Showing papers in "International Journal of Food Microbiology in 1997"

TL;DR: Application of molecular genetic techniques to determine the relatedness of food-associated lactic acid bacteria has resulted in significant changes in their taxonomic classification and the relationship of the bacteria of food fermentation and spoilage is reviewed.

TL;DR: The antibacterial activity of selected fatty acids and essential oils was examined against two gram-negative and four gram-positive bacteria involved in meat spoilage and a relationship was found between the inhibitory effect of essential oils and the presence of eugenol and cinnamaldehyde.

TL;DR: Biofilm formation on stainless steel by Salmonella typhimurium, Listeria monocytogenes, Escherichia coli O157:H7, Pseudomonas fragi and PseUDomonas fluorescens during growth in model food systems was studied.

TL;DR: The results presented illustrate the remarkable capacity of E. coli to adapt to environmental challenges, and have significant implications for the survival of spoilage and pathogenic bacteria, and hence for food safety.

TL;DR: The high mortality rate, the severity of the infection in infants, plus the scarcity of information on the ecology and pathogenicity of this organism warranted a review of the clinical and microbiological features of this putative foodborne pathogen.

TL;DR: Because pigs are the only important source for theSalmonella contamination of the line and the carcasses produced, it can be concluded that if Salmonella-free pigs were produced, consumers could be provided with virtually Salmoneella-free pork.

TL;DR: Spacer regions between the 16S and 23S rRNA genes of different dairy and probiotic lactic acid bacteria were amplified by the polymerase chain reaction (PCR) with conserved primers and the nucleotide sequences of these spacer regions were determined.

TL;DR: The combined use of differential plating and molecular strain typing methodologies provides food and medical microbiologists with a powerful and targeted approach to the detection, enumeration and identification of these bacterial groups and their members in a wide range of food and biological materials.

TL;DR: The TaqMan LS-50B PCR Detection System facilitates the automated and direct detection of polymerase chain reaction (PCR) products and a modified sample preparation protocol using the EnviroAmp kit was chosen for subsequent studies because it was reliable, easy to use and efficient for the isolation of PCR-amplifiable DNA from foods.

TL;DR: Findings suggest that a very sensitive detection procedure is developed and that river water in Switzerland-where most of the wastewater is handled by sewage treatment plants- shows a high contamination rate with enteric viruses.

TL;DR: The bacteriostatic and bacteriocidal effect of nisin in combination with carbon dioxide, NaCl and low temperature on the survival of Listeria monocytogenes was investigated in in vitro model studies and in trials with cold-smoked salmon.

TL;DR: The thermal inactivation of Salmonella enteritidis phage type 4 and Escherichia coli O157:H7 as affected by temperature, pH and NaCl concentration and the D-value models were incorporated into Version 1, and subsequent versions, of the predictive microbiology software program, Food MicroModel.

TL;DR: The results of this study will be beneficial to the food industry in designing HACCP plans to effectively eliminate E. coli O157:H7 in the meat products used in this study.

TL;DR: The risk assessment indicated pasteurization provides sufficient consumer protection from a high incidence of infected birds and from temperature abuse between the farm and the egg breakers, however scenarios showed how inadequate Pasteurization temperatures and/or temperature abuse during storage leads to a hazardous product.

TL;DR: This review focuses on the purification procedures used with bacteriocins of lactic acid bacteria and conveys some of the problems associated with this process as well asSome of the lessons learned.

TL;DR: The model was validated using data from published literature and was found to give realistic predictions for doubling times in foods and compared favourably with those from the models of Buchanan and Phillips (1990), Murphy et al. (1996) and the Food MicroModel.

TL;DR: The inaccessibility of Salmonella cells in crevices and between the cotyledon and testa of seeds to lethal concentrations of these chemicals are thought to be the reason for the lack of effectiveness.

TL;DR: Coryneform bacteria and yeasts of 21 brick cheeses from six German dairies, produced by using undefined ripening cultures, were identified and some of the species identified are potential candidates for designing a defined ripening culture for rennet red smear cheese.

TL;DR: Staphylococcus aureus strains of human biovar origin were most often enterotoxigenic and enterotoxin C was the predominant type identified, which is an amazing epidemiological distinctive feature of the strains studied.

TL;DR: No correlation of any kind could be established between the prevalence of Listeria spp.

TL;DR: The combined inhibitory and sensory results showed that a mixture of 2.5% lactate and 0.25% acetate could be used to increase the margins of safety for sliced and spreadable vacuum-packed ready-to-eat cooked meat products stored for 4-6 weeks.

TL;DR: Boza, a Turkish traditional beverage made by yeast and lactic acid fermentation of cooked maize, wheat and rice flours was prepared and the microbial characteristics were investigated, revealing increased titratable acidity and increased alcohol content.

TL;DR: Predictions of growth from the model were compared with published data and showed the model to be suitable for predicting growth of L. monocytogenes in a range of foods packaged under a modified atmosphere.

TL;DR: The growth rates of four strains of Vibrio parahaemolyticus were measured and compared in a model broth system and a predictive mathematical model, of the square-root type, was shown to give realistic growth estimates.

TL;DR: A combined temperature and water activity model for the growth of psychrotrophic pseudomonads was developed using turbidimetric data and the fastest growing strain was identified and used to develop the model.

TL;DR: The electronic nose can be developed to provide a simple and fast method for quality classification of grain and is likely to find applications also in other areas of food mycology.

TL;DR: The finding of three oyster samples positive for Rotavirus demonstrated the successful application of the newly developed method for the detection of enteric viruses in naturally contaminated seafood samples, and the rapid isolation method might be suitable for application in routine testing laboratories and will help to improve public health controls for seafood.

TL;DR: An iterative approach was used to develop a microbial model for shelf-life prediction of cod fillets packed in modified atmospheres and the effect of temperature and CO2 on growth of the specific spoilage organism, Photobacterium phosphoreum, was studied in packed cod and in liquid media.

TL;DR: Computer neural networks are applied on experimental data pertaining to the anaerobic growth of Shigella flexneri and results have indicated that predictions by neural networks offer better agreement with experimental data as compared to predictions obtained via corresponding regression equations.

TL;DR: Monitoring the evolution of spoilage organisms in a mixed salad of red cabbage, lettuce and carrot stored at 4 degrees C, 10 degrees C and 15 degrees C established a theoretical shelf-life time as a function of temperature, and lactic acid bacteria at levels of 10(6) cfu/g appeared to be related to both spoilage and theoretically-predicted shelf- life values.