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International Journal of Food Microbiology

Farah Hossain, Peter Follett, Stephane Salmieri, Khanh Dang Vu, Carole Fraschini, Monique Lacroix
Cellulose nanocrystals (CNCs) reinforced chitosan based antifungal films were prepared by encapsulating essential oils (EOs) nanoemulsion. Vapor phase assays of the chitosan-based nanocomposite films loaded with thyme-oregano, thyme-tea tree and thyme-peppermint EO mixtures showed significant antifungal activity against Aspergillus niger, Aspergillus flavus, Aspergillus parasiticus, and Penicillium chrysogenum, reducing their growth by 51-77%. Combining the bioactive chitosan films loaded with thyme and oregano EOs produced ~2 log reduction in fungal growth in inoculated rice during 8 weeks of storage at 28 °C...
February 12, 2019: International Journal of Food Microbiology
Ana Cecilia Lorenzo-Leal, Enrique Palou, Aurelio López-Malo
Seeds are usual source of contamination and their sprouts are commonly associated foodborne illness. Therefore, the aim of this study was to evaluate the antibacterial vapor phase efficiency of allspice, thyme and rosemary essential oils on two foodborne pathogens in in vitro and on alfalfa seeds, including the chemical profile of the tested EOs and their effect on the sensory characteristics of the sprouts. Antibacterial activity was determined through the minimal inhibitory concentration (MIC) of EOs in vapor phase to inhibit the growth of Listeria monocytogenes and Salmonella Typhimurium in culture media and on alfalfa seeds...
February 12, 2019: International Journal of Food Microbiology
Wioleta Chajęcka-Wierzchowska, Anna Zadernowska, Joanna Gajewska
In Poland artisanal cheese production is an important local economic activity. Artisanal cheese is usually produced using raw cow's milk, animal rennet and salt, without the addition of starter cultures. Coagulase negative staphylococci (CoNS) are often present in artisanal cheeses. Pathogenic potential of some CoNS species, especially S. epidermidis, suggests that they could correspond to emerging pathogens. The identified risk factors correspond to virulence, antibiotic resistance and biofilm formation. Therefore, we aimed to characterize S...
February 7, 2019: International Journal of Food Microbiology
Aline Morgan von Hertwig, Dionisio Pedro Amorim Neto, Elisabete Aparecida de Almeida, Monique Ribeiro Tibas Casas, Maristela da Silva do Nascimento
Thirty-Eight Salmonella isolates recovered from different stages of the peanut supply chain in three Brazilian States (São Paulo, Minas Gerais and Bahia) were subtyped by pulsed-field gel electrophoresis (PFGE) and characterized by phenotypic and genotypic tests for antimicrobial resistance and virulence genes. The isolates were distributed into seven PFGE pulsotypes. All the isolates were resistant to sulfonamide. However, only one isolate from a production site in Minas Gerais had resistance to two types of antimicrobials (sulfonamide and ampicillin)...
February 7, 2019: International Journal of Food Microbiology
Anne Mette Jakobsen, Martin Iain Bahl, Tasja Buschhardt, Tina Beck Hansen, Waleed Abu Al-Soud, Asker D Brejnrod, Søren J Sørensen, Truls Nesbakken, Søren Aabo
Tonsils in the oral cavity are an important source of contamination during pig slaughter, but have not received as much attention as faecal contamination. In the present study, ten pigs were sampled from tonsils, faeces and three different areas on each carcass. The samples were analysed by both culturing of Escherichia coli and Yersinia enterocolitica and by 16S rRNA gene sequencing to characterize the bacterial communities. Comparing culture data from deep tonsil tissue and tonsil surface showed similar numbers of E...
February 4, 2019: International Journal of Food Microbiology
Karen M Soto, Montserrat Hernández-Iturriaga, Guadalupe Loarca-Piña, Gabriel Luna-Bárcenas, Sandra Mendoza
Nisin-loaded amaranth protein isolate:pullulan (API:PUL) nanofibers were prepared by the electrospinning method. The nisin release kinetic was evaluated at pH 3.4 and 6.1 and the antimicrobial effectiveness of the electrospun mats was evaluated in apple juice and fresh cheese. The nisin API:PUL fibers with 120 nm average diameter reached 81.49% and 43.85% nisin release after 12 h at pH 3.4 and 6.1, respectively. The encapsulation of nisin in electrospun fibers allowed complete bactericidal activity against Salmonella Typhimurium, L...
February 2, 2019: International Journal of Food Microbiology
Federico Tondini, Tom Lang, Liang Chen, Markus Herderich, Vladimir Jiranek
Wine fermentations typically involve the yeast Saccharomyces cerevisiae. However, many other yeast species participate to the fermentation process, some with interesting oenological traits. In this study the species Torulaspora delbrueckii, used occasionally in mixed or sequential fermentation with S. cerevisiae to improve wine sensory profile, was investigated to understand the physiological differences between the two. Next generation sequencing was used to characterize the transcriptome of T. delbrueckii and highlight the different genomic response of these yeasts during growth under wine-like conditions...
