Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Derrick A. Bautista"'
Autor:
Robert A. Clarke, Shane A. Renwick, Mansel W. Griffiths, Jean Pierre Vaillancourt, Derrick A. Bautista
Publikováno v:
Journal of food protection. 58(5)
The meat industry is in need of faster and more reliable methods to determine microbial loads in food products. A rapid method (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e22d68d2d893a6b10fa05b6c51e67768
https://pubmed.ncbi.nlm.nih.gov/31137273
https://pubmed.ncbi.nlm.nih.gov/31137273
Autor:
Erdogan Ceylan, Derrick A. Bautista
Publikováno v:
Journal of Food Protection. 78:934-939
Pediococcus acidilactici ATCC 8042 and Enterococcus faecium NRRL B-2354 were investigated as potential surrogates for Salmonella serovars using thermal death time kinetics in products such as dry pet foods. The D-values of P. acidilactici ATCC 8042,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41525494e6c8e5e4fb85bf08147e0db0
https://doi.org/10.4315/0362-028x.jfp-14-271
https://doi.org/10.4315/0362-028x.jfp-14-271
Publikováno v:
Journal of Food Protection. 63:71-77
Cured meats such as ham can undergo premature spoilage on account of the proliferation of lactic acid bacteria. This spoilage is generally evident from a milkiness in the purge of vacuum-packaged sliced ham. Although cured, most hams are at more risk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d72b1b8b1afc7409a0733585c5a3734
https://doi.org/10.4315/0362-028x-63.1.71
https://doi.org/10.4315/0362-028x-63.1.71
Autor:
Derrick A. Bautista
This article is reproduced from the previous edition, volume 1, pp 80–88, © 1999, Elsevier Ltd.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e94e52a4f9fa0fc155a4095c2edd0ee
https://doi.org/10.1016/b978-0-12-384730-0.00013-6
https://doi.org/10.1016/b978-0-12-384730-0.00013-6
Publikováno v:
Food Research International. 30:803-809
The implementation of HACCP (Hazard Analysis Critical Control Point) programs are proposed as a method of reducing foodborne illness. However, good statistical planning and appropriate measurement techniques are required to verify the control of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e52c0b1ef17732f52cbac588da442260
https://doi.org/10.1016/s0963-9969(98)00049-0
https://doi.org/10.1016/s0963-9969(98)00049-0
Publikováno v:
International Journal of Food Microbiology. 34:279-292
Chlorine, lactic acid. TSP (trisodium phosphate) and a commercial phosphate blend (Avgard) were evaluated for their potential bactericidal effects on faecally contaminated turkey carcasses. Carcasses were sprayed for 10 s with each bactericide, at va
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::42dfb1cf66e3588169df5b7a2841324f
https://doi.org/10.1016/s0168-1605(96)01201-9
https://doi.org/10.1016/s0168-1605(96)01201-9
Publikováno v:
Journal of Rapid Methods and Automation in Microbiology. 5:37-45
A rapid (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f76d976406648f5b29db535be59742ba
https://doi.org/10.1111/j.1745-4581.1997.tb00147.x
https://doi.org/10.1111/j.1745-4581.1997.tb00147.x
Publikováno v:
Food Research International. 26:203-208
Shelf-life problems due to premature spoilage of cottage cheese result in approximately 5% return of product to the manufacturer each year. While preservatives are not permitted in Canada, it may be possible to use naturally occurring compounds to ex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab432c48c65eb2ff01c8b3bde05193b8
https://doi.org/10.1016/0963-9969(93)90054-m
https://doi.org/10.1016/0963-9969(93)90054-m
Publikováno v:
Journal of Rapid Methods and Automation in Microbiology. 1:179-193
The speed of ATP bioluminescence assays makes them very useful for assessing product quality and efficiency of sanitation at food plants. the suitability of a new method for evaluating the quality of raw milk was compared with plate count. A good cor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0437ea662567f06ee04cb032129424f8
https://doi.org/10.1111/j.1745-4581.1992.tb00084.x
https://doi.org/10.1111/j.1745-4581.1992.tb00084.x
Publikováno v:
Journal of Rapid Methods and Automation in Microbiology. 3:23-25
Many methods have been developed to determine microbial levels in food products and these include ATP bioluminescence, hydrophobic grid membrane filtration (HGMF), impediometry and turbidimetry. A comparison of these techniques for detecting microbia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2bea5b3b7dca8451de7b638e5e2a82d
https://doi.org/10.1111/j.1745-4581.1994.tb00306.x
https://doi.org/10.1111/j.1745-4581.1994.tb00306.x