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Nutrition and Food Sciences

Nutrition and food science information across the food chain supporting academic and industrial research

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Abstract

Mycobacterium avium subsp. paratuberculosis (MAP) is a pathogenic bacterium causing the paratuberculosis, chronic and infectious disease common particularly in wild and domestic ruminants. Currently, culture techniques to detect viable MAP are still used most commonly, although these require a long ...

Author(s)
Cechova, M.; Beinhauerova, M.; Babak, V.; Kralik, P.
Publisher
Nature Publishing Group, London, UK
Citation
Scientific Reports, 2022, 12, 3,
Abstract

The aim of this study was to analyse the influence of the contamination level of fresh meat on the bacterial population in raw material before cooking and on the microbiota of cooked hams following heat treatment. The effect of incubation temperatures of 6.5 and 15°C on the results obtained was...

Author(s)
Veselá, H.; Dorotíková, K.; Dušková, M.; Furmančíková, P.; Šedo, O.; Kameník, J.
Publisher
MDPI AG, Basel, Switzerland
Citation
Microorganisms, 2022, 10, 6,
Abstract

Salmonella enterica subsp. enterica serovar Bovismorbificans has caused multiple outbreaks involving the consumption of produce, hummus, and processed meat products worldwide. To elucidate the intra-serovar genomic structure of S. Bovismorbificans, a core-genome analysis with 2690 loci (based on...

Author(s)
Gopinath, G. R.; Jang Hyein; Beaubrun, J. J. G.; Gangiredla, J.; Mammel, M. K.; Müller, A.; Tamber, S.; Patel, I. R.; Ewing, L.; Weinstein, L. M.; Wang, C. Z.; Finkelstein, S.; Negrete, F.; Muruvanda, T.; Allard, M.; Sockett, D. C.; Pagotto, F.; Tall, B. D.; Stephan, R.
Publisher
MDPI AG, Basel, Switzerland
Citation
Microorganisms, 2022, 10, 6,
Abstract

Annually, approximately 23,000 cases of food poisoning by Staphylococcus aureus enterotoxins are reported worldwide. The aim of this study was to determine the occurrence and characterize S. aureus on beef and beef products in South Africa. Organ meats (n = 169), raw processed meat (n = 110), raw...

Author(s)
Thwala, T.; Madoroba, E.; Maliehe, T. S.; Basson, A. K.; Magwedere, K.; Butaye, P.
Publisher
MDPI AG, Basel, Switzerland
Citation
Microorganisms, 2022, 10, 6,
Abstract

Biopreservation is a recognized natural method for controlling the growth of undesirable bacteria on fresh meat. It offers the potential to inhibit spoilage bacteria and extend meat shelf-life, but this aspect has been much less studied compared to using the approach to target pathogenic bacteria....

Author(s)
Xu, M. M.; Kaur, M.; Pillidge, C. J.; Torley, P. J.
Publisher
Taylor & Francis, Philadelphia, USA
Citation
Critical Reviews in Food Science and Nutrition, 2022, 62, 17, pp 4571-4592
Abstract

Sources of microorganism contamination of meat are extremely diverse. There are two known ways of contamination of organs and tissues of animals with microorganisms: endogenous and exogenous. With endogenous seeding, meat can contain both saprophytic microorganisms that do not cause disease in...

Author(s)
Danshina, E. V.; Netychuk, S. S.; Popov, P. A.
Publisher
Vserossiyskiy nauchno-issledovatel'skiy institut veterinarnoy sanitarii, gigiyeni i ekologii, Moscow, Russia
Citation
Rossiyskiy zhurnal "Problemy veterinarnoy sanitarii, gigiyeny i ekologii", 2022, 1, pp 17-25
Abstract

Animal welfare is an issue that drawing more and more attention all over the world. To encourage more production of animal welfare-friendly products, the support from consumers is quiet necessary. This survey was conducted to investigate the consumer awareness and willingness to pay for animal...

Author(s)
Hung HsiWen; Lee ChiaJung
Publisher
Taiwan Livestock Research Institute, Tainan, Taiwan
Citation
Journal of Taiwan Livestock Research, 2022, 55, 1, pp 68-80
Abstract

This work aimed to explore the antibacterial ability and potential mechanism of linalool against Brochothrix thermosphacta (B. thermosphacta), providing knowledge of the preservation of chilled beef with linalool. The results found that linalool had an encouraging inhibitory effect on B....

Author(s)
He RongRong; Zhong QiuPing; Chen WeiJun; Zhang Ming; Pei JianFei; Chen HaiMing; Chen WenXue
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Research International, 2022, 157,
Abstract

Pseudomonas fragi is by far one of the most threatening species in the spoilage of chilled meat that is stored under aerobic conditions. The membrane protein AprD is a well-established regulator controlling protease secretion in Pseudomonas spp. However, its exact roles in modulating metabolic...

Author(s)
Wu YaJie; Ma Fang; Pang XinYi; Chen YuPing; Niu AJuan; Tan Song; Chen Xing; Qiu WeiFen; Wang GuangYu
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Research International, 2022, 157,
Abstract

Enterohemorrhagic Escherichia coli O157 (EHEC) causes severe complications such as hemolytic uremic syndrome. Contaminated ready-to-eat (RTE) food is one of the vehicles of multijurisdictional outbreaks of foodborne disease worldwide. Multijurisdictional (covering cities, towns, and villages)...

Author(s)
Sato, R.; Yahata, Y.; Taira, H.; Saito, T.; Ishii, T.; Yamazaki, S.; Yamamoto, K.; Kikuchi, R.; Izumiya, H.; Iyoda, S.; Ohnishi, M.; Takahashi, Y.
Publisher
Mary Ann Liebert, Inc., New Rochelle, USA
Citation
Foodborne Pathogens and Disease, 2022, 19, 6, pp 400-407

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