Journals International Journal of Food ...

International Journal of Food Microbiology
Weibin Ma, Luling Zhao, Eric T Johnson, Yanli Xie, Mingming Zhang
No abstract text is available yet for this article.
March 22, 2023: International Journal of Food Microbiology
Javier Vicente, Eva Navascués, Santiago Benito, Domingo Marquina, Antonio Santos
Climate change is causing a lack of acidity during winemaking and oenologists use several solutions to cope with such a problem. Lachancea thermotolerans, which has the potential to tolerate the harsh physicochemical conditions of wine, has emerged as a promising alternative for pH management during winemaking and, currently, it is the most valuable yeast used for acidity control in wine. In this work a manageable method for L. thermotolerans genotyping based on a multiplexed microsatellite amplification in 6 different loci was developed...
March 21, 2023: International Journal of Food Microbiology
Marina Cavaiuolo, Donatien Lefebvre, Isabelle Mutel, Noémie Vingadassalon, Déborah Merda, Jacques-Antoine Hennekinne, Yacine Nia
Staphylococcal enterotoxins preformed in food are the causative agents of staphylococcal food poisoning outbreaks (SFPO). In this study we characterised in depth two coagulase-positive non-pigmented staphylococci involved in two independent outbreaks that occurred in France. While indistinguishable from Staphylococcus aureus using PCR methods and growth phenotype comparisons, both isolates were identified as Staphylococcus argenteus by whole genome sequencing. The genomes were analysed for the presence of enterotoxin genes, whose expression was determined in laboratory medium and, for the first time, in artificially-contaminated milk samples by using liquid chromatography-mass spectrometry and ELISA methods...
March 17, 2023: International Journal of Food Microbiology
Mariane Minozzo, Marina Andreia de Souza, Julia Lisboa Bernardi, Bruna Maria Saorin Puton, Eunice Valduga, Clarice Steffens, Natalia Paroul, Rogério Luis Cansian
The objective of this study was to evaluate the chemical composition and antifungal activity of free and encapsulated Cinnamomum cassia essential oil (EO) against Penicillium crustosum, Alternaria alternata, and Aspergillus flavus, and the aroma persistence in maize flour. Trans-cinnamaldehyde (TC) was identified as the major compound (86 %) in the C. cassia EO. The EO was encapsulated by spray-dryer with 45.26 % efficiency using gum arabic (GA) and maltodextrin (MD) in a ratio of 1:1 (m/m). C. cassia EO showed antifungal activity against A...
March 15, 2023: International Journal of Food Microbiology
Fan Yang, Yongqing Lu, Yulin Du, Shuqi Liu, Xiuying Zhong, Yujie Du, Zhonghuan Tian, Chao-An Long
Penicillium digitatum is one of the most critical phytopathogens during the citrus postharvest period. However, the molecular mechanism of pathogenesis remains to be further explored. Purine is a multiple functional substance in organisms. To verify the role of the de novo purine biosynthesis (DNPB) pathway in P. digitatum, we investigated the third gene Pdgart, glycinamide ribonucleotide (GAR)-transferase, of this pathway in this study. The deletion mutant ΔPdgart was generated in the principle of homologous recombination via Agrobacterium tumefaciens-mediated transformation (ATMT)...
March 15, 2023: International Journal of Food Microbiology
Jialun Wu, Olivia McAuliffe, Conor P O'Byrne
Listeria monocytogenes is a pathogenic bacterium that can inhabit a diverse range of environmental niches. This is largely attributed to the high proportion of carbohydrate-specific phosphotransferase system (PTS) genes in its genome. Carbohydrates can be assimilated as sources of energy but additionally they can serve as niche-specific cues for L. monocytogenes to shape its global gene expression, in order to cope with anticipated stresses. To examine carbon source utilization among wild L. monocytogenes isolates and to understand underlying molecular mechanisms, a diverse collection of L...
March 11, 2023: International Journal of Food Microbiology
Xiangyong Zeng, Zhenni Mo, Jia Zheng, Chaoyang Wei, Yifeng Dai, Yan Yan, Shuyi Qiu
Biofilm plays an important role in resisting the adverse environment, improving the taste and texture, and promoting the synthesis of flavor substances. However, to date, the findings on the effect of biofilm and dominating bacteria Bacillus on the ester synthesis in the Baijiu field have been largely lacked. Therefore, the objectives of the present study were to primarily isolate biofilm-producing microbes in the fermented grains, evaluate the stress tolerance capacity, and unveil the effect of biofilm and co-culture with Bacillus on the ester synthesis in the strong flavor Baijiu...
