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International journal of food microbiology 18건

  1. [해외논문]   Prevalence and antimicrobial susceptibility of Acinetobacter spp. isolated from meat   SCI SCIE

    Carvalheira, Ana (Corresponding author.) , Casquete, Rocio , Silva, Joana , Teixeira, Paula
    International journal of food microbiology v.243 ,pp. 58 - 63 , 2017 , 0168-1605 ,

    초록

    Abstract The prevalence and antibiotic resistance of Acinetobacter spp. from fifty samples of meat (chicken, turkey, beef and pork) were evaluated. Acinetobacter spp. was recovered from all samples and the clonal relatedness of 223 isolates identified to belong to the genus Acinetobacter was established by PFGE. A high genetic diversity was observed and 166 isolates from different samples, 141 representing different PFGE profiles, were further identified to the species level by rpoB gene sequencing. Thirteen distinct Acinetobacter species were identified among 156 isolates. The remaining ten isolates may represent three putatively novel species since rpoB sequence homologies with type strains of all available described Acinetobacter species, were The most common species was Acinetobacter guillouiae with a prevalence of 34.9%. However 18.7% of the strains belong to the Acinetobacter baumannii group ( n = 31) which include the species Acinetobacter baumannii ( n = 7), Acinetobacter pittii ( n = 12), Acinetobacter seifertii ( n = 8) and Acinetobacter nosocomialis ( n = 4) that are the species most frequently associated with nosocomial infections worldwide. In general, strains were resistant to some of the antimicrobials most frequently used to treat Acinetobacter infections such as piperacillin-tazobactam (64.9% of strains resistant), ceftazidime (43.5%), ciprofloxacin (42.9%), as well as to colistin (41.7%) and polymyxin B (35.1%), the last-resort drugs to treat infections caused by multidrug-resistant Acinetobacter . The percentage of resistant strains to trimethoprim-sulfamethoxazole, tetracycline, aminoglycosides (amikacin and tobramycin) and ampicillin-sulbactam was >10% (23.2%, 23.2%, 14.3%, 12.5%, 12.5%, respectively). However, resistances to meropenem, imipenem and minocycline were only sporadically observed (8.3%, 1.2% and 1.2%, respectively). Overall, 51.2% of the strains were considered as multidrug-resistant (MDR) and 9.6% as extensively drug-resistant (XDR). The prevalence of MDR strains within the A. baumannii group (38.7%) was lower than the prevalence within the others species identified (54.1%). Therefore, food of animal origin may be a vehicle of spread Acinetobacter strains resistant to several antibiotics in the community and in the hospital setting environment. This may led to nosocomial and community-acquired infections in susceptible individuals. Highlights Acinetobacter spp. was recovered from all the meat samples analysed. High genetic diversity of Acinetobacter spp. observed Thirteen Acinetobacter species and three putative novel species were identified. 18.7% of the strains belong to the Acinetobacter baumannii group. 51.2% of strains were MDR and 9.6% were XDR.

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  2. [해외논문]   Rapid detection of methicillin-resistant Staphylococcus aureus in pork using a nucleic acid-based lateral flow immunoassay   SCI SCIE

    Zhang, Hongwei (Key Laboratory of Food Nutrition, Safety Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China ) , Ma, Luyao (Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, British Columbia V6T 1Z4, Canada ) , Ma, Lina (Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, British Columbia V6T 1Z4, Canada ) , Hua, Marti Z. (Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, British Columbia V6T 1Z4, Canada ) , Wang, Shuo (Key Laboratory of Food Nutrition, Safety Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China ) , Lu, Xiaonan (Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, British Columbia V6T 1Z4, Canada)
    International journal of food microbiology v.243 ,pp. 64 - 69 , 2017 , 0168-1605 ,

