Genomes and Genes
Summary: Substances capable of inhibiting, retarding or arresting the process of fermentation, acidification or other deterioration of foods.
Publications180 found, 100 shown here
- Nitrite-induced injury of Listeria monocytogenes and the effect of selective versus nonselective recovery procedures on its isolation from frankfurtersCrystal Ngutter
Department of Nutrition and Food Sciences, University of Vermont, Burlington, Vermont 05405-0148, USA
J Food Prot 66:2252-7. 2003..monocytogenes from frankfurters. Nitrite injury might be a factor influencing detection and recovery of L. monocytogenes from frankfurters...
- Potassium lactate combined with sodium diacetate can inhibit growth of Listeria monocytogenes in vacuum-packed cold-smoked salmon and has no adverse sensory effectsBirte Fonnesbech Vogel
Department of Seafood Research, Danish Institute for Fisheries Research, Søltofts Plads, DTU Buliding 221, DK 2800 Kgs Lyngby, Denmark
J Food Prot 69:2134-42. 2006..Sensory analyses revealed that the preservatives did not negatively affect flavor or odor. The combination of PL and SDA is therefore a viable technology for preventing L. monocytogenes growth on cold-smoked salmon...
- Evaluating the growth of Listeria monocytogenes in refrigerated ready-to-eat frankfurters: influence of strain, temperature, packaging, lactate and diacetate, and background microfloraAmit Pal
Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St Paul, Minnesota 55108, USA
J Food Prot 71:1806-16. 2008..monocytogenes strains could be capable of growing under storage-abuse conditions. Growth kinetics data could be useful for establishing a shelf life date label protocol under different handling scenarios...
- Refining aggregate exposure: example using parabensChristina E Cowan-Ellsberry
The Procter and Gamble Company, Cincinnati, OH, USA
Regul Toxicol Pharmacol 55:321-9. 2009..Comparison to the 95th percentile of these data showed that these refined estimates were still conservative by factors of 2-92. All of our refined estimates of aggregate exposure are less than the ADI of 10mg/kg/day for parabens...
- The SPI1 gene, encoding a glycosylphosphatidylinositol-anchored cell wall protein, plays a prominent role in the development of yeast resistance to lipophilic weak-acid food preservativesT Simoes
Centro de Engenharia Biologica e Quimica, Instituto Superior Tecnico, Av Rovisco Pais, 1049 001 Lisboa, Portugal
Appl Environ Microbiol 72:7168-75. 2006..results indicating that SPI1 expression protects the yeast cell from damage caused by weak acids used as food preservatives. This is documented by a less extended period of adaptation to growth in their presence and by a less ..
- Concentrations of parabens in human breast tumoursP D Darbre
Division of Cell and Molecular Biology, School of Animal and Microbial Sciences, University of Reading, Reading RG6 6AJ, UK
J Appl Toxicol 24:5-13. 2004....
- Food preservatives sodium sulfite and sorbic acid suppress mitogen-stimulated peripheral blood mononuclear cellsChristiana Winkler
Biocenter, Division of Biological Chemistry, Innsbruck Medical University, Fritz Pregl Strasse 3, A-6020 Innsbruck, Austria
Food Chem Toxicol 44:2003-7. 2006..01 at 1 mM sodium sulfite and 50 mM sorbic acid). Data demonstrate a suppressive influence of sodium sulfite and sorbic acid on the activated Th1-type immune response...
- Physiological relationship between food preservatives, environmental factors, ochratoxin and otapksPV gene expression by Penicillium verrucosumMarkus Schmidt Heydt
Federal Research Centre for Nutrition and Food, Karlsruhe, Germany
Int J Food Microbiol 119:277-83. 2007..This is the first time that genotypic information has been linked to phenotypic mycotoxin production in relation to such interacting stress factors...
- Exposure of Salmonella Enteritidis to chlorine or food preservatives decreases [corrected] susceptibility to antibioticsCatherine J Potenski
Cook College, Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901-8520, USA
FEMS Microbiol Lett 220:181-6. 2003..Results highlight the importance of monitoring the use of antimicrobial agents to ensure that concentrations capable of inactivating target pathogens are used...
- Genotoxicity of five food preservatives tested on root tips of Allium cepa LSifa Turkoglu
Cumhuriyet University, Faculty of Arts and Science, Department of Biology, Sivas, Turkey
Mutat Res 626:4-14. 2007The effects of the food preservatives sodium benzoate (SB), boric acid (BA), citric acid (CA), potassium citrate (PC) and sodium citrate (SC) have been studied on root tips of Allium cepa L. Roots of A...
- Safety assessment of esters of p-hydroxybenzoic acid (parabens)M G Soni
Burdock Group, 2001 9th Avenue, Suite 3001, Vero Beach, FL 32960, USA
Food Chem Toxicol 43:985-1015. 2005..In light of the recent controversy over the estrogenic potential of parabens, conduct of a reproductive toxicity study may be warranted...
- Active packaging of cheese with allyl isothiocyanate, an alternative to modified atmosphere packagingMette Winther
Centre for Microbial Biotechnology, BioCentrum-DTU, DK-2800 Lyngby, Denmark
J Food Prot 69:2430-5. 2006..Furthermore, AITC can address problems such as pinholes and leaking seals in cheese packaging...
- Shelf life of semifried tuna slices coated with essential oil compounds after treatment with anodic electrolyzed NaCl solutionMohamed Abou-Taleb
Laboratory of Fish Processing and Technology, National Institute of Oceanography and Fisheries, 101 El Kasr El Eini, Cairo, Egypt
J Food Prot 71:770-4. 2008....
