Showing papers in "International Journal of Food Microbiology in 2008"

TL;DR: It is shown that EOs might be more effective against food-borne pathogens and spoilage bacteria when applied to ready to use foods containing a high protein level at acidic pH, as well as lower levels of fats or carbohydrates, while the antimicrobial efficacy of EOs was found to be a function of ingredient manipulation.

TL;DR: A survey of fresh and minimally-processed fruit and vegetables, and sprouts was conducted in several retail establishments in the Lleida area (Catalonia, Spain) during 2005-2006 to determine whether microbial contamination, and in particular potentially pathogenic bacteria, was present under these commodities.

TL;DR: Factors that contribute to mycotoxin contamination of food and feed in Africa include environmental, socio-economic and food production, and possible intervention strategies include good agricultural practices such as early harvesting, proper drying, sanitation, proper storage and insect management among others.

TL;DR: This paper mainly focuses on the state-of-the-art application of bacteriocins from lactic acid bacteria (LAB) to promote the microbial stability of both fermented and non-fermented vegetable food products using bacteriokinogenic strains as starter cultures, protective cultures or co-cultures and the employment of pure bacteriOCins as food additives.

TL;DR: Probiotic strains belonging to Lactobacillus and Bifidobacterium have the potential to protect enterocytes from an acute inflammatory response and are potential candidates for the development of new functional foods helpful in counteracting enteropathogen infections.

TL;DR: The result shows that the TiO2-coated film could reduce the microbial contamination on the surface of solid food products and thus reduce the risks of microbial growth on fresh-cut produce.

TL;DR: According to food safety assessment guidelines, a case-by-case evaluation of each potential technological strain is proposed and several lines of research are suggested before using enterococci in fermented food products.

TL;DR: A newly synthesized chitosan-Ag-nanoparticle composite was found to have significantly higher antimicrobial activity than its components at their respective concentrations.

TL;DR: It is demonstrated that T. delbrueckii, often described as a low acetic producer under standard conditions, retained this quality even in a high-sugar medium, and Saccharomyces cerevisiae was the best combination for improving the analytical profile of sweet wine, particularly volatile acidity and acetaldehyde production.

TL;DR: It is considered that transferable antibiotic resistance is the only relevant cause for caution and justifies performing antibiotic-susceptibility assays as these strains have the potential to serve as hosts of antibiotic-resistance genes, with the risk of transferring these genes to other bacteria.

TL;DR: Polyphenols appear to have potential to alter gut microecology and, by affecting the total number of beneficial microflora in the gut, may confer positive gut health benefits.

TL;DR: Palmarosa oil incorporated at 0.3% into the coating appear to be a promising preservation alternative for fresh-cut melon, since it had a good acceptation by panellists, maintained the fruit quality parameters, inhibited the native flora growth and reduced S. Enteritidis population.

TL;DR: The study has revealed that E. coli in raw foods is a significant reservoir of resistance and virulence genes.

TL;DR: Results obtained herein may suggest that the EOs of S. officinalis and S. molle possess antimicrobial activity, and therefore, they can be used in biotechnological fields as natural preservative ingredients in food and/or pharmaceutical industry.

TL;DR: In this paper, the effects of NEW, applied in different concentrations, at different treatment temperatures and for different times, in the reduction of the foodborne pathogens Salmonella, Listeria monocytogenes and Escherichia coli O157:H7 and against the spoilage bacterium Erwinia carotovora were tested in lettuce.

TL;DR: A wider knowledge about these aspects could facilitate the possible application of yeasts as a starter culture, due to their ability to produce aromatic compounds, antioxidants, enzymes, and improve the growth of lactic acid bacteria.

TL;DR: This review focuses on the wine associated AAB species, the aroma and flavour changes in wine due to AAB metabolism, discusses the importance of oxygen ingress into the bottle and presents a hypothesis for the mechanism of spoilage of bottled red wine.

TL;DR: Maize samples were collected during a survey in three agro-ecological zones in Nigeria to determine the distribution and aflatoxin-producing potential of members of Aspergillus section Flavi to find the most predominant fungal genera identified.

TL;DR: The results show that yeast viability was better at 13 degrees C than at 25 degrees C whichever growth medium is used, but that the complexity of the grape must enabled cells to reach higher viable population size, and wines produced from grape must were more aromatic and had a lower volatile acidity content than those derived from a synthetic medium.

TL;DR: The essential oils from Rosmarinus officinalis and Trachyspermum copticum could be safely used as preservative materials on some kinds of foods to protect them from toxigenic fungal infections.

TL;DR: Frozen storage for 3 months had limited effects on HAV and RV survival in all tested food products, whereas in frozen raspberries and strawberries FCV infectivity showed the highest decay rate due to acid pH, while NV persistence was determined by quantitative RT-PCR only.

TL;DR: The large differences found in the incidence of antibiotic resistance and virulence factors and in the genetic fingerprints determined by LH-PCR suggest a clear separation of hospital-adapted populations of enterococci from those found in open environments.

TL;DR: For traditional balsamic vinegar, significative phenotypical traits of acetic acid bacteria have been highlighted and basic traits are: ethanol preferred and efficient oxidation, fast rate of acetics acid production, tolerance to high concentration of acetically acid, no overoxidation and low pH resistance.

TL;DR: The results indicate that yeasts in the Saccharomyces sensu stricto complex were not affected by low pH or high glucose content in the media; however temperature and ethanol concentration variables appreciably affected their growth.

TL;DR: Changes observed in membrane fatty acid composition are not enough to explain the great thermotolerance of cells grown at 45 degrees C, and other mechanisms, such as the synthesis of Heat Shock Proteins, could be responsible for this increase in the bacterial heat resistance.

TL;DR: The total extractable phenolic compounds and anthocyanins content in black beans increased after fermentation, which might lead to the increased antioxidant activities of black bean kojis observed.

TL;DR: The dynamics and identity of non-Saccharomyces yeasts during the cold maceration and alcoholic fermentation of grape must were investigated under real production conditions in the Bordeaux region and the choice of temperature was the key factor for controlling the total yeast population growth, as well as the species present at the end of cold Maceration.

TL;DR: Taxonomic studies of acetic acid bacteria were historically surveyed and ten genera are presently recognized and accommodated to the family Acetobacteraceae, the Alphaproteobacteria:Acetobacteer, Gluconobacter, Acidomonas, GLUconacetobacter , Saccharibacter, Neoasaia and Granulibacter.

TL;DR: Two duplex real time qPCR systems specific for MAP detection were developed and the sensitivity and isolation efficiency were demonstrated through the analysis of raw milk samples artificially contaminated with MAP cells and with plasmids containing cloned fragments of the targets.

TL;DR: Grapefruit juice and furocoumarins could serve as a source to develop bacterial intervention strategies targeting microbial cell signaling processes, and inhibit biofilm formation by Escherichia coli O157:H7, Salmonella typhimurium and Pseudomonas aeruginosa.