Zobrazeno 1 - 10
of 52
pro vyhledávání: '"R. B. Maxcy"'
Autor:
R. J. Paul, R. B. Maxcy
Publikováno v:
Journal of food protection. 50(1)
Commercial evaluation of the microbial quality of raw milk presents a major challenge, and new methods are burdened by being compared to imprecise presently used standard methods. Extensive comparisons in commercial and research laboratory environmen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7aa0d18b3e33f5c6b90b55d5e2e753a
https://pubmed.ncbi.nlm.nih.gov/30965536
https://pubmed.ncbi.nlm.nih.gov/30965536
Publikováno v:
Journal of food protection. 46(10)
Concepts of the standard surface plate method and the most probable number method (MPN) were combined to provide a new enumeration technique (plate-MPN). Three discrete 0.01-ml samples of an appropriate decimal dilution were inoculated onto each quad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d85888db77cff9cbc25927262d8951ed
https://pubmed.ncbi.nlm.nih.gov/30921848
https://pubmed.ncbi.nlm.nih.gov/30921848
Autor:
R. L. Dyer, R. B. Maxcy
Publikováno v:
Journal of food protection. 45(11)
The fate of Escherichia coli and Salmonella typhimurium in a model system of food residue was determined. Bacteria were grown at 32°C in plate count broth or beef "serum", placed on stainless steel, then dried at 5°C under quiescent or forced air a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::950a8b0cfbf97e8b3e14568ad95afe65
https://pubmed.ncbi.nlm.nih.gov/30913617
https://pubmed.ncbi.nlm.nih.gov/30913617
Autor:
R. B. Maxcy
Publikováno v:
Journal of food protection. 45(4)
Lettuce is a common menu item that may involve bacteria of public health significance. The most favorable environment for bacterial growth is the exudate (juice) from cut or broken leaves. Bacteria from growing lettuce and those added during harvesti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4639b0fc0b6b06fcd2978d8364c07c5a
https://pubmed.ncbi.nlm.nih.gov/30866338
https://pubmed.ncbi.nlm.nih.gov/30866338
Autor:
R. B. Maxcy
Publikováno v:
Journal of food protection. 45(4)
Irradiation of food has a long history and has potential for improving public health protection, yet the technology is still not being used commercially. Public acceptance of the process has been hindered by fear and controversy, which involved erron
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c1b7e7cc0b3e815d1991e28d8666535
https://pubmed.ncbi.nlm.nih.gov/30866336
https://pubmed.ncbi.nlm.nih.gov/30866336
Autor:
R. B. Maxcy
Publikováno v:
Journal of food protection. 42(2)
Temperatures of water exemplifying liquid foods in household refrigerators were determined. The mean of a.m. and p.m. observations with 11 different refrigerators was 3.6 C. Only two refrigerators showed a significant difference between a.m. and p.m.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82cfab46f7a7b5686134b03c3d7a02bd
https://pubmed.ncbi.nlm.nih.gov/30812343
https://pubmed.ncbi.nlm.nih.gov/30812343
Autor:
R. B. Maxcy
Publikováno v:
Journal of food protection. 41(6)
Culture, distribution, and preparation of lettuce for salad offers opportunities for contamination with and growth of microorganisms. Protection and preservation methods, even when appropriate, may likewise be favorable for the contaminants. Fresh le
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::147e6d6d4bf84abc383e45584a1c5b63
https://pubmed.ncbi.nlm.nih.gov/30795168
https://pubmed.ncbi.nlm.nih.gov/30795168
Autor:
R. B. Maxcy, James S. Dickson
Publikováno v:
Journal of Food Science. 50:268-269
A new method was developed to enumerate radiation-resistant, nonsporeforming bacteria. Micrococcus spp. and two isolates of the Moraxella-Acinetobacter group were used as representatives of radiation-resistant bacteria. Soil samples were used to prov
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a671f9f0f6ff70a0fd85cabb4f13240
https://doi.org/10.1111/j.1365-2621.1985.tb13329.x
https://doi.org/10.1111/j.1365-2621.1985.tb13329.x
Autor:
R. B. Maxcy, Shieh‐Te Tan
Publikováno v:
Journal of Food Science. 47:1345-1349
The effects of environmental factors on a highly radiation-resistant hemolytic micrococcus isolated from chicken meat were studied. NaCl tolerance and gamma radiation resistance of the cells were growth phase related. The cells were resistant to inju
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e84ba659f5baec0c1b070bf258df8fc
https://doi.org/10.1111/j.1365-2621.1982.tb07682.x
https://doi.org/10.1111/j.1365-2621.1982.tb07682.x
Autor:
James S. Dickson, R. B. Maxcy
Publikováno v:
Journal of Food Science. 49:577-580
Inhibitory effects of radiolytic products were studied using Escherichia coli, Pediococcus cerevisiae, and two radiation-resistant micro- organisms, an isolate of Moraxella-Acinetobacter and a Micrococcus sp. End products of an irradiation dose of 30
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42b69f6879d6b1c972dd0f2a5f9934c5
https://doi.org/10.1111/j.1365-2621.1984.tb12472.x
https://doi.org/10.1111/j.1365-2621.1984.tb12472.x