- Radiation sensitivity and postirradiation growth of foodborne pathogens on a ready-to-eat frankfurter on a roll product in the presence of modified atmosphere and antimicrobialsChristopher H Sommers
Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, Agricultural Research Service, U S Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
J Food Prot 69:2436-40. 2006..Ionizing radiation used in combination with sodium diacetate and potassium lactate resulted in additional mortality of L. monocytogenes and S. aureus, independent of the MA, during the 2-week storage period...
- Inhibition of Escherichia coli O157:H7 in ripening dry fermented sausage by ground yellow mustardGary H Graumann
Department of Food Science, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2
J Food Prot 71:486-93. 2008..The 6% deheated mustard powder treatment provided the most rapid reductions of E. coli O157:H7 (yielding <0.20 log CFU/g after 24 days) by an unknown mechanism and was the least detrimental (P < 0.05) to sausage texture...
- The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredientsJ Gutierrez
School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland
Int J Food Microbiol 124:91-7. 2008..This work shows that EOs might be more effective against food-borne pathogens and spoilage bacteria when applied to ready to use foods containing a high protein level at acidic pH, as well as lower levels of fats or carbohydrates...
- Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beefJuhee Ahn
Division of Biomaterials Engineering, Kangwon National University, Chucheon, Gangwon 200 701, Republic of Korea corrected
Food Microbiol 24:7-14. 2007..Results of this work show that ActiVin and Pycnogenol are promising additives for maintaining the quality and safety of cooked beef...
- Inhibitory effects of microencapsulated allyl isothiocyanate (AIT) against Escherichia coli O157:H7 in refrigerated, nitrogen packed, finely chopped beefPedro A Chacon
Department of Food Science, University of Manitoba, Winnipeg, Manitoba, Canada, R3T 2N2
Int J Food Microbiol 107:231-7. 2006..25 log10 cfu/g in the control. It was found that AIT microencapsulated in gum acacia could be used in chopped refrigerated beef to reduce or eliminate large numbers of E. coli O157:H7...
- Preservative effect of combined treatment with electrolyzed NaCl solutions and essential oil compounds on carp fillets during convectional air-dryingBarakat S M Mahmoud
Laboratory of Bioresources Chemistry, Graduate School of Fisheries Science, Hokkaido University, 3 1 1 Minato, Hakodate 041 8611, Japan
Int J Food Microbiol 106:331-7. 2006....
- Effects of potassium sorbate on postharvest brown rot of stone fruitR Gregori
Centro per la Protezione e Conservazione dei Prodotti Ortofrutticoli, University of Bologna, Via Gandolfi 19, 40057 Cadriano, Bologna, Italy
J Food Prot 71:1626-31. 2008..in peaches and nectarines with its mode of action probably depending in part on the inhibition of PG activity in M. laxa...
- Inhibition of Listeria monocytogenes growth in cured ready-to-eat meat products by use of sodium benzoate and sodium diacetateD L Seman
Kraft Foods Global, 910 Mayer Avenue, Madison, Wisconsin 53704, USA
J Food Prot 71:1386-92. 2008..Consequently, high-moisture ready-to-eat products in which sodium benzoate is limited to 0.1% (current standard for generally recognized as safe) may need additional ingredients to effectively inhibit growth of L. monocytogenes...
- Hot water postprocess pasteurization of cook-in-bag turkey breast treated with and without potassium lactate and sodium diacetate and acidified sodium chlorite for control of Listeria monocytogenesJohn B Luchansky
Microbial Food Safety Research Unit, U S Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
J Food Prot 69:39-46. 2006..However, as used in this study, the potassium lactate-sodium diacetate solution and acidified sodium chlorite were only somewhat effective at controlling the subsequent outgrowth of this pathogen during refrigerated storage...
- Post process control of Listeria monocytogenes on commercial frankfurters formulated with and without antimicrobials and stored at 10 degrees CIfigenia Geornaras
Center for Red Meat Safety, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523, USA
J Food Prot 69:53-61. 2006..05) affect the sensory attributes of the product when compared to the control samples. The data generated in this study may be useful to U.S. ready-to-eat meat processors in their efforts to comply with regulatory requirements...
- Comparative study on essential oils incorporated into an alginate-based edible coating to assure the safety and quality of fresh-cut Fuji applesRosa M Raybaudi-Massilia
Department of Food Technology, University of Lleida, UTPV CeRTA, Av Alcalde Rovira Roure, 191, 25198 Lleida, Spain
J Food Prot 71:1150-61. 2008..7% at day 15 were preferred by the panelists. ECs containing natural antimicrobials and quality stabilizing compounds may be useful for extending the shelf life of fresh-cut fruits...
- Tunisian Salvia officinalis L. and Schinus molle L. essential oils: their chemical compositions and their preservative effects against Salmonella inoculated in minced beef meatEl Akrem Hayouni
Institut National des Sciences Appliquées et de la Technologie, BP 676, 1080 Tunis, Tunisia
Int J Food Microbiol 125:242-51. 2008..officinalis and S. molle possess antimicrobial activity, and therefore, they can be used in biotechnological fields as natural preservative ingredients in food and/or pharmaceutical industry...
- Effect of vanillin on the fate of Listeria monocytogenes and Escherichia coli O157:H7 in a model apple juice medium and in apple juiceKwang-Deog Moon
Department of Food Science and Technology, Kyungpook National University, 1370 Sangyeok-dong, Buk-gu, Daegu 702-701, Korea
Food Microbiol 23:169-74. 2006..Neither species were recovered after 3 days incubation at 4 or 15 degrees C. These findings indicate that vanillin could be useful as a preservative for minimally processed apple products...
- Antimicrobial properties of salt (NaCl) used for the preservation of natural casingsJ J Wijnker
Van Hessen bv, Nieuwerkerk a/d IJssel, The Netherlands
Food Microbiol 23:657-62. 2006..85 or lower during a 30-day storage period...
