- Control of Listeria monocytogenes on ham steaks by antimicrobials incorporated into chitosan-coated plastic films
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...
- Effect of inoculum preparation procedure and storage time and temperature on the fate of Listeria monocytogenes on inoculated salami
Catherine A Simpson
Department of Animal Sciences, Colorado State University, Fort Collins 80523 1171, USA
J Food Prot 71:494-501. 2008
..These data may be used to supplement existing information for use in future risk assessments...
- Bacteriocins: safe, natural antimicrobials for food preservation
Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick 08901, USA
Int J Food Microbiol 71:1-20. 2001
..mode of action, resistance and safety of the two types of molecules is covered. Toxicity data exist for only a few bacteriocins, but research and their long-time intentional use strongly suggest that bacteriocins can be safely used...
- Application of natural antimicrobials for food preservation
Brijesh K Tiwari
Biosystems Engineering, School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfied, Dublin 4, Ireland
J Agric Food Chem 57:5987-6000. 2009
..Research priorities and future trends focusing on the impact of product formulation, intrinsic product parameters, and extrinsic storage parameters on the design of efficient food preservation systems are also presented.
- Preservative agents in foods. Mode of action and microbial resistance mechanisms
Unilever Research Division, Foods Laboratories, Vlaardingen, The Netherlands
Int J Food Microbiol 50:1-17. 1999
..Finally, in the concluding paragraphs, options for combination preservation systems are evaluated...
- Bacteriocins: modes of action and potentials in food preservation and control of food poisoning
Food Chemistry and Microbiology Section, Department of Food Science, Wageningen Agricultural University, Bomenweg, The Netherlands
Int J Food Microbiol 28:169-85. 1995
..This review will focus on the mode of action of lantibiotics (class I) and class II LAB bacteriocins and their potentials in food preservation and control of food poisoning.
- Total antioxidant and ascorbic acid content of fresh fruits and vegetables: implications for dietary planning and food preservation
Yim Tong Szeto
Department of Nursing and Health Sciences, The Hong Kong Polytechnic University, Kowloon, SAR, China
Br J Nutr 87:55-9. 2002
..Furthermore, FRASC will facilitate bioavailability studies of antioxidants from different foods of known antioxidant capacity and AA content...
- Inactivation of Escherichia coli by citral
Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Miguel Servet, Zaragoza, Spain
J Appl Microbiol 108:1928-39. 2010
..coli, (iii) the role of the cell envelope damage in the mechanism of microbial inactivation by citral and (iiii) possible synergistic effects of mild heat treatment and pulsed electric fields (PEF) treatment combined with citral...
- Prevalence of bacteriophages infecting Staphylococcus aureus in dairy samples and their potential as biocontrol agents
Instituto de Productos Lacteos de Asturias IPLA CSIC, Apdo 85, 33300 Villaviciosa, Asturias, Spain
J Dairy Sci 92:3019-26. 2009
..However, the phages were less active in semi-skimmed raw milk and little inhibition was achieved in whole, raw milk. Killing of Staph. aureus was observed at room temperature and at 37 degrees C, but not at refrigeration temperature...
- Sensitivity of Escherichia albertii, a potential food-borne pathogen, to food preservation treatments
Food Technology and Safety Laboratory, USDA ARS, ANRI, BARC East, Beltsville, MD 20705, USA
Appl Environ Microbiol 73:4351-3. 2007
..Its tolerances to heat (56 degrees C), acid (pH 3.0), and pressure (500 MPa [5 min]) were evaluated and found to be significantly less than those of wild-type E. coli O157:H7...
- Dietary risk factors for nasopharyngeal carcinoma in Maghrebian countries
Bing Jian Feng
International Agency for Research on Cancer, Lyon, France
Int J Cancer 121:1550-5. 2007
..In regard to possible causative substances, our results implicate the involvement of butyric acid, a potential Epstein-Barr virus (EBV) activator...
- Enterocins in food preservation
School of Engineering and Advanced Technology, Massey University, Palmerston North 11222, New Zealand
Int J Food Microbiol 141:1-10. 2010
- Mechanism of bacterial inactivation by (+)-limonene and its potential use in food preservation combined processes
Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Zaragoza, Spain
PLoS ONE 8:e56769. 2013
..coli O157:H7 in fruit juices. These results show the potential of (+)-limonene in food preservation, either acting alone or in combination with lethal heat treatments.
- Enhancement of lipid stability of broiler breast meat and meat products fed on alpha lipoic acid and alpha tocopherol acetate supplemented feed
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Lipids Health Dis 11:57. 2012
..In a nutshell, 150 mg/kg feed dietary supplementation of ALA with constant level of ATA can ameliorate the antioxidant potential, lipid stability and nutritional qualities of broiler breast meat and meat products...