February 2, 2019: International Journal of Food Microbiology
Ganyu Gu, Andrea Ottesen, Samantha Bolten, Lan Wang, Yaguang Luo, Steve Rideout, Shuxia Lyu, Xiangwu Nou
Indigenous bacterial populations in fresh-cut produce processing facilities can have a profound effect on the survival and proliferation of inadvertently contaminating foodborne pathogens. In this study, environmental samples were collected from a variety of Zone 3 sites in a processing plant before and after daily routine sanitation. Viable mesophilic aerobic bacteria population was evaluated using both culturing method and quantitative real-time PCR (qPCR) after propidium monoazide treatment. Zone 3 surface microbiota were analyzed using 16S rRNA gene amplicon sequencing with the Qiime2 bioinformatic pipeline...
February 2, 2019: International Journal of Food Microbiology
Julia Hauck-Tiburski, Amauri Rosenthal, Cyril Iaconnelli, Jean-Marie Perrier-Cornet, Patrick Gervais
Specific treatments combining high temperatures of up to 150 °C and moderate pressure of up to 0.6 MPa have been applied to Bacillus subtilis 168 spores conditioned at different aw levels (between 0.10 and 0.70) corresponding to different residual water contents within the spore core. The spores were treated as a dry powder in a pressurized nitrogen environment or in water/glycerol solutions. These thermodynamic conditions were intended to prevent any water evaporation from the spore core during time/temperature treatments...
January 30, 2019: International Journal of Food Microbiology
Di Xu, Jürgen Behr, Andreas J Geißler, Julia Bechtner, Christina Ludwig, Rudi F Vogel
Water kefir is a fermented beverage, which is traditionally prepared from sucrose, kefir grains, dried or fresh fruits, and water. L. hordei and S. cerevisiae are isolated as predominant and stable species of lactic acid bacteria and yeasts, respectively. In this study we demonstrate that label free quantitative proteomics is useful to study microbial interaction along the response of co-cultivated L. hordei TMW 1.1822 in the presence of S. cerevisiae TMW 3.221 as compared with their single cultures in a water kefir model...
January 25, 2019: International Journal of Food Microbiology
Hoa Van Ba, Hyun-Woo Seo, Pil-Nam Seong, Sun-Moon Kang, Soo-Huyn Cho, Yoon-Seok Kim, Beom-Young Park, Sung-Sil Moon, Se-Ju Kang, Yong-Min Choi, Jin-Hyoung Kim
This study was conducted to detect and identify microbial populations on pig carcasses at different slaughtering stages and on retail pork cuts at 24 h after slaughter as well as to evaluate the intervention efficiency of sprays containing different concentrations (2% and 4%) of lactic acid. The sprays were applied to the carcass surfaces at the end of the slaughter line. Microbial samples were collected from carcass surfaces after bleeding and after eviscerating, and from retail cuts at 24 h after chilling/spraying...
January 25, 2019: International Journal of Food Microbiology
Lakshmikantha H Channaiah, Minto Michael, Jennifer C Acuff, Keyla Lopez, Randall K Phebus, Harshavardhan Thippareddi, George Milliken
This study was conducted to validate a commercial nut muffin baking process and to compare the survival of a 7-serovar Salmonella cocktail when contaminated via inoculated flour or walnuts. Enriched wheat flour or walnut pieces were mist inoculated with the Salmonella cocktail and dried back to the pre-inoculation weight, resulting in a Salmonella population level of 6.9 and 8.4 log CFU/g, respectively. Nut muffin batters were prepared separately using inoculated flour or walnuts, followed by baking at 375 °F (190...
January 23, 2019: International Journal of Food Microbiology
Salma Ben-Harb, Anne Saint-Eve, Maud Panouillé, Isabelle Souchon, Pascal Bonnarme, Eric Dugat-Bony, Françoise Irlinger
In order to encourage Western populations to increase their consumption of vegetables, we suggest turning legumes into novel, healthy foods by applying an old, previously widespread method of food preservation: fermentation. In the present study, a total of 55 strains from different microbial species (isolated from cheese or plants) were investigated for their ability to: (i) grow on a emulsion containing 100% pea proteins and no carbohydrates or on a 50:50 pea:milk protein emulsion containing lactose, (ii) increase aroma quality and reduce sensory off-flavors; and (iii) compete against endogenous micro organisms...
