Food microbiology

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  Año 2017, Número 65 (August)

  • In-package inhibition of E. coli O157:H7 on bulk Romaine lettuce using cold plasma

    Sea C. Min, Si Hyeon Roh, Brendan A. Niemira, Glenn Boyd, J. E. Sites, Joseph Uknalis, Xuetong Fan

    • Resumen

    págs. 1-6

    

  • Development of a rapid method to quantify Salmonella Typhimurium using a combination of MPN with qPCR and a shortened time incubation

    Sun Ae Kim, Si Hong Park, Sang In Lee, Steven C. Ricke

    • Resumen

    págs. 7-18

    

  • Salmonella Weltevreden in integrated and non-integrated tilapia aquaculture systems in Guangdong, China

    Kang Li, Gitte Petersen, Lisa Barco, Kristian Hvidtfeldt, Liping Liu, Anders Dalsgaard

    • Resumen

    págs. 19-24

    

  • Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity

    Daniela Campanella, Carlo Giuseppe Rizzello, Cristina Fasciano, Giuseppe Gambacorta, Daniela Pinto, Barbara Marzani, Nicola Scarano, Maria De Angelis, Marco Gobbetti

    • Resumen

    págs. 25-35

    

  • Screening of the two-component-system histidine kinases of Listeria monocytogenes EGD-e. LiaS is needed for growth under heat, acid, alkali, osmotic, ethanol and oxidative stresses

    Anna Pöntinen, Miia Lindström, Mikael Skurnik, Hannu Korkeala

    • Resumen

    págs. 36-43

    

  • Reassessment of Cronobacter spp. originally isolated as Enterobacter sakazakii from infant food

    Ömer Akineden, Vanessa Heinrich, Madeleine Gross, Ewald Usleber

    • Resumen

    págs. 44-50

    

  • Molecular characterization and antimicrobial resistance of Salmonella enterica from swine slaughtered in two different types of Philippine abattoir

    Alyzza Marie B. Calayag, Phyllis Anne P. Paclibare, Pauline Dianne M. Santos, Corinne Aimee C. Bautista, Windell L. Rivera

    • Resumen

    págs. 51-56

    

  • Bacterial communities of fresh goat meat packaged in modified atmosphere

    Elia María Carrizosa de la Cruz, María José Benito Bernáldez, Santiago Ruiz-Moyano Seco de Herrera, Alejandro Hernández León, María Carmen Villalobos Rivera, Alberto Martín González, María Guía Córdoba Ramos

    • Resumen

    págs. 57-63

    

  • East and West African milk products are reservoirs for human and livestock-associated Staphylococcus aureus

    Christoph Jans, Axel Merz, Sophia Johler, Mario Younan, Sabine A. Tanner, Dasel Wambua Mulwa Kaindi, John Wangoh, Bassirou Bonfoh, Leo Meile, Taurai Tasara

    • Resumen

    págs. 64-73

    

  • Effect of salt addition on acid resistance response of Escherichia coli O157:H7 against acetic acid

    Young-Min Bae, Sun-Young Lee

    • Resumen

    págs. 74-82

    

  • Impact of a combined processing technology involving ultrasound and pulsed light on structural and physiological changes of Saccharomyces cerevisiae KE 162 in apple juice

    Mariana Ferrario, Sandra Guerrero

    • Resumen

    págs. 83-94

    

  • Influence of levan-producing acetic acid bacteria on buckwheat-sourdough breads

    Tharalinee Ua-Arak, Frank Jakob, Rudi F. Vogel

    • Resumen

    págs. 95-104

    

  • Microbial quality of irrigation water used in leafy green production in Southern Brazil and its relationship with produce safety

    Luana Tombini Decol, Letícia Sopeña Casarin, Claudia Titze Hessel, Ana Carolina Fösch Batista, Ana Allende, Eduardo César Tondo

    • Resumen

    págs. 105-113

    

  • Oregano essential oil-based natural antimicrobial packaging film to inactivate Salmonella enterica and yeasts/molds in the atmosphere surrounding cherry tomatoes

    Sang-Jo Kwon, Yoonjee Chang, Jaejoon Han

    • Resumen

    págs. 114-121

    

  • Prevalence and molecular characterization of Staphylococcus aureus in commercially available meat over a one-year period in Iowa, USA

