Ben Hassena, Amal Haendiges, Julie Zormati, Sonia Guermazi, Sonda Gdoura, Radhouane Gonzalez-Escalona, Narjol Siala, Mariam
Published in
International journal of food microbiology
Whole genome sequencing (WGS) has made impressive progress in the field of molecular biology. Its most common application for public health is in the area of surveillance of food-borne diseases. WGS has the potential for providing a large amount of information, such as the identification of the strain type, the characterization of antibiotic resist...
Costello, Katherine M Smet, Cindy Gutierrez-Merino, Jorge Bussemaker, Madeleine Van Impe, Jan F Velliou, Eirini G
Published in
International journal of food microbiology
Novel processing methods such as cold atmospheric plasma (CAP) and natural antimicrobials like nisin, are of interest to replace traditional food decontamination approaches as, due to their mild nature, they can maintain desirable food characteristics, i.e., taste, texture, and nutritional content. However, the microbial growth characteristics (pla...
Wang, Ni Gao, Jie Yuan, Lei Jin, Yujie He, Guoqing
Published in
International journal of food microbiology
Bacillus licheniformis is a major source of microbial contamination to dairy industry, and biofilm formation by this spoilage bacterium aggravates the safety issues. Especially for milk powder manufactures, the evaporation process at temperatures between 50 °C and 70 °C before spray drying, is a critical control point against thermophilic bacteria ...
Bannenberg, Jasper W Abee, Tjakko Zwietering, Marcel H den Besten, Heidy M W
Published in
International journal of food microbiology
A collection of 23 Listeria monocytogenes strains of clinical and food origin was tested for their ability to recover and grow out in half Fraser enrichment broth following the ISO 11290-1:2017 protocol. Recovery of sub-lethally heat-injured cells in half Fraser broth was compared to reference cells with no stress pre-treatment. The enrichments wer...
Wei, Junlin Du, Hai Zhang, Hongxia Nie, Yao Xu, Yan
Published in
International journal of food microbiology
Chinese Baijiu is prepared using multiple microbial strains and complex metabolites by simultaneous saccharification and fermentation (SSF). Yeasts are challenged by various endogenous and exogenous factors, detrimentally affecting the ethanol yield. It is imperative to identify and control inhibitory factors. In the present study, microbial taxa a...
Malesevic, Milka Stanisavljevic, Nemanja Miljkovic, Marija Jovcic, Branko Filipic, Brankica Studholme, David J Kojic, Milan
Published in
International journal of food microbiology
Plasmids are autonomous episomally replicating genetic elements, which carry backbone genes important for the replication and maintenance within their host, and accessory genes that might confer an advantage to their host under specific selective pressure in its ecological niche. The genome of dairy isolate L. lactis subsp. lactis bv. diacetylactis...
He, Qiao Guo, Mingming Jin, Tony Z Arabi, Saifanassour Ali Liu, Donghong
Published in
International journal of food microbiology
Development of novel and effective decontamination technologies to ensure the microbiological safety of fresh produce has gained considerable attention, mainly driven by numerous outbreaks. This work presented the first approach regarding to the application of the previously reported hurdle technologies on the sanitization of artificially contamina...
Esteves, Eduardo Aníbal, Jaime
Published in
International journal of food microbiology
The quality index method (QIM) is a leading method of assessing the freshness (and thus quality) of seafood that is based on relatively few sensory attributes considered relevant. These characteristics are scored using a 0 to 3 demerit points' scale, the sum of which is designated the quality index (QI) and quantifies the specimens' lack of freshne...
Møller, C O de A Christensen, B B Rattray, F P
Published in
International journal of food microbiology
Since cheese is poor in energy for bacterial growth, it is believed that non-starter lactic acid bacteria growth and flavour development are supported by the nutrients from lysis of the starter culture. This study was performed to investigate the dynamics of interaction between starter and non-starter strains from cheese. A starter culture lysate w...
Bahlinger, Eunike Dorn-In, Samart Beindorf, Philipp-Michael Mang, Sirkka Kaltner, Florian Gottschalk, Christoph Gareis, Manfred Schwaiger, Karin
Published in
International journal of food microbiology
Culturing methods are conventionally applied to investigate the contamination of food with several microorganisms after heat processing. However, with these methods, it is not possible to evaluate whether heat-treated meat products, such as cooked sausages, contained parts of spoiled meat. Therefore, two specific multiplex qPCRs were developed in t...