January 22, 2019: International Journal of Food Microbiology
Gabriele Andrea Lugli, Marta Mangifesta, Leonardo Mancabelli, Christian Milani, Francesca Turroni, Alice Viappiani, Douwe van Sinderen, Marco Ventura
Health promoting or probiotic bacteria are commonly incorporated into a variety of functional foods and drug formulations, due to their purported ability to confer benefit to host health. Despite the extensive commercial exploitation of probiotic formulations there are still major knowledge gaps regarding the precise molecular mechanism of action and corresponding genetic/genomic properties of probiotic bacteria. In the current study, we describe a metagenomic approach which allows determination of the composition of probiotic supplements through next-generation sequencing analyses based on rRNA-associated sequences to assess bacterial composition of the product combined with a shotgun metagenomics approach directed to decode the genome sequences of the probiotic strains for each product assayed...
January 21, 2019: International Journal of Food Microbiology
Nicola Francesca, Raimondo Gaglio, Antonio Alfonzo, Onofrio Corona, Giancarlo Moschetti, Luca Settanni
Previous investigations on pizza dough lactic acid bacteria (LAB) revealed that facultative heterofermentative species (FHS) were more represented than obligate heterofermentative species (OHS) within the Lactobacillus genus. Thus, the main hypothesis of this work was that facultative and obligate heterofermentative Lactobacillus species can impact differently the appreciation of baked pizza. The performances of different Lactobacillus, including L. sanfranciscensis, L. brevis and L. rossiae among OHS and L...
January 21, 2019: International Journal of Food Microbiology
Teresa Zotta, Eugenio Parente, Rocco Gerardo Ianniello, Francesca De Filippis, Annamaria Ricciardi
Thawed hake (Merluccius capensis and M. paradoxus) and plaice (Pleuronectes platessa) fillets were used as a model to evaluate the effect of storage temperature (0 or 10 °C) and biological variability (fish species, lot to lot) on bacterial growth kinetics and microbial successions. Both culture dependent methods (plate counts on non-selective and selective media) and culture independent methods (qPCR and 16S rRNA gene metabarcoding) were used. Bacterial counts exceeded 107  cfu/g within 2-3 days at 10 °C and 7-8 days at 0 °C...
January 16, 2019: International Journal of Food Microbiology
Alexander Gill, Sandeep Tamber, Xianqin Yang
We evaluated the relative response of generic Escherichia coli (GEC), Shiga toxin-producing E. coli (STEC) and Salmonella enterica to heat, alkaline or acid treatments. GEC included strains from carcasses (n = 24) and trim (n = 25) at a small beef plant where no decontamination interventions are used and at a large plant where multiple decontamination interventions are used (carcass n = 25 and trim n = 25). STEC strains belonging to nine serogroups, included isolates from cattle (n = 53), beef (n = 16) and humans (n = 44)...
January 15, 2019: International Journal of Food Microbiology
Apurva Patange, D Boehm, Dana Ziuzina, P J Cullen, Brendan Gilmore, Paula Bourke
Atmospheric cold plasma (ACP) offers great potential for decontamination of food borne pathogens. This study examined the antimicrobial efficacy of ACP against a range of pathogens of concern to fresh produce comparing planktonic cultures, monoculture biofilms (Escherichia coli, Salmonella enterica, Listeria monocytogenes, Pseudomonas fluorescens) and mixed culture biofilms (Listeria monocytogenes and Pseudomonas fluorescens). Biotic and abiotic surfaces commonly occurring in the fresh food industry were investigated...
January 12, 2019: International Journal of Food Microbiology
Cristian Mauricio Barreto Pinilla, Roberta Cruz Silveira Thys, Adriano Brandelli
Liposomes have gained great interest in the food and pharmaceutical industry as colloidal carriers of bioactive compounds. In this work, liposomes of phosphatidylcholine (PC) and oleic acid (OA) encapsulating garlic extract (GE) were developed to determine its aptitude as antifungal agent in wheat bread. The influence of GE on the properties of liposomes were followed by determination of size, Zeta potential, Fourier transform infrared patterns (FTIR), morphology, differential scanning calorimetry (DSC) and thermogravimetric (TGA) techniques...
January 12, 2019: International Journal of Food Microbiology
Claudileide de Sá Silva, Hamilton Mendes de Figueiredo, Tânia Lúcia Montenegro Stamford, Luiza Helena Meller da Silva
The food industry has been valuing the quest for natural substances for use in food preservation aiming to meet consumer demand for safer, more natural foods with preserved nutrients. This study aimed to assess the antimicrobial potential of essential oil of Melaleuca alternifolia (EOMA) in the inhibition of Listeria monocytogenes (ATCC 7644) (L. monocytogenes) in ground beef. An in vitro screening in solid phase was performed and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined through microdilution test...
January 11, 2019: International Journal of Food Microbiology
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