Showing papers in "International Journal of Food Microbiology in 1999"

TL;DR: The role of lactic acid bacteria in many such fermentations and the mechanisms of antibiosis with particular reference to bacteriocins are outlined and a brief description of some important fermented foods from various countries are given.

TL;DR: The mode of action of both chemical and biological (nature-derived) preservatives and the stress response mechanisms induced by these compounds in microorganisms of concern to the food industry are discussed.

TL;DR: The issue of the health risk of foods containing enterococci is addressed and it appears that foods could be a source of vancomycin-resistant Enterococci.

TL;DR: An improved screening plate method for the detection of amino acid decarboxylase-positive microorganisms (especially lactic acid bacteria) showed a good correlation with the chemical analysis and is presented as a suitable and sensitive method to investigate the capacity of biogenic amine production by LAB.

TL;DR: It was concluded that chitosan was worthy of further study as a natural preservative for foods prone to fungal spoilage and was concentration-, pH- and temperature-dependent.

TL;DR: "Bacteria have evolved adaptive networks to face the challenges of changing environments and to survive under conditions of stress, therefore the efficiencies of inactivation and preservation methods need to be assessed, especially with regard to the enormous potential of food pathogens to adapt to a wide variety of stress conditions.

TL;DR: Both conventional and rapid methods are used within hazard analysis critical control point programs and further improvements especially in immunoassays and genetic methods can be expected, including the use of biosensors and DNA chip technology.

TL;DR: Looking ahead, it will be vital to the development of this exploding field to correlate important characteristics in probiotics with known genotypes and regulatory controls that are likely to affect functionality and beneficial outcomes, in vivo.

TL;DR: The bias and accuracy factors introduced by Ross are refined by basing the calculation of measures on the mean square differences between predictions and observations, and formulae and methods are presented which enable evaluation of the difference between alternative models for growth of an organism of interest over a domain of environmental factors.

TL;DR: Improved and precisely targeted cleaning and disinfection practices combined with structural changes making for easier cleaning of the packaging machine, resulted in eradication of L. monocytogenes from this plant.

TL;DR: It is concluded that the role and accuracy of predictive food microbiology will increase as understanding of the complex interactions between microorganisms and food becomes clearer, however the reliance of food microbiologists on laboratory techniques and skilled personnel to determine process and food safety is still necessary.

TL;DR: Predictions for growth rate of Listeria on food products were evaluated by both general applicable models and specific growth models and only small differences between the various models were observed.

TL;DR: A new method is proposed to predict accurately the t(m-D) value for non-linear survival curves, such as biphasic and sigmoidal curves, since the time required for an m-log-cycle reduction of microorganisms under a given condition cannot be estimated accurately by the existing or traditional method.

TL;DR: It is important that the microbiology and biochemistry of these products, as well as their technologies be studied and documented in order to preserve them for future generations.

TL;DR: An overview of problems arising from the development of microbial resistance is presented, possible solutions for detecting and defeating the adaptive changes of microorganisms are explored, and strategies to effectively counter resistance development are explored.

TL;DR: A systematic approach for fish shelf life modelling and Time Temperature Integrator (TTI) selection in order to plan and apply an effective quality monitoring scheme for the fish chill chain was developed.

TL;DR: It is suggested that bacteriocins of lactic acid bacteria are effective against a wide range of microorganisms including E. coli O157:H7 if applied in combination with other preservative principles prevailing in foods.

TL;DR: A survey was undertaken to determine the incidence and numbers of L. monocytogenes in a variety of meat products (cooked meat products, raw curedMeat products (dried or not), mayonnaise based salads and prepared meals).

TL;DR: In this paper, the authors used three molecular typing methods: random amplification of polymorphic DNA (RAPD), genomic macrorestriction using ApaI with pulsed-field gel electrophoresis (PFGE), and a PCR-restriction enzyme analysis (PCR-REA) based on the polymorphism existing within the inlA and inlB genes.

TL;DR: There appeared to be two separate response patterns for acid resistant organisms; one was exhibited by the two lactobacilli studied and the other by E. coli.

TL;DR: The combination of acetic acid plus Allium plants was indicated to be an effective way to inhibit fungal growth.

TL;DR: PFGE proved to be a powerful tool for studying contamination points and routes in the production plant and resulted in L. monocytogenes negative samples at production plant no. 8 from the beginning of January 1998.

TL;DR: The surface characteristics of Escherichia coli strains were studied to evaluate the effect upon bacterial adhesion to beef muscle and no correlation was found between E. coli cell surface charge, hydrophobicity and adhesionto beef muscle.

TL;DR: The faecal recovery of LCS in individuals who drank 125 ml of fermented milk which contained 10(10) live LCS for 3 days indicated that LCS survived transit through the gastrointestinal tract after ingestion of the fermented milk.

TL;DR: The aim of the present work was to study five potential probiotic strains comparatively in the Simulator of the Human Intestinal Microbial Ecosystem (SHIME) in vitro model and to evaluate this model as a tool in the screening and selection of probiotic bacteria.

TL;DR: D-values measured in real fruit systems, such as orange, apple and grape juices, blackcurrant concentrates, cupuaçu (exotic fruit) extract and orange juice drink, were higher than those predicted by the malt extract broth model, which emphasises the importance of experimental validation of any model-derived process.

TL;DR: A number of molecular approaches have identified numerous interesting chromosomal loci involved both in sensing and responding to stress and in virulence, and the identity of some of these genes, and their impact on stress responses and virulence will be discussed.

TL;DR: Investigation of the use of indigenous lactic acid bacteria (LAB) as protective cultures in cooked meat products found they may be used as Protective cultures to inhibit growth of L. monocytogenes and E. coli O157:H7 incooked meat products.

TL;DR: RAPD analysis shows that contamination with C. jejuni is of intestinal origin, and it is found in domestic retailed poultry and imported poultry, but not in beef or pork.