Zobrazeno 1 - 10
of 34
pro vyhledávání: '"F.M. Nattress"'
Publikováno v:
Food Microbiology. 42:225-231
The numbers of coliforms, Escherichia coli, F-RNA coliphages, bovine enteric calicivirus (BEC) and rotavirus (RV) and presence of non-O157 shiga toxigenic E. coli (STEC) were determined on commercial vacuum packaged beef subprimals at the retail leve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ae7c307c14093f42ff96ab2148fde2b
https://doi.org/10.1016/j.fm.2014.04.001
https://doi.org/10.1016/j.fm.2014.04.001
Publikováno v:
Journal of Applied Poultry Research. 18:501-507
SUMMARY Samples of skin were collected from randomly selected sites on broiler chicken carcasses during an occasional commercial process for production of air-chilled carcasses at a plant that produces mainly water-chilled carcasses. The numbers of a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15c3b4fa462d69198d0b09fbfcf159f2
https://doi.org/10.3382/japr.2008-00131
https://doi.org/10.3382/japr.2008-00131
Publikováno v:
Letters in Applied Microbiology. 39:523-527
Aims: To determine the genetic diversity of generic Escherichia coli recovered from the oral cavities of beef cattle and their relatedness to E. coli isolated from the faeces of cattle during pasture grazing and feedlot finishing. Methods and Results
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::473231a704bb12fd7bc265f881d9568c
https://doi.org/10.1111/j.1472-765x.2004.01620.x
https://doi.org/10.1111/j.1472-765x.2004.01620.x
Autor:
F.M. Nattress, Christopher K. Yost
Publikováno v:
International Journal of Food Microbiology. 72:97-105
The development of a community of lactic acid bacteria from vacuum-packaged beef was investigated during a 6-week storage trial at 2 °C. The lactic acid bacteria population was monitored by using molecular techniques to identify a random sample of i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2df4e4d223ab7875579693a771810a5
https://doi.org/10.1016/s0168-1605(01)00623-7
https://doi.org/10.1016/s0168-1605(01)00623-7
Publikováno v:
International Journal of Food Microbiology. 70:111-119
The antimicrobials lysozyme, nisin, and mixtures of the two were studied to ascertain their abilities to control the growth of the meat-borne spoilage bacteria, Brochothrix thermosphacta B2 and Carnobacterium sp. 845. The goal was to optimize an anti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d47b39c3070b4f81aa800f3cf5d8a7a6
https://doi.org/10.1016/s0168-1605(01)00531-1
https://doi.org/10.1016/s0168-1605(01)00531-1
Autor:
A. C. Murray, F.M. Nattress
Publikováno v:
Journal of Food Protection. 63:1253-1257
Three groups, each of 45 pigs, were either not fasted, fasted for 15 h during lairage at the abattoir, or fasted for 15 h before dispatch from the piggery to the abattoir. Three subgroups, each of 15 pigs from each group, were held at the abattoir fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f50a01b39cf1f81a61b930ddbac1922
https://doi.org/10.4315/0362-028x-63.9.1253
https://doi.org/10.4315/0362-028x-63.9.1253
Autor:
Christopher K. Yost, F.M. Nattress
Publikováno v:
Letters in Applied Microbiology. 31:129-133
A rapid, systematic and reliable approach for identifying lactic acid bacteria associated with meat was developed, allowing for detection of Carnobacterium spp., Lactobacillus curvatus, Lact. sakei and Leuconostoc spp. Polymerase chain reaction prime
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af1a84ccdaf49099482c970ab0f4c37c
https://doi.org/10.1046/j.1365-2672.2000.00776.x
https://doi.org/10.1046/j.1365-2672.2000.00776.x
Autor:
L.E. Jeremiah, F.M Nattress
Publikováno v:
Food Research International. 33:743-748
The effects of anoxic storage under CO2 at 2°C for up to 10 weeks followed by 28 h aerobic display in a retail case on flavour attributes and bacteriology of beef were examined. Pseudomonads reached 2.5 log cfu/cm2 in one replication only and their
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::036e8c558c5c840f60ecfa5684095f6f
https://doi.org/10.1016/s0963-9969(00)00064-8
https://doi.org/10.1016/s0963-9969(00)00064-8
Publikováno v:
Food Microbiology. 15:379-389
Challenge studies were carried out to evaluate the safety of value-added raw and cooked seafood nuggets (aw0.0598, pH 7.050) inoculated with 103 cfu g−1of Listeria monocytogenes. Nuggets were packaged in air, or 100% CO2, with and without an Ageles
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e21873e1a5f02fed51c0834e78b2ccf3
https://doi.org/10.1006/fmic.1998.0192
https://doi.org/10.1006/fmic.1998.0192