- In vitro antimicrobial activity of essential oils from aromatic plants against selected foodborne pathogens
Departamento de Producción Animal y Ciencia de los Alimentos, Unidad Higiene, Inspección, Control y Microbiología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet, 177 Zaragoza, Spain
J Food Prot 67:1252-6. 2004
..Because some of the essential oils were highly inhibitory in small quantities to selected pathogenic microorganisms, they may provide alternatives to conventional antimicrobial additives in foods...
- sigB absence decreased Listeria monocytogenes EGD-e heat resistance but not its Pulsed Electric Fields resistance
Tecnologia de los Alimentos, Universidad de Zaragoza, C Miguel Servet 177, 50013 Zaragoza, Spain
Int J Food Microbiol 141:32-8. 2010
..both heat and PEF treatments have an effect on cellular membrane, the repair of the sublethal damages suggests different membrane targets, and thus we propose a different mechanism of inactivation by these food preservation technologies.
- Characterization of selected wild Mediterranean fruits and comparative efficacy as inhibitors of oxidative reactions in emulsified raw pork burger patties
ESTM, Polytechnic Institute of Leiria, Peniche, Portugal
J Agric Food Chem 58:8854-61. 2010
..Among them, RC and AU were particularly efficient as their protective effect against lipid oxidation was more intense than that displayed by quercetin (230 mg/kg of burger patty)...
- Influence of food preservation parameters and associated microbiota on production rate, profile and stability of acylated homoserine lactones from food-derived Enterobacteriaceae
Lars Ravn Flodgaard
Department of Seafood Research, Danish Institute for Fisheries Research, Søltofts Plads, c o Technical University of Denmark, Bldg 221, DK 2800 Kgs Lyngby, Denmark
Int J Food Microbiol 84:145-56. 2003
..Also, the AHLs produced in foods will be relatively stable and their regulatory impact lasting during storage...
- Effect of environmental factors and cell physiological state on Pulsed Electric Fields resistance and repair capacity of various strains of Escherichia coli
Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C Miguel Servet, 177, 50013, Zaragoza, Spain
Int J Food Microbiol 124:260-7. 2008
..These differences were less important when cells were recovered under selective conditions. Both resistance variation among strains and occurrence of sublethal damage were noticeably influenced by the environmental factors tested...
- Effect of heat treatment on quality, thermal and pasting properties of sweet potato starch during yearlong storage
Department of Food Engineering, College of Life Science, Dalian Nationalities University, 18 Liaohe Road West, Dalian Economic and Technological Development Zone, Dalian 116600, China
J Sci Food Agric 91:1499-504. 2011
..The weight loss, sprouting, spoilage and sugar content of sweet potato were also determined...
- Role of general stress-response alternative sigma factors σ(S) (RpoS) and σ(B) (SigB) in bacterial heat resistance as a function of treatment medium pH
Tecnologia de los Alimentos, Universidad de Zaragoza, C Miguel Servet, 177, 50013 Zaragoza, Spain
Int J Food Microbiol 153:358-64. 2012
..Therefore, more efficient food preservation processes might be designed.
- Isolation and lytic activity of the Listeria bacteriophage endolysin LysZ5 against Listeria monocytogenes in soya milk
Key Lab of Agro Food Safety and Quality Monitoring of Agriculture, Key Lab of Animal derived Food Safety of Jiangsu Province, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
Food Microbiol 31:133-6. 2012
..Moreover, LysZ5 may also be useful for biocontrol in other ready-to-eat foods...
- Inactivation of Escherichia coli O157:H7 in fruit juices by combined treatments of citrus fruit essential oils and heat
Department of Animal Production and Food Science, Veterinary Faculty, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
Int J Food Microbiol 159:9-16. 2012
..Since the addition of lemon EO did not decrease the hedonic acceptability of apple juice, the proposed combined treatment could be further studied and optimized for the production of new minimally processed juices...
- Microbial inactivation by new technologies of food preservation
Tecnologia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C Miguel Servet 177, 50013 Zaragoza, Spain
J Appl Microbiol 98:1387-99. 2005
- Effect of citral on the thermal inactivation of Escherichia coli O157:H7 in citrate phosphate buffer and apple juice
Tecnologia de los Alimentos, Universidad de Zaragoza, C Miguel Servet, 177, 50013, Zaragoza, Spain
J Food Prot 73:2189-96. 2010
..coli O157:H7 population from 8.9 to 1.7 min. These results indicate that a combined process of heat and citral can inactivate E. coli O157:H7 cells and reduce their potential negative effects...
