Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Lawrence Restaino"'
Publikováno v:
Journal of Food Protection, Vol 86, Iss 3, Pp 100057- (2023)
Arcobacters are emerging pathogens that have been underestimated due to a lack of a standardized isolation method. The aim of this research was to evaluate the ability to isolate Arcobacter butzleri, Arcobacter cryaerophilus, and Arcobacter skirrowii
Externí odkaz:
https://doaj.org/article/68618f8b8e4e4f33b210f3a575764e74
NRJ Media as the Gold-Standard Arcobacter-Specific Detection System: Applications in Poultry Testing
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Arcobacter species are ubiquitous emerging pathogens with an impact that has been underestimated due to limitations in isolation and detection methods. Our group recently developed the novel NRJ Arcobacter-detection system, with major improvements in
Externí odkaz:
https://doaj.org/article/89872c8b9364470db493a56d0f8346f9
Publikováno v:
Journal of food protection. 53(11)
Peptone tergitol glucuronide (PTG) agar containing 4-methylumbelliferyl-β-D glucuronide (MUG) (for β-glucuronidase activity), the Holbrook, Anderson, Baird-Parker (HABP) method (for detecting indole production), and the standard 3-tube most probabl
Publikováno v:
Journal of food protection. 53(6)
A 24-h direct plating method for Escherichia coli using the chromogenic substrate 5-bromo-4-chloro-3-indolyl-B-D-glucuronide (X-GLUC) incorporated into a Peptone-tergitol agar base (PTX) was compared with the standard 3-tube Most Probable Number (MPN
Autor:
Lawrence, Restaino, Richard H, Lyon
Publikováno v:
Journal of food protection. 50(12)
Petrifilm
Autor:
Lawrence Restaino
Publikováno v:
Journal of Food Protection. 73:1964-1967
Autor:
Ben D. Tall, Augusto A. Franco, Karen G. Jarvis, Christopher J. Grim, Dennis J. Kopecko, Lan Hu, Mahendra H. Kothary, Gopal Gopinath, Venugopal Sathyamoorthy, Laurenda Carter, Sherill K. Curtis, Lawrence Restaino
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c096f8813a1662004eeb7b4ac9fc200
https://doi.org/10.2105/mbef.0222.043
https://doi.org/10.2105/mbef.0222.043
Publikováno v:
Food Microbiology. 18:617-629
Two Escherichia coli O157:H7 strains, ATCC 35150 and 43894, were heat injured in a beef infusion at 53°C for 40 and 50 min, respectively (1· 5–2·0 log 10 cfu ml −1 of injury) and freeze injured at −25°C for 30 days (1 log 10 cfu ml −1 of
Publikováno v:
Food Microbiology. 18:231-238
Bacillus cereus is an aerobic sporeformer commonly found in raw and processed foods. Foodborne illnesses associated with this pathogen are caused primarily by consumption of cooked foods with inadequate refrigeration. Mannitol-egg yolk-polymyxin (MYP
Publikováno v:
Journal of AOAC INTERNATIONAL. 84:719-736
Five different food types were analyzed by the Reveal for E. coli O157:H7 8-Hour Test System (Reveal 8) and either the U.S. Food and Drug Administration's Bacteriological Analytical Manual (BAM) culture method or the U.S. Department of Agriculture Fo