AIMC Topic: Food Microbiology
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Identifying non-O157 Shiga toxin-producing Escherichia coli (STEC) using deep learning methods with hyperspectral microscope images.
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy
Jul 16, 2019
Non-O157 Shiga toxin-producing Escherichia coli (STEC) serogroups such as O26, O45, O103, O111, O121 and O145 often cause illness to people in the United States and the conventional identification of these "Big-Six" are complex. The label-free hypers...
Novel ELISA based on fluorescent quenching of DNA-stabilized silver nanoclusters for detecting E. coli O157:H7.
Food chemistry
Dec 23, 2018
Escherichia coli O157:H7 (E. coli O157:H7) is a potential threat to human health; thus, a rapid and sensitive method for detecting it is necessary. We designed a single-stranded DNA that contained an appended block and anchoring block. The appended b...
Rapid and specific detection of Salmonella infections using chemically modified nucleic acid probes.
Analytica chimica acta
Dec 21, 2018
Salmonella is a leading source of bacterial foodborne illness in humans, causing gastroenteritis outbreaks with bacteraemia occurrences that can lead to clinical complications and death. Eggs, poultry and pig products are considered as the main carri...
Development and application of Peptide Nucleic Acid Fluorescence in situ Hybridization for the specific detection of Listeria monocytogenes.
Food microbiology
Dec 15, 2018
Listeria monocytogenes is one of the most important foodborne pathogens due to the high hospitalization and mortality rates associated to an outbreak. Several new molecular methods that accelerate the identification of L. monocytogenes have been deve...
Effect of potential probiotic Leuconostoc mesenteroides FB111 in prevention of cholesterol absorption by modulating NPC1L1/PPARĪ±/SREBP-2 pathways in epithelial Caco-2 cells.
International microbiology : the official journal of the Spanish Society for Microbiology
Dec 5, 2018
Mustard kimchi consumption reduces cholesterol levels in rats. To identify lactic acid bacteria (LAB) in kimchi which exert this effect, 20 LAB isolates were evaluated for cholesterol reduction in an in vitro screen. The FB111 strain showed the highe...
Development of a real-time nucleic acid sequence-based amplification assay for the rapid detection of Salmonella spp. from food.
Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]
Dec 3, 2018
Salmonella spp. is one of the most common foodborne infectious pathogen. This study aimed to develop a real-time nucleic acid sequence-based amplification (NASBA) assay for detecting Salmonella in foods. Primers and a molecular beacon targeting the S...
Machine Learning Methods as a Tool for Predicting Risk of Illness Applying Next-Generation Sequencing Data.
Risk analysis : an official publication of the Society for Risk Analysis
Nov 21, 2018
Next-generation sequencing (NGS) data present an untapped potential to improve microbial risk assessment (MRA) through increased specificity and redefinition of the hazard. Most of the MRA models do not account for differences in survivability and vi...
Physicochemical characterization of an arabinoxylan-rich fraction from brewers' spent grain and its application as a release matrix for caffeine.
Food research international (Ottawa, Ont.)
Sep 18, 2018
The brewers' spent grain is a by-product generated during brewery process and is a potential source for arabinoxylans (AX) extraction. In the present work, the extraction and characterization of an arabinoxylan-rich fraction from brewers' spent grain...
Sanitation of tomatoes based on a combined approach of washing process and pulsed light in conjunction with selected disinfectants.
Food research international (Ottawa, Ont.)
Sep 10, 2018
In this study, we evaluated the performance of a large-scale decontamination system based on a washing process in combination with pulsed light (PL) exposure and HO/chlorine. In order to identify optimum processing condition, we first evaluated the e...
The antibacterial activity of rhamnolipid biosurfactant is pH dependent.
Food research international (Ottawa, Ont.)
Sep 6, 2018
Rhamnolipid (RL) biosurfactants have been studied as agents to control the growth of food pathogens however, to be successful applied as antimicrobial agent in food, is important to determine the effect of environmental conditions on RL activity. Onc...
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