- Microbial safety of mayonnaise based salads: a growth/no growth model for Listeria monocytogenes as a predictive toolAn Vermeulen
Department of Food Safety and Food Quality, Ghent University, Coupure Links 653, BE-9000 Gent, Belgium
Commun Agric Appl Biol Sci 71:321-5. 2006
- Protein variations in Listeria monocytogenes exposed to sodium lactate, sodium diacetate, and their combinationEvelyne Mbandi
Department of Nutrition and Food Science, Wayne State University, Detroit, Michigan 48202, USA
J Food Prot 70:58-64. 2007..Identification of all protein spots is essential for comparison with proteins induced or suppressed under other stress conditions...
- Effect of inhibitory liquid smoke fractions on Listeria monocytogenes during long-term storage of frankfurtersSaritha Gedela
Department of Animal Science, Oklahoma State University, Stillwater, Oklahoma 74078 6055, USA
J Food Prot 70:386-91. 2007..monocytogenes on frankfurters during shelf life and should facilitate a claim as an alternative 2, and possibly alternative 1, process for (U.S. Food and Drug Administration) hazard analysis and critical control point purposes...
- Inactivation of Listeria monocytogenes on frankfurters by monocaprylin alone or in combination with acetic acidMarilyn Garcia
Department of Animal Science, Unit 4040, University of Connecticut, Storrs, Connecticut 06269, USA
J Food Prot 70:1594-9. 2007..05). Overall, results indicated that dipping of frankfurters with MC reduced L. monocytogenes, and inclusion of AA further enhanced MC antilisterial activity, without any negative effect on odor or color...
- Effect of potassium lactate and a potassium lactate-sodium diacetate blend on Listeria monocytogenes growth in modified atmosphere packaged sliced hamL A Mellefont
Australian Food Safety Centre of Excellence, Tasmanian Institute of Agricultural Research, School of Agricultural Science, University of Tasmania, Private Bag 54, Hobart 7001, Tasmania, Australia
J Food Prot 70:2297-305. 2007..e., aerobic microflora and lactic acid bacteria. The influence of these compounds on the risk of listeriosis in relation to product shelf life is discussed...
- Controlling Listeria monocytogenes on sliced ham and turkey products using benzoate, propionate, and sorbateKathleen A Glass
Food Research Institute, University of Wisconsin Madison, 1925 Willow Drive, Madison, Wisconsin 53706, USA
J Food Prot 70:2306-12. 2007..These results verify that antimycotic agents inhibit the growth of L. monocytogenes on ready-to-eat meats but aremore effective when used in combination with nitrite...
- Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausageAna M Diez
Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s n, 09001 Burgos, Spain
Food Microbiol 25:154-61. 2008..Once again, it is evident that the initial opportunities for contamination play a very important role in improving the shelf-life of food products...
- Impact of nitrite on detection of Listeria monocytogenes in selected ready-to-eat (RTE) meat and seafood productsD G Nyachuba
Dept of Nutrition, Univ of Massachusetts Amherst, 100 Holdsworth Way, Amherst, MA 01003, USA
J Food Sci 72:M267-75. 2007..monocytogenes detection in NC RTE food products. Nitrite-injured Listeria can subsequently repair upon nitrite depletion and grow to high levels over extended refrigerated storage...
- Effect of combining nisin and/or lysozyme with in-package pasteurization on thermal inactivation of Listeria monocytogenes in ready-to-eat turkey bolognaSunil Mangalassary
Department of Food Science and Human Nutrition, Clemson University, Clemson, South Carolina 29634 0371, USA
J Food Prot 70:2503-11. 2007..Results from this study can be useful to the industry for developing an efficient intervention strategy against contamination of ready-to-eat meat products by L. monocytogenes...
- Survival and growth of Listeria monocytogenes in broth as a function of temperature, pH, and potassium lactate and sodium diacetate concentrationsK A Abou Zeid
Center for Food Science and Technology and, U S Department of Agriculture, Agricultural Research Service, University of Maryland Eastern Shore, Princess Anne, Maryland 21853, USA
J Food Prot 70:2620-5. 2007..These results suggest that 1.8% of lactate-diacetate mixture can be used as a substantial hurdle to the growth of L. monocytogenes when refrigerated temperatures are maintained for products with pH less than 6.5...
- Control of Listeria monocytogenes and Salmonella anatum on the surface of smoked salmon coated with calcium alginate coating containing oyster lysozyme and nisinS Datta
Dept of Food Science, Louisiana State Univ Agricultural Center, Baton Rouge LA, USA
J Food Sci 73:M67-71. 2008..Calcium alginate coatings containing lysozyme with nisin or without could be used to reduce the growth of L. monocytogenes and S. anatum on the surface of ready-to-eat smoked salmon at refrigerated temperatures...
- Use of nisin-coated plastic films to control Listeria monocytogenes on vacuum-packaged cold-smoked salmonHudaa Neetoo
Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716 2150, United States
Int J Food Microbiol 122:8-15. 2008..This work highlights the potential for incorporating nisin into plastic films for enhancing the microbial safety of smoked salmon as well as controlling its microbial spoilage...
- Evaluation of the microbial quality of Tajik sambusa and control of Clostridium perfringens germination and outgrowth by buffered sodium citrate and potassium lactateShakhlo N Yarbaeva
Department of Nutrition and Health Sciences, University of Nebraska, Lincoln, Nebraska 68583 0806, USA
J Food Prot 71:77-82. 2008..perfringens spore germination and outgrowth. Incorporation of organic acid salts at appropriate concentrations can prevent germination and outgrowth of C. perfringens in improperly cooled sambusa...