March 10, 2023: International Journal of Food Microbiology
Xingjie Wang, Kaidi Hu, Fang Liu, Juan Mou, Jinghui Lai, Mengmei Zhang, Song Wang, Qin Li, Jianlong Li, Aiping Liu, Xiaolin Ao, Li He, Shujuan Chen, Yong Yang, Shuliang Liu
To understand the deterioration of vinegar that has frequently occurred in China recently and to address such a concern, the physicochemical indicators and bacterial structure of the spoiled vinegar collected from Sichuan were preliminarily investigated. Results showed that Lactobacillaceae was most likely responsible for the decrease of vinegar total sugar and furfural, through which total acid and furfuryl alcohol were generated. Then, an unreported difficult-to-cultivate gas-producing bacterium named Z-1 was isolated using a modified MRS medium...
March 9, 2023: International Journal of Food Microbiology
Joana C L Martins, Alberto Pintor-Cora, Ángel Alegría, Jesús A Santos, Fanny Herrera-Arias
Foods of animal origin are increasingly considered a source of extended spectrum β-lactamase (ESBL) producing bacteria which can disseminate throughout the food chain and become a health concern for humans. This work aimed to evaluate the occurrence of ESBL-producing Escherichia coli in 100 retail minced meat samples taken in markets in Pamplona, Colombia. A total of 19 ESBL-producing isolates were obtained, 18 identified as E. coli and one as E. fergusonii. Fifteen isolates (78.9 %) carried blaCTX-M and blaTEM genes, one (5...
March 8, 2023: International Journal of Food Microbiology
Louise Vermote, Jonas De Roos, Margo Cnockaert, Peter Vandamme, Stefan Weckx, Luc De Vuyst
Belgian lambic beers are still produced through traditional craftsmanship. They rely on a spontaneous fermentation and maturation process that is entirely carried out in wooden barrels. The latter are used repetitively and may introduce some batch-to-batch variability. The present systematic and multiphasic study dealt with two parallel lambic beer productions carried out in nearly identical wooden barrels making use of the same cooled wort. It encompassed a microbiological and metabolomic approach. Further, a taxonomic classification and metagenome-assembled genome (MAG) investigation was based on shotgun metagenomics...
March 6, 2023: International Journal of Food Microbiology
Pedro Blanco-Picazo, Clara Gomez-Gomez, Sara Morales-Cortes, Maite Muniesa, Lorena Rodríguez-Rubio
No abstract text is available yet for this article.
March 3, 2023: International Journal of Food Microbiology
Meta Sterniša, Urška Gradišar Centa, Aljaž Drnovšek, Maja Remškar, Sonja Smole Možina
Pseudomonas spp. are widely distributed bacteria on surfaces in the food production and processing environment, where they form extracellular polymeric substance rich biofilms that interact with other bacteria. In this study, the influence of biofilm of Pseudomonas fragi ATCC 4973 on Listeria monocytogenes ATCC 19115 and Campylobacter jejuni NCTC 11168 was investigated at 5 °C and 15 °C on stainless steel in broth and food homogenates (fish or chicken meat). Stainless steel was then coated with PVDF-HFP/PVP/MoO3 nanocomposite and examined for surface changes (scanning electron microscope, static contact angle, Vickers hardness and elastic modulus)...
February 28, 2023: International Journal of Food Microbiology
Luana Sielski Galvão Soares, Tiago Casella, Eric Kazuo Kawagoe, Vilmar Benetti Filho, Wellington Pine Omori, Mara Corrêa Lelles Nogueira, Glauber Wagner, Rafael Rodrigues de Oliveira, Sabine Rippel Stahlhofer, Fabienne Antunes Ferreira, Eduardo Cesar Tondo, Juliano De Dea Lindner
Salmonella is the main human pathogen present in the poultry chain. Salmonella Heidelberg is one of the most important serovars for public health since it has been frequently isolated in broiler chickens from different countries and may present multidrug resistance (MDR). This study was carried out with 130 S. Heidelberg isolates collected from pre-slaughter broiler farms in 2019 and 2020 in 18 cities from three Brazilian states to study relevant aspects regarding their genotypic and phenotypic resistance. The isolates were tested and identified using somatic and flagellar antiserum (0:4, H:2, and H:r), and an antimicrobial susceptibility test (AST) was performed against 11 antibiotics for veterinary use...
