All Stories

  1. The Influence of Prior Modes of Growth, Temperature, Medium, and Substrate Surface on Biofilm Formation by Antibiotic-Resistant Campylobacter jejuni
  2. Relationship between cell concentration and Salmonella attachment to plant cell walls
  3. Draft Genome Sequences of Three Multiantibiotic-Resistant Campylobacter jejuni Strains (2865, 2868, and 2871) Isolated from Poultry at Retail Outlets in Malaysia
  4. Stability of betacyanin from red pitahaya (Hylocereus polyrhizus) and its potential application as a natural colourant in milk
  5. Betalains: Natural plant pigments with potential application in functional foods
  6. Pectin and Xyloglucan Influence the Attachment of Salmonella enterica and Listeria monocytogenes to Bacterial Cellulose-Derived Plant Cell Wall Models
  7. Nepenthes ampullaria(Nepenthaceae) Pitchers Are Unattractive to GravidAedes aegyptiandAedes albopictus(Diptera: Culicidae)
  8. Genome sequencing and annotation of Cellulomonas sp. HZM
  9. Genome sequencing and annotation of Aeromonas sp. HZM
  10. Public Health Risks of Multiple-Drug-Resistant Enterococcus spp. in Southeast Asia
  11. Why are A edes mosquitoes rare colonisers of N epenthes pitcher plants?
  12. Trisodium phosphate and sodium hypochlorite are more effective as antimicrobials against Campylobacter and Salmonella on duck as compared to chicken meat
  13. Antimicrobial activity of gallic acid against thermophilic Campylobacter is strain specific and associated with a loss of calcium ions
  14. Acetic Acid Induces pH-Independent Cellular Energy Depletion in Salmonella enterica
  15. Characterization of Shiga ToxigenicEscherichia coliO157 and Non-O157 Isolates from Ruminant Feces in Malaysia
  16. Surface Properties of Polysaccharides
  17. Fat contributes to the buffering capacity of chicken skin and meat but enhances the vulnerability of attached Salmonella cells to acetic acid treatment
  18. Electrochemical Biosensors for Food-Borne Pathogens
  19. Buffering effect of chicken skin and meat protects Salmonella enterica strains against hydrochloric acid but not organic acid treatment
  20. Bacterial communities associated with the pitcher fluids of three Nepenthes (Nepenthaceae) pitcher plant species growing in the wild
  21. Escherichia coli strains expressing H12 antigens demonstrate an increased ability to attach to abiotic surfaces as compared with E. coli strains expressing H7 antigens
  22. Does Campylobacter jejuni Form Biofilms in Food-Related Environments?
  23. Growth in the presence of sucrose may decrease attachment of some oral bacteria to abiotic surfaces
  24. The physicochemical process of bacterial attachment to abiotic surfaces: Challenges for mechanistic studies, predictability and the development of control strategies
  25. The influence of antibiotic resistance gene carriage on biofilm formation by two Escherichia coli strains associated with urinary tract infections
  26. Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice
  27. Surface Properties of Polysaccharides
  28. Antimicrobial resistance and genetic characterization of Campylobacter spp. from three countries
  29. Attachment of Bacterial Pathogens to a Bacterial Cellulose–Derived Plant Cell Wall Model: A Proof of Concept
  30. Attachment of foodborne pathogens to banana (Musa sp.) leaves
  31. Genetic Characterization of Listeria monocytogenes Isolates from Food Processing Facilities before and after Postcook Chiller Heat Treatment
  32. Role of Capsular Polysaccharides and Lipooligosaccharides in Campylobacter Surface Properties, Autoagglutination, and Attachment to Abiotic Surfaces
  33. Enhanced Xylose Recovery from Oil Palm Empty Fruit Bunch by Efficient Acid Hydrolysis
  34. Inhibition of attachment of oral bacteria to immortalized human gingival fibroblasts (HGF-1) by tea extracts and tea components
  35. Potential mechanisms for the effects of tea extracts on the attachment, biofilm formation and cell size ofStreptococcus mutans
  36. Antimicrobial resistance in food associated Salmonella
  37. Modulation of Cell Surface Hydrophobicity and Attachment of Bacteria to Abiotic Surfaces and Shrimp by Malaysian Herb Extracts
  38. Effects of nisin, EDTA and salts of organic acids on Listeria monocytogenes, Salmonella and native microflora on fresh vacuum packaged shrimps stored at 4 °C
  39. Phenolic Compound Profiles and Antioxidant Capacity of Persea americana Mill. Peels and Seeds of Two Varieties
  40. Purified 1′acetoxychavicol acetate (1′ACA) from galangal spice affects membrane fatty acid composition and triggers a cell envelope stress response in Staphylococcus aureus
