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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
Autor:
Michael Chan, Sally Xuanping Chen, Jamie Finley, Sung Sik Jang, Lorraine McIntyre, Paula N. Brown
Publikováno v:
Journal of Food Protection. 84:1878-1883
Kombucha is a sweetened tea beverage fermented by bacterial and yeast cultures. Sweeteners, such as glucose, sucrose, fructose, and others are converted by yeasts into ethanol and then by Acetobacter and other bacterial species into a weak acetic aci
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. 84:1555-1559
This study isolated Bacillus cereus from soft soybean curds and developed a dynamic model to describe the kinetic behavior of B. cereus isolates during transfer and storage. B. cereus were first isolated from soft soybean curds. A mixture of B. cereu
Autor:
Igor Arras, Sebastiano Virgilio, Gabriella Piras, Maria Teresa Uda, Giuseppa Lorenzoni, Giuseppe Tedde, T. Tedde, S. Salza, Giuseppe Esposito, Riccardo Bazzardi, Laura Mara, Anna Maria Bazzoni, Domenico Meloni, Alessandro Graziano Mudadu
Publikováno v:
Journal of Food Protection. 84:1549-1554
In the present study, we investigated the presence, seasonal distribution, and biomolecular characteristics of Vibrio parahaemolyticus and Vibrio vulnificus in samples of bivalve mollusks (Mytilus galloprovincialis, Crassostrea gigas, and Ruditapes d
Autor:
Tian Lv, Xia Chen, Kuiyao Peng, Lina Zong, Ruixia Gu, Chen Dawei, Chenchen Zhang, Wa Yunchao, Huang Xueting
Publikováno v:
Journal of Food Protection. 84:1463-1471
Kefir is an acidic-alcoholic fermented milk that can provide probiotic benefits, such as intestinal microecological balance regulation, antibacterial activity, and anti-inflammatory activity. In this study, Lactobacillus fermentum grx08 isolated from
Publikováno v:
Journal of Food Protection. 84:1411-1420
The growth of and hemolysin production by two V. alginolyticus strains (HY9901 and ATCC 17749T) at 30°C were investigated in briny tilapia, shrimp, scallop, oyster, pork, chicken, freshwater fish, and egg fried rice. Bacteria were enumerated by plat
Screening of Antifungal Lactic Acid Bacteria as Bioprotective Cultures in Yogurt and a Whey Beverage
Publikováno v:
Journal of Food Protection. 84:953-961
The demand for "preservative-free" food products is rising, and biopreservation seems to be a potential alternative to replace or reduce the use of chemical preservatives. This study's objective was to assess the antifungal activity of lactic acid ba
Publikováno v:
Journal of Food Protection. 84:896-902
Contamination of beer arises in 50% of all events at the late stages of production, in the filling area. This is where biofilms, a consortia of microorganisms embedded in a matrix composed of extracellular polymeric substances, play a critical role.
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