented milk. Growth of bacteria in a liquid changes physicochemical property of the medium and its behavior at solid-liquid interface. Wettability determines characteristic of solid-liquid interface. Nano-rod, helical tetragonal and L-shaped morphologies were designed and fabricated. Hydrophobicity and zeta potential were measured for dried surfaces of 5 dairy bacterial strains. Relationship between microbial population and changes in solid-liquid interface was studied by wettability and surface free e...
Source: International Journal of Food Microbiology - May 25, 2019 Category: Food Science Authors: Hosseini S, Hosseini S, Savaloni H Tags: Int J Food Microbiol Source Type: research

Antimicrobial resistance profiles of Listeria monocytogenes isolated from chicken meat in Fukuoka, Japan.
This study investigated for the first time the change in the L. monocytogenes contamination of chicken meat and antibiotic resistance of the isolated L. monocytogenes strains in Fukuoka, Japan, in the course of 5 years. Although the contamination rate of L. monocytogenes in 2017 was found to be lower than that in 2012, AMR of the isolates in 2017 was higher. PMID: 31154111 [PubMed - as supplied by publisher] (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - May 25, 2019 Category: Food Science Authors: Maung AT, Mohammadi TN, Nakashima S, Liu P, Masuda Y, Honjoh KI, Miyamoto T Tags: Int J Food Microbiol Source Type: research

Detection of antimicrobial-resistance diarrheagenic Escherichia coli strains in surface water used to irrigate food products in the northwest of Mexico.
In conclusion, the presence of DEC strains in surface water represents a potential source for human infection, and thus routine monitoring of DEC in surface water and other indirect affected areas should be considered at northwestern Mexico. PMID: 31146052 [PubMed - as supplied by publisher] (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - May 22, 2019 Category: Food Science Authors: Canizalez-Roman A, Velazquez-Roman J, Valdez-Flores MA, Flores-Villaseñor H, Vidal JE, Muro-Amador S, Guadrón-Llanos AM, Gonzalez-Nuñez E, Medina-Serrano J, Tapia-Pastrana G, León-Sicairos N Tags: Int J Food Microbiol Source Type: research

Comparative study of survival of Escherichia coli O157:H7 inoculated in pork batter after ohmic cooking and water bath cooking.
In this study, the effects of ohmic cooking (OH) and water bath cooking (WB) on the reduction of Escherichia coli O157:H7 inoculated in pork batter with addition of sodium chloride (NaCl) were studied, and the recovery and growth of OH and WB treated E. coli O157:H7 were also investigated during storage. The time for samples cooked by OH to reach the targeted endpoint temperature (61, 65, and 72 °C) was shorter than that of WB, and the addition of NaCl dramatically shortened the cooking time of OH treated samples, however, no significant effect was observed by WB. Samples with NaCl and cooked by OH had lower cooking ...
Source: International Journal of Food Microbiology - May 22, 2019 Category: Food Science Authors: Tian X, Shao L, Yu Q, Yang H, Li X, Dai R Tags: Int J Food Microbiol Source Type: research

Spoilage evaluation of raw Atlantic salmon (Salmo salar) stored under modified atmospheres by multivariate statistics and augmented ordinal regression.
In this study, spoilage of Atlantic salmon (Salmo salar) stored under modified atmospheres (% CO2/O2/N2) and air was characterized by performing multivariate statistical analysis and augmented ordinal regression modelling for data collected by microbiological, chemical and sensory analyses. Out of 25 compounds quantified by selected-ion flow-tube mass spectrometry, ethanol, dimethyl sulfide and hydrogen sulfide were found characteristic under anaerobic conditions (0/0/100 and 60/0/40), whereas spoilage under air was primarily associated with the production of alcohols and ketones. Under high-O2 MAP (60/40/0), only 3-methyl...
Source: International Journal of Food Microbiology - May 20, 2019 Category: Food Science Authors: Kuuliala L, Sader M, Solimeo A, Pérez-Fernández R, Vanderroost M, De Baets B, De Meulenaer B, Ragaert P, Devlieghere F Tags: Int J Food Microbiol Source Type: research

Viable Coxiella burnetii in hard cheeses made with unpasteurized milk.
In this study, 67 sheep handicraft hard cheeses of different geographic origins made with unpasteurized milk were analyzed for the presence of C. burnetii DNA. To investigate viability of C. burnetii in cheese, 5 cheeses were selected among the 20 that tested DNA positive. Presence of viable C. burnetii was demonstrated in one cheese by experimental inoculation in BALB/c mice and culture in Vero cells. To further investigate the effect of cheese ripening in C. burnetii viability, another 12 cheeses elaborated in the same farm and season, and ripened for between 2.0 and 10.1 months were investigated. Results showed presen...
Source: International Journal of Food Microbiology - May 18, 2019 Category: Food Science Authors: Barandika JF, Alvarez-Alonso R, Jado I, Hurtado A, García-Pérez AL Tags: Int J Food Microbiol Source Type: research

