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Results 201 - 250 of 913
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Wong Marcus Ho Yin - - 2013
Non-typhoidal Salmonellae are among the principal bacterial pathogens implicated in food-borne gastroenteritis worldwide (1).…
Lambertz S Thisted - - 2013
Identification and prioritisation of food safety interventions requires an understanding of the relationship between food, pathogens and cases. Such understanding can be gained through different approaches, e.g. microbial subtyping to attribute cases of foodborne disease to food vehicles or other sources of illness. In this study, Listeria monocytogenes isolates (n=166) ...
Weisse Thomas - - 2013
We investigated the ecology and life strategy of Glaucomides bromelicola (family Bromeliophryidae), a very common ciliate in the reservoirs (tanks) of bromeliads, assessing its response to food quality and quantity and pH. Further, we conducted competition experiments with the frequently coexisting species Bromeliothrix metopoides (family Colpodidae). In contrast to B. ...
Messaoudi S - - 2013
Lactic acid bacteria (LAB) antimicrobial peptides typically exhibit antibacterial activity against food-borne pathogens, as well as spoilage bacteria. Therefore, they have attracted the greatest attention as tools for food biopreservation. In some countries LAB are already extensively used as probiotics in food processing and preservation. LAB derived bacteriocins have been ...
Martins Marta - - 2013
Salmonella enterica serovar Typhimurium DT104 is a recognized food-borne pathogen that displays a multidrug resistant phenotype and that is associated with systemic infections. At one extreme of the food chain, this bacterium can infect humans, limiting the treatment options available and thereby contributing to increased morbidity and mortality. Although the ...
Nakanishi Yumiko - - 2013
The aim of this study was to determine why food poisoning bacteria attached to cut cabbage are not efficiently disinfected by sodium hypochlorite (NaClO). Pretreatment of shredded cabbage with diethyl ether definitely decreased the survival numbers of Escherichia coli O157:H7 and Salmonella spp. after disinfection with 100 ppm of NaClO. ...
Jeon Yoon-Seong - - 2013
Microbial populations in indoor environments, where we live and eat, are important for public health. Various bacterial species reside in the kitchen, and refrigerators, the major means of food storage within kitchens, can be a direct source of food borne illness. Therefore, the monitoring of microbiota in the refrigerator is ...
Derra Firehiwot Abera - - 2013
Abstract Background: Listeriosis, a bacterial disease in humans and animals, is mostly caused by ingestion of Listeria monocytogenes via contaminated food and/or water, or by a zoonotic infection. Globally, listeriosis has in general a low incidence but a high case fatality rate. Objective: The objective of this study was to ...
Macías-Rodríguez M E - - 2013
Household refrigerators are a potential pathogen contamination source for foods. An evaluation of the microbiological safety of 200 refrigerators in Guadalajara, Jalisco, Mexico, was made by visual inspection, ATP-bioluminescence levels, indicator microorganisms including Escherichia coli and Staphylococcus aureus, and the presence of Listeria monocytogenes and Salmonella. Additionally, interviews of the ...
Dey Manashi - - 2013
Recalls of foods contaminated with pathogens help reduce the transmission of infectious diseases. Here, we summarize the number and nature of foods recalled as a result of microbiological contamination, classified by the U.S. Food and Drug Administration for the period 1 October 2002 through 30 September 2011. Microbiological contamination accounted ...
Dunne Jennifer A - - 2013
Comparative research on food web structure has revealed generalities in trophic organization, produced simple models, and allowed assessment of robustness to species loss. These studies have mostly focused on free-living species. Recent research has suggested that inclusion of parasites alters structure. We assess whether such changes in network structure result ...
Lau Susanne - - 2013
In the concept of food allergy prevention, no successful strategy could be identified until now. Although interventional trials using probiotics, prebiotics, hydrolyzed formula and bacterial lysates early in infancy were found to reduce the incidence of atopic dermatitis, no effect on food sensitization and allergy could be shown. Studies in ...
Wei Jian-Rong - - 2013
Abstract Anopiophora glabripennis (Motsch.) (Coleoptera: Cerambycidae) is a destructive woodborer, attacking many species of deciduous hardwood trees. Apriona swainsoni (Hope) (Coleoptera: Cerambycidae) is a woodborer of Sophora japonica L. (Angiospermae: Fabaceae). Dastarcus helophoroides (Fairmaire) (Coleoptera: Bothrideridae) is an important natural enemy of both Cerambycid species in China. Kairomones for two ...
