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Publikováno v:
Journal of Food Protection. 81:636-645
Uncontrolled bacterial growth and metabolic activities are responsible for the short shelf life of raw pork. Culture-independent analysis by 16S ribosome cDNA could reveal viable bacteria in raw pork. This study investigated microbial growth and vola
Autor:
Lorella Severino, Nunziatina De Tommasi, F. P. Serpe, Anna Maria Salzano, Andrea Ariano, Fabrizio Dal Piaz, R. Russo, Letizia Ambrosio
Publikováno v:
Journal of food protection (Online) 81 (2018): 316–324. doi:10.4315/0362-028X.JFP-17-148
info:cnr-pdr/source/autori:Ambrosio L.; Russo R.; Salzano A.M.; Paolo Serpe F.; Ariano A.; Tommasi N.D.E.; Piaz F.D.A.L.; Severino L./titolo:Accumulation of Polychlorinated Biphenyls in Mussels: A Proteomic Study/doi:10.4315%2F0362-028X.JFP-17-148/rivista:Journal of food protection (Online)/anno:2018/pagina_da:316/pagina_a:324/intervallo_pagine:316–324/volume:81
info:cnr-pdr/source/autori:Ambrosio L.; Russo R.; Salzano A.M.; Paolo Serpe F.; Ariano A.; Tommasi N.D.E.; Piaz F.D.A.L.; Severino L./titolo:Accumulation of Polychlorinated Biphenyls in Mussels: A Proteomic Study/doi:10.4315%2F0362-028X.JFP-17-148/rivista:Journal of food protection (Online)/anno:2018/pagina_da:316/pagina_a:324/intervallo_pagine:316–324/volume:81
Polychlorinated biphenyls (PCBs) are environmental pollutants of industrial origin that can contaminate food, mainly food of animal origin. Although production of PCBs has been banned in many countries since the 1980s, they are still present in the e
Publikováno v:
Journal of Food Protection. 80:2060-2067
Vibrio parahaemolyticus is a leading cause of seafood-associated illness. This study investigated the prevalence, virulence, and antibiotic resistance of V. parahaemolyticus in three low- and middle-income countries. Freshly caught fish samples (n =
Autor:
John Samelis, Dimitrios Pappas, Dimitrios Noutsopoulos, Eleftheria Kartezini, Efstathios Hatziloukas, Athanasia Kakouri
Publikováno v:
Journal of Food Protection. 80:2137-2146
This study evaluated in situ expression of the nisA gene by an indigenous, nisin A-producing (NisA+) Lactococcus lactis subsp. cremoris raw milk genotype, represented by strain M78, in traditional Greek Graviera cheeses under real factory-scale manuf
Publikováno v:
Journal of Food Protection. 80:1872-1876
During the processing and handling of commercial blue crab (Callinectes sapidus), Listeria monocytogenes can potentially contaminate cooked meat and grow to hazardous levels. To manage this risk, predictive models are useful tools for designing and i
Autor:
F. J. Fernández, Y. M. Álvarez Cisneros, M. Quirasco-Baruch, E. Ponce-Alquicira, E. E. Escamilla-Martínez
Publikováno v:
Journal of Food Protection. 80:1851-1856
The Enterococcus faecium strain MXVK29, isolated from fermented sausages, produces a bacteriocin with a molecular mass of 3.5 kDa that belongs to the class of enterocins II.1, according to the terminal amino acid sequence, and has been identified as
Autor:
Alan Gutierrez, You Li, Aswathy Sreedharan, Jaysankar De, Keith R. Schneider, Rachael Silverberg
Publikováno v:
Journal of Food Protection. 80:1436-1442
Salmonella has been reported to be involved in several foodborne illness outbreaks, many of which resulted from consumption of raw tomatoes. This research aimed to optimize and evaluate the concentration of free chlorine (hypochlorous acid [HOCl]) us
Publikováno v:
Journal of Food Protection. 80:1550-1556
Thermal inactivation of Listeria monocytogenes and Salmonella was evaluated on peas, spinach, broccoli, potatoes, and carrots that were treated with hot water and steam. One gram-positive bacterium, L. monocytogenes, and one gram-negative bacterium,
Publikováno v:
Journal of Food Protection. 80:1280-1287
The expansion of off-bottom aquaculture to the Gulf of Mexico has raised public health concerns for human health officials. High temperatures in the Gulf of Mexico are associated with high levels of Vibrio parahaemolyticus and Vibrio vulnificus. Rout
Publikováno v:
Journal of Food Protection. 80:1273-1279
Precooking of tuna is a potential critical control point (CCP) in the commercial manufacturing of canned tuna. To assess the efficacy of precooking as a CCP, an understanding of the thermal properties of histamine-producing bacteria (HPB) and their h