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Foods, Volume 4, Issue 1 (March 2015) – 4 articles , Pages 1-50

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293 KiB  
Review
Presence of Listeria monocytogenes in Mediterranean-Style Dry Fermented Sausages
by Domenico Meloni
Foods 2015, 4(1), 34-50; https://doi.org/10.3390/foods4010034 - 12 Mar 2015
Cited by 65 | Viewed by 7136
Abstract
The morphological, physiological and epidemiological features of L. monocytogenes, together with the severity of human listeriosis infections, make L. monocytogenes of particular concern for manufacturers of cold-stored “ready to eat” (RTE) foods. L. monocytogenes has been isolated from a wide variety of [...] Read more.
The morphological, physiological and epidemiological features of L. monocytogenes, together with the severity of human listeriosis infections, make L. monocytogenes of particular concern for manufacturers of cold-stored “ready to eat” (RTE) foods. L. monocytogenes has been isolated from a wide variety of RTE foods and is responsible for several outbreaks associated with the consumption of RTE meat, poultry, dairy, fish and vegetable products. Although L. monocytogenes is among the most frequently-detected pathogens in dry fermented sausages, these products could be included in the category of RTE products in which the growth of L. monocytogenes is not favored and have rarely been implicated in listeriosis outbreaks. However, L. monocytogenes is highly difficult to control in fermented sausage processing environments due to its high tolerance to low pH and high salt concentration. In many Mediterranean-style dry fermented sausages, an empirical application of the hurdle technology often occurs and the frequent detection of L. monocytogenes in these products at the end of ripening highlights the need for food business operators to properly apply hurdle technology and to control the contamination routes of L. monocytogenes in the processing plants. In the following, through an up-to-date review of (personal and un-) published data, the main aspects of the presence of L. monocytogenes in Mediterranean-style dry fermented sausages will be discussed. Full article
(This article belongs to the Special Issue Microbiology Safety of Meat Products)
792 KiB  
Article
Functional Starters for Functional Yogurt
by Mattia P. Arena, Graziano Caggianiello, Pasquale Russo, Marzia Albenzio, Salvatore Massa, Daniela Fiocco, Vittorio Capozzi and Giuseppe Spano
Foods 2015, 4(1), 15-33; https://doi.org/10.3390/foods4010015 - 5 Feb 2015
Cited by 32 | Viewed by 7754
Abstract
In this study, we investigated the multifunctionality (microbial starters and probiotics) of Lactobacillus plantarum WCFS1 and Lactobacillus plantarum CECT 8328 strains used as microbial starters for the production of yogurt in combination with Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. The ability [...] Read more.
In this study, we investigated the multifunctionality (microbial starters and probiotics) of Lactobacillus plantarum WCFS1 and Lactobacillus plantarum CECT 8328 strains used as microbial starters for the production of yogurt in combination with Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. The ability of the probiotic strains to survive oro-gastrointestinal stresses was monitored by an in vitro assay simulating the human digestive tract. The transcriptional level of several genes involved in the immune response suggested that the probiotic strains may have a favorable influence on immunomodulation. Overall, this study revealed that the tested Lactobacilli exhibited suitable technological features for yogurt production and might be used to formulate novel food with immunomodulating effects. Full article
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328 KiB  
Article
Neem (Azadirachta indica A. Juss) Oil: A Natural Preservative to Control Meat Spoilage
by Paola Del Serrone, Chiara Toniolo and Marcello Nicoletti
Foods 2015, 4(1), 3-14; https://doi.org/10.3390/foods4010003 - 9 Jan 2015
Cited by 13 | Viewed by 9261
Abstract
Plant-derived extracts (PDEs) are a source of biologically-active substances having antimicrobial properties. The aim of this study was to evaluate the potential of neem oil (NO) as a preservative of fresh retail meat. The antibacterial activity of NO against Carnobacterium maltaromaticum, Brochothrix [...] Read more.
Plant-derived extracts (PDEs) are a source of biologically-active substances having antimicrobial properties. The aim of this study was to evaluate the potential of neem oil (NO) as a preservative of fresh retail meat. The antibacterial activity of NO against Carnobacterium maltaromaticum, Brochothrix thermosphacta, Escherichia coli, Pseudomonas fluorescens, Lactobacillus curvatus and L. sakei was assessed in a broth model system. The bacterial growth inhibition zone (mm) ranged from 18.83 ± 1.18 to 30.00 ± 1.00, as was found by a disc diffusion test with 100 µL NO. The bacterial percent growth reduction ranged from 30.81 ± 2.08 to 99.70 ± 1.53 in the broth microdilution method at different NO concentrations (1:10 to 1:100,000). Viable bacterial cells were detected in experimentally-contaminated meat up to the second day after NO treatment (100 µL NO per 10 g meat), except for C. maltaromaticum, which was detected up to the sixth day by PCR and nested PCR with propidium monoazide (PMA™) dye. In comparison to the previously published results, C. maltaromaticum, E. coli, L. curvatus and L. sakei appeared more susceptible to NO compared to neem cake extract (NCE) by using a broth model system. Full article
(This article belongs to the Special Issue Microbiology Safety of Meat Products)
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92 KiB  
Editorial
Acknowledgement to Reviewers of Foods in 2014
by Foods Editorial Office
Foods 2015, 4(1), 1-2; https://doi.org/10.3390/foods4010001 - 8 Jan 2015
Viewed by 3998
Abstract
The editors of Foods would like to express their sincere gratitude to the following reviewers for assessing manuscripts in 2014:[...] Full article
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