Oka Masayoshi M Advanced Studies Program, Graduate School of Design, Harvard University, Cambridge, MA, USA. - - 2013
This study examines the area-based variations in obesity from a community-based epidemiologic survey of Boston, MA, USA, using a geographic information system and multilevel modeling techniques. A combination of quantitative and qualitative methods was used to assess whether a function of the food and the physical activity (PA) environment can ...
Pandey Neha - - 2013
During the recent years extensive efforts have been made to find out bacteriocins from lactic acid bacteria (LAB) active against various food spoilage and pathogenic bacteria, and superior stabilities against heat treatments and pH variations. Bacteriocins isolated from LAB have been grouped into four classes. Circular bacteriocins which were earlier ...
Khalil Rowaida K S - - 2013
The purpose of the present study was to prepare new nanocomposites with antibacterial activities by surface modification of montmorillonite using quaternary ammonium compounds that are widely applied as disinfectants and antiseptics in food-processing environments. The intercalation of four quaternary ammonium compounds namely benzalkonium chloride, cetylpyridinium chloride monohydrate, hexadecyltrimethylammonium bromide, tetraethylammonium ...
Berhe Negassie - - 2013
BACKGROUND: Adherence to antiretroviral treatment is critical for suppression of viral replication, reduced destruction of CD4 cells, prevention of viral resistance, promotion of immune reconstitution and slowed disease progression. This study sought to determine the effect of nutritional factors on adherence to ART among HIV-infected adults on ART. METHODS: Matched ...
Giaouris Efstathios - - 2013
Attachment of potential spoilage and pathogenic bacteria to food contact surfaces and the subsequent biofilm formation represent serious challenges to the meat industry, since these may lead to cross-contamination of the products, resulting in lowered-shelf life and transmission of diseases. In meat processing environments, microorganisms are sometimes associated to surfaces ...
Poste Amanda E - - 2013
In this preliminary study, we identify two pathways through which invasive dreissenid mussels can transfer microcystin to higher trophic levels: either directly, through consumption by benthivorous fish such as the round goby; or indirectly, through their biodeposits which are an important food source for benthic invertebrates. Our results suggest that ...
Lof Marjolein E - - 2013
Chemical information mediates species interactions in a wide range of organisms. Yet, the effect of chemical information on population dynamics is rarely addressed. We designed a spatio-temporal parasitoid-host model to investigate the population dynamics when both the insect host and the parasitic wasp that attacks it can respond to chemical ...
Spricigo Denis Augusto - - 2013
The use of lytic bacteriophages for the biocontrol of food-borne pathogens in food and in the food industry is gaining increasing acceptance. In this study, the effectiveness of a bacteriophage cocktail composed of three different lytic bacteriophages (UAB_Phi 20, UAB_Phi78, and UAB_Phi87) was determined in four different food matrices (pig ...
Wheatall Laura - - 2013
Externally feeding phytophagous insect larvae (i.e., caterpillars, here, larval Lepidoptera and sawflies, Hymenoptera: Symphyta) are important canopy herbivores and prey resources in temperate deciduous forests. However, composition of forest trees has changed dramatically in the eastern United States since 1900. In particular, browsing by high densities of white-tailed deer (Odocoileus ...
Sulakvelidze Alexander - - 2013
Bacteriophages (also called "phages") are viruses that kill bacteria. They are arguably the oldest (3 billion-years-old, by some estimates) and most ubiquitous (total number estimated to be 10(30) -10(32) ) known organisms on Earth. Phages play a key role in maintaining microbial balance in every ecosystem where bacteria exist, and ...
Narayanan Aarthi - - 2013
Biopolymers and biopreservatives produced by microorganisms play an essential role in food technology. Polyhydroxyalkanoates and bacteriocins produced by bacteria are promising components to safeguard the environment and for food preservation applications. Polyhydroxybutyrate (PHB)-based antimicrobial films were prepared incorporating eugenol, from 10 to 200 μg/g of PHB. The films were evaluated for ...
Niessen Ludwig - - 2013
Bacterial pathogens and toxicants, parasites as well as mycotoxin producing fungi are the major biotic factors influencing the safety of food. Moreover, viral infections and prions may be present as quasi biotic challenging factors. A vast array of culture dependent analytical methods and protocols for food safety testing has been ...
