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Publikováno v:
Journal of Food Protection. 75:1167-1171
This study was conducted to assess the antibacterial and the antifungal activity of a polyhexamethylene guanidine hydrochloride (PHMGH)-based disinfectant and to determine if it could be used as a disinfectant for the treatment of cocoa beans. The ac
Publikováno v:
Journal of Food Protection. 75:1012-1022
Foodborne illnesses associated with fresh produce continue to be a major concern as consumer demand for healthier and nonthermally processed food increases. The objective of this study was to evaluate vaporized ethyl pyruvate (EP; CAS 617-35-6) as a
Autor:
Kristin Lohse, Bjarke Bak Christensen, Tina Birk, Anne Christine Jørgensen Grønlund, Susanne Knøchel, Hanne Rosenquist
Publikováno v:
Technical University of Denmark Orbit
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The aim of this study was to determine whether marination of chicken meat in different food ingredients can be used to reduce populations of Campylobacter jejuni. C. jejuni strains were exposed to different organic acids (tartaric, acetic, lactic, ma
Autor:
Angela Laury, Mindy M. Brashears, J.C. Brooks, G. Nace, Christine Z. Alvarado, Alejandro Echeverry, M. V. Alvarado
Publikováno v:
Journal of Food Protection. 72:2208-2211
The objectives of this study were to determine the effects of a lactic acid- and citric acid-based antimicrobial product on the reduction of Salmonella on whole broiler carcasses during processing and the reduction of Salmonella and Escherichia coli
Autor:
Mohammad M. Obaidat, Joseph F. Frank
Publikováno v:
Journal of Food Protection. 72:315-324
Little is known about the effectiveness of antimicrobials in the vapor phase for control of pathogens on the surface of fresh produce. We determined the activity of allyl isothiocyanate (AIT), cinnamaldehyde, and carvacrol against Salmonella and Esch
Autor:
Gary H. Graumann, Richard A. Holley
Publikováno v:
Journal of Food Protection. 71:486-493
Compounds generated by the enzymatic hydrolysis of glucosinolates naturally present in mustard powder are potently bactericidal against Escherichia coli O157:H7. Because E. coli O157:H7 can survive the dry fermented sausage manufacturing process, 2,
Publikováno v:
Journal of Food Protection. 69:1802-1807
A study was conducted to determine if acidified sodium chlorite (1,200 ppm) and acetic and lactic acids (2 and 4%) were effective in reducing foodborne pathogens in beef trim prior to grinding in a simulated processing environment. The reduction of S
Autor:
Linda Valerie Thomas, E. Alison Davies, Joss Delves-Broughton, Catherine F. Milne, Richard Ingram, Helen E. Bevis
Publikováno v:
Journal of Food Protection. 65:1580-1585
Heat-resistant spore-forming bacteria such as Bacillus and Clostridium can survive and grow in cooked potato products. This situation represents both a public health problem and an economic problem. The natural food preservative nisin is used in heat
Autor:
Christos G. Athanassiou, Ann N. Hatzikonstantinou, Helen N. Kavallieratou, Nickolas G. Kavallieratos
Publikováno v:
Journal of food protection. 74(8)
Laboratory bioassays were conducted to assess pyrole chlorfenapyr as a potential grain protectant against adults of Rhyzopertha dominica, Sitophilus oryzae, Prostephanus truncatus, Tribolium confusum, and Liposcelis bostrychophila. Factors such as do
Publikováno v:
Journal of food protection. 70(3)
Chlorine dioxide (ClO2) is an antimicrobial agent recognized for its disinfectant properties. In this study, the sanitizing effects of ClO2 solutions against Salmonella enterica and Erwinia carotovora in water, on tomato surfaces, and between loads o