All Stories

  1. Antioxidant activities, phenolic compounds, and mineral composition of seed from Acacia retinodes, A. Provincialis and A. Tenuissima
  2. The Basis for Variations in the Biofilm Formation by Different Salmonella Species and Subspecies: An In Vitro and In Silico Scoping Study
  3. The Microbial Genetic Diversity and Succession Associated with Processing Waters at Different Broiler Processing Stages in an Abattoir in Australia
  4. Compositional and functional changes in Acacia tenuissima seeds due to processing
  5. The Use of Interdisciplinary Approaches to Understand the Biology of Campylobacter jejuni
  6. Innovation in Healthy and Sustainable Food Product Development for Health and Aged Care: A Scoping Review
  7. Impact of different processing techniques on the key volatile profile, sensory, and consumer acceptance of black truffle ( Tuber melanosporum Vittadini)
  8. Comparative evaluation of encapsulation using β‐cyclodextrin versus freeze‐drying for better retention and stabilizing of black Périgord truffle ( Tuber melanosporum ) aroma
  9. Systematic-review and meta-analysis on effect of decontamination interventions on prevalence and concentration of Campylobacter spp. during primary processing of broiler chickens
  10. Methods used for extraction of plant volatiles have potential to preserve truffle aroma: A review
  11. Microbiological evaluation of whole, sliced, and freeze‐dried black truffles ( Tuber melanosporum ) under vacuum packaging and refrigerator storage
  12. Tea extracts inhibit the attachment of streptococci to oral/dental substrata by reducing hydrogen bonding energies
  13. Transcriptional profiling of biofilms formed on chilled beef by psychrotrophic meat spoilage bacterium, Pseudomonas fragi 1793
  14. Gut Microbiota as a Link between Modern Lifestyle and Alzheimer’s Disease
  15. An in vitro study into the antimicrobial and cytotoxic effect of Acticoat™ dressings supplemented with chlorhexidine
  16. Direct modulation of the gut microbiota as a therapeutic approach for Alzheimer’s disease
  17. Effect of chitosan and gum Arabic with natamycin on the aroma profile and bacterial community of Australian grown black Périgord truffles (Tuber melansoporum) during storage
  18. Changes in STEC and bacterial communities during enrichment of manufacturing beef in selective and non-selective media
  19. Aroma‐volatile profile and its changes in Australian grown black Périgord truffle ( Tuber melanosporum ) during storage
  20. Salmonella survival after exposure to heat in a model meat juice system
  21. Survival of Salmonella Under Heat Stress is Associated with the Presence/Absence of CRISPR Cas Genes and Iron Levels
  22. Effectiveness of gelatine and chitosan spray coating for extending shelf life of vacuum‐packaged beef
  23. Tea extracts modulate oral biofilm development by altering bacterial hydrophobicity and aggregation
  24. A statistical approach for modelling the physical process of bacterial attachment to abiotic surfaces
  25. Antimicrobial efficacy of nisin-loaded bacterial cellulose nanocrystals against selected meat spoilage lactic acid bacteria
  26. Betacyanin inhibited biofilm formation of co-culture of Staphylococcus aureus and Pseudomonas aeruginosa on different polymer surfaces
  27. Plant components affect bacterial biofilm development by altering their cell surface physicochemical properties: a predictability study using Actinomyces naeslundii
  28. Survival of Salmonella on red meat in response to dry heat
  29. Effectiveness of bacterial cellulose in controlling purge accumulation and improving physicochemical, microbiological, and sensorial properties of vacuum‐packaged beef
  30. Growth in the presence of specific antibiotics induces biofilm formation by a Campylobacter jejuni strain sensitive to them but not in resistant strains
  31. Salmonella response to physical interventions employed in red meat processing facilities
  32. Draft Genome Sequences of Four Antibiotic-Resistant Salmonella Strains Isolated from Australian Red Meat Animal Species
  33. The Predominance of Psychrotrophic Pseudomonads on Aerobically Stored Chilled Red Meat
  34. Challenges of biofilm control and utilization: lessons from mathematical modelling
  35. Association of some Campylobacter jejuni with Pseudomonas aeruginosa biofilms increases attachment under conditions mimicking those in the environment
  36. Biofilm formation by staphylococci in health-related environments and recent reports on their control using natural compounds
  37. Biofilm inhibiting activity of betacyanins from red pitahaya (Hylocereus polyrhizus ) and red spinach (Amaranthus dubius ) against Staphylococcus aureus and Pseudomonas aeruginosa biofilms
  38. The Impact of Cooling Rate on the Safety of Food Products as Affected by Food Containers
  39. Integration of Emerging Biomedical Technologies in Meat Processing to Improve Meat Safety and Quality
  40. The effect of pH treatment and refrigerated storage on natural colourant preparations (betacyanins) from red pitahaya and their potential application in yoghurt