- The rate of horizontal transmission of antibiotic resistance plasmids is increased in food preservation-stressed bacteria
M A S Mc Mahon
Food Microbiology Research Group, University of Ulster, Newtownabbey, Northern Ireland
J Appl Microbiol 103:1883-8. 2007
The aim of this study was to investigate the possibility that sublethal food preservation stresses (high/low temperature, osmotic and pH stress) can alter the rate of horizontal transmission of antibiotic resistance (ABR) plasmids ..
- Nanomaterials for fresh-keeping and sterilization in food preservation
State Key Laboratory of Bioelectronics, Jiangsu Laboratory for Biomaterials and Devices, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, P R China
Recent Pat Food Nutr Agric 1:149-54. 2009
..This review article focuses on the patented applications of nanomaterials as food biocidal agents, bacteriostatic agents, catalysts and carriers for antistaling agents...
- Moulds contaminants on Norwegian dry-cured meat products
Dereje T Asefa
The National Veterinary Institute, Ullevålsveien 68, 0106 Sentrum, Oslo, Norway
Int J Food Microbiol 128:435-9. 2009
..Penicillium nalgiovense, the dominating mould species, is a potential producer of penicillin and its presence could represent a threat to allergic consumers...
- Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon
Escola Superior de Biotecnologia, Universidade Catolica Portuguesa, R Dr Antonio Bernardino de Almeida, 4200 072 Porto, Portugal
Food Microbiol 23:399-405. 2006
..A majority of the inhibitory effects were non-bacteriocinogenic, but nevertheless were very competitive cultures which may provide an additional hurdle for improved preservation by natural means...
- Incidence of ochratoxin A in dried fruits and co-occurrence with aflatoxins in dried figs
Adnan Menderes University, Faculty of Agriculture, Department of Food Engineering, 09100 Aydin, Turkey
Food Chem Toxicol 47:1996-2001. 2009
..5% to 91.5% and 0.99-5%, respectively. The average recovery and relative standard deviation (RSD) obtained from dried figs spiked with aflatoxin ranged from 88.78% to 93.53% and 2.54-7.25%, respectively...
- Mycelial growth and ochratoxin A production by Aspergillus section Nigri on simulated grape medium in modified atmospheres
Food Technology Department, University of Lleida, UTPV XaRTA, Lleida, Spain
J Appl Microbiol 105:372-9. 2008
..To evaluate the impact of modified atmosphere packaging on in vitro growth of Aspergillus carbonarius and Aspergillus niger, and possible effects on ochratoxin A (OTA) biosynthesis...
- Survey of mycoflora and ochratoxin A in dried vine fruits from Argentina markets
Departamento de Microbiologia e Inmunologia, Facultad de Ciencias Exactas, Físico, Quimicas y Naturales, Universidad Nacional de Rio Cuarto, Cordoba, Argentina
Lett Appl Microbiol 39:326-31. 2004
..The aims of this work were to identify the mycoflora and to evaluate the natural occurrence of OA in dried vine fruits. Likewise, the capacity to produce OA by Aspergillus section Nigri was studied...
- Application of bacteriocins in the control of foodborne pathogenic and spoilage bacteria
Area de Microbiologia, Facultad de Ciencias Experimentales, Universidad de Jaen, Jaen, Spain
Crit Rev Biotechnol 28:125-52. 2008
..pathogenic, as well as spoilage bacteria, has raised considerable interest for their application in food preservation. Application of bacteriocins may help reduce the use of chemical preservatives and/or the intensity of heat ..
- Improving potato storage and processing characteristics through all-native DNA transformation
Caius M Rommens
J R Simplot Company, Simplot Plant Sciences, Boise, Idaho 83706, USA
J Agric Food Chem 54:9882-7. 2006
..French fries from the intragenic potatoes also contained reduced amounts of the antinutritional compound acrylamide while, unexpectedly, displaying enhanced sensory characteristics...
- Discoloration in raw and processed fruits and vegetables
J B Adams
Campden and Chorleywood Food Research Association, Chipping Campden, Gloucestershire, GL55 6LD, UK
Crit Rev Food Sci Nutr 47:319-33. 2007
- Inactivation of Staphylococcus aureus in milk using flow-through pulsed UV-light treatment system
Dept of Food and Animal Sciences, Alabama A and M Univ, Normal, AL 35762, USA
J Food Sci 72:M233-9. 2007
..Predicted results were in agreement with the experimental data. Overall, this work demonstrates that pulsed UV-light has a potential for inactivation of milk pathogens...