    초록

    Abstract Methicillin-resistant Staphylococcus aureus (MRSA) is considered as one of the leading causes of food poisonings worldwide. Due to the high prevalence and extensive challenges in clinical treatment, a rapid and accurate detection method is required to differentiate MRSA from other S . aureus isolated from foods. Since the methicillin resistance of S . aureus is due to the acquisition of the mecA gene from staphylococcal chromosome cassette, the presence of the mecA gene is interpreted as a marker for the identification of MRSA. In this study, a low-cost lateral flow immunoassay (LFI) strip was used to detect the mecA amplicons subsequent to polymerase chain reaction (PCR). The specificity of this PCR-LFI assay was tested between MRSA and methicillin-susceptive S . aureus . Both the test line and control line were shown up on the LFI strip for MRSA, whereas only the control line developed for methicillin-susceptive S . aureus . The detection limit of PCR-LFI assay was 20fg for genomic DNA (100 times more sensitive than gel electrophoresis) and 2×10 0 CFU per 100g of pork products after enrichment at 37°C for 48h. The total detection time of using LFI was 3min, which was faster than the conventional electrophoresis (~45min). With the performance of PCR-LFI, 7 out of 42 S . aureus isolates were identified to be MRSA from imported pork products, which was consistent to the standardized minimum inhibitory concentration assay. This mecA -based PCR-LFI strip can be used for rapid and accurate detection of MRSA isolated from commercial pork products. Highlights The mecA gene was used as the specific maker for the identification of MRSA. Lateral flow immunoassay (LFI) strip was applied to test the PCR products. PCR-LFI assay exhibited good performance on both sensitivity and specificity. MRSA were successfully detected from imported pork products using PCR-LFI.

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  3. [해외논문]   Thermal inactivation and sublethal injury kinetics of Salmonella enterica and Listeria monocytogenes in broth versus agar surface   SCI SCIE

    Wang, Xiang (Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium ) , Devlieghere, Frank (Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium ) , Geeraerd, Annemie (KU Leuven Department of Biosystems (BIOSYST), MeBioS, Faculty of Bioscience Engineering, Leuven, Belgium ) , Uyttendaele, Mieke (Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium)
    International journal of food microbiology v.243 ,pp. 70 - 77 , 2017 , 0168-1605 ,

    초록

    Abstract The objective of the present study was to compare the thermal inactivation and sublethal injury kinetics of Salmonella enterica and Listeria monocytogenes in broth (suspended cells) and on solid surface (agar-seeded cells). A 3-strain cocktail of S. enterica or L. monocytogenes inoculated in broth or on agar was subjected to heating in a water bath at various set temperatures (55.0, 57.5 and 60.0°C for S. enterica and 60.0, 62.5 and 65°C for L. monocytogenes ). The occurrence of sublethally injured cells was determined by comparing enumerations on nonselective (TSAYE) and selective (XLD or ALOA) media. Results showed that the inactivation curves obtained from selective media were log-linear, and significant shoulders ( p D- values derived from the total population were higher than those from the uninjured cells. Generally, cells on agar surface exhibited higher heat resistance than those in broth. For S. enterica , cell injury increased with the exposure time, no difference was observed when treated at temperatures from 55.0 to 60.0°C, while for L. monocytogenes , cell injury increased significantly with heating time and treatment temperature (from 60.0 to 65°C). Moreover, the degree of sublethal injury affected by thermal treatment in broth or on agar surface depended upon the target microorganism. Higher proportions of injured S. enterica cells were observed for treatment in broth than on agar surface, while the opposite was found for L. monocytogenes . The provided information may be used to assess the efficacy of thermal treatment processes on surfaces for inactivation of S. enterica and L. monocytogenes , and it provides insight into the sublethally injured survival state of S. enterica and L. monocytogenes treated in liquid or on solid food. Highlights Cells on agar surface were generally more heat resistant than in broth. S. enterica showed higher proportion of heat injury in broth than on agar, L. monocytogenes presented the opposite. Shoulders were only observed on the inactivation curves from nonselective media.

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  4. [해외논문]   Ultrasound attenuation of lactobacilli and bifidobacteria: Effect on some technological and probiotic properties   SCI SCIE

    Racioppo, Angela (Department of the Science of Agriculture, Food and Environment, University of Foggia, Italy ) , Corbo, Maria Rosaria (Department of the Science of Agriculture, Food and Environment, University of Foggia, Italy ) , Piccoli, Claudia (Department of Clinical and Experimental Medicine, University of Foggia, Italy ) , Sinigaglia, Milena (Department of the Science of Agriculture, Food and Environment, University of Foggia, Italy ) , Speranza, Barbara (Department of the Science of Agriculture, Food and Environment, University of Foggia, Italy ) , Bevilacqua, Antonio (Department of the Science of Agriculture, Food and Environment, University of Foggia, Italy)
    International journal of food microbiology v.243 ,pp. 78 - 83 , 2017 , 0168-1605 ,

