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Publikováno v:
Journal of Food Protection. 75:1589-1594
Current industry chilling practices with and without the application of 2% L-lactic acid were compared for their effectiveness at reducing levels of Salmonella, Yersinia enterocolitica, and Campylobacter coli on pork variety meats. Pork variety meats
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:
V. M. Fournet, Cathleen Coss, Dolores E. Hill, J. L. McCRARY, Jitender P. Dubey, S. M. C. Benedetto
Publikováno v:
Journal of Food Protection. 69:1961-1965
Enhanced or pumped pork products represent a significant proportion (40 to 50%) of the commercially available pork cuts available to consumers at the retail level. In a previous study, pork loins containing viable Toxoplasma gondii tissue cysts were
Autor:
M. M. Senne, Stanley E. Gilliland
Publikováno v:
Journal of Food Protection. 66:418-425
Cells of Lactobacillus delbrueckii subsp. lactis RM2-5 were added to various meat model systems that had been inoculated with Escherichia coli O157:H7 or Salmonella Typhimurium to determine whether these lactobacilli were antagonistic to the pathogen
Autor:
Robert J. Danler, Randall K. Phebus, Harshavardhan Thippareddi, Curtis L. Kastner, Elizabeth A. E. Boyle, Daniel Y. C. Fung
Publikováno v:
Journal of Food Protection. 66:501-503
Cooked, chilled beef and cooked, chilled pork were inoculated with three strains of Clostridium perfringens (NCTC 8238 [Hobbs serotype 2], NCTC 8239 [Hobbs serotype 3], and NCTC 10240). Inoculated products were heated to 75 degrees C, held for 10 min
Publikováno v:
Journal of food protection. 72(10)
Universal preenrichment broth (UPB) was compared with modified Escherichia coli broth with novobiocin (mEC+n) for enrichment of Shiga toxin-producing E. coli O157 and O26, and with buffered peptone water (BPW) for preenrichment of Salmonella enterica
Autor:
Zhengyou Yang, Kwang-Yup Kim, Jin-Gil Choi, Won-Bo Shim, Sang-Do Ha, Kyu-Ho Lee, Duck-Hwa Chung, Cheol-Ho Kim, Keun-Sung Kim, Min-Gon Kim, Sergei A. Eremin, Ji-Young Kim
Publikováno v:
Journal of food protection. 71(4)
An enzyme-linked immunosorbent assay (ELISA), immunochromatography (ICG) strip test, and immunomagnetic bead separation (IMBS) system based on a monoclonal antibody were individually developed for the detection and isolation of Listeria monocytogenes
Publikováno v:
Journal of food protection. 69(12)
Series of animal feces and meat samples artificially contaminated with strains of Escherichia coli O157 isolated from different sources were tested by both an immunomagnetic separation (IMS)-based method and a PCR method using primers specific for a
Publikováno v:
Journal of Food Protection
Journal of Food Protection, International Association for Food Protection, 2006, 69 (9), pp.2100-2106
Journal of Food Protection, International Association for Food Protection, 2006, 69 (9), pp.2100-2106
Campylobacter is one of the main causes of human foodborne bacterial disease associated with meat consumption in developed countries. Therefore, the most effective approach for recovery and detection of Campylobacter from meat should be determined. T