  41. A review of the ecology, colonization and genetic characterization of Salmonella enterica serovar Sofia, a prolific but avirulent poultry serovar in Australia
  42. Role of Attachment to Surfaces on the Prevalence and Survival of Campylobacter through Food Systems
  43. Significance of the rdar and bdar morphotypes in the hydrophobicity and attachment to abiotic surfaces of Salmonella Sofia and other poultry-associated Salmonella serovars
  44. Influence of cell surface hydrophobicity on attachment of Campylobacter to abiotic surfaces
  45. Evidence for a role of biosurfactants produced by Pseudomonas fluorescens in the spoilage of fresh aerobically stored chicken meat
  46. Surface Roughness of Stainless Steel Influences Attachment and Detachment of Escherichia coli O157
  47. The DNA Protection During Starvation Protein (Dps) Influences Attachment of Escherichia coli to Abiotic Surfaces
  48. Effect of Antimicrobial Spice and Herb Extract Combinations on Listeria monocytogenes, Staphylococcus aureus, and Spoilage Microflora Growth on Cooked Ready-to-Eat Vacuum-Packaged Shrimp
  49. Quantification of acid–base interactions based on contact angle measurement allows XDLVO predictions to attachment of Campylobacter jejuni but not Salmonella
  50. Effect of frozen storage on the characteristics of a developed and commercial fish sausages
  51. Application of Heat in Postcook Meat Chillers Reduces Listeria
  52. Synergistic antimicrobial activity of galangal (Alpinia galanga), rosemary (Rosmarinus officinalis) and lemon iron bark (Eucalyptus staigerana) extracts
  53. In vitro antimicrobial activity of less-utilized spice and herb extracts against selected food-borne bacteria
  54. The Prevalence and Concentration of Bacillus cereus in Retail Food Products in Brisbane, Australia
  55. Relative prevalence of Salmonella Sofia on broiler chickens pre- and postprocessing in Australia
  56. Antimicrobial activity of crude epicarp and seed extracts from mature avocado fruit (Persea americana) of three cultivars
  57. Spontaneous mutation results in lower cellulose production by a Gluconacetobacter xylinus strain from Kombucha
  58. The effects of temperature, chlorine and acids on the survival of Listeria and Salmonella strains associated with uncooked shrimp carapace and cooked shrimp flesh
  59. Prevalence, persistence and control of Salmonella and Listeria in shrimp and shrimp products: A review
  60. Speciation of Gram-positive bacteria in fresh and ambient-stored sub-tropical marine fish
  61. Characterisation of Curli Production, Cell Surface Hydrophobicity, Autoaggregation and Attachment Behaviour of Escherichia coli O157
  62. Attachment of different Salmonella serovars to materials commonly used in a poultry processing plant
  63. Effects of bilimbi (Averrhoa bilimbi L.) and tamarind (Tamarindus indica L.) juice on Listeria monocytogenes Scott A and Salmonella Typhimurium ATCC 14028 and the sensory properties of raw shrimps
  64. The Ability of Campylobacter jejuni Cells to Attach to Stainless Steel Does Not Change as They Become Nonculturable
  65. Biogenic Amines in Fish: Roles in Intoxication, Spoilage, and Nitrosamine Formation—A Review
  66. A technique for enhancing learning about the professional practice of food microbiology and its preliminary evaluation
  67. Characterization of Cellulose Production by a Gluconacetobacter xylinus Strain from Kombucha
  68. The effect of chilled storage on Listeria monocytogenes cell surface hydrophobicity and attachment to beef muscle
  69. Potential of a nisin-containing bacterial cellulose film to inhibit Listeria monocytogenes on processed meats
  70. Antibacterial activity of tannin constituents from Phaseolus vulgaris, Fagoypyrum esculentum, Corylus avellana and Juglans nigra
  71. Expression and Putative Roles in Attachment of Outer Membrane Proteins of Escherichia coli O157 from Planktonic and Sessile Culture
  72. Optimization of the Microencapsulation of Lemon Myrtle Oil Using Response Surface Methodology
  73. Quantitative assessment of total and Gram-positive aerobic bacteria in fresh and ambient-temperature-stored sub-tropical marine fish
  74. A Survey of the Microbiological Quality of Feral Pig Carcasses Processed for Human Consumption in Queensland, Australia
  75. Attachment of Shiga toxigenic Escherichia coli to stainless steel
  76. A comparative study of biofilm formation by Shiga toxigenic Escherichia coli using epifluorescence microscopy on stainless steel and a microtitre plate method