Lee Ju-Hoon - - 2013
Bacillus cereus causes food poisoning, resulting in vomiting and diarrhea, due to production of enterotoxins. As a means of controlling this food-borne pathogen, the virulent bacteriophage B4 was isolated and characterized. Bacterial challenge assays showed that phage B4 effectively inhibited growth of members of the B. cereus group as well ...
Zendo Takeshi - - 2013
Bacteriocins produced by lactic acid bacteria (LAB) are expected to be safe antimicrobial agents. While the best studied LAB bacteriocin, nisin A, is widely utilized as a food preservative, various novel ones are required to control undesirable bacteria more effectively. To discover novel bacteriocins at the early step of the ...
Jones Tineke H - - 2013
A number of studies have reported that pathogenic and nonpathogenic foodborne bacteria have the ability to form filaments in microbiological growth media and foods after prolonged exposure to sublethal stress or marginal growth conditions. In many cases, nucleoids are evenly spaced throughout the filamentous cells but septa are not visible, ...
Chen Jian J Department of Cellular Biology and Pharmacology, Florida International University, Herbert Wertheim College of Medicine, Miami, Florida, - - 2013
Accumulation of arsenic has potential health risks through consumption of food. Here, we inserted the arsenite [As(III)] S-adenosylmethionine methyltransferase (ArsM) gene into the chromosome of Pseudomonas putida KT2440. Recombinant bacteria methylate inorganic arsenic into less toxic organoarsenicals. This has the potential for bioremediation of environmental arsenic and reducing arsenic contamination ...
Louis Petra - - 2013
SUMMARY: It is well established that gut bacteria help to maintain a healthy intestine by providing nutrients and guarding against pathogens. Recent evidence however suggests that their actions reach beyond the gut, as they appear to influence various aspects of host physiology, ranging from the regulation of food intake to ...
Lomarat Pattamapan - - 2013
The outbreak of histamine fish poisoning has been being an issue in food safety and international trade. The growth of contaminated bacterial species including Morganella morganii which produce histidine decarboxylase causes histamine formation in fish during storage. Histamine, the main toxin, causes mild to severe allergic reaction. At present, there ...
Haileselassie Mekonnen - - 2013
To assess the food safety knowledge and practices in meat handling, and to determine microbial load and pathogenic organisms in meat at Mekelle city. A descriptive survey design was used to answer questions concerning the current status of food hygiene and sanitation practiced in the abattoir and butcher shops. Workers ...
Akya A - - 2013
Listeria monocytogenes is a human pathogen causing serious diseases. We aimed to determine food contamination with Listeria spp. in Kermanshah, Islamic Republic of Iran. Samples (185 dairy, 187 meat products and 158 ready-to-eat foods such as salads) were randomly collected from markets. After processing, samples were cultured in half-Fraser and ...
André S - - 2013
Thermal processing of Low Acid Canned Foods (LACF), which are safe and shelf-stable at ambient temperature for several years, results in heat inactivation of all vegetative microorganisms and the partial or total inactivation of spores. Good Manufacturing Hygienic Practices include stability tests for managing the pathogen risk related to surviving ...
Van Doren Jane M - - 2013
This review identified fourteen reported illness outbreaks attributed to consumption of pathogen-contaminated spice during the period 1973-2010. Countries reporting outbreaks included Canada, Denmark, England and Wales, France, Germany, New Zealand, Norway, Serbia, and the United States. Together, these outbreaks resulted in 1946 reported human illnesses, 128 hospitalizations and two deaths. ...
Ortiz Maria Eugenia - - 2013
Polyols such as mannitol, erythritol, sorbitol, and xylitol are naturally found in fruits and vegetables and are produced by certain bacteria, fungi, yeasts, and algae. These sugar alcohols are widely used in food and pharmaceutical industries and in medicine because of their interesting physicochemical properties. In the food industry, polyols ...
Van Boeijen Ineke K H - - 2013
High pressure treatment is a novel food processing approach for reducing pathogens in foods and food ingredients. However, relatively little is known about the pathogenic potential of organisms that survive the treatment. Twelve previously isolated and characterized variants of Listeria monocytogenes LO28 obtained after a high pressure treatment were assessed ...
Walter Jens J Department of Food Science and Technology, University of Nebraska, Lincoln, NE, USA. - - 2013
Intake of whole grains and other food products high in dietary fiber have long been linked to the prevention of chronic diseases associated with inflammation. A contribution of the gastrointestinal microbiota to these effects has been suggested, but little is known on how whole grains interact with gut bacteria. We ...
