Showing papers in "International Journal of Food Microbiology in 1988"

TL;DR: The growth responses of salmonellae as affected by NaCl concentration, pH level and storage temperature were studied and a polynomial model offered a cost-effective approach to understanding the microbial growth response in foods.

TL;DR: An outbreak of gastroenteritis in a school district in the United States was determined to be staphylococcal food poisoning due to 2% chocolate milk containing staphyllococcal enterotoxin A (SEA), with the highest attack rate among those who consumed three or more cartons.

TL;DR: The high prevalence of positive findings indicates that the isolation method used is suitable for detection of Listeria spp.

TL;DR: Retail samples of 100 raw chickens and 222 U.K. and imported soft cheeses were examined for the presence of Listeria species and there was no correlation between either the contamination with E. coli or the processing of the original milk used to make the cheeses and the Presence of L. monocytogenes.

TL;DR: The shelf life of iced whole cod can be predicted using a predictive linear model but not that of vacuum-packed fillets because of the greater variability of bacterial activity in packaged fish.

TL;DR: The combined use of oregano and sodium chloride exhibited a synergistic antifungal effect that inhibited the growth of all fungi, showing greater inhibition than sorbic acid at the same concentrations.

TL;DR: Ochratoxin formation by Aspergillus ochraceus was consistently enhanced by irradiation of spores or mycelium, andAflatoxin production was increased in irradiated wheat grain, but decreased in barley and maize when the grain was irradiated prior to inoculation.

TL;DR: The ability of storage fungi to germinate, grow and sporulate in stored grain is dependent on the availability of water in the substrate, temperature and the intergranular gas composition.

TL;DR: Maximum growth rates and lag times of salmonellae were unaffected by inoculum size, and the effect of temperature on growth rate could be described by the simple square root relationship.

TL;DR: It is concluded that decontamination with 1-2% lactic acid at pH 2, when applied shortly before chilling, will markedly improve the bacterial safety and increase the refrigerated shelf life of broiler carcasses.

TL;DR: The cause of the formation of ropy slime on the surface of vacuum-packed cooked meat products is dealt with and two different homofermentative lactobacilli and a Leuconostoc strain were isolated from different ropy vacuum- packed meat products.

TL;DR: Efficacy of pasteurization and widespread use of processing conditions well above the minimum HTST guidelines ensure the absence of Listeria in pasteurized milk products, however, survival of Listersia at sub-pasteurization temperatures is of concern with regard to heat-treated or raw-milk cheeses.

TL;DR: Evidence is presented for the extent of contamination of freshly slaughtered pig carscasses with human pathogenic Yersinia enterocolitica and shows the significance of faecal contamination as a source of infection.

TL;DR: It appears that L. monocytogenes in ground beef can survive without any substantial increase or decrease in viable cell population during refrigerated storage for 14 days.

TL;DR: It is concluded that lipolytic activity of lactobacilli is mainly directed against mono- and diglycerides and short-chain fatty acid triglycerides.

TL;DR: Evidence indicates that some storage insect species are disseminators of storage fungi and some are exterminators and certain morphophysiologic, biochemical similarities of fungi and the early developmental stages of insects suggest that new protective chemicals, 'insecticidal fungicides', could be designed or specifically sought.

TL;DR: It is concluded that modern slaughtering technology and the routines followed by meat inspection personnel have probably contributed to the relatively high rates of this bacteria on carcass cut surfaces detected in this study.

TL;DR: The extent of contamination of an emulsion type of sausage with lactic acid bacteria was determined along the processing line by aseptically removing sausages after five different processing stages and the microbiological shelf-life obtained at the different stages of the processing was determined.

TL;DR: Rhizopus oligosporus strain CT11K2, commonly used in tempeh (fermented soybean) production produced both extra- and intracellular phytases, which showed maximum activity at pH 4.5 and 55 degrees C, suggesting relatively high thermostability and was partially inhibited by high concentrations of substrate.

TL;DR: Enterotoxin was produced by 13 of the 52 S. intermedius strains and 6 of the S. aureus strains, and four strains produced the toxic shock syndrome toxin-1.

TL;DR: Data indicate that the growth of A. hydrophila in ground pork can be controlled by factors such as NaCl, pH, and background microflora, and measures designed to control other foodborne pathogens appear adequate to limit the growth.

TL;DR: Ripening temperature was the parameter with the greatest influence on S. aureus counts, which reached in cheese cured at 10 degrees C or 20 degrees C for 60 days levels 10 and 100 times lower, respectively, than in cheese held at 5 degrees C.

TL;DR: Net changes in nutritional value and the risk of mycotoxin contamination are difficult to predict because they depend on a complex interaction of factors such as temperature, moisture, storage time, fungal species composition, kind of grain, and previous storage history.

TL;DR: Three strains of Talaromyces flavus were investigated for their tolerance to organic acids during and after exposure to elevated temperatures, and no external differences in shape, degree of ornamentation and size could be discerned between ascospores as influenced by age of cultures.

TL;DR: A cold enrichment method and a modified FDA procedure were compared for the isolation of Listeria monocytogenes from raw chickens and soft cheese, although the serotypes isolated were not always identical.

TL;DR: The water relations of four xerotolerant fungi, Paecilomyces variotii, Eurotium amstelodami, As pergillus candidus and Aspergillus sydowii, isolated from dried salt fish, were examined at 25 degrees C, on media in which water activity was controlled by NaCl or a glucose/fructose mixture.

TL;DR: The microbiological results showed clearly that temperature control around 0 degree C was the central element in achieving shelf life extension of raw minced beef, whilst lactic acid bacteria were also found in high numbers in aerobically packaged samples.

TL;DR: Bacteriological examination of 230 samples of five different unprocessed spices collected randomly from Port Harcourt main markets revealed that the spices were highly contaminated, with bacterial counts ranging from 1.8 x 10(4) to 1.1x 10(8) per gram.

TL;DR: Four enterotoxin D-producing strains of Staphylococcus aureus, were cultured at 37 degrees C in brain heart infusion broth adjusted to various water activity levels by means of NaCl and high cell inocula growth was observed.

TL;DR: Two reversed passive latex agglutination kits were used to detect enterotoxin and toxic shock syndrome toxin-1 (TSST-1) production by 334 strains of Staphylococcus aureus isolated from clinical sources and from outbreaks of food poisoning.