Zobrazeno 1 - 10
of 74
pro vyhledávání: '"L. C. Blankenship"'
Publikováno v:
Journal of food protection. 54(5)
Three hundred and ninety raw processed broiler carcasses were obtained from four processing plants and evaluated for the presence of salmonellae by the whole bird rinse procedure. Enzyme immunoassay (Salmonella-Tek™), colorimetric DNA hybridization
Autor:
L. C. Blankenship, W. E. Townsend
Publikováno v:
Journal of food protection. 52(2)
Title 9 of the Code of Federal Regulations establishes prescribed thermal treatment for a variety of meat and poultry products. These requirements are to ensure the destruction of harmful microorganisms and viruses that cause diseases in humans and l
Publikováno v:
Journal of food protection. 50(2)
Reductions in the levels and incidence of salmonellae in poultry scald water by the addition of acetic acid have been reported previously. Hence, acid treatment of scald water may help control cross-contamination of carcasses in the scald tank. Howev
Publikováno v:
Journal of food protection. 48(11)
Pork skin inoculated with a nalidixic acid-resistant strain of Campylobacter jejuni was subjected to three treatments to determine the effect of storage temperature, oxygen concentration, and drying on survival of the organism. Survival rate was dete
Autor:
W. H. Sveum, M. D. Pierson, J. N. Sofos, N. J. Stern, M. P. Hernandez, S. Doores, D. C. Westhoff, K. E. Deibel, H. Ng, M. P. Doyle, L. C. Blankenship
Publikováno v:
Journal of food protection. 48(7)
Nine cooperating laboratories, distributed throughout the United States, determined the interlaboratory reproducibility of a sensitive, selective method for isolation of Campylobacter jejuni and Campylobacter coli from foods, and determined the preva
Publikováno v:
Journal of food protection. 51(10)
Muscle pyruvate kinase (PYK) activity was established as a biochemical indicator of temperature attained during cooking in both a model system and a commercial-type pullman-style canned cured pork product. Water extract (model system) or pressed-out
Publikováno v:
Poultry Science. 72:1667-1672
There is a need to control the intestinal colonization of broiler chickens by salmonellae in order to reduce the contamination of poultry products. A two-step treatment of broiler chicks with a mucosal competitive exclusion culture (MCE) was tested,
Research Note: In Ovo Administration of a Competitive Exclusion Culture Treatment to Broiler Embryos
Publikováno v:
Poultry Science. 71:1781-1784
Exposure of chicks to salmonellae in the hatchery and hatchery environment limits the effectiveness of a competitive exclusion (CE) culture treatment. Therefore, in an attempt to apply treatment before chicks are exposed to salmonellae, the CE cultur
Publikováno v:
Poultry Science. 70:2433-2438
The influence of fructooligosaccharide (FOS) on the ability of Salmonella typhimurium to grow and colonize the gut of chickens was investigated. In vitro studies showed that Salmonella did not grow when FOS was the sole carbon source. When FOS was fe
Publikováno v:
Poultry Science. 70:2267-2270
Various methods of applying inoculum and recovering low numbers of artificially inoculated Salmonella typhimurium on eggs were evaluated. Inoculation methods tested were suspending cells in 1) .85% saline; 2) 1% peptone; 3) sterile chicken fecal past