Food Microbiology

Publication Title: 
Journal of Food Science

Triphala, a mixture of Emblica officinalis, Terminalia chebula, and Terminalia bellirica, containing ingredients from plant origin, is often prone to microbial contamination. A high level of microbial contamination was observed in Triphala samples obtained from different sources. On gamma radiation processing, a sharp decline in log CFU was observed with increasing radiation dose and a complete decontamination at 5 kGy. Average D10 value for total aerobic and fungal counts were observed to be 0.55 +/- 0.073 kGy and 0.94 +/- 0.043 kGy, respectively.

Author(s): 
Kumari, N.
Kumar, P.
Mitra, D.
Prasad, B.
Tiwary, B. N.
Varshney, L.
Publication Title: 
Journal of Applied Microbiology

AIMS: To purify and characterize an antimicrobial protein (bacteriocin) isolated from the dairy product-derived Bacillus amyloliquefaciens. METHODS AND RESULTS: An unknown bacterial species cultured from the Yogu Farm probiotic dairy beverage was identified through 16S ribosomal RNA analysis as B. amyloliquefaciens, a phylogenetically close relative of Bacillus subtilis. The cell-free supernatant (CFS) of overnight cultures was active against Listeria monocytogenes and also against clinical isolates of Gardnerella vaginalis and Streptococcus agalactiae.

Author(s): 
Sutyak, K. E.
Wirawan, R. E.
Aroutcheva, A. A.
Chikindas, M. L.
Publication Title: 
Journal of Applied Microbiology

Foods produced by genetic engineering technology are now appearing on the market and many more are likely to emerge in the future. The safety aspects, regulation, and labelling of these foods are still contentious issues in most countries and recent surveys highlight consumer concerns about the safety and labelling of genetically modified food. In most countries it is necessary to have approval for the use of genetically manipulated organisms (GMOs) in the production of food. In order to police regulations, a technology to detect such foods is desirable.

Author(s): 
MacCormick, C. A.
Griffin, H. G.
Underwood, H. M.
Gasson, M. J.
Publication Title: 
Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research Association

A number of recent food safety incidents have involved chemical substances, while various activities aim at the early identification of emerging chemical risks. This review considers recent cases of chemical and biochemical risks, as a basis for recommendations for awareness and prevention of similar risks at an early stage.

Author(s): 
Kleter, G. A.
Groot, M. J.
Poelman, M.
Kok, E. J.
Marvin, H. J. P.
Publication Title: 
Microbial Cell Factories

BACKGROUND: Extracts and products (roots and/or aerial parts) from Echinacea ssp. represent a profitable market sector for herbal medicines thanks to different functional features. Alkamides and polyacetylenes, phenols like caffeic acid and its derivatives, polysaccharides and glycoproteins are the main bioactive compounds of Echinacea spp. This study aimed at investigating the capacity of selected lactic acid bacteria to enhance the antimicrobial, antioxidant and immune-modulatory features of E.

Author(s): 
Rizzello, Carlo Giuseppe
Coda, Rossana
Macías, Davinia Sánchez
Pinto, Daniela
Marzani, Barbara
Filannino, Pasquale
Giuliani, Giammaria
Paradiso, Vito Michele
Di Cagno, Raffaella
Gobbetti, Marco
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