Zobrazeno 1 - 10
of 94
pro vyhledávání: '"James M. Jay"'
Autor:
James M. Jay, May E. Bue
Publikováno v:
Journal of food protection. 50(2)
Gram-negative psychrotrophic and nonpsychrotrophic mesophiles grew equally well on crystal violet tetrazolium (CVT) agar at 30°C in 48 h, hence this medium is not suitable for enumerating or recognizing psychrotrophic bacteria.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83d1d8c5440b3662bf524b5c49924f63
https://pubmed.ncbi.nlm.nih.gov/30965393
https://pubmed.ncbi.nlm.nih.gov/30965393
Autor:
James M. Jay
Publikováno v:
Journal of Food Protection. 66:1304-1309
The purpose of this review is to call attention to the new approaches now in use that classify bacteria primarily on the basis of phylogenetic criteria. The primary laboratory methods for ascertaining phylogenetic relationships entail the use of 16S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::28b8ac1fba451535176ab58a5d575e4d
https://doi.org/10.4315/0362-028x-66.7.1304
https://doi.org/10.4315/0362-028x-66.7.1304
Autor:
James M. Jay
Publikováno v:
Journal of Food Protection. 65:1200-1206
This is a review of reports that employed aerobic plate counts on fresh meat and poultry products since 1985; it lists synopses of 100 applications. A total of 15 different plating media were used, with 48 (48%) being either plate count agar (PCA) or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d382b0672134cff8db86806d81e43cbc
https://doi.org/10.4315/0362-028x-65.7.1200
https://doi.org/10.4315/0362-028x-65.7.1200
Publikováno v:
Journal of Food Protection. 65:523-527
The effect of CO 2 and diacetyl, alone or in combination, on spoilage microflora in ground beef was determined. Ground beef was treated with 20, 30, or 40% CO 2 for 22 days (study I); 20, 50, or 100 μg/g diacetyl for 26 days (study II); or a combina
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cbdeca6ef2d710a8704242b79255d7de
https://doi.org/10.4315/0362-028x-65.3.523
https://doi.org/10.4315/0362-028x-65.3.523
Autor:
James M. Jay
The microbial ecosystem of fresh foods is not as complex as that of the corresponding preharvest products, and this is due in large part to the removal of many microbes from meats by animal carcass washing in which hot water, steam, and/or organic ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca9e8a44364bb6b1527b00690d1fa533
https://doi.org/10.1128/9781555815479.ch3
https://doi.org/10.1128/9781555815479.ch3
Autor:
James M. Jay
Publikováno v:
Trends in Food Science & Technology. 8:421-424
This Viewpoint article raises the question as to whether some of the large foodborne disease outbreaks that have occurred during the past decade are causally related to the trend of fewer and fewer microorganisms in fresh foods, especially fresh meat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dfcfab9a052521dc1b81b4416829d63f
https://doi.org/10.1016/s0924-2244(97)01093-5
https://doi.org/10.1016/s0924-2244(97)01093-5
Autor:
James M. Jay
Publikováno v:
Food Control. 7:209-214
Reports covering the years 1971–1994 reveal the prevalence of Listeria monocytogenes in meats to be highly variable with around 16% of products being positive. In general, fresh meats tend to contain < 100/g while the highest numbers have been foun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3805de4e2b8c27e9bb1db14212b36046
https://doi.org/10.1016/s0956-7135(96)00043-6
https://doi.org/10.1016/s0956-7135(96)00043-6
Publikováno v:
Food ISBN: 9788847007857
Microbiologia degli alimenti
Microbiologia degli alimenti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3816fdfe364c30bbf1b76302346f3f06
https://doi.org/10.1007/978-88-470-0786-4
https://doi.org/10.1007/978-88-470-0786-4
Autor:
James M. Jay
Publikováno v:
Modern Food Microbiology ISBN: 9780834216716
Although a number of different infectious diseases may be contracted from foods under certain circumstances, there are those that are contracted exclusively or predominantly from the consumption of food products. Two examples of the former are hemorr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cae2728e8d3e388e19e08d7ea0f779a2
https://doi.org/10.1007/978-1-4615-4427-2_22
https://doi.org/10.1007/978-1-4615-4427-2_22
Autor:
James M. Jay
Publikováno v:
Modern Food Microbiology ISBN: 9780834216716
The methods presented in the previous six chapters are well established and in wide use throughout the world. Presented in this chapter are four methods that are less widely used but which show promise of being of greater importance in the future.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::80c244c264eaad94dd89b7d88fbab198
https://doi.org/10.1007/978-1-4615-4427-2_19
https://doi.org/10.1007/978-1-4615-4427-2_19