Abstract：
:The aims of this investigation were to enumerate coliforms in fresh mangoes, puree, cheeks, and cheeks-in-puree in order to determine the source of these organisms in the processed products, to determine methods for their control, and to identify coliforms isolated from cheeks-in-puree to determine whether they have any public health significance. Product from four processors was tested on two occasions. The retail packs of cheeks-in-puree having the highest coliform counts were those in which raw puree was added to the cheeks. Coliform counts in these samples ranged between 1.4 x 10(3) and 5.4 x 10(4) cfu/g. Pasteurisation reduced the coliform count of raw puree to < 5 cfu/g. Forty-seven percent of the 73 colonies, isolated as coliforms on the basis of their colony morphology on violet red bile agar, were identified as Klebsiella pneumoniae using the ATB 32E Identification System. Klebsiella strains were tested for growth at 10 degrees C, faecal coliform response, and fermentation of D-melizitose, to differentiate the three phenotypically similar strains, K. pneumoniae, K. terrigena and K planticola. Results indicated that 41% of K. pneumoniae isolates gave reactions typical of K. pneumoniae. A further 44% of strains gave an atypical reaction pattern for these tests and were designed 'psychrotrophic' K. pneumoniae. Klebsiella pneumoniae counts of between 2.1 x 10(3) and 4.9 x 10(4) cfu/g were predicted to occur in the retail packs of mango cheeks-in-puree produced by the processors who constituted this product with raw puree. In view of the opportunistic pathogenic nature of K. pneumoniae, its presence in these products is considered undesirable and steps, such as pasteurisation of puree, should be taken in order to inactivate it.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
O'Connor-Shaw RE,Guthrie JA,Dunlop KJ,Robertsdoi
10.1016/0168-1605(94)00083-isubject
Has Abstractpub_date
1995-03-01 00:00:00pages
51-61issue
1eissn
0168-1605issn
1879-3460pii
016816059400083Ijournal_volume
25pub_type
杂志文章abstract：:Amplified fragment length polymorphism (AFLP) analysis was performed on isolates of Penicillium commune and Penicillium palitans originating from cheese and indoor environment in four cheese factories. The AFLP method was found to be a useful tool for identification of P. commune and P. palitans on, as well as below, ...
journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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更新日期：2012-01-16 00:00:00
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journal_title：International journal of food microbiology
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更新日期：2006-12-01 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(03)00074-6
更新日期：2003-11-01 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2010.11.021
更新日期：2011-01-31 00:00:00
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journal_title：International journal of food microbiology
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更新日期：2001-12-04 00:00:00
abstract：:High levels of Fusarium mycotoxins HT-2 and T-2 have been detected in UK oats since surveys started in 2002. Fusarium langsethiae and the closely related species F. sporotrichioides have previously been associated with the contamination of cereals with type A trichothecenes HT-2 and T-2 in Nordic countries. Preliminar...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2012.03.020
更新日期：2012-05-15 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2007.03.001
更新日期：2007-05-30 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
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更新日期：1999-12-15 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2014.09.012
更新日期：2014-11-17 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.02.007
更新日期：2016-04-16 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2015.03.018
更新日期：2015-09-02 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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更新日期：2020-10-16 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章,多中心研究
doi：10.1016/s0168-1605(96)01142-7
更新日期：1996-10-01 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2010.07.019
更新日期：2010-09-01 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2004.08.010
更新日期：2005-03-15 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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更新日期：2014-05-16 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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更新日期：1998-07-21 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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更新日期：2010-08-15 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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更新日期：2017-05-16 00:00:00
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journal_title：International journal of food microbiology
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doi：10.1016/j.ijfoodmicro.2007.12.025
更新日期：2008-03-20 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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更新日期：2017-01-16 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2004.01.014
更新日期：2004-08-15 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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更新日期：2014-03-17 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/0168-1605(96)00952-x
更新日期：1996-07-01 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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更新日期：2018-11-02 00:00:00
abstract：:The influence of the electric field strength, the treatment time, the total specific energy and the conductivity of the treatment medium on the Listeria monocytogenes inactivation by pulsed electric fields (PEF) has been investigated. L. monocytogenes inactivation increased with the field strength, treatment time and ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(03)00056-4
更新日期：2003-10-15 00:00:00