- Ochratoxin A and Aspergillus section Nigri in peanut seeds at different months of storage in Córdoba, Argentina
Departamento de Microbiologia e Inmunologia, Facultad de Ciencias Exactas, Físico, Quimicas y Naturales, Universidad Nacional de Rio Cuarto, Ruta Nacional No 36 Km 601, 5800 Rio Cuarto, Cordoba, Argentina
Int J Food Microbiol 119:213-8. 2007
..These data are important in formulating guidelines for quality control of peanuts in Argentina...
- Characterization of thoeniicin 447, a bacteriocin isolated from Propionibacterium thoenii strain 447
I R van der Merwe
Department of Microbiology, University of Stellenbosch, Stellenbosch 7600, South Africa
Int J Food Microbiol 92:153-60. 2004
..Strain 447 is phenotypically different from strain 419 and belongs to a separate ribotype cluster. To our knowledge, this is the first report of a bacteriocin from a Propionibacterium species active against P. acnes...
- A simple method for semi-preparative-scale production and recovery of enterocin AS-48 derived from Enterococcus faecalis subsp. liquefaciens A-48-32
Departamento de Microbiologia, Facultad de Ciencias, Universidad de Granada, Granada, Spain
J Microbiol Methods 55:599-605. 2003
..coli strains as well as Salmonella choleraesuis CECT 722, S. choleraesuis CECT 916, Enterobacter cloacae CECT 194 and Aeromonas hydrophila CECT 398 were resistant...
- The role of sigmaB in the stress response of Gram-positive bacteria -- targets for food preservation and safety
Willem van Schaik
Wageningen Centre for Food Sciences and Laboratory of Food Microbiology, Wageningen University, Bomenweg 2, 6703 HD, Wageningen, The Netherlands
Curr Opin Biotechnol 16:218-24. 2005
..A mechanistic understanding of the sigmaB activation processes and assessment of its regulon could provide tools for pathogen control and inactivation both in the food industry and clinical settings...
- Effect of brining, modified atmosphere packaging, and superchilling on the shelf life of Cod (Gadus morhua) loins
Hélène L Lauzon
Matis ohf, 101 Reykjavik, Iceland
J Food Sci 74:M258-67. 2009
..The shelf life of air-packed brined loins at -2 degrees C was 12 to 15 d but only 13 d under MA. The same synergistic effect did therefore not apply to brined loins as with unbrined ones...
- Volatile components associated with bacterial spoilage of tropical prawns
H N Chinivasagam
Centre for Food Technology, Brisbane, Queensland, Australia
Int J Food Microbiol 42:45-55. 1998
..Organisms, even within the same subgrouping classified as identical by the usual tests, produced a different range of volatiles in the same uniform substrate...
- A novel packaging method with a dissolving CO(2) headspace combined with organic acids prolongs the shelf life of fresh salmon
Bjørn Christian Schirmer
Nofima Mat AS, Osloveien, As, Norway
Int J Food Microbiol 133:154-60. 2009
..However, implication of this packaging method in the industry may lead to a new packaging technology, combining the advantages of vacuum packaging (low space requirement) and modified atmosphere packaging (antimicrobial effect of CO(2))...
- Influence of storage temperature on microbial spoilage characteristics of haddock fillets (Melanogrammus aeglefinus) evaluated by multivariate quality prediction
Icelandic Fisheries Laboratories, Skulagata 4, 101 Reykjavik, Iceland
Int J Food Microbiol 111:112-25. 2006
..Good agreement between the predicted and experimental data indicates that these variables characterize the sensory quality of haddock fillets stored under different temperatures...
- Characterisation of the bacterial flora of modified atmosphere packaged farmed Atlantic cod (Gadus morhua) by PCR-DGGE of conserved 16S rRNA gene regions
Maria Befring Hovda
Norconserv AS, Seafood Processing Research, PO Box 327, N 4002 Stavanger, Norway
Int J Food Microbiol 117:68-75. 2007
..The results show that PCR-DGGE can be applied to examine bacterial diversity and population shifts among different MA-packaged products...
- Characterisation of the dominant bacterial population in modified atmosphere packaged farmed halibut (Hippoglossus hippoglossus) based on 16S rDNA-DGGE
Maria Befring Hovda
Norconserv AS, Seafood Processing Research, PO Box 327, N 4002 Stavanger, Norway
Food Microbiol 24:362-71. 2007
..Brochothrix thermosphacta was found in most samples at the end of the storage period. Shewanella putrefaciens was found sporadically and in low concentrations based on microbial methods, but not detected by PCR-DGGE...
