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pro vyhledávání: '"Robin C. McKellar"'
Autor:
Robin C. McKellar
Publikováno v:
Enzymes of Psychrotrophs in Raw Food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c3a3b9bc5e7c72516ed8ebbcb8e0cd61
https://doi.org/10.1201/9781003068457-6
https://doi.org/10.1201/9781003068457-6
Effect of Preservatives and Growth Factors on Secretion of Listeriolysin O by Listeria monocytogenes
Autor:
Robin C. McKellar
Publikováno v:
Journal of food protection. 56(5)
The influence of selected preservatives and growth factors on listeriolysin O (LLO) secretion by Listeria monocytogenes was examined. Secretion of LLO was maximal in tryptic soy broth medium. LLO secretion paralleled growth at 10 and 30°C in buffere
Publikováno v:
Journal of food protection. 53(1)
Utilization of the hydrophobic grid membrane system (HGMF) in conjunction with erioglaucine-supplemented tryptone-phytone-yeast extract (TPYE) agar permitted the differential enumeration of Streptococcus thermophilus and Lactobacillus bulgaricus in y
Autor:
Robin C. McKellar
Publikováno v:
Journal of food protection. 47(6)
Three extracellular psychrotroph proteinases were assayed in a defined buffer system and in skim milk, using the insoluble protein-dye complex, hide powder azure (HPA), as well as by quantifying free amino groups released from casein with trinitroben
Publikováno v:
Journal of food protection. 47(11)
Two gram-positive microorganisms, a spore-forming rod and a coccus, were isolated from a can of evaporated milk which had coagulated after storage at 37°C for 3 months. The two strains were identified as Bacillus subtilis and Enterococcus faecium ,
Autor:
Pascal Delaquis, Aamir Fazil, Sébastien Villeneuve, Leila Hashemi Beni, Robin C. McKellar, Ainsley Otten, Denyse I. LeBlanc
Publikováno v:
Journal of Food Engineering. 147:24-38
During a foodborne crisis, risk assessors are often scrambling to assemble data needed to trace suspected foods along very complex supply chains. Although traceability systems ensure that stakeholders in the supply chain record lot-specific trace-bac
Publikováno v:
Food Control. 35:192-199
The ability to predict the risk associated with Escherichia coli O157:H7 in packaged fresh-cut lettuce hinges on the availability of realistic times and temperatures encountered in commercial supply chains. We report here on temperature profiles meas
Publikováno v:
Foodborne Pathogens and Disease. 9:239-244
The temperature of packaged lettuce was recorded throughout a retail supply chain in Canada during the various stages of storage and shipping from the processor to retail. Temperatures were monitored in 27 cases of lettuce destined for three stores i
Publikováno v:
Foodborne Pathogens and Disease. 5:437-447
Escherichia coli O157:H7 poses a threat to humans through food- and water-borne transmission. To investigate how environmental stresses affect the Escherichia coli O157:H7 transcriptome, we designed a targeted microarray consisting of stress response