Showing papers in "Food Microbiology in 2005"

TL;DR: The potential value of natural antimicrobial agents from plants as secondary preservatives is considered as well as the effectiveness and use of similar aromatic and phenolic compounds in wood smoke for the safe extension of perishable food shelf-life.

TL;DR: A lactobacillus strain isolated from a Japanese traditional fermented fish showed the highest GABA-producing ability among the screened strains, and identification tests indicated that NFRI 7415 belongs to Lb.

TL;DR: Combinations of five aromatic compounds and four acidic compounds were investigated for their ability to inhibit the growth of Salmonella sv.

TL;DR: In this paper, a field study was conducted to determine the survival of E. coli O157:H7 on two subterranean crops (carrots and onions), and in soil fertilized with contaminated manure compost or irrigated with contaminated water.

TL;DR: The Listeria strains isolated from meat and meat products were mostly resistant to cephalothin and nalidixic acid but exhibited a high degree of susceptibility to kanamycin, chloramphenicol and tetracycline.

TL;DR: Thirty-one lactic acid bacteria isolated from Armada cheese and previously selected in accordance with their technological properties, were screened for antimicrobial activity one against another and four strains showed inhibitory activity against 14 strains when tested by well diffusion assay.

TL;DR: In this paper, the effects of HIPEF parameters (electric field strength, treatment time, pulse polarity, frequency and pulse width) and heat pasteurization (90 degreesC/1 min) were evaluated on samples of orange juice inoculated with L. brevis (10(8) cfu/ml).

TL;DR: The effect of ozonation in aqueous solution on the shelf-life of shucked, vacuum-packaged mussels stored under refrigeration was studied by monitoring the microbiological, chemical and sensory changes occurring in mussel samples, for a period of 12 days.

TL;DR: A multiplex PCR (m-PCR) assay with an internal amplification control (IAC) was developed for the simultaneous detection of Salmonella spp.

TL;DR: Thirty-three samples of salted mackerel sold in retail markets and supermarkets in Taiwan were tested to determine the occurrence of histamine and histamine-forming bacteria, and four strains produced histamine, which are more than the 50 ppm allowable limit suggested by the US Food and Drug Administration.

TL;DR: In this article, the antilisterial activity of sodium lactate (SL), sodium diacetate (SD) and glucono-delta-lactone (GDL) was evaluated for their influence on the microflora of the product.

TL;DR: The use of 36 Lactobacillus sakei strains, in combination with coagulase-negative staphylococci as starter cultures in the studied small-scale facility is proposed to improve and standardize sausage safety and quality while preserving their typicality.

TL;DR: Environmental conditions that maximized bacteriocin activity, which can be expressed as a polynomial function of temperature and NaCl concentration, resembled those prevailing during green table olive fermentation.

TL;DR: Findings support the idea that the inhibitory compound is a protein and can be considered a bacteriocin secreted from the Gram-positive bacterium L. plantarum.

TL;DR: A survey was made in 1995–1996 for Listeria spp.

TL;DR: In this article, the authors compared values of the maximum growth rate obtained by applying the Gompertz, logistic and Baranyi-Roberts models to experimental data on the growth of Listeria monocytogenes using both absorbance and viable counts measurements of cell concentration.

TL;DR: The application of molecular methods for the identification and characterization of bacterial populations isolated from naturally fermented products allows a better understanding of the ecology and measures can be taken to protect the biodiversity characterizing a specific system.

TL;DR: In this article, the antibacterial effects of the volatile components extracted from Pinus densiflora S. and Z, by simultaneous steam distillation and solvent extraction (SDE), were examined on six foodborne bacteria using Bioscreen C (a computer-controlled shake-incubator-reader).

TL;DR: This study constitutes the first step in the designing process of LAB starter cultures endogenous to the small-scale facility in order to protect the typical organoleptic characteristics of its traditional dry sausage.

TL;DR: The hydrophobicity of 26 species of bacteria representative of the main genera isolated from a rubber short milk tube, which is a constituent of a cluster from a milking machine, was determined as mentioned in this paper.

TL;DR: Accumulation of histamine, trimethylamine (TMA), and total volatile base nitrogen (TVB-N), as well as microbial population incidence in Indian anchovy during storage in ice and at 15 and 35 °C were investigated.

TL;DR: It is revealed that the production of citrinin is independent of pigment production by Monascus species, and it is suggested that safety measures should be taken when the pigments or other products from Monascus are utilized.

TL;DR: In this article, SDE extracts from leaves of Polygonum cuspidatum S. by simultaneous steam distillation and solvent extraction were investigated in terms of their inhibitory activities against six foodborne micro-organisms using Bioscreen C. et al.

TL;DR: Aspergillus ochraceus is an ochratoxin A (OTA) producer mould found in grapes and this may contribute to OTA contamination in wines and grape juices and predictive models of percentage of grapes with visible growth of A. och raceus isolates under different relative humidity and temperature are presented.

TL;DR: In this paper, the authors evaluate lactic acid fermentation as a means to increase the availability of iron in carrot juice, two strains (Lactobacillus pentosus FSC1 and Leuconostoc mesenteroides FSC2), two types of carrot juice and two modes of fermentation were compared.

TL;DR: In this paper, the effect of gas permeability of packaging film on the growth of lactic acid bacteria and Brochothrix thermosphacta in cooked meat emulsions stored at 0, 8 and 151C was investigated.

TL;DR: The aim of this study was to detect and determine the genotypes of Campylobacter jejuni strains on turkey skin of eight turkey slaughter lots over a period of 1 year, suggesting that C. jejuno vary widely in their ability to resist environmental stressors that occur during slaughter and further processing.

TL;DR: Dimethyldicarbonate could be used to stop alcoholic fermentation, but could not replace SO2, Nevertheless, the concentrations of SO2 added in this type of wine could be reduced in this way.

TL;DR: Some food matrices can significantly improve protection of bacterial cells from stress injury and will be taken into consideration for the improvement of technological processes and for the choice of an adequate probiotic vector.

TL;DR: Green-table olives of Greek cultivar Conservolea were supplemented with glucose or sucrose in various amounts inoculated with Lactobacillus plantarum and fermentation was conducted, and lactic acid was the predominant acid developed in both unheated and pasteurized olive fermentation, and increased sugar supplements resulted in faster production and higher yields of this acid.