- Essential oils: their antibacterial properties and potential applications in foods--a review
Department of Public Health and Food Safety, Faculty of Veterinary Medicine, University of Utrecht, P O Box 80175, 3508 TD Utrecht, The Netherlands
Int J Food Microbiol 94:223-53. 2004
..Some EO components are legally registered flavourings in the EU and the USA. Undesirable organoleptic effects can be limited by careful selection of EOs according to the type of food...
- Origin and spoilage potential of the microbiota dominating genus Psychrobacter in sterile rehydrated salt-cured and dried salt-cured cod (Gadus morhua)
Norwegian Institute of Fisheries and Aquaculture Research, N 9291 Tromsø, Norway
Int J Food Microbiol 84:175-87. 2003
..The dominating bacterium in rehydrated salt-cured and dried salt-cured cod seems to mainly originate from the fresh fish itself and not from contamination during processing...
- Microbial spoilage and formation of biogenic amines in fresh and thawed modified atmosphere-packed salmon (Salmo salar) at 2 degrees C
Danish Institute for Fisheries Research, Department of Seafood Research, Lyngby, Denmark
J Appl Microbiol 92:790-9. 2002
..To evaluate the microbial spoilage, formation of biogenic amines and shelf life of chilled fresh and frozen/thawed salmon packed in a modified atmosphere and stored at 2 degrees C...
- The bacterial flora of vacuum-packed cold-smoked salmon stored at 7 degrees C, identified by direct 16S rRNA gene analysis and pure culture technique
T C Olofsson
Laboratory of Food Hygiene, Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
J Appl Microbiol 103:109-19. 2007
..The indigenous flora of freshly chilled cold-smoked salmon just after the vacuum packaging, and the spoilage flora after storage, in vacuum package at 7 degrees C for 19 days, were to be investigated with two different sampling strategies...
- Predicting the growth/no-growth boundary and ochratoxin A production by Aspergillus carbonarius in pistachio nuts
Food Technology Department, Lleida University, XaRTA UTPV, Rovira Roure 191, 25198 Lleida, Spain
Food Microbiol 25:683-9. 2008
..Probability models were applied in this work to mycotoxin accumulation for the first time, however, further research is required in the kinetics of mycotoxins accumulation to develop proper empirical models...
- Control of microorganisms and reduction of biogenic amines in chicken breast and thigh by irradiation and organic acids
J S Min
Prepared Food Development Team, CJ Ltd, Ichon, 120 750, Korea
Poult Sci 86:2034-41. 2007
..Although irradiation was an excellent method for controlling inoculated microorganisms, the content of BA produced was similar to that of the organic acid treatment of raw chicken breast and thigh meat...
- Significant histamine formation in tuna (Thunnus albacares) at 2 degrees C--effect of vacuum- and modified atmosphere-packaging on psychrotolerant bacteria
Danish Institute for Fisheries Research, Department of Seafood Research, Technical University of Denmark, Søltofts Plads, Building 221, DK 2800, Kgs Lyngby, Denmark
Int J Food Microbiol 101:263-79. 2005
..0 degrees C. To reduce current problems with histamine fish poisoning due to VP tuna it is suggested, for lean tuna loins, to replace vacuum packaging with MAP containing approximately 40% CO2 and approximately 60% O2...
- Biogenic amine formation and microbial spoilage in chilled garfish (Belone belone belone)--effect of modified atmosphere packaging and previous frozen storage
Department of Seafood Research, Danish Institute for Fisheries Research, Lyngby, Denmark
J Appl Microbiol 101:80-95. 2006
..To evaluate biogenic amine formation and microbial spoilage in fresh and thawed chilled garfish...
- Formation of histamine and biogenic amines in cold-smoked tuna: an investigation of psychrotolerant bacteria from samples implicated in cases of histamine fish poisoning
Danish Institute for Fisheries Research, Department of Seafood Research, c o Technical University of Denmark, Lyngby
J Food Prot 69:897-906. 2006
..To prevent toxic histamine formation, CST should be produced with >5% WPS and distributed with a declared 5 degrees C shelf life of 3 to 4 weeks or less...
- Potential applicability of chymotrypsin-susceptible microcin J25 derivatives to food preservation
María Fernanda Pomares
Departamento de Bioquimica de la Nutricion, Instituto Superior de Investigaciones Biológicas Consejo Nacional de Investigaciones Científicas y Técnicas Universidad Nacional de Tucumán, 4000 San Miguel de Tucuman, Tucuman, Argentina
Appl Environ Microbiol 75:5734-8. 2009
..To our knowledge, our results represent the first example of a rational modification of a microcin aimed at increasing its potential use in food preservation.