Virulence of Leuconostoc phages: Influence of stress conditions associated to dairy processes on their host-phage interactions.
acute;rez V Abstract In this work, we assessed the impact of technological cell stress conditions, commonly present in industrial dairy processes, on the host strain-phage interactions in Leuconostoc. Adsorption and burst size of LDG (Leuconostoc pseudomesenteroides) and Ln-9 (Leuconostoc mesenteroides) phages were evaluated under the following conditions: i) MRS broth, 30 °C; ii) MRS broth at pH 5.5, 30 °C (acidic stress); iii) MRS broth added of NaCl at 4% w/v, 30 °C (osmotic stress) and iv) MRS broth, 10 °C (cold stress). Experiences were performed with the host strains growing both in...
Source: International Journal of Food Microbiology - May 16, 2019 Category: Food Science Authors: Briggiler Marcó MB, Quiberoni A, Suárez V Tags: Int J Food Microbiol Source Type: research

Kinetics of biofilm formation by pathogenic and spoilage microorganisms under conditions that mimic the poultry, meat, and egg processing industries.
M, Avila-Novoa MG Abstract Pathogens and spoilage microorganisms can develop multispecies biofilms on food contact surfaces; however, few studies have been focused on evaluated mixed biofilms of these microorganisms. Therefore this study investigated the biofilm development by pathogenic (Bacillus cereus, Escherichia coli, Listeria monocytogenes, and Salmonella enterica Enteritidis and Typhimurium serotypes) and spoilage (Bacillus cereus and Pseudomonas aeruginosa) microorganisms onto stainless-steel (SS) and polypropylene B (PP) coupons; under conditions that mimic the dairy, meat, and egg processing industry. Bi...
Source: International Journal of Food Microbiology - May 11, 2019 Category: Food Science Authors: Iñiguez-Moreno M, Gutiérrez-Lomelí M, Avila-Novoa MG Tags: Int J Food Microbiol Source Type: research

Ability of Vibrio vulnificus isolated from fish of the Lagoa dos Patos estuary in south Brazil to form biofilms after sublethal stress and bacterial resistance to antibiotics and sanitizers.
Abstract The present study aimed to investigate the presence of Vibrio vulnificus in fish captured at the Lagoa dos Patos estuary (RS, Brazil), to establish a correlation between bacterial biofilm formation and sublethal stress, and to assess the resistance of the isolates to antimicrobials and sanitizers. A total of 217 isolates characteristic of Vibrio sp. were analyzed. Isolates were identified and subsequently their ability to form biofilm, the impact of exposure to sublethal stress on their biofilm formation ability, and their resistance to antimicrobial and to sodium hypochlorite and chlorine dioxide sanitiz...
Source: International Journal of Food Microbiology - May 11, 2019 Category: Food Science Authors: Silveira DR, da Rosa JV, Kaefer K, Bach LG, Barbosa AO, Timm CD Tags: Int J Food Microbiol Source Type: research

Potential use of Starmerella bacillaris as fermentation starter for the production of low-alcohol beverages obtained from unripe grapes.
Abstract To obtain beverages with reduced alcohol content, the use of unripe grapes, with low sugar and high malic acid concentration, was recently explored. Due to the low sugar, ethanol and glycerol production is limited during fermentation affecting important sensory aspects such as the palate fullness of these beverages. The high acidity influences their organoleptic quality, as well. So far, only S. cerevisiae starter, used in conventional fermentations, have been tested in this condition, and no selection has been performed to identify alternative yeasts suitable for unripe grape fermentation. S. bacillaris ...
Source: International Journal of Food Microbiology - May 11, 2019 Category: Food Science Authors: Lemos Junior WJF, Nadai C, Crepalde LT, de Oliveira VS, de Matos AD, Giacomini A, Corich V Tags: Int J Food Microbiol Source Type: research

Genetic and technological characterization of lactic acid bacteria isolated from tropically grown fruits and vegetables.
Abstract Phyllosphere microorganisms are common contaminants of fruit or vegetable containing foods. The aim of this study was to identify and characterize lactic acid bacteria isolated from fruits and vegetables from Reunion Island, regarding possible application in food. Among 77 isolates, a large diversity of species was observed, with isolates belonging to Lactobacillus plantarum (3 isolates), other species of Lactobacillus (3), Lactococcus lactis (13), Leuconostoc pseudomesenteroides (25), Leuconostoc lactis (1), Leuconostoc mesenteroides (7), Leuconostoc citreum (14), Weissella cibaria (4), Weissella confusa...
Source: International Journal of Food Microbiology - May 10, 2019 Category: Food Science Authors: Fessard A, Remize F Tags: Int J Food Microbiol Source Type: research

Assessment of microbial communities on freshly killed wild boar meat by MALDI-TOF MS and 16S rRNA amplicon sequencing.
Abstract Wild boars (Sus scrofa) are the most widely distributed large mammals and recent increase in consumption of wild boar meat urges the need of microbiological quality criteria. The aim of the study was to characterize the initial bacterial contamination on freshly-killed wild boar meat using a culture-dependent approach with ISO-methods combined with matrix-assisted laser desorption/ionization time-of-flight mass spectrometry identification and 16S rRNA amplicon sequencing. Moreover, the presence of foodborne pathogens was examined using Real-Time-PCR and confirmed by classical isolation. Analysing 22 unrel...
Source: International Journal of Food Microbiology - May 9, 2019 Category: Food Science Authors: Peruzy MF, Murru N, Yu Z, Kerkhof PJ, Neola B, Joossens M, Proroga YTR, Houf K Tags: Int J Food Microbiol Source Type: research