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Autor:
Salvatore Barbera, Shahin Amirjalali, Paola Sechi, Sharif S. Aly, Beniamino T. Cenci-Goga, Luca Grispoldi, Maria Francesca Iulietto, Musafiri Karama
Publikováno v:
Journal of Food Protection. 83:1043-1049
The presence of lactic acid bacteria can be detrimental when the abundant growth of slime-producing strains (Lactobacillus spp. and Leuconostoc spp.) causes spoilage of meat products. Two strains of lactic acid bacteria were isolated from vacuum-pack
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
Publikováno v:
Journal of Food Protection. 83:605-608
Little information has been published on the microbiological aspects of U.S. commercial duck processing. The objective of this study was to measure prevalence and/or levels of bacteria in duck samples representing the live bird and partially or fully
Publikováno v:
Journal of Food Protection. 83:6-12
Since 2015, 11 recalls of live oyster shellstock have been issued in Canada due to the presence of Salmonella enterica. Six of those recalls took place in 2018. To understand this increase, fundamental information is needed on the relationship betwee
Autor:
L. Martínez-Chávez, Ramón García-Frutos, N.E. Martínez-Gonzáles, José Luis Montañez-Soto, Elisa Cabrera-Diaz, Porfirio Gutiérrez-González, J. J. Varela-Hernández
Publikováno v:
Journal of Food Protection. 83:75-81
Hass avocados may become contaminated with Salmonella and Listeria monocytogenes at the farm and the packing facility or later during transportation and at retail. In Mexico, avocados are frequently sold in bulk at retail markets, where they are stor
Autor:
Joel Hinojosa-Dávalos, Marco Antonio Cardona-López, Elisa Cabrera-Diaz, J. J. Varela-Hernández, Elba Veronica Arias-Rios, Ruben Orozco-Muñiz
Publikováno v:
Journal of Food Protection. 83:82-88
Sprouts are vehicles of foodborne diseases caused by pathogens such as Salmonella. The aim of this study was to evaluate thermal and chemical treatments applied as a hurdle approach to reduce Salmonella in alfalfa (Medicago sativa) and broccoli (Bras
Autor:
Anosheh Rahmani, Parisa Sadighara, Amin Mousavi Khaneghah, Behrouz Tajdar-oranj, Mansooreh Mazaheri, Nabi Shariatifar, Leila Peivasteh-Roudsari
Publikováno v:
Journal of Food Protection. 83:136-141
Food poisoning is one of the most addressed health issues and has raised notable concerns. Histamine is the biogenic amine responsible for scombroid poisoning, which is due to the histidine decarboxylation by bacterial decarboxylases in various types
Autor:
Bruno Gomez-Gil, Claudia Villicaña, Luis Amarillas, Josefina León-Félix, Liliana Soto-Castro, Marcial Leonardo Lizárraga-Partida
Publikováno v:
Journal of Food Protection. 82:2094-2099
Seafood has frequently been associated with foodborne illness because pathogens are easily introduced during seafood cultivation, handling, and processing. Vibrio parahaemolyticus and Vibrio cholerae are human pathogens that cause gastroenteritis and
Publikováno v:
Journal of Food Protection. 82:2044-2048
The antifungal and antiaflatoxigenic activity of Thymus vulgaris essential oil (EO) against Aspergillus flavus was evaluated over a range of concentrations in vapor- and liquid-phase contact tests. Total reduction in mycelial growth in the vapor- and