- Mycoflora of two types of Portuguese dry-smoked sausages and inhibitory effect of sodium benzoate, potassium sorbate, and methyl p-hydroxybenzoate on mold growth rateT J S Matos
Instituto Superior de Agronomia, Technical University of Lisbon, Secçãdo de Produção Animal, 1349 017, Lisboa, Portugal
J Food Prot 70:1468-74. 2007..MHB showed great promise as an application to the surface at 0.1% (wt/vol) to improve the stability and safety of the product through the inhibition of potential spoilage and toxigenic molds...
- Control of Clostridium perfringens spores by green tea leaf extracts during cooling of cooked ground beef, chicken, and porkVijay K Juneja
Microbial Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, U S Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
J Food Prot 70:1429-33. 2007..perfringens spore germination and outgrowth during abusive cooling from 54.4 to 7.2 degrees C in 12, 15, 18, or 21 h of cooling for ground beef, chicken, and pork...
- Inactivation of Listeria innocua on frankfurters that contain potassium lactate and sodium diacetate by flash pasteurizationC H Sommers
Eastern Regional Research Center, Agricultural Research Service, U S Dept of Agriculture, 600 East Mermaid Lane, Wynd moor, PA 19038, USA
J Food Sci 73:M72-4. 2008..monocytogenes associated with contaminations of ready-to-eat meats are typically very low, the use of FP in combination with PL and SDA has the potential to reduce the number of frankfurter recalls and foodborne illness outbreaks...
- Edible chitosan films on ready-to-eat roast beef for the control of Listeria monocytogenesRichelle L Beverly
Department of Food Science, LSU Ag Center, 111 Food Science Building, Baton Rouge, LA 70803, USA
Food Microbiol 25:534-7. 2008..monocytogenes counts than the lactic acid chitosan coating. Our study indicated that chitosan coatings could be used to control L. monocytogenes on the surface of RTE roast beef...
- Modeling and predicting the growth boundary of Listeria monocytogenes in lightly preserved seafoodOle Mejlholm
Danish Institute of Fisheries Research, Department of Seafood Research, Technical University of Denmark, Soltofts Plads, Building 221, DK 2800, Kgs Lyngby, Denmark
J Food Prot 70:70-84. 2007..monocytogenes, thereby making it possible to identify critical control points, and is useful for compliance with the new European Union regulation on ready-to-eat foods (EC 2073/2005)...
- Microbial and sensory changes during refrigerated storage of desalted cod (Gadus morhua) preserved by combined methodsI Fernández-Segovia
Instituto de Ingeniería de Alimentos para el Desarrollo IIAD, Departamento de Tecnologia de Alimentos, Universidad Politecnica de Valencia, Camino de Vera s n, 46022 Valencia, Spain
Int J Food Microbiol 116:64-72. 2007..The sensory characteristics of both blanched samples and those with additives in VP showed no change during the period of the study...
- Potential of a nisin-containing bacterial cellulose film to inhibit Listeria monocytogenes on processed meatsV T Nguyen
School of Land and Food Sciences, University of Queensland, St Lucia, QLD, Australia
Food Microbiol 25:471-8. 2008..3logCFUg(-1) after 14 days of storage as compared to control samples. Bacterial cellulose films were demonstrated in this study to have potential applicability as antimicrobial packaging films or inserts for processed meat products...
- Fate of Listeria monocytogenes in commercial ham, formulated with or without antimicrobials, under conditions simulating contamination in the processing or retail environment and during home storageAlexandra Lianou
Center for Red Meat Safety, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523 1171, USA
J Food Prot 70:378-85. 2007..These results should be useful in risk assessments and for the establishment of "sell by" and "consume by" date labels for refrigerated ready-to-eat meat products...
- Influence of salt, smoke, and high pressure on growth of Listeria monocytogenes and spoilage microflora in cold-smoked dolphinfish (Coryphaena hippurus)P Montero
Instituto del Frio, Consejo Superior de Investigaciones Cientificas, Jose Antonio Novais 10, 28040 Madrid, Spain
J Food Prot 70:399-404. 2007..No luminescent bacteria, hydrogen sulfide-producing bacteria, or Enterobacteriaceae were found in any of the fillets produced using either of the two sets of processing conditions...
- Behavior of Listeria monocytogenes at 7 degrees C in commercial turkey breast, with or without antimicrobials, after simulated contamination for manufacturing, retail and consumer settingsAlexandra Lianou
Center for Red Meat Safety, Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523 1171, USA
Food Microbiol 24:433-43. 2007..However, 5- and 15-day-old turkey breast without lactate-diacetate stored aerobically for 12 days resulted in similar pathogen levels (7.3-7.7 log cfu/cm(2)), irrespective of contamination scenario...
- Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 degrees CE Chouliara
Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece
Food Microbiol 24:607-17. 2007..3-4 days for samples containing 0.1% oregano oil, 2-3 days for samples under MAP and 5-6 days for samples under MAP containing 0.1% of oregano oil was attained. Thus oregano oil and MAP exhibited an additive preservation effect...
- Spoilage and safety characteristics of ground beef packaged in traditional and modified atmosphere packagesJ C Brooks
Department of Animal and Food Sciences, International Center for Food Industry Excellence, Texas Tech University, Lubbock, Texas 79409 2141, USA
J Food Prot 71:293-301. 2008..99 to 4.31 log CFU/g on day 14 and 3.76 to 4.02 log CFU/g on day 21). Data from these studies indicate that MAP suppresses pathogen growth compared with controls and that spoilage characteristics developed in MAP packages...
- Potential antimicrobials to control Listeria monocytogenes in vacuum-packaged cold-smoked salmon pâté and filletsHudaa Neetoo
Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716 2150, United States
Int J Food Microbiol 123:220-7. 2008..S. and Europe in their efforts to control L. monocytogenes as they are effective against even the most antimicrobial-resistant strains tested in this study...