  77. In vitro antibacterial activity of Australian native herb extracts against food-related bacteria
  78. A comparison of selected methods for measuring the virulence properties ofListeriaspp.
  79. Laboratory-based simulation of freezing profiles of beef trim for Escherichia coli O157 survival determinations
  80. Antioxidant and Antibacterial Properties of Extracts of Green Tea Polyphenols
  81. Influence of the sigB gene on the cold stress survival and subsequent recovery of two Listeria monocytogenes serotypes
  82. An SNP-based PCR assay to differentiate between Listeria monocytogenes lineages derived from phylogenetic analysis of the sigB gene
  83. An antioxidant bearberry (Arctostaphylos uva-ursi) extract modulates surface hydrophobicity of a wide range of food-related bacteria: implications for functional food safety
  84. Quantification of Listeria spp. contamination on shell and flesh of cooked black tiger prawns (Penaeus monodon)
  85. Influence of the adaptation of Listeria monocytogenes populations to structured or homogeneous habitats on subsequent growth on chilled processed meat
  86. The Role of the sigB Gene in the General Stress Response of Listeria monocytogenes Varies between a Strain of Serotype 1/2a and a Strain of Serotype 4c
  87. Enhancement of nisin antibacterial activity by a bearberry (Arctostaphylos uva-ursi) leaf extract
  88. Behaviour of Listeria monocytogenes on two processed meat products as influenced by temperature or attached growth during preincubation
  89. Influence of interactions between temperature, ferric ammonium citrate and glycine betaine on the growth of Listeria monocytogenes in a defined medium
  90. Combined antimicrobial effect of nisin and a listeriophage against Listeria monocytogenes in broth but not in buffer or on raw beef
  91. The effect of chilled storage on Listeria monocytogenes cell surface hydrophobicity and attachment to beef muscle
  93. The role of L-carnitine and glycine betaine in the survival and sub-lethal injury of non-growing Listeria monocytogenes cells during chilled storage
  94. Survival of osmotic and acid stress by Listeria monocytogenes strains of clinical or meat origin
  96. Physical and metabolic causes of sub-lethal damage in Listeria monocytogenes after long-term chilled storage at 4 oC
  97. Sub‐lethal damage ofListeria monocytogenesafter long‐term chilled storage at 4 °C
  98. Modification of a Synthetic Antimicrobial Peptide (ESF1) for Improved Inhibitory Activity
  99. Structural Variations in Nisin Associated with Different Membrane Mimicking and pH Environments
  100. Fitness costs associated with class IIa bacteriocin resistance in Listeria monocytogenes B73
  101. Selection and fitness in bacteriocin-producing bacteria
  102. Advantages of sucrose-dependent extracellular polysaccharide production to lactic acid bacteria in sucrose-rich environments
  103. Taxonomy of lactic acid bacteria associated with vacuum-packaged processed meat spoilage by multivariate analysis of cellular fatty acids
  104. Biogenic amine formation by poultry-associated spoilage and pathogenic bacteria
  105. Bacteriocins: ecological and evolutionary significance
  106. Plasmid profiles of Listeria species associated with poultry processing
  107. Taxonomic status of atypicalLactobacillus saké andLactobacillus curvatus strains associated with vacuum-packaged meat spoilage
  108. Numerical taxonomy and identification of lactic acid bacteria from spoiled, vacuum-packaged vienna sausages
  109. Plasmid profiles of lactic acid bacteria associated with vacuum-packaged vienna sausage manufacture and spoilage
  110. Taxonomy of lactic acid bacteria from spoiled, vacuum packaged vienna sausages by total soluble protein profiles
  111. Quantification of microbial populations associated with the manufacture of vacuum-packaged, smoked Vienna sausages