- Microbiology of pressure-treated foods
M F Patterson
Department of Agriculture and Rural Development, Northern Ireland and Queen s University, Newforge Road, Belfast BT9 5PX, Northern Ireland, UK
J Appl Microbiol 98:1400-9. 2005
- Influence of ecophysiological factors on growth, lag phase and ochratoxin A production by Aspergillus niger aggregate strains in irradiated corn grains
Departamento de Microbiologia e Inmunologia, Facultad de Ciencias Exactas, Fisico Quimicas y Naturales, Universidad Nacional de Rio Cuarto, Ruta Nacional No 36 Km 601, 5800 Rio Cuarto, Cordoba, Argentina
Int J Food Microbiol 129:174-9. 2009
..973 a(W). The results obtained suggest that the storage of corn grains at water activities lower than 0.951 and 15 degrees C should prevent these fungal species growth and OTA production during 21 days approximately...
- Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4 degrees C: possible role of biogenic amines as spoilage indicators
C C Balamatsia
Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, GR 45110, Ioannina, Greece
Antonie Van Leeuwenhoek 89:9-17. 2006
..Spermine and spermidine decreased steadily throughout the entire storage period of chicken meat under aerobic and MAP packaging, and thus these two amines cannot be used as indicators of fresh chicken meat quality...
- Endotoxin and biogenic amine levels in Atlantic mackerel (Scomber scombrus), sardine (Sardina pilchardus) and Mediterranean hake (Merluccius merluccius) stored at 22 degrees C
Institute for Medical Research and Occupational Health, Zagreb, Croatia
Food Addit Contam Part A Chem Anal Control Expo Risk Assess 26:355-62. 2009
..On the other hand, high endotoxin levels in hake, after 24 h, were associated with the low histamine and putrescine content (40-60 mg kg(-1))...
- Nutritional enrichment of fresh apple (Royal Gala) by vacuum impregnation
Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA
Int J Food Sci Nutr 54:387-98. 2003
..Storage study showed that VI with zinc significantly improved color stability, and calcium enhanced the firmness of the apples...
- Basic aspects of food preservation by hurdle technology
Federal Centre for Meat Research, Kulmbach, Germany
Int J Food Microbiol 55:181-6. 2000
..Recently, the influence of food preservation methods on the physiology and behaviour of microorganisms in foods, i.e...
- Composition and toxigenic potential of the mould population on dry-cured Iberian ham
Facultad de Veterinaria, Universidad de Extremadura, Caceres, Spain
Int J Food Microbiol 32:185-97. 1996
..To minimize health hazards from uncontrolled fungal populations, we identified non toxigenic strains of Penicillium chrysogenum that could be used as starters in dry-cured hams...
- Parasitoid wasp affects metabolism of cockroach host to favor food preservation for its offspring
Department of Life Sciences and Zlotowski Center for Neuroscience, Ben Gurion University of the Negev, P O Box 653, Beer Sheva, 84105, Israel
J Comp Physiol A Neuroethol Sens Neural Behav Physiol 191:529-34. 2005
..This metabolic manipulation is subtler than the complete removal of descending input from the head ganglia, since it leaves some physiological processes, such as water retention, intact...
- Moulds isolated from Istrian dried ham at the pre-ripening and ripening level
Dipartimento di Scienze degli Alimenti, Facolta di Agraria, Universita Degli Studi di Udine, Via Marangoni, 97, 33100 Udine, Italy
Int J Food Microbiol 96:29-34. 2004
..The toxic potential of isolated strains was also investigated. None of the tested moulds can produce mycotoxins and for this reason the Istrian hams do not represent a health hazard...
- Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages
Department of Nutrition and Food Science-CeRTA, Faculty of Pharmacy, University of Barcelona, Spain
Int J Food Microbiol 65:113-23. 2001
..The results suggest that refrigeration would be advisable for preventing further accumulation of biogenic amines during the storage of dry fermented sausages...
- Antimicrobial activity of carvacrol toward Bacillus cereus on rice
Agrotechnological Research Institute ATO DLO, Wageningen, The Netherlands
J Food Prot 63:620-4. 2000
..cereus. The antimicrobial activity of carvacrol with cymene or soya sauce was influenced by the addition of NaCl...
- Antibacterial efficiency of Spanish Satureja montana essential oil against Listeria monocytogenes among natural flora in minced pork
J J Carramiñana
Department of Animal Production and Food Science, Veterinary Faculty, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
J Food Prot 71:502-8. 2008
..Suggestions on relationships between chemical composition and biological activities of EOs are outlined...
- Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 degrees C
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...
- Quantitative effect of refrigerated storage time on the enumeration of Campylobacter, Listeria, and Salmonella on artificially inoculated raw chicken meat
Laboratory for Foodborne Zoonoses, Public Health Agency of Canada, Guelph, Ontario, Canada N1G 5B2
J Food Prot 70:739-43. 2007
..This study provides direction for future sampling or surveillance programs that include enumeration of Listeria on retail food...