- Effects of CO2 on the resuscitation of Listeria monocytogenes injured by various bactericidal treatmentsNancy Van Houteghem
Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, Ghent University, Coupure Links 653, B 9000 Ghent, Belgium
Int J Food Microbiol 123:67-73. 2008..Current findings demonstrate the possibility that combining mild decontamination treatments and packaging in a CO(2) enriched environment could reduce the risk of L. monocytogenes infections in food due to an extension of the lag phase...
- Combined efficacy of nisin and pediocin with sodium lactate, citric acid, phytic acid, and potassium sorbate and EDTA in reducing the Listeria monocytogenes population of inoculated fresh-cut produceM L Bari
National Food Research Institute, Food Hygiene Team, Kannondai-2-1-12, Tsukuba 305-8642, Japan
J Food Prot 68:1381-7. 2005....
- Effect of inhibitory extracts derived from liquid smoke combined with postprocess pasteurization for control of Listeria monocytogenes on ready-to-eat meatsSaritha Gedela
Department of Animal Science, Oklahoma State University, Stillwater, Oklahoma 74078 6055, USA
J Food Prot 70:2749-56. 2007..monocytogenes to meet the criteria for the U.S. Department of Agriculture Food Safety and Inspection Service Alternative 1 process for ready-to-eat deli meat products manufactured without lactate or diacetate...
- Inhibitory effects of organic acid salts on growth of Clostridium perfringens from spore inocula during chilling of marinated ground turkey breastV K Juneja
Microbial Food Safety, Eastern Regional Research Center, Agricultural Research Service, U S Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
Int J Food Microbiol 93:155-63. 2004..perfringens for all three chill rates (15, 18 and 21 h) tested. Use of sodium salts of organic acids in formulation of ready-to-eat meat products can reduce the risk of C. perfringens spore germination and outgrowth during chilling...
- Prevalence of Clostridium species and behaviour of Clostridium botulinum in gnocchi, a REPFED of italian originM Del Torre
Institute of Food Research, Norwich Research Park, Colney, Norwich, NR4 7UA, UK
Int J Food Microbiol 96:115-31. 2004..Providing sorbic acid (0.09% w/w) is included in the gnocchi, the safety margin would seem to be very large with respect to the foodborne botulism hazard...
- Effects of pH and agitation on the growth of Listeria monocytogenes Scott A in brain heart infusion broth containing combined potassium lactate and sodium diacetate during storage at 4 or 10 degrees CK S Yoon
Department of Human Ecology, University of Maryland Eastern Shore, Princes Anne, Maryland 21853, USA
J Food Prot 66:1469-73. 2003..A similar but less obvious trend was observed for broths stored at 10 degrees C. These results indicate that lactate-diacetate combinations effectively acted with low pH and temperature to inhibit the growth of L. monocytogenes Scott A...
- Effect of nisin in combination with EDTA, sodium lactate, and potassium sorbate for reducing Salmonella on whole and fresh-cut cantaloupetDike O Ukuku
Food Safety Intervention Technologies Research Unit, U S Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
J Food Prot 67:2143-50. 2004....
- Control of Listeria monocytogenes on ham steaks by antimicrobials incorporated into chitosan-coated plastic filmsMu Ye
Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716 2150, USA
Food Microbiol 25:260-8. 2008..monocytogenes being slightly lower than the initial inoculum. Chitosan-coated plastic films containing 0.001 g/cm(2) of SL have a potential to be used on ham steaks to control L. monocytogenes...
- An attempt to optimize potassium sorbate use to preserve low pH (4.5-5.5) intermediate moisture bakery products by modelling Eurotium spp., Aspergillus spp. and Penicillium corylophilum growthM Elena Guynot
Food Technology Department, Lleida University, UTPV-CeRTA, Rovira Roure 191, 25198, Lleida, Spain
Int J Food Microbiol 101:169-77. 2005..5 fungal growth was observed even by adding 0.3% of potassium sorbate. However, this preservative could be a valuable alternative as antifungal in such bakery product, of slightly acidic pH, if a long shelf life has not to be achieved...
- Combined effects of coating, modified atmosphere packaging, and gamma irradiation on quality maintenance of ready-to-use carrots (Daucus carota)R Lafortune
Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre, INRS-Institut Armand-Frappier, 531 Boulevard des Prairies, Laval, Quebec, Canada
J Food Prot 68:353-9. 2005..MA packaging retarded whitening of uncoated carrots but had a detrimental effect on firmness. The edible coating used in this study did not significantly inhibit (P > 0.05) microbial growth on carrots...
- Inactivation of Escherichia coli O157:H7 in packaged ground beef by allyl isothiocyanateD Nadarajah
Department of Food Science, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada
Int J Food Microbiol 99:269-79. 2005..Results showed that AIT can substantially reduce numbers of E. coli O157:H7 in fresh ground beef during refrigerated or frozen storage...
- Reduction of Listeria monocytogenes populations during exposure to a simulated gastric fluid following storage of inoculated frankfurters formulated and treated with preservativesJ D Stopforth
Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171, USA
Int J Food Microbiol 99:309-19. 2005..Use of 2.5% acetic acid dipping combined with antimicrobials in the formulation inhibited growth of L. monocytogenes on frankfurters and subsequent detectable survival after exposure to simulated gastric fluid...
- Modeling the growth boundary of Listeria monocytogenes in ready-to-eat cooked meat products as a function of the product salt, moisture, potassium lactate, and sodium diacetate concentrationsJ D Legan
Kraft Foods North America, Inc, 801 Waukegan Road, Glenview, Illinois 60025, USA
J Food Prot 67:2195-204. 2004..The model should initially only be used for screening of formulations likely to prevent growth of Listeria monocytogenes in uncured products, with recommendations subject to confirmation by challenge studies...
- Postprocessing antimicrobial treatments to control Listeria monocytogenes in commercial vacuum-packaged bologna and ham stored at 10 degrees CIfigenia Geornaras
Center for Red Meat Safety, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523, USA
J Food Prot 68:991-8. 2005....
