Showing papers in "Journal of Food Protection in 2000"

TL;DR: It was demonstrated that a common taste enhancer like soya sauce also increased the antimicrobial action of carvacrol toward B. cereus and was influenced by the addition of NaCl.

TL;DR: Almost 30% of samples yielded multiple strains of Campylobacter, a finding that reinforces the epidemiological importance of selecting and testing more than one presumptive isolate per sample.

TL;DR: It is suggested that it is possible to simulate EO water by chemically modifying deionized water and ORP of the solution may be the primary factor affecting microbial inactivation.

TL;DR: Because the incidence in the present study is based on only a small fraction of the seafood imported into the United States, efforts should be directed toward implementation of hazard analysis and critical control points to reduce the incidence of Salmonella in seafood without relying on testing for Salmonello.

TL;DR: The heat resistance of Salmonella is highly influenced by the strain tested, the type of experiment (log reduction versus end-point), culture conditions prior to the experiment, heating menstruum, and recovery conditions.

TL;DR: Results of this study reveal that persistent L. monocytogenes strains show enhanced adherence at short contact times, promoting their survival in food processing facilities and possibly having an effect on initiation of persistent plant contamination.

TL;DR: Electrolysis of Escherichia coli O157:H7 into iceberg lettuce tissues and the effect of chlorine treatment on cell viability were evaluated, revealing that cells penetrated into lettuce leaves from cut edges.

TL;DR: The effectiveness of AITC in inhibiting bacteria at all growth stages and its strong activity in vapor phase support its application in food preservation.

TL;DR: Lipids, surface-active agents, and some proteins decreased its antibacterial activity, whereas pectin had no effect, and low pH and high NaCl concentration had a synergistic effect on the MIC of the rosemary extract for S. aureus.

TL;DR: Only a few research studies have shown that Kombucha has in vitro antimicrobial activity and enhances sleep and pain thresholds in rats, and consumption has proven to be harmful in several documented instances.

TL;DR: The results support the concept of using sequential decontamination processes in beef packing plants as a means of improving the microbiological quality of beef carcasses.

TL;DR: The ability of Lactobacillus rhamnosus strains GG and LC-705 to remove AFB1 from the intestinal luminal liquid medium has been tested in vivo using a chicken intestinal loop technique and there was a 74% reduction in the uptake of AFB1 by the intestinal tissue, in the presence of L. rhamosus strain GG.

TL;DR: The results of this study indicate that different species of microorganisms attach differently to lettuce structures, and CSLM can be successfully used to detect these differences.

TL;DR: The purpose of this study was to evaluate knowledge, attitudes, and behavior concerning foodborne diseases and food safety issues among food handlers in Italy and strongly emphasize the need for educational programs for improving knowledge and controlFoodborne diseases.

TL;DR: Results indicate that specific lactic acid bacteria used in dairy products can offer novel means of decontaminating aflatoxin M1 from milk.

TL;DR: The bactericidal activity of allyl and methyl isothiocyanate (AITC and MITC) was tested with a rifampicin-resistant strain of Salmonella Montevideo and streptomycin-resistant strains of Escherichia coil O157:H7 and Listeria monocytogenes.

TL;DR: A simple polymerase chain reaction (PCR)-based procedure was developed for the detection of fragments of staphylococcal enterotoxins (SEs) SEA, SEB, SEC, SED, SEE, SEG, SEH, and SEI together with the toxic shock syndrome toxin (TSST-1) genes of Staphylitis aureus.

TL;DR: The results reveal that the minimum fluence demanded in the Austrian standard for water disinfection is sufficient to inactivate pathogenic E. coli.

TL;DR: Results indicate that UV light is effective for reducing this pathogen in cider, however, with the dosages used in this experiment, additional reduction measures are necessary to achieve the required 5-log reduction.

TL;DR: The high correlation between HOCl concentrations and bactericidal effectiveness of EO water supports HOCl's role as the primary inactivation agent.

TL;DR: It is demonstrated that Salmonella Typhimurium and spoilage microorganism populations on the surface of fresh broiler skin and drumsticks can be significantly reduced using immersion treatments, absorbent tray pads, and packaging films treated with nisin-containing formulations.

TL;DR: The studies suggest that the use of herb extracts may afford some reductions of pathogens on beef surfaces; however, the antimicrobial activity may be diminished in ground beef by adipose components.

TL;DR: High-pressure treatment reduced the number of all the target microorganisms (total viable count, H2S-producing microorganisms, lactic acid bacteria, Brochothrix thermosphacta, and coliforms), in some cases by around 5-log units.

TL;DR: The results suggest that P. acidipropionici would be a good source of beta-galactosidase activity in the intestine and propose a practical and effective in vitro method as a tool of screening and selection of potential probiotic bacteria.

TL;DR: Naturally occurring biofilms on sprouts may afford protected colonization sites for human pathogens such as Salmonella and Escherichia coli O157:H7, making their eradication with antimicrobial compounds difficult.

TL;DR: This mixture retarded the growth of Salmonella species and caused quicker reduction of Staphylococcus species in raw milk, and the shelf life of raw milk at 4 degrees C was extended by at least 4 days.

TL;DR: In this study, flies were collected at caged-layer facilities that had produced eggs that were implicated as the food vehicle in two recent outbreaks of Salmonella Enteritidis infections.

TL;DR: The multiplex PCR facilitates detection of E. coli O157:H7 and can reduce the time required for confirmation of isolates by up to 3 to 4 days.

TL;DR: Results of this investigation suggest that if applied after adequate cleaning ozone could be used as an effective disinfectant.

TL;DR: A bacteriostatic effect of milk fermented with kefir grains over E. coli 3 was demonstrated and this inhibitory effect could be assigned to the undissociated form of lactic and acetic acid produced during the fermentation process.