- Microbiological quality of maatjes herring stored in air and under modified atmosphere at 4 and 10 degrees C
Institute for Marine Resources and Environmental studies IMARES formerly named RIVO Ijmuiden, P O Box 68, 1970 AB IJmuiden, The Netherlands
Food Microbiol 24:508-16. 2007
..It appears that total viable counts have minor significance in the sensory assessment of maatjes herring...
- Behavior of Listeria monocytogenes at 7 degrees C in commercial turkey breast, with or without antimicrobials, after simulated contamination for manufacturing, retail and consumer settings
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...
- Effect of inhibitory liquid smoke fractions on Listeria monocytogenes during long-term storage of frankfurters
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...
- Control of Listeria monocytogenes with combined antimicrobials after postprocess contamination and extended storage of frankfurters at 4 degrees C in vacuum packages
Center for Red Meat Safety, Department of Animal Sciences, Colorado State University, Fort Collins 80523 1171, USA
J Food Prot 65:299-307. 2002
..Additional studies are required to evaluate the effects of these combinations at abusive temperatures of storage, as well as on additional processed meat formulations and on the sensory quality and shelf life of products...
- Growth of Listeria monocytogenes in egg salad and pasta salad formulated with mayonnaise of various pH and stored at refrigerated and abuse temperatures
Cheng An Hwang
Microbial Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
Food Microbiol 24:211-8. 2007
..The conditions under which the models may be applied to estimate the growth of L. monocytogenes in both salads were identified...
- Antimicrobials in the formulation to control Listeria monocytogenes postprocessing contamination on frankfurters stored at 4 degrees C in vacuum packages
G K Bedie
Center for Red Meat Safety, Department of Animal Sciences, Colorado State University, Fort Collins 80523-1171, USA
J Food Prot 64:1949-55. 2001
..5%) higher than those presently permitted by the USDA-FSIS may provide complete control at 4 degrees C of growth (120 days) of L. monocytogenes introduced on the surface of frankfurters during product packaging...
- Effect of CO2 on the resuscitation of Listeria monocytogenes injured by mild inactivation techniques
Nancy Van Houteghem
Department of Food Safety and Food Quality, Ghent University Coupure Links 653, BE 9000 Gent, Belgium
Commun Agric Appl Biol Sci 71:15-8. 2006
- Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage
Ana 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...
- Control of Listeria monocytogenes on vacuum-packaged frankfurters sprayed with lactic acid alone or in combination with sodium lauryl sulfate
Oleksandr A Byelashov
Center for Meat Safety and Quality, Department of Animal Sciences, 1171 Campus Delivery, Colorado State University, Fort Collins, Colorado 80523, USA
J Food Prot 71:728-34. 2008
..Therefore, spraying frankfurters with a mixture of LA and SLS may be a useful antilisterial alternative treatment for ready-to-eat meat and poultry products...
- Carvacrol, cinnamaldehyde, oregano oil, and thymol inhibit Clostridium perfringens spore germination and outgrowth in ground turkey during chilling
Vijay K Juneja
Microbial Food Safety Research Unit, Eastern Regional Research Center, U S Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
J Food Prot 70:218-22. 2007
..5%) at the most abusive chilling rate evaluated (21 h). These findings establish the value of the plant-derived antimicrobials for inhibiting C. perfringens in commercial ground turkey products...
- Shelf-life extension of minimally processed carrots by gaseous chlorine dioxide
V M Gómez-López
Laboratory of Food Microbiology and Food Preservation, Ghent University, Coupure Links, Ghent, Belgium
Int J Food Microbiol 116:221-7. 2007
..The shelf-life extension was limited to one day due to the restricted effect of the ClO(2) treatment on yeast counts. Nevertheless, ClO(2) seems to be a promising alternative to prolong the shelf-life of grated carrots...
- 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 storage
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...
- Effect of high-pressure treatment on the survival of Listeria monocytogenes Scott A in sliced vacuum-packaged Iberian and Serrano cured hams
Departamento de Tecnologia de Alimentos, INIA, Carretera de la Coruña Km 7, Madrid 28040, Spain
J Food Prot 69:2539-43. 2006
..Treatment of Iberian and Serrano hams at 450 MPa for 10 min significantly reduced the population of L. monocytogenes Scott A without a detrimental effect on the sensory characteristics of the hams...
- Control of Clostridium perfringens spores by green tea leaf extracts during cooling of cooked ground beef, chicken, and pork
Vijay 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...
