Combination treatment of peroxyacetic acid or lactic acid with UV-C to control Salmonella Enteritidis biofilms on food contact surface and chicken skin [0.03%]
过氧乙酸或乳酸结合UV-C控制食品接触表面和鸡皮上的沙门氏菌生物膜的联合治疗法
Kye-Hwan Byun,Kyung Won Na,Md Ashrafudoulla et al.
Kye-Hwan Byun et al.
The risk of salmonellosis is expected to increase with the rise in the consumption of poultry meat. The aim of this study was to investigate the combination treatment of peroxyacetic acid (PAA) or lactic acid (LA) with UV-C against Salmonel...
Integrative multiomics analysis of the acid stress response of Oenococcus oeni mutants at different growth stages [0.03%]
不同生长阶段的Oenococcus oeni突变体对酸胁迫反应的综合组学分析
Qiling Chen,Xiangke Yang,Qiang Meng et al.
Qiling Chen et al.
Background: Acid stress is one of the most important environmental stresses that adversely affect the growth of lactic acid bacteria (LAB), such as Oenococcus oeni which was isolated from grape-berries and mainly used in ...
Review on development of assigned value microbiological reference materials used in food testing [0.03%]
用于食品检测的指定值微生物标准物质的发展综述
Kumud Ashish Singh,Rohit Rai,Santhini S Nair
Kumud Ashish Singh
Evolving testing methods in food Microbiology have resulted in the need for different types of microbiological reference materials. Based on the research articles available in this area, it is evident that development has been quite substan...
Delayed lactose utilization among Shiga toxin-producing Escherichia coli of serogroup O121 [0.03%]
O121群志贺毒素大肠杆菌中乳糖利用的延迟现象
Alexander Gill,Tanis McMahon,Forest Dussault et al.
Alexander Gill et al.
Two outbreaks of Shiga toxin-producing Escherichia coli O121:H19 associated with wheat flour, in the United States of America and Canada, involved strains with an unusual phenotype, delayed lactose utilization (DLU). These strains do not fe...
Biofilm formation by Non-O157 Shiga toxin-producing Escherichia coli in monocultures and co-cultures with meat processing surface bacteria [0.03%]
非O157产生志贺毒素的大肠杆菌在单一培养和与肉类加工表面细菌共培养中的生物膜形成
Yuan Fang,Jeyachchandran Visvalingam,Peipei Zhang et al.
Yuan Fang et al.
This study investigated the impact of meat processing surface bacteria (MPB) on biofilm formation by non-O157 Shiga toxin-producing Escherichia coli (STEC), and potential links between biofilm formation by STEC and biofilm-related genes in ...
Prevalence and multilocus sequence typing of Clostridium perfringens isolated from different stages of a duck production chain [0.03%]
来自鸭生产链不同阶段的产气荚膜梭菌的流行率和多基因序列分型研究
Li Xiu,Chuangang Zhu,Zhaobing Zhong et al.
Li Xiu et al.
Clostridium perfringens (C. perfringens) is a zoonotic microorganism and rarely reported in duck production chain. This study aimed to investigate prevalence, serotype distribution, antibiotic resistance and genetic diversity of C. perfring...
Effects of osmotic and high pressure stress on expression of virulence factors among Enterococcus spp. isolated from food of animal origin [0.03%]
来自动物源性食品的肠球菌中渗透压和高压对致病因子表达的影响
Urszula Zarzecka,Anna Zadernowska,Wioleta Chajęcka-Wierzchowska
Urszula Zarzecka
The aim of study was to determine the occurrence of virulence factors and virulence-related genes among enterococci isolated from food of animal origin and effects of osmotic and high pressure stress on expression of virulence-related genes...
Recovery and virulence factors of sublethally injured Staphylococcus aureus after ohmic heating [0.03%]
脉冲电场处理后亚致死损伤的金黄色葡萄球菌的修复及毒力因子的变化研究
Lele Shao,Yijie Zhao,Bo Zou et al.
Lele Shao et al.
Ohmic heating (OH) is an alternative thermal processing technique, which is widely used to pasteurize or sterilize food. However, sublethally injured Staphylococcus aureus induced by OH is a great concern to food safety. The recovery of inj...
Salmonella Enteritidis survival in different temperatures and nutrient solution pH levels in hydroponically grown lettuce [0.03%]
生菜水培过程中不同温度和营养液pH值对鼠伤寒沙门氏菌生存的影响
Panayiota Xylia,Antonios Chrysargyris,George Botsaris et al.
Panayiota Xylia et al.
Due to climate change, with contaminated and less fertile soils, and intense weather phenomena, a turn towards hydroponic vegetable production has been made. Hydroponic cultivation of vegetables is considered to be a clean, safe and environ...
Characterization and safety evaluation of two beneficial, enterocin-producing Enterococcus faecium strains isolated from kimchi, a Korean fermented cabbage [0.03%]
源于韩国发酵酸菜的两种有益肠球菌菌株的特性和安全性评价
Samantha Joy D Valledor,Clarizza May Dioso,Jorge Enrique Vazquez Bucheli et al.
Samantha Joy D Valledor et al.
Enterococcus faecium ST20Kc and ST41Kc were isolated from kimchi, a traditional Korean fermented cabbage. Bacteriocins produced by both strains exhibited strong activity against Listeria monocytogenes and various Enterococcus spp., includin...