Showing papers in "International Journal of Food Microbiology in 2003"

TL;DR: The mechanisms by which one species/strain impacts on another in grape-wine ecosystems include: production of lytic enzymes, ethanol, sulphur dioxide and killer toxin/bacteriocin like peptides; nutrient depletion including removal of oxygen, and production of carbon dioxide; and release of cell autolytic components.

TL;DR: Thermosonic, manosonic, pressure plus sonication, and manothermosonic treatments are likely the best methods to inactivate microbes, as they are more energy-efficient and effective in killing microorganisms.

TL;DR: There is evidence that enterococci, either added as adjunct starters or present as nonstarter NSLAB, could find potential application in the processing of some fermented dairy products.

TL;DR: The characterization of a large number of strains of different wine yeast species, isolated from spontaneous wine fermentations and included in the culture collection of the Basilicata University are reported.

TL;DR: The fact that pathogens remain viable on dry stainless steel surfaces and present a contamination hazard for considerable periods of time is highlighted, dependent on the contamination levels and type of pathogen.

TL;DR: Extracts of edible plants from China, Japan, Thailand and Yemen were screened for their antibacterial activity against Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Escherichia coli and Salmonella infantis to find the most sensitive microorganism to extracts.

TL;DR: The aim of this paper is to give an overview on the presence of these compounds in dry fermented sausages and to discuss the most important factors influencing their accumulation, including process and implicit factors as well as the role of starter and nonstarter microflora growing in the different steps of sausage production.

TL;DR: It is suggested that when considering an Enterococcus strain for use as a starter or probiotic culture, it is imperative that each particular strain should be carefully evaluated for the presence of all known virulence factors.

TL;DR: The results from the Etests have shown that the level of susceptibility to the antimicrobial agents is species-dependent, and it was possible to suggest minimal inhibition concentrations for the individual Lactobacillus species to be used as a microbiological breakpoint when screening strains for transferable resistance genes.

TL;DR: Simulations designed to predict the effect of different mitigation strategies showed that the incidence of campylobacteriosis associated with consumption of chicken meals could be reduced 30 times by introducing a 2 log reduction of the number of Campylobacteria on the chicken carcasses.

TL;DR: A critical review of the wine industry as a case study where serious microbiological problems are caused by yeasts is used, demonstrating that a deeper knowledge of vineyard and winery ecosystems is essential to establish the origin of wine spoilage yeasts.

TL;DR: A total of 55 European probiotic products were evaluated with regard to the identity and the antibiotic resistance of the bacterial isolates recovered from these products, and 68.4% of the isolates showed resistance against multiple antibiotics including intrinsic resistances.

TL;DR: Understanding the hop-resistance mechanisms has enabled the development of rapid methods to discriminate beer spoilage strains from nonspoilers and a pmf-dependent hop transporter was recently presented.

TL;DR: The study of the sensory characteristics of the final product suggests that the use of cinnamon essential oil can be considered as an alternative to "traditional food preservatives".

TL;DR: The microbial ecology of bean fermentation was investigated at three commercial fermentaries in East Java, Indonesia by determining the populations of individual species at 12-h intervals throughout the process, which dominated by the presence of Bacillus species.

TL;DR: EU experts propose as safety criteria for probiotics in feed additives the exclusion of resistances or the lack of transferability, which can also be applied to enterococci in foods.

TL;DR: This paper reviews literature on the antimicrobial efficiencies of nonthermal processes combined with conventional and novelNonthermal technologies and proposes mechanisms of synergy to enhance microbial inactivation and allow the use of lower individual treatment intensities.

TL;DR: The present review focuses on the harmonization procedure and standardization criteria for detection of foodborne pathogens by PCR.

TL;DR: The influence of fermentation temperature (from 15 to 35 degrees C) on a mixed strain population was studied and the composition of the wines changed as the temperature of fermentation changed.

TL;DR: Brazilian coffee samples examined during the 1999 and 2000 coffee harvest seasons for the presence of ochratoxin A (OA) and fungi with the potential to produce it found several critical points were found, relating both to local climatic conditions and the drying processes used.

TL;DR: It is suggested that mainly cinnamon and oregano oils could be effective in controlling growth and FB1 production by F. proliferatum in maize under preharvest conditions.

TL;DR: It has been concluded that bacteriocin-producing E. faecium strains lacking hemolytic activity and not carrying cytolysin nor vancomycin resistance genes may be useful as starter cultures, cocultures, or probiotics.

TL;DR: In this paper, the phytase activity of 12 species of sourdough lactic acid bacteria was screened and the results showed that Lactobacillus sanfranciscensis CB1 exhibited the highest hydrolysing activity on Na-phytate after reaching the stationary phase of growth.

TL;DR: One hundred and thirteen strains of lactic acid bacteria (LAB) were selected from 351 isolates from 15 samples of traditionally fermented household bushera from Uganda and also from laboratory-preparedBushera using API 50 CHL kits and additional biochemical tests to assess their ability to ferment 49 carbohydrates.

TL;DR: Although increased folate levels in yoghurts and fermented milks are possible through judicious selection of inoculum species, the folate Levels remain relatively low in terms of recommended daily allowance.

TL;DR: The results of this study suggest that E. faecium from traditional Sardinian raw milk cheeses should not be considered to be the main source of untreatable nosocomial enterococcal infections in humans in the island of Sardinia.

TL;DR: A high incidence of Salmonella is suggested on Portuguese poultry products and it is shown that they could be a potential vehicle of resistantSalmonella foodborne infections.

TL;DR: A study was carried out in northeastern Italy during 2000 and 2001 to investigate the occurrence of Campylobacter jejuni and Campyloblacter coli in animals, cattle, pigs, and broilers, and raw meat, beef, pork, and chicken.

TL;DR: Changes in the plasma membrane composition may be an adaptive response to low temperature fermentations, and the optimal membrane fluidity at low temperatures was modulated by changes in the unsaturation degree in S. cerevisiae and S. bayanus strains.

TL;DR: The potential to produce the biogenic amines tyramine, histamine and putrescine, was investigated for lactic acid bacteria of various origin, including commercial malolactic starter cultures, type strains and 78 strains isolated from Spanish grape must and wine.