Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
Shiga toxin-producing O157:H7 is a food-borne pathogen and the major cause of hemorrhagic colitis. is the genus most frequent psychrotrophic spoilage microorganisms present in milk. Two-species bacterial systems with O157:H7 non-pathogenic , and in skimmed milk at 7, 13, 19, or 25 °C were studied. Bacterial interactions were modelled after applying a Bayesian approach. No direct correlation between 's growth rate and its effect on the maximum population densities of species was found. The results show the complexity of the interactions between two species in a food model. The use of natural microbiota members to control foodborne pathogens could be useful to improve food safety during the processing and storage of refrigerated foods.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142549 | PMC |
| http://dx.doi.org/10.3390/foods9030331 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Investigating microbial and metabolic dynamics in bovine and goat milk during refrigerated storage for 5 days.
Int J Food Microbiol
September 2025
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, Shandong, China. Electronic address:
Raw milk is commonly stored at 4 °C prior to processing, a practice that can facilitate psychrotrophic proliferation, and milk physicochemical alterations and quality deterioration. This study aimed to elucidate the dynamic changes and interrelationships among microbiota, physicochemical parameters, and metabolite profiles in raw bovine and goat milk during refrigerated storage at 4 °C over a 5-day period. The results showed that both bovine and goat milk exhibited significant increases in bacterial counts, titratable acidity, zeta potential, and protein particle size, alongside decreases in pH and lipid particle size, as well as changes in color during refrigerated storage at 4 °C.
View Article and Find Full Text PDFAssessing Coating With Clove Extract on Improving the Shelf Life of Chicken Fillet at Refrigeration Storage Temperature.
Food Sci Nutr
August 2025
Food Technology Division, School of Industrial Technology Universiti Sains Malaysia Penang Malaysia.
Clove extract was used to prevent lipid oxidation and microbial spoilage of chicken fillet in this research. The purpose of this study was to use 0%, 1%, 2%, and 3% concentrations of clove extract to increase the shelf life of chicken fillet at a temperature of 4°C ± 1°C for 7 days. Assessment of chemical spoilage indexes such as pH, peroxide value, thiobarbituric acid, and TVN, as well as microbial parameters (total plate count and Psychrotrophic count) was carried out in 0, 3, and 7 days, and sensory evaluation of chicken fillet (smell, texture, taste, color and total acceptability) was done.
View Article and Find Full Text PDFGenomic and transcriptomic analyses of ropy slime producing Latilactobacillus sakei reveal a specific exopolysaccharide cluster with temperature-dependent transcription activity.
Int J Food Microbiol
October 2025
Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, University of Helsinki, Agnes Sjöbergin katu 2, 00790 Helsinki, Finland.
Latilactobacillus sakei is a psychrotrophic lactic acid bacterium (LAB) with a wide genomic diversity. It is mainly associated with food fermentation, but some strains can spoil meat products by generation of ropy exopolysaccharide (EPS). Despite the important role of L.
View Article and Find Full Text PDFAntimicrobial effect of curcumin, alone or in combination with black pepper, against foodborne pathogens in vacuum-packed ground mutton.
Sci Rep
July 2025
Department of Food Hygiene, Safety, and Technology, Faculty of Veterinary Medicine, Mansoura University, Mansoura, 35516, Egypt.
Finding healthy, effective, safe, and affordable natural alternatives to synthetic preservatives for extending the shelf life of meat products has become a research priority. The present study aimed to investigate the effects of curcumin (0.3%, 0.
View Article and Find Full Text PDFInvestigating the Effect of Quince Seed Mucilage Film Reinforced With Carboxymethyl Cellulose Containing Ginger Essential Oil on the Microbial, Physicochemical and Sensory Characteristics of Turkey Meat.
Arch Razi Inst
December 2024
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Science And Research Branch, Islamic Azad University, Tehran, Iran.
The prevention of spoilage in food products, particularly those types that are susceptible to rapid deterioration, such as poultry meat, has historically posed a significant challenge within the food industry. The objective of this study was to examine the impact of a castor bean mucilage film fortified with carboxymethyl cellulose and incorporating ginger essential oil (GEO) on the characteristics of turkey meat. The preparation of GEO and the subsequent chemical composition analysis via gas chromatography (GC/MS) were undertaken to ascertain its properties.
View Article and Find Full Text PDF