- Edible chitosan films on ready-to-eat roast beef for the control of Listeria monocytogenes
Richelle 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...
- High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham
IRTA, Finca Camps i Armet, E 17121 Monells Girona, Spain
Food Microbiol 25:177-82. 2008
..After a cold chain break no growth of L. monocytogenes was observed in pressurized ham packed with antimicrobial films, showing the efficiency of combining both technologies...
- Evaluation of the microbial quality of Tajik sambusa and control of Clostridium perfringens germination and outgrowth by buffered sodium citrate and potassium lactate
Shakhlo 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...
- Effects of CO2 on the resuscitation of Listeria monocytogenes injured by various bactericidal treatments
Nancy 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...
- Effect of inhibitory extracts derived from liquid smoke combined with postprocess pasteurization for control of Listeria monocytogenes on ready-to-eat meats
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...
- Shelf-life of minimally processed lettuce and cabbage treated with gaseous chlorine dioxide and cysteine
Vicente M Gómez-López
Laboratory of Food Microbiology and Food Preservation, Ghent University, Coupure Links, 653 9000 Gent, Belgium
Int J Food Microbiol 121:74-83. 2008
..Nonetheless, our results prove that it is possible to inhibit browning caused by ClO2...
- Modeling and predicting the growth of lactic acid bacteria in lightly preserved seafood and their inhibiting effect on Listeria monocytogenes
Danish Institute for Fisheries Research, Department of Seafood Research, Technical University of Denmark, Søltofts Plads, Building 221, DK 2800 Kongens Lyngby, Denmark
J Food Prot 70:2485-97. 2007
..7 and 4.1 log CFU g(-1), respectively, whereas for naturally contaminated vacuum-packed cold-smoked salmon the corresponding values were 0.7 and 0.6 log CFU g(-1) when a relative lag time of 4.5 was used for the pathogen...
- Effect of combining nisin and/or lysozyme with in-package pasteurization on thermal inactivation of Listeria monocytogenes in ready-to-eat turkey bologna
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...
- Effect of salt, smoke compound, and storage temperature on the growth of Listeria monocytogenes in simulated smoked salmon
Cheng An Hwang
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 70:2321-8. 2007
..The data and models obtained from this study would be useful for estimating the behavior of L. monocytogenes in smoked salmon...
- Controlling Listeria monocytogenes on sliced ham and turkey products using benzoate, propionate, and sorbate
Kathleen 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...
- Quality attributes of farmed eel (Anguilla anguilla) stored under air, vacuum and modified atmosphere packaging at 0 degrees C
National Agricultural Research Foundation, Institute of Technology of Agricultural Products, S Venizelou 1, 141 23, Lycovryssi, Greece
Food Microbiol 24:728-35. 2007
..pseudomonads, Enterobacteriaceae and yeasts. Chemical data revealed that pH, ammonia, glucose and lactate examinations might not be useful for monitoring eel quality differences...
- Microbiological safety of sandwiches from hospitals and other health care establishments in the United Kingdom with a focus on Listeria monocytogenes and other Listeria species
C L Little
Department of Gastrointestinal, Emerging and Zoonotic Infections, Health Protection Agency Centre for Infections, 61 Colindale Avenue, London NW9 5EQ, UK
J Food Prot 71:309-18. 2008
..monocytogenes in sandwiches at the point of production...
- Potential antimicrobials to control Listeria monocytogenes in vacuum-packaged cold-smoked salmon pâté and fillets
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...
- Inactivation of Listeria innocua on frankfurters that contain potassium lactate and sodium diacetate by flash pasteurization
C 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...
- Behavior of Escherichia coli O157:H7 in leafy vegetables
Agriculture and Agri Food Canada, Pacific Agri Food Research Centre, 4200 Highway 97 South, Summerland, British Columbia, Canada V0H IZ0
J Food Prot 70:1966-74. 2007
- Microbial changes and growth of Listeria monocytogenes during chilled storage of brined shrimp (Pandalus borealis)
Department of Seafood Research, DTU Aqua, Technical University of Denmark, Lyngby, Denmark
Int J Food Microbiol 124:250-9. 2008
..The present study provides significant new information on microbial changes, shelf life and growth of L. monocytogenes in brined shrimp. This information can facilitate development of new and safe brined shrimp products...
- Predictive modelling of the recovery of Listeria monocytogenes on sliced cooked ham after high pressure processing
National Food Research Institute, 2 1 12, Kannondai, Tsukuba, Ibaraki, Japan
Int J Food Microbiol 119:300-7. 2007
..Our model not only calculated the appropriate shelf life and process conditions, but also provided a method for evaluating the risk of the recovery of pathogenic bacteria during storage...