  41. Draft Genome Sequences of Six Enterococcus faecalis Strains Isolated from Malaysian Clinical and Environmental Origins
  42. Identification of potential Campylobacter jejuni genes involved in biofilm formation by EZ-Tn5 Transposome mutagenesis
  43. Antimicrobial activity of trisodium phosphate and sodium hypochlorite against Salmonella biofilms on abiotic surfaces with and without soiling with chicken juice
  44. The Influence of Prior Modes of Growth, Temperature, Medium, and Substrate Surface on Biofilm Formation by Antibiotic-Resistant Campylobacter jejuni
  45. Relationship between cell concentration and Salmonella attachment to plant cell walls
  46. Role of Fimbriae, Flagella and Cellulose on the Attachment of Salmonella Typhimurium ATCC 14028 to Plant Cell Wall Models
  47. Draft Genome Sequences of Three Multiantibiotic-Resistant Campylobacter jejuni Strains (2865, 2868, and 2871) Isolated from Poultry at Retail Outlets in Malaysia
  48. Stability of betacyanin from red pitahaya (Hylocereus polyrhizus) and its potential application as a natural colourant in milk
  49. Betalains: Natural plant pigments with potential application in functional foods
  50. Pectin and Xyloglucan Influence the Attachment of Salmonella enterica and Listeria monocytogenes to Bacterial Cellulose-Derived Plant Cell Wall Models
  51. Genome sequencing and annotation of Cellulomonas sp. HZM
  52. Genome sequencing and annotation of Aeromonas sp. HZM
  53. Public Health Risks of Multiple-Drug-Resistant Enterococcus spp. in Southeast Asia
  54. Why are A edes mosquitoes rare colonisers of N epenthes pitcher plants?
  55. Trisodium phosphate and sodium hypochlorite are more effective as antimicrobials against Campylobacter and Salmonella on duck as compared to chicken meat
  56. Antimicrobial activity of gallic acid against thermophilic Campylobacter is strain specific and associated with a loss of calcium ions
  57. Acetic Acid Induces pH-Independent Cellular Energy Depletion in Salmonella enterica
  58. Characterization of Shiga ToxigenicEscherichia coliO157 and Non-O157 Isolates from Ruminant Feces in Malaysia
  59. Surface Properties of Polysaccharides
  60. Fat contributes to the buffering capacity of chicken skin and meat but enhances the vulnerability of attached Salmonella cells to acetic acid treatment
  61. Buffering effect of chicken skin and meat protects Salmonella enterica strains against hydrochloric acid but not organic acid treatment
  62. Bacterial communities associated with the pitcher fluids of three Nepenthes (Nepenthaceae) pitcher plant species growing in the wild
  63. Escherichia coli strains expressing H12 antigens demonstrate an increased ability to attach to abiotic surfaces as compared with E. coli strains expressing H7 antigens
  64. Does Campylobacter jejuni Form Biofilms in Food-Related Environments?
  65. Growth in the presence of sucrose may decrease attachment of some oral bacteria to abiotic surfaces
  66. The physicochemical process of bacterial attachment to abiotic surfaces: Challenges for mechanistic studies, predictability and the development of control strategies
  67. The influence of antibiotic resistance gene carriage on biofilm formation by two Escherichia coli strains associated with urinary tract infections
  68. Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice
  69. Antimicrobial resistance and genetic characterization of Campylobacter spp. from three countries
  70. Attachment of Bacterial Pathogens to a Bacterial Cellulose–Derived Plant Cell Wall Model: A Proof of Concept
  71. Attachment of foodborne pathogens to banana (Musa sp.) leaves
  72. Genetic Characterization of Listeria monocytogenes Isolates from Food Processing Facilities before and after Postcook Chiller Heat Treatment
  73. Role of Capsular Polysaccharides and Lipooligosaccharides in Campylobacter Surface Properties, Autoagglutination, and Attachment to Abiotic Surfaces
  74. Enhanced Xylose Recovery from Oil Palm Empty Fruit Bunch by Efficient Acid Hydrolysis
  75. Inhibition of attachment of oral bacteria to immortalized human gingival fibroblasts (HGF-1) by tea extracts and tea components
  76. Potential mechanisms for the effects of tea extracts on the attachment, biofilm formation and cell size ofStreptococcus mutans
  77. Determination of quarantine period in African catfish (Clarias gariepinus) fed with pig (Sus sp.) offal to assure compliance with halal standards
  78. Heat Resistance and Salt Hypersensitivity in Lactococcus lactis Due to Spontaneous Mutation ofllmg_1816(gdpP) Induced by High-Temperature Growth
  79. Modulation of Cell Surface Hydrophobicity and Attachment of Bacteria to Abiotic Surfaces and Shrimp by Malaysian Herb Extracts
  80. 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
  81. Phenolic Compound Profiles and Antioxidant Capacity of Persea americana Mill. Peels and Seeds of Two Varieties
