AIMC Topic: Food Microbiology
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Is skipping the definition of primary and secondary models possible? Prediction of Escherichia coli O157 growth by machine learning.
Journal of microbiological methods
Nov 12, 2021
To predict bacterial population behavior in food, statistical models with specific function form have been applied in the field of predictive microbiology. Modelers need to consider the linear or non-linear relationship between the response and expla...
Development of a smartphone-based lateral-flow imaging system using machine-learning classifiers for detection of Salmonella spp.
Journal of microbiological methods
Jul 17, 2021
Salmonella spp. are a foodborne pathogen frequently found in raw meat, egg products, and milk. Salmonella is responsible for numerous outbreaks, becoming a frequent major public-health concern. Many studies have recently reported handheld and rapid d...
Prediction of population behavior of Listeria monocytogenes in food using machine learning and a microbial growth and survival database.
Scientific reports
May 19, 2021
In predictive microbiology, statistical models are employed to predict bacterial population behavior in food using environmental factors such as temperature, pH, and water activity. As the amount and complexity of data increase, handling all data wit...
Machine learning approach for predicting Fusarium culmorum and F. proliferatum growth and mycotoxin production in treatments with ethylene-vinyl alcohol copolymer films containing pure components of essential oils.
International journal of food microbiology
Dec 3, 2020
Fusarium culmorum and F. proliferatum can grow and produce, respectively, zearalenone (ZEA) and fumonisins (FUM) in different points of the food chain. Application of antifungal chemicals to control these fungi and mycotoxins increases the risk of to...
Metatranscriptomics reveals the gene functions and metabolic properties of the major microbial community during Chinese Sichuan Paocai fermentation.
Food microbiology
Jul 3, 2020
Chinese Sichuan Paocai (CSP) is one of the world's best-known fermented vegetables with a large presence in the Chinese market. The dynamic microbial community is the main contributor to Paocai fermentation. However, little is known about the ecologi...
Classification of foodborne bacteria using hyperspectral microscope imaging technology coupled with convolutional neural networks.
Applied microbiology and biotechnology
Feb 12, 2020
Foodborne pathogens have become ongoing threats in the food industry, whereas their rapid detection and classification at an early stage are still challenging. To address early and rapid detection, hyperspectral microscope imaging (HMI) technology co...
Near-infrared spectroscopy coupled with chemometrics algorithms for the quantitative determination of the germinability of Clostridium perfringens in four different matrices.
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy
Dec 28, 2019
Clostridium perfringens (C. perfringens) has the ability to form metabolically-dormant spores that can survive food preservation processes and cause food spoilage and foodborne safety risks upon germination outgrowth. This study was conducted to inve...
Evaluation of the effect of Lactobacillus sakei strain L115 on Listeria monocytogenes at different conditions of temperature by using predictive interaction models.
Food research international (Ottawa, Ont.)
Dec 23, 2019
In this study, the inhibitory capacity of Lactobacillus sakei strain L115 against Listeria monocytogenes has been assayed at 4, 8, 11, 15 and 20 °C in broth culture. Besides, the use of predictive microbiology models for describing growth of both mic...
Inhibitory effect of ethanol and thiamine dilaurylsulfate against loosely, intermediately, and tightly attached mesophilic aerobic bacteria, coliforms, and Salmonella Typhimurium in chicken skin.
Poultry science
Dec 20, 2019
The effects of 3 ethanol levels (30, 50, and 70%) with and without thiamine dilaurylsulfate (TDS; 1,000 ppm) were evaluated for the reduction of natural mesophilic aerobic bacteria (MAB), coliforms, and inoculated Salmonella Typhimurium (S. Typhimuri...
A colorimetric Loop-mediated isothermal amplification (LAMP) assay based on HRP-mimicking molecular beacon for the rapid detection of Vibrio parahaemolyticus.
Biosensors & bioelectronics
Dec 16, 2019
In the world wide, food poisoning accidents related to Vibrio spp. are on the rise, even numbers of food poisoning by other foodborne pathogens are decreasing. Therefore, the requirement of the rapid, sensitive and convenient detection method for V. ...
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