Showing papers in "Journal of Food Protection in 1988"

TL;DR: Inadequate cooling - either leaving foods at room or warm outside temperatures or storing them in large containers while being refrigerated - was associated with most of the outbreaks.

TL;DR: Information on relaying of five commercial shellfish species and on controlled purification (depuration) of 11 species indicates that such processes are effective in reducing the levels of bioconcentrated bacteria and viruses from shellfish.

TL;DR: The use of Fraser Broth enables the presumptive detection of Listeria spp.

TL;DR: A national surveillance program was undertaken in Canada to establish the prevalence and distribution of Salmonella and thermophilic Campylobacter biotypes in slaughter animals and poultry and found that C. jejuni biotypes I and II were the most frequently isolated biotypes from beef, veal and poultry.

TL;DR: Samples of frozen seafood products from several countries were tested for the presence of Listersia monocytogenes and other Listeria species using the U.S. Food and Drug Administration (FDA) ListerIA isolation method.

TL;DR: A review of foodborne disease surveillance data from the United States for the years 1977 through 1984 was made to ascertain the relative importance of various foods as vehicles.

TL;DR: The ability of Listeria monocytogenes to survive and grow on head lettuce obtained from a retail outlet over a period of 10 months was determined and it was found that the organism was naturally present on some of the lettuce heads purchased from retail outlets.

TL;DR: Bacteria that were sensitive to the bacteriocin included other pediococci, Leuconostoc mesenteroides, Streptococcus faecalis and Listeria monocytogenes; however, when the plasmid was present, zones of inhibition doubled in size.

TL;DR: Recommendations for prevention and control of microbial hazards (mainly reducing holding time, periodic reheating and requesting reheating just before purchasing) are given and suggestions for implementing educational activities to alert and inform those concerned about hazards and preventive measures are presented.

TL;DR: Inhibition and inactivation of Listeria monocytogenes by sorbic acid were studied using tryptose broth supplemented with 0, 0.25 or 0.3% potassium sorbate; adjusted to pH 5.6 or 5.0; and incubated at 4, 13, 21 or 35°C.

TL;DR: This paper compiles recent data on the theoretical prediction of the water activity of selected saturated salt solutions, unsaturated NaCl and LiCl solutions, and H2SO4 solutions in such a way that they can be safely used as reference sources for aw determination in the range of microbial growth.

TL;DR: Large numbers of bacteria were still recovered from the fortieth rinse of a single carcass, indicating that increased rinsing after bacteria become firmly attached to the carcass will only result in a slight reduction of the total bacterial load present, and will not results in a meaningful improvement in bacterial quality of the carcasses.

TL;DR: Values obtained for enumeration of two strains of E. coli recovered from artificially inoculated raw minced chicken indicate that X-GLUC at 50 μg/ml was as effective as MUG in an agar medium.

TL;DR: Data suggest that the presence of the pseudomonads may enhance growth of L. monocytogenes in milk either as a co-inoculant or following preincubation in milk at 10°C.

TL;DR: A qualitative receptor assay for antibiotic and antimicrobial residues in milk was used in a survey of commercial milk samples obtained in the eastern Pennsylvania, Central New Jersey, New York City area, and 9 presumptive tetracycline-positive samples were confirmed.

TL;DR: Cells of Listeria monocytogenes strain Scott-A were harvested from cultures, washed, and then treated with a solution of sodium hypochlorite at 25°C and pH 7.2 and were more resistant to chlorine when they were (a) harvested from a 24-rather than 48-h-old culture, (b) grown intryptose broth rather than on a slant of tryptose agar, and (c) washed and suspended using

TL;DR: Populations of L. monocytogenes in cheese food manufactured without preservatives or acidifying agents generally decreased less than 10-fold after 182 d of storage, however, numbers of the organism steadily decreased in Cheese food containing 0.30% sorbic acid or 0.

TL;DR: NaOH and KOH were effective in removing bacteria from both fat and lean tissue, reducing the populations of S. typhimurium and S. marcescens on the tissue by as much as 4 log cycles, and there were significantly more bacteria removed or destroyed from fat tissue than from lean tissue.

TL;DR: Great membrane damage was sustained by the microwave-heated cells judging by the release of 260-nm absorbing intracellular substances and the cells regained their enterotoxin synthesis ability at a slower rate following recovery as judged by equal counts on TSA and TSAS.

TL;DR: The fast increase of viable counts in polyethylene bags showed that plastic films of high permeability are not suitable to extend the shelf-life of meat using modified atmospheres, while Lipid oxidation was not the limiting factor of shelf- life in either of these two atmospheres.

TL;DR: Production of aflatoxins B1 and G1 and zearalenone by Aspergillus flavus and Fusarium graminearum was measured when they were cultured alone and in pairs with other filamentous fungi in irradiation-sterilized maize seeds.

TL;DR: Close national and international cooperation is a mandate if progress will be realized in the long-term minimization, and eventual elimination of this pathogen.

TL;DR: Chilling cattle carcasses for 20-24 h significantly reduced the incidence of both Campylobacter species on the carcasses and campylobacters were found on almost all calf carcasses examined after chilling.

TL;DR: The ability of Listeria monocytogenes to grow or survive was determined using tryptose broth at pH 5.6 or 5.0 and in the presence of all concentrations of benzoate except 0.25 or 0.3%, which prohibited growth throughout a 264-h incubation period.

TL;DR: Numbers of L. monocytogenes in newly-made cheese were 1.27 orders of magnitude (average) higher than in milk from which cheese was made, indicating the bacterium did not grow to any appreciable extent during the manufacture of cheese.

TL;DR: Ordinary cooking procedures for meat, even to "well-done" cannot be relied on to inactivate even the more heat sensitive compounds, so more severe heating as for canning or prolonged cooking with moist heat might inactivate the more sensitive compounds.

TL;DR: A total of 150 honey, 43 syrup and 40 dry cereal samples were analyzed for Clostridium botulinum spores, each in triplicate quantities of 25 g.

TL;DR: CharSol-10 was selected as the liquid smoke to be used as a full strength dip treatment for beef franks surface inoculated with 6 strains of L. monocytogenes then vacuum packaged and stored at 4±l°C for 72 h, and numbers remained unchanged after 72 h of storage.

TL;DR: Attachment of Yersinia enterocolitica to stainless steel surfaces at 35, 21, and 10°C was investigated using scanning electron microscopy (SEM), and the greatest number of adhered cells were observed at pH 8 and 21°C.

TL;DR: It is suggested that the main source of B. cereus contamination in meat products is contaminated meat product additives.