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Autor:
Mark E. Berrang, Sanjay Gummalla, Harshavardhan Thippareddi, Donna M. Garren, Mark Harrison, Brittany F. Magdovitz
Publikováno v:
Journal of Food Protection. 84:1898-1903
The ubiquity of Listeria monocytogenes in the environment affects the food industry and presents concerns for frozen food facilities. This study determined the prevalence and numbers of Listeria species and L. monocytogenes on raw produce arriving at
Publikováno v:
Journal of Food Protection. 84:1965-1972
In-home or food service antimicrobial treatment options for fresh produce are limited. Hot water treatments for whole (unpeeled) produce have been proposed, but data to support this practice for onions are not available. Separate cocktails of rifampi
Publikováno v:
Journal of Food Protection. 84:572-578
Campylobacteriosis is the most frequently reported foodborne illness in Europe and many other parts of the world. Campylobacter can colonize the intestines of broilers, mostly in large amounts. Broilers are usually slaughtered in a high-speed automat
Autor:
Marcela Gaytán Martínez, Ramón Álvar Martínez Peniche, Cristian D. Juárez Arana, Montserrat H. Iturriaga
Publikováno v:
Journal of Food Protection. 84:99-105
Consumption of seeds has increased in recent years due to their high nutrient content. However, Salmonella outbreaks associated with the consumption of low-water-activity food items have also increased, although these food items do not support microb
Publikováno v:
Journal of Food Protection. 83:2122-2133
The practice of soaking almonds prior to consumption is popular both commercially and at home. The food safety implications of soaking almonds was investigated through analysis of blogs and videos (n = 85 recipes) to identify both the reasons for soa
Publikováno v:
Journal of Food Protection. 83:1852-1862
The survival and virulence of Listeria monocytogenes was assessed during storage on three low-moisture foods (LMFs): chocolate liquor, corn flakes, and shelled, dry-roasted pistachios (water activity [aw] of 0.18, 0.27, and 0.20, respectively). The L
Publikováno v:
Journal of Food Protection. 83:2014-2017
Vibrio parahaemolyticus and V. vulnificus are naturally occuring human pathogenic bacteria commonly found in estuarine environments where oysters are cultured. The use of triploid oysters has increased, due to their rapid growth rate and that they ma
Publikováno v:
Journal of Food Protection. 83:1218-1226
Contaminated vegetable seeds have been identified as a potential source of foodborne bacterial pathogens. This study was undertaken to observe the behavior of Salmonella and enterohemorrhagic Escherichia coli (EHEC) on vegetable seeds, contaminated b
Publikováno v:
Journal of Food Protection. 83:779-787
Antimicrobial seed treatments recommended by Canadian guidance for sprouted vegetable production (2,000 ppm of hypochlorite for 15 to 20 min or 6 to 10% hydrogen peroxide for 10 min at room temperature) are not fully compliant with organic production
Publikováno v:
Journal of Food Protection. 83:836-843
Recent outbreaks traced to contaminated flour have created a need in the milling industry for a process that reduces pathogens in wheat while maintaining its functional properties. Vacuum steam treatment is a promising technology for treatment of low