Zobrazeno 1 - 10
of 75
pro vyhledávání: '"Dennis G. Olson"'
Autor:
Dennis G. Olson, Wanda J. Lyon
Publikováno v:
Journal of food protection. 60(12)
A swine fecal isolate, identified as Escherichia coli ECL12, was found to produce an antimicrobial substance designated as colicin ECL12. Colicin ECL12 was inhibitory against 20 strains of E. coli O157:H7 previously isolated from both human and bovin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad51e055bffeba463cee128f17f4ac29
https://pubmed.ncbi.nlm.nih.gov/31207744
https://pubmed.ncbi.nlm.nih.gov/31207744
Publikováno v:
Journal of food protection. 59(7)
High pressure has been studied for its usefulness in reducing microbial contaminants in foods. We sought to determine whether this technology could be used in combination with irradiation to develop shelf-stable products. We first determined the opti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4361a76f403c04ed3bc7777168bc0429
https://pubmed.ncbi.nlm.nih.gov/31159085
https://pubmed.ncbi.nlm.nih.gov/31159085
Publikováno v:
Journal of food protection. 58(8)
A meat isolate, identified as Enterococcus faecium L1, was found to produce a bacteriocin designated enterocin EL1 Enterocin EL1 was active against a narrow spectrum of microorganisms, inhibiting all tested strains of Listeria . Identification of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25e3ca8c34348aacd23f3c54ee36dd65
https://pubmed.ncbi.nlm.nih.gov/31137390
https://pubmed.ncbi.nlm.nih.gov/31137390
Publikováno v:
Journal of food protection. 57(1)
Food irradiation is a processing technology that has been shown to be a wholesome process by many scientific studies conducted worldwide during the past 40 years. The research has been supported by the World Health Organization, the Food and Agricult
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::648c0f0f48f0cdc4508b56bce5fefe71
https://pubmed.ncbi.nlm.nih.gov/31113022
https://pubmed.ncbi.nlm.nih.gov/31113022
Publikováno v:
Journal of food protection. 57(4)
Phosphates have been approved for use in meat products primarily to protect flavor and increase yields. It also is known that phosphates have antimicrobial properties. The objective of this study was to compare the effects of different phosphates in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee11aad875c0cc15caeff41481555615
https://pubmed.ncbi.nlm.nih.gov/31113135
https://pubmed.ncbi.nlm.nih.gov/31113135
Metal Ions Reverse the Inhibitory Effects of Selected Food-Grade Phosphates in Staphylococcus aureus
Publikováno v:
Journal of food protection. 57(4)
Previous studies showed that levels as low as 0.1% sodium ultraphosphate (UP), 0.1% sodium polyphosphate glassy (SPG) and 0.5% tetrasodium pyrophosphate (TSPP) were bactericidal and bacteriolytic to early-exponential phase cells of Staphylococcus aur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d9424bc01ff05f042d33acf9b059fa2
https://pubmed.ncbi.nlm.nih.gov/31113129
https://pubmed.ncbi.nlm.nih.gov/31113129
Autor:
Kenneth J. Prusa, James S. Dickson, Aubrey F. Mendonca, Joseph C. Cordray, Dennis G. Olson, Jonathan A. Campbell
Publikováno v:
Journal of Food Protection. 77:83-86
With the knowledge that retail pork products may be contaminated with methicillin-resistant Staphylococcus aureus (MRSA), the risk of consumers contracting a MRSA infection or foodborne illness from processed meats, especially bacon, is uncertain. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::048def2b1073509c56c7d578d2b6b698
https://doi.org/10.4315/0362-028x.jfp-13-154
https://doi.org/10.4315/0362-028x.jfp-13-154
Publikováno v:
Journal of Food Protection. 74:1500-1503
Caliciviridae, including norovirus, are considered important sources of human gastroenteritis. As leafy green vegetables are commonly consumed without additional processing, it is important to evaluate interventions to reduce the presence of human pa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8864074b0b9dd56ef27351708fb30056
https://doi.org/10.4315/0362-028x.jfp-11-121
https://doi.org/10.4315/0362-028x.jfp-11-121
Publikováno v:
Journal of Food Science. 63:272-275
High hydrostatic pressure (HHP) during thawing of frozen beef was investigated by measuring temperature changes in frozen beef and the pressurization fluid. Frozen ground beef sample variables were pressure levels (140, 210, 280, and 350 MPa), times
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2f3719c06686dfa361ef812c3cf8f4b
https://doi.org/10.1111/j.1365-2621.1998.tb15724.x
https://doi.org/10.1111/j.1365-2621.1998.tb15724.x
Publikováno v:
Journal of Rapid Methods and Automation in Microbiology
Listeriolysin O (LLO) is a heat-labile hemolysin produced by Listeria mono-cytogenes. Its hemolytic activity has been evaluated qualitatively by sodium dodecyl sulfate (SDS) electrophoresis and immunoblotting. In this experiment, an enzyme-linked imm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::05c0fabf1b59f465bf92fb4e8ef3d6f1
http://europepmc.org/articles/PMC7159331
http://europepmc.org/articles/PMC7159331