Showing papers in "International Journal of Food Microbiology in 1994"

TL;DR: A new member of the family of growth models described by Baranyi et al. (1993a) is introduced in which the physiological state of the cells is represented by a single variable, and it is shown that the product of the lag parameter and the maximum specific growth rate is a simple transformation of the initial physiological state.

TL;DR: It is apparent from the data that has been reviewed that the potential for the development of microbial biofilms in the environment of the food processing plant exists, and the cleaning and sanitizing practices carried out in the food industry have been shown to control biofilm formation on food contact surfaces.

TL;DR: Turbidimetric measurements may be used reliably for estimation of maximum specific growth rates (mu max) and are compared to estimates obtained by viable count methods.

TL;DR: The knowledge available is reviewed in order to make recommendations on control options and avenues for future research on L. monocytogenes in ready-to-eat fish products.

TL;DR: In stimulated kitchen conditions where temperatures reached 30 degrees C, salmonellas could grow rapidly after a few days, and some eggs from naturally infected hens have been found to contain large numbers of S. enteritidis.

TL;DR: Growth of four species belonging to Aspergillus Section Flavi was studied at 30 degrees C at ten water activities to predict colony growth rates at any aw within the range tested.

TL;DR: The prevalence of Salmonella in selected food types that are subject to the import-export market and attendant epidemiological overtones is reviewed, and the importance of fresh fruits and vegetables, spices, cheese, and aquacultural products as vehicles of human infection will be underlined.

TL;DR: It is hoped that this initiative and others being developed in the USA, Australia, Canada and other countries will encourage a more integrated approach to food safety which will influence all stages of food production and, eventually, result in the development of an International Predictive Microbiology Database.

TL;DR: A total of 348 lactic acid bacteria isolated from five batches of naturally fermented dry salami at various stages of ripening were characterised and the psychrotrophic, formerly called atypical, meat streptobacteria and a new genus Weissella were assigned.

TL;DR: Listeria spp.

TL;DR: Dried milk products and infant food are known to be frequently contaminated with Bacillus cereus and sources of the organism and its behaviour in the product and in the equipment during processing are discussed, as well as food poisoning outbreaks attributed to B. cereus.

TL;DR: Trisodium phosphate appears to be an effective treatment for reducing populations of C. jejuni, E. coli O157:H7 and S. typhimurium and Listeria monocytogenes and has the potential to be used for reduction of bacterial counts on other food products besides raw poultry or on food and non-food contact surfaces.

TL;DR: The model was validated against data from the literature and was found to give realistic estimates of generation time for media and a range of foods including milk, cheese, starch-based foods and cooked meats but not for mayonnaise or Wiltshire bacon.

TL;DR: Two hundred and ninety strains of 29 species of bifidobacterium from human and animal origin were surveyed for their ability to ferment complex carbohydrates and the substrates fermented by the largest number of species were D-galactosamines, D-glucosamine, amylose and amylopectin.

TL;DR: Quadratic equations were developed to describe some of the combined effects of pH, aw, nitrite and residual nitrite on lag, growth rate and time for a 3 log increase in numbers of L. monocytogenes.

TL;DR: The ability to aggregate human platelets is considered to be a possible pathogenic trait in the progression of infective endocarditis and a comparison of bacterial cell surface properties amongst L. rhamnosus and L. paracasei strains showed that platelets were aggregated by 5/5 IE strains and 8/16 laboratory strains.

TL;DR: Yeasts and moulds associated with the fermentation of maize dough during the processing of the West African traditional food 'kenkey' were investigated and Candida krusei and Saccharomyces cerevisiae dominated reaching counts exceeding 10(6) cfu/g after 24-48 h of fermentation.

TL;DR: The dominant fungus found in mung beans was Fusarium semitectum, which was present in 40% of samples and at a high level (18% of all seeds) overall, and storage fungi were more common in soybeans than the other commodities, indicating longer or adverse storage.

TL;DR: The results indicate that strains with the capacity to grow at temperatures < or = 7 degrees C are not essentially different from those with minimal growth temperatures of > 10 degrees C, and added nisin or diacetyl to the heating menstruem at the single concentrations investigated seemed not influence the thermal destruction of spores.

TL;DR: Evidence is introduced that bacteriocins produced by lactic acid bacteria act by the common mechanism of depleting proton motive force, and the role and importance of energized membranes in this process is examined.

TL;DR: Using mitochondrial DNA restriction endonuclease analysis, the dynamics of the natural Saccharomyces cerevisiae strains present in spontaneous wine fermentations have been studied and a sequential substitution of Sacch.

TL;DR: Comparisons of predicted times to a 1000-fold increase in population density against those calculated from previously published growth studies indicate that the response surface models are an effective means for acquiring 'first estimates' of the growth characteristics of E. coli O157:H7.

TL;DR: Gross pathological observations after natural and experimental infections with S. enteritidis in poultry revealed that this organism may cause systemic infection in chicks and laying hens accompanied by prolonged faecal shedding, and isolation of the organisms from the ovaries, oviducts and egg contents indicates the possibility of transovarian infection.

TL;DR: The results confirmed those previously published indicating marked differences in the sensitivity of the two strains, indicating that the mechanism of resistance involves a reduction in the accessibility or presence of suitable adsorption sites.

TL;DR: During the period 1982-1992 the percentages of Salmonella enteritidis isolations in Italy have increased from 2.4 to 57.1% from human beings and from 0.5 to 22.8% from food.

TL;DR: By sealing off the rectum with a plastic bag immediately after it had been freed, the spread of Y. enterocolitica O:3/biovar 4 to pig carcasses could be considerably reduced, suggesting other, non-faecal, sources of contamination.

TL;DR: Identification of Gram-positive, catalase-positive cocci isolated from Mannitol Salt Agar plates showed that Staphylococcus xylosus followed by Staphyllococcus equorum are the predominant organisms, even after 16 months of maturing.

TL;DR: It is concluded that greater care must be taken to reduce contamination of fish and seafood during harvesting and post-harvest handling.

TL;DR: A total of 234 samples of food, consisting of 158 of raw and 76 samples of ready-to-eat food were examined for the presence of Listeria monocytogenes, and satay, prawns, squids, clams and chicken dishes were found to yield L. monocyTogenes.

TL;DR: A consistent seasonal fluctuation in incidence throughout these samples suggested that spores of Bacillus sp.