Zobrazeno 1 - 10
of 56
pro vyhledávání: '"R. Hilsheimer"'
Autor:
A. H. W. Hauschild, R. Hilsheimer
Publikováno v:
Journal of food protection. 48(4)
The salt crystal method of Northolt and Heuvelman (J. Food Prot. 45:537-540, 1982) for testing the water activity of foods was modified to facilitate the recognition of crystal liquefaction. The proposed device is assembled from basic laboratory ware
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c20d1a189d9d2af12650f2d8bb28046e
https://pubmed.ncbi.nlm.nih.gov/30943595
https://pubmed.ncbi.nlm.nih.gov/30943595
Autor:
A. H. W. Hauschild, R. Hilsheimer
Publikováno v:
Journal of food protection. 46(3)
Samples of 75 g of commercial liver sausage were cultured, with and without prior heating, for the presence of viable Clostridium botulinum . Three of 276 heated cultures and 2 of 276 unheated cultures produced botulinal toxin, all of type A. The mos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b2df6cdb700568134883ec7c35c25781
https://pubmed.ncbi.nlm.nih.gov/30913670
https://pubmed.ncbi.nlm.nih.gov/30913670
Publikováno v:
Journal of food protection. 45(6)
Liver sausage was formulated with different brine and nitrite concentrations, challenged with a mixture of spores of five strains each of Clostridium botulinum , types A and B at 10-fold increasing concentrations, temperature-abused at 27°C, and ass
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc3dc6555280cede0e90c8c761a04800
https://pubmed.ncbi.nlm.nih.gov/30866230
https://pubmed.ncbi.nlm.nih.gov/30866230
Autor:
R. Hilsheimer, A. H. W. Hauschild
Publikováno v:
Journal of food protection. 43(7)
Of 416 75-g samples of commercial bacon cultured with or without prior heating. only one gave rise to formation of botulinal toxin. The most probable number of Clostridium botulinum was estimated at 0.064 per kg, with a 99% confidence limit of 0.0004
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03caa89584c4a72f9fb63648b5ef6a8e
https://pubmed.ncbi.nlm.nih.gov/30822973
https://pubmed.ncbi.nlm.nih.gov/30822973
Autor:
R. Hilsheimer, A. H. W. Hauschild
Publikováno v:
Journal of food protection. 42(3)
Bottled lumpfish caviar was prepared with different salt (NaCl) concentrations and pH, and injected with spores of Clostridium botulinum . Under abusive storage conditions (30 C), outgrowth and toxigenesis occurred at combinations of ≤ 3.95% salt i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8d81fa0673393e330a3e2d0be6588c9
https://pubmed.ncbi.nlm.nih.gov/30812291
https://pubmed.ncbi.nlm.nih.gov/30812291
Enumeration of Food-Borne Clostridium perfringens in Egg Yolk-Free Tryptose-Sulfite-Cycloserine Agar
Autor:
A. H. W. Hauschild, R. Hilsheimer
Publikováno v:
Applied Microbiology. 27:521-526
The SFP (Shahidi-Ferguson perfringens), TSC (tryptose-sulfite-cycloserine), EY (egg yolk)-free TSC, and OPSP (oleandomycin-polymyxin-sulfadiazine perfringens) agars have been tested for their suitability to enumerate Clostridium perfringens in natura
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::920b6389315c465c06e7c2d1f3ef8314
https://doi.org/10.1128/am.27.3.521-526.1974
https://doi.org/10.1128/am.27.3.521-526.1974
Publikováno v:
Canadian Journal of Microbiology. 25:1052-1057
The coagulase reaction of Staphylococcus aureus on the PPSA (pork plasma for S. aureus) agar of Devoyod et al. was found to be fibrinogen-deficient. By including bovine fibrinogen (BFG) in the medium, the fibrin halos around S. aureus colonies became
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::285650cb0abfc1895bf10c3792dbacf5
https://doi.org/10.1139/m79-161
https://doi.org/10.1139/m79-161
Publikováno v:
Journal of Food Protection. 48:712-716
Vacuum-packaged beef, inoculated with Clostridium botulinum spores of types A and B and incubated at 25°C, was monitored for the production of toxin and for changes in appearance and odor. Toxin was detected first after 6 d of incubation and was alw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4713bba45c57b474167fe47e3c7e8a08
https://doi.org/10.4315/0362-028x-48.8.712
https://doi.org/10.4315/0362-028x-48.8.712
Autor:
R. Hilsheimer, A. H. W. Hauschild
Publikováno v:
Canadian Journal of Microbiology. 23:829-832
Colonies of Clostridium botulinum could be easily distinguished from meat particles by supplementing Wynne agar with 0.4% egg yolk. The pour-plate method was suitable for enumeration of C. botulinum, provided the medium was covered with a layer of ag
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::610d357a4c14b56c813621b00cc06c59
https://doi.org/10.1139/m77-122
https://doi.org/10.1139/m77-122
Publikováno v:
Canadian Institute of Food Science and Technology Journal. 8:84-87
Marinated mushrooms in oil were prepared with various amounts of acetic acid. Botulinal type B toxin was produced in jars with naturally contaminated mushrooms at pH Clostridium botulinum type B allowed toxinogenesis at pH > 4.77 but not at pH 4.62.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::976c4bb28fcc48545f9dca66fb38a296
https://doi.org/10.1016/s0315-5463(75)73727-6
https://doi.org/10.1016/s0315-5463(75)73727-6