Showing papers in "International Journal of Food Microbiology in 1995"

TL;DR: It is concluded that biological preservation cannot substitute GMP; it, however, offers an additional (and acceptable) processing parameter for improving the safety and assuring the quality of a given food.

TL;DR: The mode of action of lantibiotics (class I) and class II LAB bacteriocins and their potentials in food preservation and control of food poisoning are focused on.

TL;DR: A theoretical framework is given to provide a basis in which mathematical models having been used in predictive microbiology can be embedded and a practically usable model becomes available.

TL;DR: The problems the food industry is facing with C. perfringens and B. cereus are discussed, and the view on how research might ease these problems in the future is given.

TL;DR: High cell concentrations of more than 10(8) cfu/g of S. putrefaciens were required for production of detectable off-odours and it was concluded that this organism is without importance for spoilage of packed cod.

TL;DR: The history of the development of selective media for isolation of campylobacters, including the rationale for choice of selective agents is described, and modifications to allow incubation at 37 degrees C instead of 42 or 43 degrees C and changes in the types and concentrations of antibiotics are described.

TL;DR: It was found that biofilms developed faster and a higher number of adherent cells were recovered when the organisms were grown in the low nutrient media, with glucose as the best substrate for stable biofilm formation.

TL;DR: Since citrinin is a toxic product, it is essential that the production of red pigments as food additives from Monascus spp.

TL;DR: Kinetic modelling was found to be valuable for both evaluation and prediction of microbial fish spoilage and an iterative approach for development of kinetic shelf life models was suggested.

TL;DR: A dynamic growth model was tested using Brochothrix thermosphacta incubated in broth at changing temperatures and successfully predicted growth in the temperature range 5-25 degrees C when temperature increased or decreased gradually and also when temperature underwent frequent sudden changes.

TL;DR: Most epidemiological studies have shown Aeromonas spp.

TL;DR: A smoked salmon processing plant including a smokehouse and a slaughterhouse was examined for the occurrence of L. monocytogenes and other Listeria spp, and one ET, ET-6, seemed to have colonized the smokehouse.

TL;DR: The workshop concluded that, with the exception of enterococci, the overall risk of LAB infection is very low, particularly in view of their ubiquity in the environment.

TL;DR: Results of this study indicate that S. enteritidis, S. typhimurium, or S. heidelberg present in feces can penetrate to the interior of eggs and grow during storage.

TL;DR: Use of DNA-hybridization and the polymerase chain reaction for detection of Salmonella, E. coli, V. cholerae, non-O1 Vibrio, Yersinia enterocolitica, Campylobacter, Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, and C. botulinum is reviewed with emphasis on application in food microbiology.

TL;DR: The Bacillus counts in white and wholemeal wheat loaves produced without preservatives or sour dough were consistently 10(6) cfu/g after two days of storage at ambient summer temperatures, indicating a need for controlling growth of Bacillus in bread.

TL;DR: Fecal detection of the strain may facilitate dose-response studies and provide a useful tool in dietary studies utilizing the strain in foods or food-type products.

TL;DR: Enterococci isolated from a large variety of fresh and prepared foods of animal origin during routine microbiologic control tests in a distribution firm, were identified to species level using API 20 STREP galleries supplemented with conventional tests, rapid ID32 STrep galleries and SDS-PAGE analysis.

TL;DR: Enterotoxigenic Bacillus cereus was detected in cooked foods, rice noodles, wet wheat noodles, dry Wheat noodles, spices, grains, legumes, grains and legume products, and susceptible to chloroamphenicol, gentamycin and streptomycin.

TL;DR: The antibacterial effects of a 3% solution of lactic acid at 55 degrees C were assessed, by examining aerobic bacterial growth on artificially-inoculated pork fat and lean tissue and A. hydrophila was equally sensitive to lactic Acid on lean and fat.

TL;DR: All strains showed production of the diarrheal type enterotoxin in BHI, and addition of 50 IU of nisin to skim milk resulted in a decrease of numbers for 9 of the 12 strains tested.

TL;DR: Results suggest that cleaning and disinfection procedures were unable to eliminate sources of L. monocytogenes when not correctly applied.

TL;DR: In an evaluation of naturally contaminated poultry samples, all 45 of 48 samples previously shown to contain salmonellae in a comparison of ISO, IMS-Plating, Salmonella-Tek ELISA and a modification of the latter based on IMS, were identified as positive.

TL;DR: Cheese made from raw milk were more frequently contaminated with L. monocytogenes than cheeses made from heat-treated milk, and the incidence of the organism in whole cheeses and pre-cut wedges was similar.

TL;DR: One lactobacilli strain, strain R16, demonstrated a high level of sinigrin degradation; it was identified as Lactobacillus agilis and the products are allyl-isothiocyanate and glucose, suggesting that myrosinase activity is involved.