Zobrazeno 1 - 10
of 78
pro vyhledávání: '"Merle D. Pierson"'
Autor:
Benjamin J. Juven, Merle D. Pierson
Publikováno v:
Journal of food protection. 59(11)
Hydrogen peroxide is responsible for certain bactericidal effects observed in biological systems, such as growth inhibition of one bacterial species by another and killing of invading microorganisms by activated phagocytic cells. H2O2 might be genera
Autor:
Merle D. Pierson, Janet B. Webster, Cameron R. Hackney, Catherine B. Arany, Joe W. Boling, Howard Kator, W.N. Eigel, Susan E. Duncan
Publikováno v:
Journal of food protection. 58(10)
A roll-tube repair-detection procedure was developed to enumerate injured and noninjured cells of Bifidobacterium species from water and food samples. This procedure combined the Virginia Polytechnic Institute and State University's anaerobic roll-tu
Autor:
Dafne D. Rawles, Alpha A. Diallo, Robert F. Wittman, George J. Flick, Merle D. Pierson, Robert E. Croonenberghs
Publikováno v:
Journal of food protection. 58(11)
In this study, 126 samples of freshly cooked and picked blue crab ( Callinectes sapidus ) meat collected from different processing facilities were analyzed for the presence of Listeria spp. Thirteen samples (10%) were positive for Listeria , with 10
Autor:
Elsa A. Murano, Merle D. Pierson
Publikováno v:
Journal of food protection. 56(7)
Escherichia coli serotype O157:H7 cells were grown at 30°C for 6 h and subjected to a heat stress, or heat shock, at 42°C for 5 min. Heat-shocked and nonheat-shocked controls were heat treated at 55°C for up to 60 min. The number of injured cells
Publikováno v:
Journal of food protection. 53(11)
Log phase cells of Listeria monocytogenes Scott A were heat shocked in trypticase soy + 0.6% yeast extract broth at 40, 44, and 48°C for 3, 10, and 20 min, followed by heating at 55°C for 50 min in order to determine an optimum heat shock response.
Autor:
Merle D. Pierson, Adnan A. Ismaiel
Publikováno v:
Journal of food protection. 53(11)
Inhibition of Clostridium botulinum (strains A, B, and E) growth and toxin production by various concentrations of origanum oil and sodium nitrite was studied for both TYG broth and a model meat system. At concentrations of 100 and 200 ppm, origanum
Publikováno v:
Journal of food protection. 53(1)
Sodium hypophosphite was evaluated for inhibition of growth of selected gram negative foodborne pathogenic and spoilage bacteria in laboratory media. In addition, the effects of pH and sodium chloride alone and in combination with sodium hypophosphit
Publikováno v:
Journal of food protection. 51(1)
Increased awareness of the morbidity and mortality attributed to diarrheal disease among children under 5 years of age in developing countries has led to a variety of approaches aimed toward prevention. In this review, foods and food ingredients whic
Autor:
Merle D. Pierson, F. Fernandez-Coll
Publikováno v:
Journal of food protection. 48(11)
The influence of medium composition, pH, incubation time and gaseous atmosphere during incubation on enumeration of H2S-producing bacteria from anaerobically packaged pork was determined. Samples of anaerobically packaged pork were plated and H2S-pro
Autor:
M. C. Robach, Merle D. Pierson
Publikováno v:
Journal of food protection. 42(11)
Butylated hydroxyanisole (BHA) was inhibitory to growth of three proteolytic strains of Clostridium botulinum in prereduced thiotone yeast-extract glucose medium (TYG) (pH 7.0) at 37 C. There was outgrowth and toxin production by strain 10755A spores