Enterococci from foods.

By G. Giraffa. FEMS Microbiology Reviews, 2002

664 citations recorded by the source corpus.

Subfields: Agronomy and Crop Science, Ecology, Food Science

View Paper: https://www.semanticscholar.org/paper/f09a812cd0b42749b668cf5f60b49a6612487e4c

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Citations in the corpus

The role and application of enterococci in food and health. (2006, background): “They are also present in other fermented food products, such as sausages (Franz et al., 1999a, 2003; Giraffa, 2002; Hugas et al., 2003) and olives (Fernández-Diaz, 1983; Franz et al.”
Antimicrobial activity, safety aspects, and some technological properties of bacteriocinogenic Enterococcus faecium from artisanal Tunisian fermented meat (2010, background): “The acknowledged role of enterococci as capable of causing life threatening infections in humans is due to the increase of resistance to multiple antibiotics, causing a variety of infections and acting as reservoirs that spread antibiotic resistance genes to virulent enterococci and to other pathoge”
Antibiotic resistance in food lactic acid bacteria--a review. (2005, background): “, 2000; Davies and Roberts, 1999) and fermented milk and meat products (Teuber and Perreten, 2000; Franz et al., 2001; Batish and Ranganathan, 1986; Giraffa, 2002).”
Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks (2014, neutral): “…E. faecium, E. durans, E. avium, E. casseliflavus, E. malodoratus, E. hirae, E. gallinarum, E. mundtii, E. raffinosus, E. pseudoavium, E. flavescens, E. dispar, E. sulfureus, E. saccharolyticus, E. columbae ve E. cecorum (Giraffa, 2002, 2003; Klein, 2003; Ogier & Serror, 2008; Khan et al., 2010).”
The ecology, epidemiology and virulence of Enterococcus. (2009, background): “faecium poses the higher antibiotic resistance threat (Giraffa, 2002).”
Microbial Quality and Direct PCR Identification of Lactic Acid Bacteria and Nonpathogenic Staphylococci from Artisanal Low-Acid Sausages (2003, background): “However, the latest findings on biogenic amine production and antibiotic resistance determinants and their potential transfer to pathogenic gram-positive species point to the need for wide phenotypic and genotypic characterization of each strain used (32).”
Protective effect of sorbitol and monosodium glutamate during storage of freeze-dried lactic acid bacteria (2003, background): “Furthermore, enterococci have been recognised for their notable resistance to adverse environmental conditions [10].”
The lactic acid bacteria, the food chain, and their regulation (2004, background): “Multi-resistance to antibiotics is particularly prevalent among the enterococci (Giraffa, 2002), and some of these resistances are efficiently transmitted to other strains, other species, and to other genera.”
Isolation and screening of lactic acid bacteria from Thai traditional fermented fish (Plasom) and production of Plasom from selected strains (2011, background): “They can also occur in foods, especially in those of animal origin such as meat, fermented sausages and cheeses (Giraffa, 2002).”
The complex microbiota of raw milk. (2013, background): “Enterococci occupy a diverse range of ecological niches that include the gastrointestinal tracts of humans and animals (Giraffa, 2002) and, depending on the strain in question, can be considered to be starter cultures, probiotics, spoilage or pathogenic organisms (Bhardwaj et al., 2009).”