Zobrazeno 1 - 10
of 119
pro vyhledávání: '"J. M. Goepfert"'
Autor:
J. M. Goepfert, H. U. Kim
Publikováno v:
Journal of Milk and Food Technology. 38:449-452
Raw ground beef was inoculated with five strains each of Escherichia coli, enterococci, salmonellae, staphylococci, Bacillus cereus, and Clostridium perfringens. Changes in population levels of these organisms, psychrotrophs, and total aerobic flora
Autor:
J. M. Goepfert
Publikováno v:
Journal of Milk and Food Technology. 39:175-178
Nine hundred fifty-five samples of raw ground beef obtained from supermarkets throughout the United States were examined for coliforms, Escherichia coli, and Aerobic Plate Count (APC). The results were compared with existent standards for E. coli in
Autor:
Amy C. Lee, J. M. Goepfert
Publikováno v:
Journal of Milk and Food Technology. 38:195-200
A study was conducted to determine the influence of various solutes on heat-induced RNA breakdown, injury (as measured by inability to proliferate on salt containing media), and death of Salmonella typhimurium. Results showed that heating cells in ph
Autor:
B A Glatz, J M Goepfert
Publikováno v:
Applied and Environmental Microbiology. 32:400-404
A strain of Bacillus cereus produced high levels of enterotoxin when grown in a semidefined medium in a laboratory scale fermenter. The optimum conditions for enterotoxin synthesis by cultures grown in this medium, which contained Casamino Acids and
Autor:
J. M. Goepfert, Harriet Rappaport
Publikováno v:
Journal of Food Protection. 41:533-537
A system to measure thermal injury to vegetative cells of Bacillus cereus B4ac was developed. After heating in 0.1 M potassium phosphate buffer, pH 6.0 for 5 min at 47 C, cells became both pH-and NaCl-sensitive. The cell population showed decreased v
Autor:
K. C. Chung, J. M. Goepfert
Publikováno v:
Journal of Milk and Food Technology. 33:185-191
The behavior of salmonellae during the manufacture and storage of Thuringer sausage was studied. Five serotypes of salmonellae behaved in a similar fashion during the fermentation period regardless of whether a Pediococcus sp. or Lactobacillus sp. st
Autor:
N. F. Insalata, J. M. Goepfert
Publikováno v:
Journal of Milk and Food Technology. 32:465-473
The increased microbiological surveillance of foods by government regulatory agencies and industry has shown that salmonellae are an important cause of food-borne disease. The significance of salmonellae in food-borne disease has made it mandatory fo
Publikováno v:
Applied Microbiology. 19:429-433
The effect of water activity (a w ) on the heat resistance of eight strains of Salmonella was studied. Heat resistance of the organisms increased as the a w of the heating menstruum was reduced. Sucrose afforded the cells a greater degree of protecti
Autor:
H. U. Kim, J. M. Goepfert
Publikováno v:
Journal of Milk and Food Technology. 34:12-15
One hundred seventy samples of dried food products in national distribution were examined for the incidence and level of contamination by Bacillus cereus. Twenty-five per cent of the samples yielded B. cereus at a level not exceeding 4000 per gram. M
Publikováno v:
Applied Microbiology. 16:862-866
Nine vats of stirred-curd granular cheddar cheese were made with whole milk contaminated with Salmonella typhimurium after pasteurization. Enumeration of salmonellae by the most probable number technique during manufacture and curing showed that thes