Victor de Jager1,2,3 and Roland J. Siezen1,2,4,5,6* Netherlands Bioinformatics Centre, Nijmegen, The Netherlands. Centre for Molecular and Biomolecular Informatics, NCMLS, Radboud University Nijmegen Medical Centre, Nijmegen, The Netherlands. Laboratory of Microbiology, Wageningen University, Wageningen, The Netherlands. TI Food and Nutrition, Wageningen, The Netherlands. NIZO food research, Ed...

1Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology and Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece 2Institute of Technology of Agricultural Products, Greek Agricultural Organization Demeter, 14123 Athens, Greece 3Department of Food Studies and Environmental Health, Faculty of Health Sciences, University of Malta, Msida ...

Minitek (BBL Microbiology Systems, Cockeysville, Md.) substrate disks were evaluated as alternatives to conventional tests for the characterization of Bacillus species. Results were compared for 10 reference isolates and 87 isolates from food sources. The overall agreement of results between the Minitek and conventional tests was 92% for reference strains and 86% for food isolates.

growth stages and in bio¢lms Mina Tabak, Keren Scher, Efrat Hartog, Ute Romling, Karl R. Matthews, Michael L. Chikindas & Sima Yaron Department of Biotechnology and Food Engineering, Technion, Haifa, Israel; Microbiology and Tumorbiology Center, Karolinska Institutet, Stockholm, Sweden; and Department of Food Science, Cook College, Rutgers, The State University of New Jersey, New Brunswick, NJ,...

We investigated 543 Listeria monocytogenes isolates from food having a temporal and spatial distribution compatible with that of the invasive listeriosis outbreak occurring 2012-2016 in southern Germany. Using forensic microbiology, we identified several products from 1 manufacturer contaminated with the outbreak genotype. Continuous molecular surveillance of food isolates could prevent such ou...

1 Department of Entomology, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel 2 Department of Microbiology, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel 3 Israel Cohen Institute for Biological Control, Plant Production and Marketing Board, Citrus Division,...

Rob J. W. Brooijmans,1,2 Margreet I. Pastink,1,3,4 Roland J. Siezen1,3,5* Kluyver Centre for Genomics of Industrial Fermentation, TI Food and Nutrition, 6700AN Wageningen, The Netherlands. Bioprocess Technology, Delft University of Technology, 2628BC Delft, The Netherlands. NIZO food research, 6710BA Ede, The Netherlands. Laboratory of Microbiology, Wageningen University, 6703HB Wageningen, The...

Ministry of the Flemish Community, Agricultural Research Centre, Department of Animal Product Quality and Transformation Technology, Brusselsesteenweg 370, 9090 Melle, Belgium Laboratory of Agricultural Machinery and Processing, Department of Agro-Engineering and Economics, Catholic University Leuven, Kasteelpark Arenberg 30, 3001 Heverlee, Belgium Laboratory of Food Microbiology and Food Prese...

Cite this article: Wu VCH, Fung DYC (2014) Evaluation of the Thin Agar Layer Oxyrase® Method for Recovery of Heat-Injured Foodborne Pathogens in Liquid Media and Food Systems. J Hum Nutr Food Sci 2(2): 1027. *Corresponding author Vivian CH Wu, School of Food and Agriculture, Pathogenic Microbiology Laboratory, The University of Maine, 5395 Hitchner Hall, Orono, ME 04469-5735, USA, Tel: 1-207-58...

In the production of safe food, a multitude of factors and elements along the food chain are involved. For this study we have established three factors relative to the food that have the possibility of influence on its microbiology content: basic ingredients, conservation time in refrigeration and handling degree. In the samples we looked forward three types of germens: warning, witness and pat...