    초록

    Abstract Attenuation can be regarded as a tool to modulate the metabolism of probiotic bacteria and, consequently, a strategy to reduce the acidification of the active drinks. Attenuation can be done through chemical and physical approaches and ultrasound (US) is a possibility, previously tested to modulate the metabolism of lactic acid bacteria inoculated in a rice drink, but no data are available on the effect of this treatment of the overall profile of probiotic bacteria. Therefore, the main topic of this paper was to study the effect of US-attenuation on some properties of Lactobacillus reuteri , Lactobacillus plantarum , Bifidobacterium longum , and Bifidobacterium infantis (survival at pH2, and 2.5, and with 0.3% of bile salt added, hydrophobicity, acidification, and growth at different temperatures, pH or in presence of 7% NaCl). A preliminary screening was done by using 3 power levels (40, 60, and 80%) and 3 different treatment times (2, 4, and 6min); immediately after sonication, acidification and viable count were tested. The best combination to avoid post-acidification was the following one: power, 60%; time, 6min; pulse, 2s. The effect of this combination on the overall profile of the test strains (functional and technological properties) was studied. This combination exerted a positive effect on the hydrophobicity and adhesion to Caco-2 cells of L. reuteri , although the growth at pH4 was negatively affected. In the other strains, there a was negative effect on acid and bile resistance. Highlights US can be used to perform attenuation on lactobacilli and bifidobacteria. The effect of attenuation can be enhanced by refrigeration. US-attenuation increases the adhesion of Lactobacillus reuteri to Caco cells. Acid and bile sensitivity of treated bacteria should be improved.

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  5. [해외논문]   A rapid typing method for Listeria monocytogenes based on high-throughput multilocus sequence typing (Hi-MLST)   SCI SCIE

    Takahashi, Hajime (Corresponding author: Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan.) , Iwakawa, Ai , Ohshima, Chihiro , Kyoui, Daisuke , Kumano, Shiori , Kuda, Takashi , Kimura, Bon
    International journal of food microbiology v.243 ,pp. 84 - 89 , 2017 , 0168-1605 ,

    초록

    Abstract Listeria monocytogenes infects humans via food products, causing listeriosis. Consequently, food companies pay meticulous attention to the risk of contamination of their products by this bacterium. While fragment analysis methods such as pulsed-field gel electrophoresis (PFGE) are used to trace the sources of contamination for this bacterium, some drawbacks have been identified, namely the complexity of the methods and the difficulty of making data comparisons. As an alternative, multilocus sequence typing (MLST) is now seeing widespread use; however, owing to its cost, time, and labor requirements, its diffusion into the food industry has been slow. Thus, in the present study, a High-throughput MLST (Hi-MLST) method, which can rapidly, simply, and cheaply perform MLST analyses using a next-generation sequencer (NGS) that can analyze a large volume of base sequences at once was developed. Firstly, a multiplex PCR method designed to amplify seven genes for use in MLST was developed. The discriminatory potential of the developed method was confirmed in silico , and was verified that it has the same discriminatory potential as conventional methods. Next, MLST analysis using multiplex PCR and NGS was performed for 48 strains of L. monocytogenes . The sequences obtained from this analysis have sufficiently reliable quality for all of the genes from of all the strains. Thus, this method could classify the 48 strains into 39 sequence types (ST) with a Diversity index (DI) of 0.989. In summary, using the Hi-MLST method developed in the present study, which combined multiplex PCR and NGS, cut the costs to 1/6th and the time to 1/20th that of conventional MLST methods.

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  6. [해외논문]   Airborne soil particulates as vehicles for Salmonella contamination of tomatoes   SCI SCIE

    Kumar, Govindaraj Dev (Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA ) , Williams, Robert C. (Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA ) , Al Qublan, Hamzeh M. (Center for Molecular Medicine and Infectious Diseases, Virginia–Maryland Regional College of Veterinary Medicine, Virginia Tech, Blacksburg, VA, USA ) , Sriranganathan, Nammalwar (Center for Molecular Medicine and Infectious Diseases, Virginia–Maryland Regional College of Veterinary Medicine, Virginia Tech, Blacksburg, VA, USA ) , Boyer, Renee R. (Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA ) , Eifert, Joseph D. (Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA)
    International journal of food microbiology v.243 ,pp. 90 - 95 , 2017 , 0168-1605 ,