- Control of Listeria monocytogenes on turkey frankfurters by generally-recognized-as-safe preservativesMahbub Islam
Center for Food Safety, University of Georgia, Griffin 30223 1797, USA
J Food Prot 65:1411-6. 2002..Interestingly, the untreated frankfurters held at 22 degrees C were spoiled within 7 days, with copious slime formation, whereas there was no evidence of slime on any treated frankfurters after 14 days of storage...
- The effect of bacteriocin-producing Lactobacillus plantarum strains on the intracellular pH of sessile and planktonic Listeria monocytogenes single cellsDennis S Nielsen
Department of Food Science, Food Microbiology, Faculty of Life Sciences, University of Copenhagen, Copenhagen, Denmark
Int J Food Microbiol 141:S53-9. 2010..it has thus been considered to utilise bacteriocins and/or bacteriocin-producing LAB as "natural" food preservatives in foods such as cheese, meat and ready-to-eat products...
- Induction of xenobiotic enzymes by the MAP kinase pathway and the antioxidant or electrophile response element (ARE/EpRE)A N Kong
Center for Pharmaceutical Biotechnology, Department of Pharmaceutics and Pharmacodynamics, College of Pharmacy, University of Illinois at Chicago, USA
Drug Metab Rev 33:255-71. 2001..BHA and tBHQ are both well-known phenolic antioxidants used as food preservatives, and strongly activate c-Jun N-terminal kinase 1 (JNK1), extracellular signal-regulated protein kinase 2 (..
- Identification of the agent from Lactobacillus plantarum KFRI464 that enhances bacteriocin production by Leuconostoc citreum GJ7J Y Chang
Department of Food and Nutrition, Chosun University, 375 Seosukdong, Donggu, Gwangju, Republic of Korea
J Appl Microbiol 103:2504-15. 2007..To provide evidence that the production of bacteriocin by lactic acid bacteria can be enhanced by the presence of a bacteriocin-sensitive strain and identify the agent that is responsible for enhancing bacteriocin production...
- The potential application of plant essential oils as natural preservatives against Escherichia coli O157:H7A Fazlara
Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University, P O Box 61355 145, Ahvaz, Iran
Pak J Biol Sci 11:2054-61. 2008..the efficiency of three plant essential oils; Zataria multiflora, Carum carvi and Mentha piperita as natural food preservatives. The effect of these plant essential oils at concentrations of 0.0, 0.3, 0...
- Microbiological production of tocopherols: current state and prospectsJames C Ogbonna
Department of Microbiology, University of Nigeria, Nsukka, Nsukka, Nigeria
Appl Microbiol Biotechnol 84:217-25. 2009..Tocopherols are used as dietary supplements for human, as food preservatives, in manufacture of cosmetics, and for fortification of animal feed...
- Zygosaccharomyces lentus: a significant new osmophilic, preservative-resistant spoilage yeast, capable of growth at low temperatureH Steels
Microbiology Section, Unilever Research, Bedford, UK
J Appl Microbiol 87:520-7. 1999..for a spoilage yeast, namely temperature range, pH range, osmotolerance, sugar fermentation, resistance to food preservatives such as sorbic acid, benzoic acid and dimethyldicarbonate (DMDC; Velcorin)...
- Effects of food preservatives on Alternaria alternata growth and tenuazonic acid productionM Combina
Departamento de Microbiologia e Inmunologia, Facultad de Ciencias Exactas, Fisico Quimicas y Naturales, Universidad Nacional de Rio Cuarto, Cordoba, Argentina
Food Addit Contam 16:433-7. 1999..Sodium propionate produced a 59% decrease in A. alternata growth and total inhibition of TeA production only at the highest concentration of preservatives used...
- Organic and inorganic dietary phosphorus and its management in chronic kidney diseaseNazanin Noori
Harold Simmons Center for Chronic Disease Research and Epidemiology, Los Angeles Biomedical Research Institute at Harbor UCLA Medical Center and Departments of Epidemiology or Community Health Sciences, UCLA School of Public Health, Los Angeles, USA
Iran J Kidney Dis 4:89-100. 2010..sources of dietary phosphorus are organic, including animal and vegetarian proteins, and inorganic, mostly food preservatives. Animal-based foods and plant are abundant in organic phosphorus...
- Caffeine induces macroautophagy and confers a cytocidal effect on food spoilage yeast in combination with benzoic acidGal Winter
Department of Biochemistry and Food Science, Hebrew University of Jerusalem, Rehovot, Israel
Autophagy 4:28-36. 2008Weak organic acids are an important class of food preservatives that are particularly efficacious towards yeast and fungal spoilage...
- Production of active pediocin PA-1 in Escherichia coli using a thioredoxin gene fusion expression approach: cloning, expression, purification, and characterizationLucie Beaulieu
Biotechnology Research Institute, National Research Council, 6100 Royalmount Avenue, Montreal, QC 4P 2R2, Canada
Can J Microbiol 53:1246-58. 2007..from lactic acid bacteria, in particular, are currently being studied for their potential use as food preservatives and for applications in health care...
- Effects of gassericins A and T, bacteriocins produced by Lactobacillus gasseri, with glycine on custard cream preservationK Arakawa
Laboratory of Animal Products Chemistry, Graduate School of Agricultural Science, Tohoku University, 1 1 Tsutsumidori Amamiyamachi, Aoba ku, Sendai 981 8555, Japan
J Dairy Sci 92:2365-72. 2009..against many gram-positive bacteria, especially lactic acid bacteria, and thus are expected to be effective food preservatives. A microwell plate assay against 12 strains of custard cream spoilage bacteria showed that the gassericins ..