    Dipendra Thapaliya, Brett M. Forshey, Jhalka Kadariya, Megan K. Quick, Sarah Farina, Ashley O Brien, Rajeshwari Nair, Amos Nworie, Blake Hanson, Ashley Kates, Shylo Wardyn, Tara C. Smith

    • Resumen

    págs. 122-129

    

  • Cereulide production by Bacillus weihenstephanensis strains during growth at different pH values and temperatures

    Alizée Guérin, Helene Thorsen Rønning, Claire Dargaignaratz, Thierry Clavel, Véronique Broussolle, Jacques Mahillon, Per Einar Granum, Christophe Nguyen-The

    • Resumen

    págs. 130-135

    

  • Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives

    Cinzia Lucia Randazzo, Aldo Todaro, Alessandra Pino, Iole Pitino, Onofrio Corona, C. Caggia

    • Resumen

    págs. 136-148

    

  • Evaluation of qPCR and plate counting for quantifying thermophilic starters in cheese

    Christine Achilleos, Françoise Berthier

    • Resumen

    págs. 149-159

    

  • Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods

    Luana Martins Perin, Maria Luisa Savo Sardaro, Luís Augusto Nero, Erasmo Neviani, Monica Gatti

    • Resumen

    págs. 160-169

    

  • Effects of glucose and oxygen on arginine metabolism by coagulase-negative staphylococci

    María Sánchez Mainar, Fréderick Matheuse, Luc De Vuyst, Frédéric Leroy

    • Resumen

    págs. 170-178

    

  • Influence of growth conditions on adhesion of yeast Candida spp. and Pichia spp. to stainless steel surfaces

    Ružica Tomičić, Peter Raspor

    • Resumen

    págs. 179-184

    

  • Campylobacter jejuni survival in a poultry processing plant environment

    Lourdes García Sánchez, Beatriz Melero Gil, Isabel Jaime Moreno, Marja-Liisa Hänninen, Mirko Rossi, Jordi Rovira Carballido

    • Resumen

    págs. 185-192

    

  • Exploring polyamine metabolism of Alternaria alternata to target new substances to control the fungal infection

    N. Estiarte, A. Crespo-Sempere, Sonia Marín Sillué, Vicente Sanchís Almenar, A.J. Ramos

    • Resumen

    págs. 193-204

    

  • Effect of food-related stress conditions and loss of agr and sigB on seb promoter activity in S. aureus

    Henna Maria Sihto, Roger Stephan, Christoph Engl, John Chen, Sophia Johler

    • Resumen

    págs. 205-212

    

  • Toxoplasma gondii in raw and dry-cured ham: The influence of the curing process

    Laura Herrero, Mª Jesús Gracia Salinas, C. Pérez Arquillué, Regina Lázaro, Antonio Herrera Marteache, Susana Bayarri

    • Resumen

    págs. 213-220

    

  • Microbiological quality of selected ready-to-eat leaf vegetables, sprouts and non-pasteurized fresh fruit-vegetable juices including the presence of Cronobacter spp.

    Anna Berthold-Pluta, Monika Garbowska, Ilona Stefańska, Antoni Pluta

    • Resumen

    págs. 221-230

    

  • Evaluation of virulence genes in Yersinia enterocolitica strains using SYBR Green real-time PCR

    Maria Francesca Peruzy, Nicoletta Murru, Anna Giannina Perugini, Federico Capuano, Elisabetta Delibato, Raffaelina Mercogliano, Hannu Korkeala, Yolande Therese Rose Proroga

    • Resumen

    págs. 231-235

    

  • Diversity of the dominant bacterial species on sliced cooked pork products at expiration date in the Belgian retail

    Wim Geeraerts, Vasileios Pothakos, Luc De Vuyst, Frédéric Leroy

    • Resumen

    págs. 236-243

    

  • Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products

    Barbara Speranza, Angela Racioppo, Luciano Beneduce, Antonio Bevilacqua, Milena Sinigaglia, Maria Rosaria Corbo

    • Resumen

    págs. 244-253

    

  • Use of enhanced nisin derivatives in combination with food-grade oils or citric acid to control Cronobacter sakazakii and Escherichia coli O157:H7

    Alicia Campion, Ruth Morrissey, Des Field, Paul D. Cotter, Colin Hill, R. P. Ross

    • Resumen

    págs. 254-263