February 28, 2023: International Journal of Food Microbiology
Hui Yang, Xiangjun Zhan, Luyi Song, Shuai Cheng, Ruiying Su, Yingying Zhang, Du Guo, Xin Lü, Xiaodong Xia, Chao Shi
This study investigated the antibacterial and antibiofilm mechanism of ultrasound (US) combined with citral nanoemulsion (CLNE) against Staphylococcus aureus and mature biofilm. Combined treatments resulted in greater reductions in bacterial numbers compared to ultrasound or CLNE treatments alone. Confocal laser scanning microscopy (CLSM), flow cytometry (FCM), protein nucleic acid leakage, and N-phenyl-l-naphthylamine (NPN) uptake analysis showed that the combined treatment disrupted cell membrane integrity and permeability...
February 27, 2023: International Journal of Food Microbiology
Matthew Eady, Gayatri Setia, Bosoon Park, Bin Wang, Jaya Sundaram
Salmonella is commonly found on broiler chickens during processing. This study investigates the Salmonella detection method that reduces the necessary time for confirmation, by collecting surface-enhanced Raman spectroscopy (SERS) spectra from bacteria colonies, applied to a substrate of biopolymer encapsulated AgNO3 nanoparticles. Chicken rinses containing Salmonella Typhimurium (ST) were analyzed by SERS and compared to traditional plating and PCR analyses. SERS spectra from confirmed ST and non-Salmonella colonies appear similar in spectra composition, but with different peak intensities...
February 27, 2023: International Journal of Food Microbiology
Prarthi Sagar, Ajmal Aseem, Santosh Kumar Banjara, Shobi Veleri
The incidence of antimicrobial resistance (AMR) is rapidly spreading worldwide. It is depleting the repertoire of antibiotics in use but the pace of development of new antibiotics is stagnant for decades. Annually, millions of people are killed by AMR. This alarming situation urged both scientific and civil bodies to take steps to curb AMR as a top priority. Here we review the various sources of AMR in the environment, especially focusing on the food chain. Food chain inculcates pathogens with AMR genes and serves as a conduit for its transmission...
February 24, 2023: International Journal of Food Microbiology
Mojtaba Heydari-Majd, Mohammad Reza Shadan, Hassan Rezaeinia, Behrouz Ghorani, Fereshteh Bameri, Khashayar Sarabandi, Fahimeh Khoshabi
The main objective of this study was to fabricate nanofibers from zein incorporated with two concentrations of sakacin (9 and 18 AU/mL) with anti-Listeria properties by electrospinning technique. The efficacies of the resulting active nanofibers against L. innocua, in quail breast during 24 days of refrigerated storage (4 ± 1 °C) were evaluated. The minimum inhibitory concentration (MIC) of bacteriocin against L. innocua was approximate 9 AU/mL. Fourier-transform infrared spectra of bacteriocin-loaded nanofibers indicated characteristic peaks of zein and sakacin and that the nanofibers showed an encapsulation efficiency close to 91...
February 24, 2023: International Journal of Food Microbiology
Matthias Sipiczki, Valéria Hrabovszki
No abstract text is available yet for this article.
February 24, 2023: International Journal of Food Microbiology
Miguel Aguilera-Toro, Martin Laage Kragh, Amalie Vestergård Thomasen, Vittoria Piccini, Valentin Rauh, Yinghua Xiao, Lars Wiking, Nina A Poulsen, Lisbeth Truelstrup Hansen, Lotte B Larsen
AprX is an alkaline metalloprotease produced by Pseudomonas spp. and encoded by its initial gene of the aprX-lipA operon. The intrinsic diversity among Pseudomonas spp. regarding their proteolytic activity is the main challenge for the development of accurate methods for spoilage prediction of ultra-high temperature (UHT) treated milk in the dairy industry. In the present study, 56 Pseudomonas strains were characterized by assessing their proteolytic activity in milk before and after lab-scale UHT treatment...
February 23, 2023: International Journal of Food Microbiology
Delfina M P Cantatore, Ana L Lanfranchi, Delfina Canel, Eugenia Levy, Juan T Timi
Adenocephalus pacificus is a tapeworm parasitic of marine mammals and the main agent of human diphylobothriosis caused by consumption of raw or undercooked marine fishes, being considered as a reemerging disease. Despite having a broad distribution in marine mammals in both hemispheres, plerocercoid larvae in fish have only been reported in the Pacific Ocean, in Peruvian waters, from where most human cases are known. In Argentine waters larval stages of Diphyllobothriidae have been recorded in Merluccius hubbsi, a main fish resource mostly exported frozen, headed and gutted (H&G) or as fillets; therefore, the possible presence of A...
February 22, 2023: International Journal of Food Microbiology
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