  82. Purified 1′acetoxychavicol acetate (1′ACA) from galangal spice affects membrane fatty acid composition and triggers a cell envelope stress response in Staphylococcus aureus
  83. A review of the ecology, colonization and genetic characterization of Salmonella enterica serovar Sofia, a prolific but avirulent poultry serovar in Australia
  84. Role of Attachment to Surfaces on the Prevalence and Survival of Campylobacter through Food Systems
  85. Significance of the rdar and bdar morphotypes in the hydrophobicity and attachment to abiotic surfaces of Salmonella Sofia and other poultry-associated Salmonella serovars
  86. CsgA Production by Escherichia coli O157:H7 Alters Attachment to Abiotic Surfaces in Some Growth Environments
  87. Influence of cell surface hydrophobicity on attachment of Campylobacter to abiotic surfaces
  88. Evidence for a role of biosurfactants produced by Pseudomonas fluorescens in the spoilage of fresh aerobically stored chicken meat
  89. Surface Roughness of Stainless Steel Influences Attachment and Detachment of Escherichia coli O157
  90. The DNA Protection During Starvation Protein (Dps) Influences Attachment of Escherichia coli to Abiotic Surfaces
  91. 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
  92. Quantification of acid–base interactions based on contact angle measurement allows XDLVO predictions to attachment of Campylobacter jejuni but not Salmonella
  93. Effect of frozen storage on the characteristics of a developed and commercial fish sausages
  94. Application of Heat in Postcook Meat Chillers Reduces Listeria
  95. Stochasticity of Bacterial Attachment and Its Predictability by the Extended Derjaguin-Landau-Verwey-Overbeek Theory
  96. Synergistic antimicrobial activity of galangal (Alpinia galanga), rosemary (Rosmarinus officinalis) and lemon iron bark (Eucalyptus staigerana) extracts
  97. In vitro antimicrobial activity of less-utilized spice and herb extracts against selected food-borne bacteria
  98. The Prevalence and Concentration of Bacillus cereus in Retail Food Products in Brisbane, Australia
  99. Relative prevalence of Salmonella Sofia on broiler chickens pre- and postprocessing in Australia
  100. Antimicrobial activity of crude epicarp and seed extracts from mature avocado fruit (Persea americana) of three cultivars
  101. Spontaneous mutation results in lower cellulose production by a Gluconacetobacter xylinus strain from Kombucha
  102. The effects of temperature, chlorine and acids on the survival of Listeria and Salmonella strains associated with uncooked shrimp carapace and cooked shrimp flesh
  103. Prevalence, persistence and control of Salmonella and Listeria in shrimp and shrimp products: A review
  104. Speciation of Gram-positive bacteria in fresh and ambient-stored sub-tropical marine fish
  105. Characterisation of Curli Production, Cell Surface Hydrophobicity, Autoaggregation and Attachment Behaviour of Escherichia coli O157
  106. Attachment of different Salmonella serovars to materials commonly used in a poultry processing plant
  107. 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
  108. Influence of different carbon sources on bacterial cellulose production byGluconacetobacter xylinusstrain ATCC 53524
  109. Issues in determining factors influencing bacterial attachment: a review using the attachment ofEscherichia colito abiotic surfaces as an example
  110. The Ability of Campylobacter jejuni Cells to Attach to Stainless Steel Does Not Change as They Become Nonculturable
  111. Potential Role for the 4,12 Antigen in the Prevalence of Clonal Salmonella Serovars in Poultry
  112. Biogenic Amines in Fish: Roles in Intoxication, Spoilage, and Nitrosamine Formation—A Review
  113. Comparative Analysis of Attachment of Shiga-Toxigenic Escherichia coli and Salmonella Strains to Cultured HT-29 and Caco-2 Cell Lines
  114. A technique for enhancing learning about the professional practice of food microbiology and its preliminary evaluation
  115. Characterization of Cellulose Production by a Gluconacetobacter xylinus Strain from Kombucha
  116. Potential of a nisin-containing bacterial cellulose film to inhibit Listeria monocytogenes on processed meats
  117. Antibacterial activity of tannin constituents from Phaseolus vulgaris, Fagoypyrum esculentum, Corylus avellana and Juglans nigra
  118. Expression and Putative Roles in Attachment of Outer Membrane Proteins of Escherichia coli O157 from Planktonic and Sessile Culture
  119. Optimization of the Microencapsulation of Lemon Myrtle Oil Using Response Surface Methodology
  120. Quantitative assessment of total and Gram-positive aerobic bacteria in fresh and ambient-temperature-stored sub-tropical marine fish
  121. A Survey of the Microbiological Quality of Feral Pig Carcasses Processed for Human Consumption in Queensland, Australia
  122. Attachment of Shiga toxigenic Escherichia coli to stainless steel
  123. A comparative study of biofilm formation by Shiga toxigenic Escherichia coli using epifluorescence microscopy on stainless steel and a microtitre plate method
