Showing papers in "International Journal of Food Microbiology in 2018"

TL;DR: A description of foodborne viruses and their characteristics, their responses to stress and technologies developed for viral detection and control, along with suggestions on how the food industry could implement effective control strategies for viruses in foods are provided.

TL;DR: Sensory evaluation results implied that the gelatin/CO@CNPs nanofibers treatment could maintain the color and flavor of cucumber well for >4days.

TL;DR: The cgMLST scheme is shown to be a standardised and scalable typing method, which allows Salmonella outbreaks to be analysed and compared across laboratories and jurisdictions, and to be contextualised within the Salmoneella genus.

TL;DR: Current knowledge and understanding of seafood spoilage microbiota, volatile organic compounds, effects of storage temperature and packaging conditions on quality of seafood are highlighted.

TL;DR: Protein films nanoreinforced with 10g MMT/100g SPI and activated with CEO were able to decrease microbial growth and lipid autooxidation of tuna fillets during the storage period studied, and are encouraging for the use of nanocomposite films in food packaging.

TL;DR: The effectiveness of Wickerhamomyces anomalus, Metschnikowia pulcherrima and Saccharomyces cerevisiae as biocontrol agents on postharvest decay of strawberry fruit, and their inhibitory activities on some decay-causing fungi were evaluated.

TL;DR: In this paper, the authors compared the effect of real-time PCR and digital PCR for detecting Salmonella typhimurium in a series of nucleic acid, pure strain culture and spiking milk samples.

TL;DR: Some mixed starter cultures tested in this study resulted a very promising tool to increase the healthy quality of the product, such as the improve the antioxidant activity and polyphenols content of beer.

TL;DR: It is shown that cell-free supernatant (CFS) of this strain inhibits the production of aflatoxins (AFLs) by 91% and this inhibition was dependent on CFS pH, increased with increasing concentrations of CFS, and was independent of fungal growth.

TL;DR: Essential oils treatment was found to be effective in inhibiting microbial growth, delaying lipid oxidation, and retarding the increase of TVB-N, putrescine, hypoxanthine, and K-value.

TL;DR: The results showed that cinnamaldehyde significantly inhibited quorum sensing-dependent factors in P. fluorescens and extended the storage life of turbot and strongly suggest that cunnamaldehyde is aQuorum sensing inhibitor with great potential for the preservation of aquatic products to guarantee food safety.

TL;DR: Stepping up policy measures are recommended to promote responsible antimicrobial use in animal production, as well as awareness about withdrawal periods to limit the hazard of residues in animal products, and improving slaughtering/hygiene procedures to limit cross-contamination with NTS, particularly in poultry wet markets.

TL;DR: This study has evaluated the changes in peptide profile and amino acid contents of three European dry-fermented sausages produced in Spain, Italy and Belgium, proving the intense degradation of proteins, mainly myofibrillar, and the generation of high amounts of different size peptides and free amino acids.

TL;DR: Overall, Weissella cibaria MG1 showed satisfactory technology properties and great potential for further possible application in the development of high viscosity fermented quinoa milk.

TL;DR: The overall outcomes collected in this laboratory study discourage the consumption of fresh mealworm larvae, and microbial loads and the absence of potential pathogens known to be associated with this insect species should be carefully assessed in order to reduce the minimum risk for consumers.

TL;DR: Although this procedure may still overestimate infectivity, the PMAxx-Triton pretreatment represents a step forward to better interpret the quantification of intact HuNoVs in complex matrices, such as sewage and shellfish, and it could certainly be included in the procedures based on RT-qPCR.

TL;DR: The role of yeasts in foods and beverages degradation is addressed by considering the modes of contamination and colonisation by yeasts, the yeast population diversity, mechanisms involved, and the analytical techniques for their identification, primarily molecular methods.

TL;DR: GA is a potential biocontrol tool to decontaminate and preserve fresh black truffles during refrigerated storage with a drastic reduction not only of Pseudomonas spp.

TL;DR: It is observed that, beside vegetative growth and sporulation, the volatile compounds significantly reduced the production of OTA by two A. carbonarius and A. ochraceus isolates.

TL;DR: The findings provided the comprehensive insights into the metabolic response of Listeria to EW oxidative stress and can serve as a basis for better utilisation for sanitisation.

TL;DR: The bacterial composition of consumption milk was assessed during different stages in the production line and throughout the storage in cartons by using culturing techniques and 16S rRNA marker gene sequencing to capture the seasonal variations in the milk microbiota.

TL;DR: This paper summarizes the state of the art concerning the selection and use of starter cultures and ecology aspects of naturally fermented sausages and pays particular attention to the application of bacteriocinogenic strains as they could provide an additional tool in the prevention of foodborne pathogens as well as enhancing the competitiveness of the starter organisms.

TL;DR: Results show that the application of coatings formed by Chi-CCEO synergistic combinations could be effective to control postharvest anthracnose development in fruit.

TL;DR: Examination of crustaceans collected from retail markets in Egypt revealed high resistance of the isolates to the used antibiotics and an average MAR index of 0.77, which indicated significantly higher biofilm formation at different temperatures.

TL;DR: Ultrasound combined with sodium dichloroisocyanurate is a promising alternative for the reduction of microbiological contaminants of purple cabbage without physicochemical, sensory and anthocyanin content loss.

TL;DR: Genome annotation showed the potential for the presence of several flavor forming pathways in these species, such as production of methanethiol, free fatty acids, acetoin, diacetyl, acetate, ethanol, and propionate, and metatranscriptomic data showed that, with the exception of Lc.

TL;DR: The results indicates complex patterns of bacterial interactions and L. monocytogenes inhibition in the multibacteria cultures that only partially depend on cell contact and likely involve various antagonistic and bacterial tolerance mechanisms.

TL;DR: Assessment of the antifungal activity of ethyl p-coumarate against Alternaria alternata in vitro and in vivo indicated that EpCA exerts antif fungus activity via membrane-targeted mechanism and it would be a promising candidate to control postharvest diseases of fruits.

TL;DR: The two food poisoning outbreaks in Osaka, Japan in 2014 and 2015 were SFP cases caused by S. argenteus harboring SE genes, which are widely found across Staphylococcus species including S. aureus.

TL;DR: A V. parahaemolyticus-specific phage vB_VpaS_OMN (designated as phage OMN) was isolated from oyster and showed good pH (5-9) and temperature tolerance (<50 °C), indicating that phages OMN is a new lytic phage.