Plumed-Ferrer Carme - - 2013
The antimicrobial effects of the wood-associated polyphenolic compounds pinosylvin, pinosylvin monomethyl ether, astringin, piceatannol, isorhapontin, isorhapontigenin, cycloXMe, dHIMP, ArX, and ArXOH were assessed against both Gram-negative (Salmonella) and Gram-positive bacteria (Listeria monocytogenes, Staphylococcus epidermidis, Staphylococcus aureus) and yeasts (Candida tropicalis, Saccharomyces cerevisiae). Particularly the stilbenes pinosylvin, its monomethyl ether and ...
Rather Irfan Ahmad - - 2013
Korean kimichi is known for its myriad of lactic acid bacteria (LAB) with diverse bioactive compounds. The present study was undertaken to isolate an efficient antifungal LAB strain among the isolated kimichi LABs. One thousand four hundred LABs isolated from different kimchi samples were initially screened against Aspergillus niger. The ...
Šimek Karel K Biology Centre of the Academy of Sciences of the Czech Republic, Hydrobiological Institute, v.v.i., České Budějovice, Czech Republic. - - 2013
Different bacterial strains can have different value as food for heterotrophic nanoflagellates (HNF), thus modulating HNF growth and community composition. We examined the influence of prey food quality using four Limnohabitans strains, one Polynucleobacter strain and one freshwater actinobacterial strain on growth (growth rate, length of lag phase and growth ...
Corcoran M - - 2013
Foodborne pathogens can attach to, and survive on, food contact surfaces for long periods by forming a biofilm. Salmonella enterica is the second most common cause of foodborne illness in Ireland. The ability of S. enterica to form a biofilm could contribute to its persistence in food production areas, leading ...
Buchelli-Ramirez H L - - 2013
Lactococcus lactis cremoris is a facultative anaerobic, gram-positive coccus whose natural host is bovine livestock. It may form part of the normal human bacterial flora found in the oropharynx, the gastrointestinal tract and the vagina. This bacterium is essential in the food industry, where it is used in milk fermentation ...
Sharma Manan - - 2013
Foodborne illnesses resulting from the consumption of produce commodities contaminated with enteric pathogens continue to be a significant public health issue. Lytic bacteriophages may provide an effective and natural intervention to reduce bacterial pathogens on fresh and fresh-cut produce commodities. The use of multi-phage cocktails specific for a single pathogen ...
Markland Sarah M - - 2013
Abstract Sporeforming bacteria are a significant problem in the food industry as they are ubiquitous in nature and capable of resisting inactivation by heat and chemical treatments designed to inactivate them. Beyond spoilage issues, psychrotolerant sporeformers are becoming increasingly recognized as a potential hazard given the ever-expanding demand for refrigerated ...
Bearson Shawn M D - - 2013
Controlling Salmonella in the food chain is complicated by the ability of Salmonella to colonize livestock without causing clinical symptoms/disease. Salmonella-carrier animals are a significant reservoir for contamination of naïve animals, the environment, and our food supply. Salmonella carriage and shedding in pigs varies greatly both experimentally and on-farm. To ...
Torlak Emrah - - 2013
Tahini is usually consumed without further heat treatment, and roasting of sesame seeds is the only Salmonella inactivation step in its traditional production process. This study examined the efficiency of the roasting process in the elimination of Salmonella from sesame seeds and the survival of Salmonella in tahini during storage. ...
Coile A M - - 2013
SUMMARY Susceptibility to infestation by a gnathiid isopod (Gnathia marleyi: Crustacea: Isopoda) was examined among 16 species from 9 families and 3 orders of common Caribbean reef fishes off St. John, United States Virgin Islands. Fish were placed in cages during times of peak gnathiid activity. Individuals from most (n=14) ...
Farida Helmia H Department of Microbiology, Faculty of Medicine, Diponegoro University, Semarang, Indonesia. - - 2013
Gram-negative bacilli (GNB) cause many cases of pneumonia in Indonesia. We investigated nasopharyngeal carriage of GNB in Semarang, Indonesia. Klebsiella pneumoniae carriage in adults (15%) was higher than in children (7%) (P = 0.004), while that of other GNB was comparable. Poor food and water hygiene are determinants of carriage ...
Ceuppens Siele - - 2013
Bacillus cereus comprises a highly versatile group of bacteria, which are of particular interest because of their capacity to cause disease. Emetic food poisoning is caused by the toxin cereulide produced during growth of emetic B. cereus in food, while diarrhoeal food poisoning is the result of enterotoxin production by ...
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