- Mechanistic action of pediocin and nisin: recent progress and unresolved questionsT J Montville
Department of Food Science, Cook College, Rutgers, The State University of New Jersey, New Brunswick 08901, USA
Appl Microbiol Biotechnol 50:511-9. 1998..PA-1 are examples of bacteriocins from lactic acid bacteria (LAB) that have found practical applications as food preservatives. Like other natural antimicrobial peptides, LAB bacteriocins act primarily at the cytoplasmic membranes of ..
- Production of Propionibacterium shermanii biomass and vitamin B12 on spent mediaN Gardner
Food Research and Development Centre, Agriculture and Agri Food Canada, Saint Hyacinthe, QC, Canada
J Appl Microbiol 99:1236-45. 2005..This study was designed to examine the possibility of using spent media previously used to grow LAB for the production of biomass and metabolites of Propionibacterium freudenreichii subsp. shermanii...
- Bacteriocin-like inhibitor substances produced by Mexican strains of Bacillus thuringiensisJ Eleazar Barboza-Corona
Departamento de Ingeniería en Alimentos, Instituto de Ciencias Agricolas, Universidad de Guanajuato, Apartado postal 311, Irapuato, Guanajuato 36500, Mexico
Arch Microbiol 187:117-26. 2007..are antimicrobial peptides synthesized and secreted by bacteria and could potentially be used as natural food preservatives. Here, we report the production of bacteriocin-like inhibitor substances (Bt-BLIS) by five Mexican strains ..
- Anion recognition using newly synthesized hydrogen bonding disubstituted phenylhydrazone-based receptors: poly(vinyl chloride)-based sensor for acetateVinod K Gupta
Department of Chemistry, Indian Institute of Technology Roorkee, Roorkee 247 667, India
Talanta 76:859-64. 2008..It was successfully applied to direct determination of acetate within food preservatives. Total concentration of acetic acid in vinegar samples were determined by direct potentiometry and the ..
- Frequency of bacteriocin resistance development and associated fitness costs in Listeria monocytogenesA Gravesen
Department of Dairy and Food Science, Royal Veterinary and Agricultural University, Rolighedsvej 30, DK 1958 Frederiksberg, Denmark
Appl Environ Microbiol 68:756-64. 2002Bacteriocin-producing starter cultures have been suggested as natural food preservatives; however, development of resistance in the target organism is a major concern...
- Effect of common food preservatives on mycelial growth and spore germination of Fusarium oxysporumM Tzatzarakis
Department of Medicine, University of Crete, Heraklio, Greece
J Environ Sci Health B 35:527-37. 2000..The ED50 value for spore germination was: 225 ppm for potassium sorbate, 1201 ppm for sorbic acid, 1402 ppm for propionic acid, 1600 ppm for sec-butylamine, 1957 ppm for acetic acid and 2485 ppm for formic acid...
- Loss of IrpT function in Lactococcus lactis subsp. lactis N8 results in increased nisin resistanceZhengzheng Xuanyuan
College of Life Sciences, Nankai University, Tianjin, China
Curr Microbiol 61:329-34. 2010..lactis N8, offers an extensive commercial prospect as natural food preservatives. The nisin immunity of the L. lactis strains is regulated by a variety of mechanisms...
- [Study on development of the principles for determination and evaluation of antimicrobial effectiveness of food preservatives]Fengqin Li
Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing 100021, China
Wei Sheng Yan Jiu 38:657-61. 2009..To establish the principles for determination and evaluation of the preservative properties demonstrates the effectiveness of a substance when used as a food preservative...
- Chemical composition and in vitro antimicrobial and mutagenic activities of seven Lamiaceae essential oilsLaura De Martino
Dipartimento di Scienze Farmaceutiche, Universita degli Studi di Salerno, Via Ponte Don Melillo, 84084 Fisciano Salerno, Italy
Molecules 14:4213-30. 2009..that the use of essential oils could be a viable and safe way to decrease the utilisation of synthetic food preservatives. Further research is needed to obtain information regarding the practical effectiveness of essential oils to ..
- Simultaneous determination of electroactive and non-electroactive food preservatives by novel capillary electrophoresis with amperometric detectionWeiyu Wang
Department of Chemistry, East China Normal University, Shanghai 200062, PR China
Anal Chim Acta 678:39-43. 2010..3,4-dihydroxybenzylamine, 3,4-DHBA) to the running buffer, so that both electroactive and non-electroactive food preservatives were simultaneously determined...
- Enterocins in food preservationHaider Khan
School of Engineering and Advanced Technology, Massey University, Palmerston North 11222, New Zealand
Int J Food Microbiol 141:1-10. 2010..This review covers the most recent information on the use of enterocins as food preservatives, either produced in-situ by the addition of enterocin producing strains or as external preservatives in the ..
- Negative and positive ion mode LC/MS/MS for simple, sensitive analysis of sorbic acidShizuyo Horiyama
School of Pharmacy and Pharmaceutical Sciences, Mukogawa Women s University, Hyogo, Japan
Chem Pharm Bull (Tokyo) 58:106-9. 2010Sorbic acid (SA: CH(3)-CH=CH-CH=CH-COOH) is one of the widely used food preservatives, although there have been some reports of its toxic activity, for example, on DNA and skin cells...
- Interstitial cystitis: a neuroimmunoendocrine disorderT C Theoharides
Department of Pharmacology, Tufts University School of Medicine, Boston, Massachusetts 02111, USA
Ann N Y Acad Sci 840:619-34. 1998..bladder glycosaminoglycan (GAG) layer could allow penetration of allergic triggers, as well as chemicals, food preservatives, drugs, toxins, and adherent bacteria, all of which can activate bladder mast cells...
