Showing papers in "Food Microbiology in 1998"

TL;DR: An overview of PCR-systems for the detection of bacteria and viruses in food is provided and possible reasons for PCR inhibition and ways to differentiate between viable and dead micro-organisms are discussed in this review.

TL;DR: In this paper, the authors showed that at moderate pressure, a high level of destruction of pathogens can be induced within a short time by using moderate temperature in combination with bactericidal preservative(s).

TL;DR: It is suggested that plant extracts might be useful as antimicrobials in cooked, ready-to-eat chicken meat.

TL;DR: The present work compares, under the same stated experimental conditions, the antimicrobial activity of crude and purified enterocin L50, pediocin PA-1, nisin A and lactocin S, produced by lactic acid bacteria isolated from Spanish dry-fermented sausages with that of pure bacteriocins.

TL;DR: In this paper, the production of sakacin K by Lactobacillus sakei CTC494 at different temperatures and pH was evaluated before its application as a bioprotective culture against Listeria in different meat-based food packaging systems, that is, oxygen-permeable film, under vacuum and under a modified atmosphere.

TL;DR: The microflora of spoiled salmon developed the same spoilage characteristics, which included sweet, sour, bitter, faecal, ammonia and cabbage-like off-flavours, as sliced salmon but had a softer texture at the time of rejection, indicating the impact of the in-house flora on the size and composition of themicroflora.

TL;DR: The combined effect of high hydrostatic pressure processing, addition of nisin and acidification on aerobic mesophilic and psychrotrophic bacterial populations of mechanically recovered poultry meat (MRPM) kept under refrigeration (2°C) was evaluated 1, 15 and 30 days after pressurization as discussed by the authors.

TL;DR: In this paper, the authors evaluated the effect of ultraviolet (UV) light on the reduction of Escherichia coli andSalmonella senftenberg and found that E. coli appeared to be more resistant to UV treatment compared to Salmonella.

TL;DR: From a safety point of view, it may be better to store these kinds of sausages at room temperature than in the cold, provided that the sensory qualities are retained and that similar results are obtained with other food pathogens.

TL;DR: The prevalent bacteria on mungbean sprouts and cut chicory endive were determined during storage under controlled atmospheric conditions at 8°C and the agar model study showed that individual species ofEnterobacteriaceaeorPseudomonasresponded similarly to the specific CA conditions applied.

TL;DR: In this paper, the influence of buffers and pH on the thermal resistance of a flat sour-type of spoilage bacterium,Alicyclobacillus acidoterrestris, was investigated.

TL;DR: Lactobacillus species isolated during the ripening of soppressata molisana, a typical fermented sausage from Molise, were characterized and showed high resistance to nitrites and few strains were responsible for slime production.

TL;DR: Production of viable but non-culturableCampylobacter jejunicells was studied using 36 strains resuspended in microcosm water, and scanning electron microscopy ofC.

TL;DR: The resistance of Escherichia coli in liquid whole egg was studied at several pressures (300, 350, 400, 400 and 450MPa), temperatures (50, 20, 2 and 15°C) and times (5, 5+5, 10, 5 +5+5 +5, 15min) and the highest reduction was obtained at 50°C (about 7log8units).

TL;DR: The yeast content in spoiled decorated soft cheese packed in modified atmosphere from two different dairies was examined and Yeast occurrence on cheese from Dairy A was associated with the yeasts found on the material used for decoration.

TL;DR: The survival of undesirable micro-organismsYersinia enterocolitica,Escherichia coli,Rhodotorula mucilaginosa,Kluyveromyces marxianus in fruit yoghurts after inoculation was investigated during storage at 4 and 8°C and the competitionin vitro between bothLactobacillus andStreptococcusstrains isolated from yoghurt andE.

TL;DR: In this article, the heat resistance of C. perfringensvegetative cells in ground beef and turkey that included 0, 0.15 or 0.3% (w/w) sodium pyrophosphate (SPP) was assessed in bags heated using a water bath.

TL;DR: Raw milk samples from bulk tanks of 114 farms in Central Spain were analysed for Listeria twice per season over a 1-year period, finding no seasonal influence on milk contamination by L. monocytogenes or L. innocua.

TL;DR: Overall anti-listerial lactic acid bacteria do occur in fermented fish products and the antibacterial activity against pathogenic bacteria indicates that they may be important in product safety.

TL;DR: Cold-shock studies were performed to determine the mechanisms by which Listeria perceives cold shock and changes its membrane composition, and indicated that anteiso-15:0 fatty acids were selectively increased in the newly synthesized neutral lipids, but the polar lipids did not show an apparent change in fatty-acid composition.

TL;DR: In this article, the effect of possible interactions between temperature and pH on D -values was not assessed, and a comparison with Mafart's model that includes an interaction term showed that interaction terms can be neglected and that MafART's model can be used in thermal process calculations.

TL;DR: In this article, the authors evaluated the inhibitory effect of lactocin 705 (17,000 AU ml−1) on Listeria monocytogenes inoculated with 4.00 cfu g−1 at 20°C.

TL;DR: The rapid and sensitivein situhybridization technique made possible the control of the bacterial population in wine at different stages of vinification of storage, and the identification of lactic acid bacteria which can cause wine spoilage.

TL;DR: The results of the present study highlight the importance of implementation of HACCP system in the seafood industry to ensure consistent quality of frozen seafood.

TL;DR: A poor correlation was observed between the level of indicator organisms (coliforms) and the incidence of these pathogens, indicating that these pathogens are a part of the natural microfauna of the shrimp culture environment.

TL;DR: Both lag-phase duration and growth rate of this pathogen at 37°C significantly increased after cold-storage with starvation, but not after cold storage in the nutritious menstruum, and combined heat–acid shocks increased growth rates.

TL;DR: Seventy-four wine strains of theSaccharomycesgenus were tested to study their oenological characteristics and enzymatic activities and none of them hadβ-D-glucosidase activity.

TL;DR: The yeast content in feta cheese from three different dairies was examined and almost all samples contained yeasts in considerable numbers, with a specific narrow yeast flora found for each dairy.

TL;DR: Pss agar enumerated mainly pseudomonads except for a few species, but counts on PSS agar were always lower than those obtained for PCA, R2A and PS agar.

TL;DR: The finding that glycine betaine blocks the induction of resistance to lethal high temperature by high osmolarity could provide a means for enhancing the bactericidal efficacy of heating and may be possible to increase the heat sensitivity of contaminating bacteria by supplementing food products with this naturally occurring plant metabolite, prior to thermal processing.