Zobrazeno 1 - 10
of 116
pro vyhledávání: '"ROBERT A. BRACKETT"'
Publikováno v:
Journal of food protection. 57(3)
The efficacy of warm (20°C) and hot (55°C) acetic, citric and lactic acid sprays on survival of Escherichia coli O157:H7 on raw beef was determined. Fresh, raw beef sirloin tips were sliced into ca. 1-cm slices with a sanitized slicer. Discs (5-cm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2924fde54db45698f02d682344b96960
https://pubmed.ncbi.nlm.nih.gov/31113075
https://pubmed.ncbi.nlm.nih.gov/31113075
Autor:
Robert E. Brackett, Y. Y. Hao
Publikováno v:
Journal of food protection. 56(4)
This study was conducted to determine the influence of temperature and modified atmosphere appropriate for use with fresh produce on growth of Escherichia coli O157:H7. None of the gas mixtures tested (CO2/O2/N2: 0/5/95, 0/10/90, 5/10/85, 5/20/75, 10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e81b3267d5fb1cb57ee274d993e2376
https://pubmed.ncbi.nlm.nih.gov/31091621
https://pubmed.ncbi.nlm.nih.gov/31091621
Autor:
Robert E. Brackett
Publikováno v:
Journal of food protection. 55(10)
Quality and safety of fresh produce depend on their microbiological flora. Every step from production through consumption will influence the microbiology of fresh produce. Improper handling and unsanitary equipment lead to increased populations of mi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d7febd195d2f7e3dd5fb54b275924499
https://pubmed.ncbi.nlm.nih.gov/31084166
https://pubmed.ncbi.nlm.nih.gov/31084166
Autor:
Robert E. Brackett
Publikováno v:
Journal of food protection. 50(7)
The relative effects of several different acids on survival of Yersinia enterocolitica in tryptic soy broth after 24 h of incubation were compared. The acids compared included 25, 50, 75, and 100 mW concentrations of hydrochloric (HCl), citric (CIT),
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::917e0bbf64c026d12b073d8103488f79
https://pubmed.ncbi.nlm.nih.gov/30965485
https://pubmed.ncbi.nlm.nih.gov/30965485
Publikováno v:
Journal of food protection. 46(6)
Milk, naturally contaminated with aflatoxin M
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::52daf8c3fdc654f02dbc0c63c42478fe
https://pubmed.ncbi.nlm.nih.gov/30917475
https://pubmed.ncbi.nlm.nih.gov/30917475
Publikováno v:
Journal of food protection. 45(10)
Aflatoxin is partially or completely degraded by irradiation, heat, or treatment with strong acids or bases, oxidizing agents or bisulfite. Hydrogen peroxide plus riboflavin denature aflatoxin in milk. Mycelia of Aspergillus parasiticus can degrade a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6427edf47b1f40b3e96bc6c1d2a1306
https://pubmed.ncbi.nlm.nih.gov/30866262
https://pubmed.ncbi.nlm.nih.gov/30866262
Publikováno v:
Journal of food protection. 45(6)
Three batches of brick cheese were prepared, using milk which was naturally contaminated with aflatoxin M
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::5a8f724d15e22321e1028a914878dfb5
https://pubmed.ncbi.nlm.nih.gov/30866219
https://pubmed.ncbi.nlm.nih.gov/30866219
Autor:
Robert E, Brackett, Elmer H, Marth
Publikováno v:
Journal of food protection. 45(7)
Three batches each of Parmesan and mozzarella cheese were prepared, using milk which was naturally contaminated with aflatoxin M
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::cc43ef803fabd4e32c82576b033f5052
https://pubmed.ncbi.nlm.nih.gov/30866237
https://pubmed.ncbi.nlm.nih.gov/30866237
Publikováno v:
Journal of food protection. 45(8)
Aflatoxins are toxic and carcinogenic secondary metabolites produced by some common aspergilli during growth on feeds, foods or laboratory media. Aflatoxin B1 (AFB1) is a decaketide (C20-polyketide) which is synthesized by the mold from acetate units
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a69c9c3df57d9a23be8d6a52f1b6efa7
https://pubmed.ncbi.nlm.nih.gov/30866213
https://pubmed.ncbi.nlm.nih.gov/30866213