  124. Growth temperature of four Campylobacter jejuni strains influences their subsequent survival in food and water
  125. In vitro antibacterial activity of Australian native herb extracts against food-related bacteria
  126. A comparison of selected methods for measuring the virulence properties ofListeriaspp.
  127. Laboratory-based simulation of freezing profiles of beef trim for Escherichia coli O157 survival determinations
  128. Effect of Sodium Metabisulphite and Storage Temperature on the Survival of Vibrio cholerae on Prawns (Penaeus monodon)
  129. Physicochemical properties of Shiga toxigenic Escherichia coli
  130. Influence of the sigB gene on the cold stress survival and subsequent recovery of two Listeria monocytogenes serotypes
  131. Planktonic or biofilm growth affects survival, hydrophobicity and protein expression patterns of a pathogenic Campylobacter jejuni strain
  132. An SNP-based PCR assay to differentiate between Listeria monocytogenes lineages derived from phylogenetic analysis of the sigB gene
  133. An antioxidant bearberry (Arctostaphylos uva-ursi) extract modulates surface hydrophobicity of a wide range of food-related bacteria: implications for functional food safety
  134. Quantification of Listeria spp. contamination on shell and flesh of cooked black tiger prawns (Penaeus monodon)
  135. Influence of the adaptation of Listeria monocytogenes populations to structured or homogeneous habitats on subsequent growth on chilled processed meat
  136. 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
  137. Enhancement of nisin antibacterial activity by a bearberry (Arctostaphylos uva-ursi) leaf extract
  138. Behaviour of Listeria monocytogenes on two processed meat products as influenced by temperature or attached growth during preincubation
  139. Influence of interactions between temperature, ferric ammonium citrate and glycine betaine on the growth of Listeria monocytogenes in a defined medium
  140. Tracing Contamination and Escherichia coli Diversity
  141. Combined antimicrobial effect of nisin and a listeriophage against Listeria monocytogenes in broth but not in buffer or on raw beef
  142. Survival of Campylobacter jejuni on beef trimmings during freezing and frozen storage
  143. Modelling of the growth of populations of Listeria monocytogenes and a bacteriocin-producing strain ofLactobacillus in pure and mixed cultures
  144. Survival of Campylobacter jejuni on vacuum or carbon dioxide packaged primal beef cuts stored at −1.5 °C
  145. The effect of chilled storage on Listeria monocytogenes cell surface hydrophobicity and attachment to beef muscle
  146. The role of L-carnitine and glycine betaine in the survival and sub-lethal injury of non-growing Listeria monocytogenes cells during chilled storage
  147. Stochastic modelling of the growth of a microbial population under changing temperature regimes
  148. Survival of Escherichia coli O157:H7 and Salmonella on chill-stored vacuum or carbon dioxide packaged primal beef cuts
  149. Survival of osmotic and acid stress by Listeria monocytogenes strains of clinical or meat origin
  150. The effect of freezing on the survival of Escherichia coli O157:H7 on beef trimmings
  151. Physical and metabolic causes of sub-lethal damage in Listeria monocytogenes after long-term chilled storage at 4 oC
  152. Sub‐lethal damage ofListeria monocytogenesafter long‐term chilled storage at 4 °C
  153. Modification of a Synthetic Antimicrobial Peptide (ESF1) for Improved Inhibitory Activity
  154. Structural Variations in Nisin Associated with Different Membrane Mimicking and pH Environments
  155. Fitness costs associated with class IIa bacteriocin resistance in Listeria monocytogenes B73
  156. Selection and fitness in bacteriocin-producing bacteria
  157. Acid treatment and pasteurization affect the shelf life and spoilage ecology of vacuum-packaged Vienna sausages
  158. Taxonomy of lactic acid bacteria associated with vacuum-packaged processed meat spoilage by multivariate analysis of cellular fatty acids
  159. Bacteriocins: ecological and evolutionary significance
  160. Plasmid profiles of Listeria species associated with poultry processing
  161. Identification of Leuconostoc species associated with the spoilage of vacuum-packaged Vienna sausages by DNA-DNA hybridization
  162. Taxonomic status of atypicalLactobacillus saké andLactobacillus curvatus strains associated with vacuum-packaged meat spoilage
  163. Yeasts associated with Vienna sausage packaging
  164. Bacterial populations associated with Vienna sausage packaging
  165. Quantification of microbial populations associated with the manufacture of vacuum-packaged, smoked Vienna sausages