    초록

    Abstract The presence of dust is ubiquitous in the produce growing environment and its deposition on edible crops could occur. The potential of wind-distributed soil particulate to serve as a vehicle for S . Newport transfer to tomato blossoms and consequently, to fruits, was explored. Blossoms were challenged with previously autoclaved soil containing S . Newport (9.39log CFU/g) by brushing and airborne transfer. One hundred percent of blossoms brushed with S . Newport-contaminated soil tested positive for presence of the pathogen one week after contact ( P S . Newport one week after contact. Biophotonic imaging of blossoms post-contact with bioluminescent S . Newport-contaminated airborne soil particulates revealed transfer of the pathogen on petal, stamen and pedicel structures. Both fruits and calyxes that developed from blossoms contaminated with airborne soil particulates were positive for presence of S. Newport in both fruit (66.6%) and calyx (77.7%). Presence of S . Newport in surface-sterilized fruit and calyx tissue tested indicated internalization of the pathogen. These results show that airborne soil particulates could serve as a vehicle for Salmonella . Hence, Salmonella contaminated dust and soil particulate dispersion could contribute to pathogen contamination of fruit, indicating an omnipresent yet relatively unexplored contamination route. Highlights Dust can serve as a vehicle for Salmonella contamination of blossoms. Blossoms can retain Salmonella after contact with contaminated dust. Dust contaminated blossoms had pathogen on petals, sepal, pedicel and peduncle. S . Newport contaminated blossoms resulted in fruit and calyx positive for pathogen

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  7. [해외논문]   Application of a 222-nm krypton-chlorine excilamp to control foodborne pathogens on sliced cheese surfaces and characterization of the bactericidal mechanisms   SCI SCIE

    Ha, Jae-Won (Department of Food and Biotechnology, College of Engineering, Food & Bio-industry Research Center, Hankyong National University, Anseong-si 17579, South Korea ) , Lee, Jae-Ik (Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Institute of GreenBio Science & Technology, Seoul National University, Seoul 08826, South Korea ) , Kang, Dong-Hyun (Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Institute of GreenBio Science & Technology, Seoul National University, Seoul 08826, South Korea)
    International journal of food microbiology v.243 ,pp. 96 - 102 , 2017 , 0168-1605 ,

    초록

    This study was conducted to investigate the basic spectral properties of a 222-nm krypton-chlorine (KrCl) excilamp and its inactivation efficacy against major foodborne pathogens on solid media, as well as on sliced cheese compared to a conventional 254-nm low-pressure mercury (LP Hg) lamp. Selective media and sliced cheese inoculated with Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes were irradiated with a KrCl excilamp and a LP Hg lamp at the same dose. The KrCl excilamp showed full radiant intensity from the outset at a wide range of working temperatures, especially at low temperatures of around 0 to 10 degrees C. Irradiation with 222 nm UV-C showed significantly (P

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  8. [해외논문]   Microbiology of processed edible insect products – Results of a preliminary survey   SCI SCIE

    Grabowski, Nils Th. (Corresponding author.) , Klein, Gü , nter
    International journal of food microbiology v.243 ,pp. 103 - 107 , 2017 , 0168-1605 ,

    초록

    Abstract Little is known of the microbiology of processed insect products. The present survey analysed a total of n = 38 samples of deep-fried and spiced ( Acheta domesticus , Locusta migratoria , and Omphisa fuscidentalis ), cooked in soy sauce (“tsukudani”; Oxya yezoensis , Vespula flaviceps , and Bombyx mori ), dried ( A. domesticus , L. migatoria , Alphitobius diaperinus , Tenebrio molitor , B. mori , Hermetia illucens , and Musca domestica ), powdered ( H. illucens , T. molitor ) and other (incl. deep-frozen B. mori and honeybee pollen) insect products microbiologically (total bacterial count [TBC], Enterobacteriaceae , staphylococci, bacilli, and yeasts and moulds counts, salmonellae, Listeria monocytogenes , and Escherichia coli ). Although each product type revealed a microbiological profile of its own, dried and powdered insects (“class I”) displayed markedly higher counts than the deep-fried and cooked ones (“class II”). Thresholds between class I and II products were estimated at 4.0 (TBC), 1.0 ( Enterobacteriaceae , yeasts and moulds), 2.5 (staphylococci), and 3.0lgcfu/g (bacilli). All samples were negative for salmonellae, L. monocytogenes , E. coli and Stapyhlococcus aureus , but dried and powdered insects, as well as pollen, contained B. cereus , coliforms, Serratia liquefaciens , Listeria ivanovii , Mucor spp., Aspergillus spp., Penicillium spp., and Cryptococcus neoformans . Comparing the results with the hygiene criteria for edible insects proposed by Belgium and the Netherlands, class I products failed to comply with many bacterial count limits despite the absence of classical food pathogens. Therefore, class I products should always be consumed after another heating step as indicated by the manufacturer, until drying techniques are able to ensure lower bacterial counts. Highlights Dried insect yielded higher bacterial counts than cooked or deep-fried ones. Results suggest two microbiologically-different classes of insect products. Dried insects did not comply with bacterial count recommendations. All samples were free of salmonellae, E. coli , S. aureus , and L. monocytogenes . Dried insects contained food-borne (sometimes opportunistic) pathogens.

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