- Lack of oestrogenic effects of food preservatives (parabens) in uterotrophic assaysA Hossaini
Institute of Food Safety and Toxicology, Danish Veterinary and Food Administration, Morkhoj Bygade 19, 2860 Soborg, Denmark
Food Chem Toxicol 38:319-23. 2000..In immature Wistar rats, subcutaneous administration of butyl p-hydroxybenzoate produced a weak oestrogenic response at 600mg/kg body weight per day...
- Characterization of phenolic content, in vitro biological activity, and pesticide loads of extracts from white grape skins from organic and conventional cultivarsMargarita Corrales
Max Rubner Institute, Department of Safety and Quality of Fruit and Vegetables, Karlsruhe, Germany
Food Chem Toxicol 48:3471-6. 2010..Promising results on their biological properties suggest that those extracts would be valuable as food preservatives. The antioxidant capacity of conventional extracts was significantly higher, according to the higher content ..
- Purification, characterisation and identification of acidocin LCHV, an antimicrobial peptide produced by Lactobacillus acidophilus n.v. Er 317/402 strain NarineHermine Mkrtchyan
London Metropolitan University, Institute for Health Research and Policy, 166 220 Holloway Road, London N7 8DB, UK
Int J Antimicrob Agents 35:255-60. 2010..decades, antimicrobial peptides (AMPs) have been gaining attention as antimicrobial alternatives to chemical food preservatives and commonly used antibiotics. Lactobacillus acidophilus n.v...
- Effects of antimicrobial components of essential oils on growth of Bacillus cereus INRA L2104 in and the sensory qualities of carrot brothM Valero
Departamento de Producción Vegetal y Microbiología, Escuela Politecnica Superior de Orihuela, Universidad Miguel Hernández Campus de Orihuela, Alicante, Spain
Int J Food Microbiol 106:90-4. 2006The possible use of antimicrobials from seven plant essential oils as food preservatives was studied by examining their effects on the growth kinetics of activated Bacillus cereus INRA L2104 spores inoculated into tyndallized carrot broth...
- Fluoride and organic weak acids as modulators of microbial physiologyRobert E Marquis
Department of Microbiology and Immunology and Center for Oral Biology, University of Rochester Medical Center, Rochester, NY 14642 8672, USA
FEMS Microbiol Rev 26:493-510. 2003..it is reasonable to compare fluoride action to those of organic weak acids, including metabolic acids, food preservatives, non-steroidal anti-inflammatory agents and fatty acids, all of which act to de-energize the cell membrane ..
- Antioxidizing potency of phenol compounds in olive oil mill wastewaterAlfonso Ranalli
Istituto Sperimentale per l Elaiotecnica, Viale Petruzzi 75, 65013 Citta S Angelo, Pescara, Italy
J Agric Food Chem 51:7636-41. 2003..BHA), 3,5-di-tert-butyl-4-hydroxytoluene (BHT), l-ascorbic acid, and gallates (commonly used as food preservatives), and other known chemicals endowed with antioxidizing properties have been employed as reference compounds...
- Effect of heat-generated product from uronic acids on the physiological activities of microbial cells and its applicationHideki Aoyagi
Life Science and Bioengineering, Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki 305 8572, Japan
Bioresour Technol 99:4534-8. 2008..Based on our results, methods for preparation of food preservatives that contained pectin degraded products (oligo-galacturonic acid and monogalacturonic acid) and DHCP were ..
- Chemistry and antioxidant activity of essential oil and oleoresins of black caraway (Carum bulbocastanum) fruits: Part 69Inder Pal Singh Kapoor
Chemistry Department, D D U Gorakhpur University, Gorakhpur 273009, India
J Sci Food Agric 90:385-90. 2010..The paper also explains the importance of the extracted oil and oleoresins in the antioxidant activities of target plant species...
- Lactococcal membrane-permeabilizing antimicrobial peptidesTakeshi Zendo
Laboratory of Microbial Technology, Division of Applied Molecular Microbiology and Biomass Chemistry, Department of Bioscience and Biotechnology, Kyushu University, 6 10 1 Hakozaki, Higashi ku, Fukuoka, 812 8581, Japan
Appl Microbiol Biotechnol 88:1-9. 2010..studied and prominent bacteriocin, nisin A is characterized in the high activity and has been utilized as food preservatives for more than half a century...
- VITAMIN D ANALOGS AS ADJUVANTS IN CHEMOTHERAPYGeorge P Studzinski; Fiscal Year: 2010..differentiation and will also be administered in combination with nontoxic substances currently used as food preservatives or additives, or with potential for such use, to maximize the differentiation activity of of the deltanoids...
- VITAMIN D ANALOGS AS ADJUVANTS IN CHEMOTHERAPYGEORGE STUDZINSKI; Fiscal Year: 2006..deltanoids and 1,25D3 will also be administered in combination with nontoxic substances currently used as food preservatives or additives, or with potential for such use, to maximize the differentiation activity of the deltanoids...
- Pulmonary Mitochondrial Injury Caused by TetrahydrocannabinolTheodore Sarafian; Fiscal Year: 2007....
- Calcium Absorption and Bone Formation During PubertySteven Abrams; Fiscal Year: 2005....
- Mechanisms for Adverse Renal Effects from Lead ExposureVirginia Weaver; Fiscal Year: 2006..The proposed work will inform research on specific treatments for high-risk populations, such as those with chronic renal insufficiency who also have increased lead body burdens. ..
- PUBERTAL CHANGES IN BONE MINERAL METABOLISMSteven Abrams; Fiscal Year: 2000..These studies will provide novel information regarding the relationship between pubertal development in girls of different races and bone formation and metabolism. ..
- Environmental & Genetic Risk Factors for Renal FunctionVirginia Weaver; Fiscal Year: 2009..We believe the proposed work will allow a more complete understanding of the causes of renal function decline and lead to the development of public health interventions to prevent this considerable public health problem. ..