Abstract：
:The effect of irradiation (2 kGy) on growth of and toxin production by Staphylococcus aureus and Bacillus cereus in roast beef and gravy during storage at abuse temperatures (15 and 22 degrees C) was assessed by inoculation studies. Irradiation resulted in a 3-4 log10 reduction in numbers of both pathogens. Whenever B. cereus and S. aureus numbers reached 10(6) and 10(7) cfu/g, respectively, during storage their toxins were detectable. As the time taken to attain these levels was longer in irradiated than in unirradiated samples, toxin production by both pathogens was delayed by irradiation. When samples initially containing low levels (10(2)/g) of S. aureus were irradiated no toxin was produced during subsequent storage at 15 or 22 degrees C. Diarrhoeal toxin produced by B. cereus was detected after 2 days at 22 degrees C, but not at 15 degrees C, in samples containing 10(2) cells/g prior to irradiation. When higher numbers (10(6)/g) of either pathogen were present prior to irradiation, toxins were produced by both pathogens at 22 degrees C, but not at 15 degrees C. Microbial competition had an effect on the growth of B. cereus and S. aureus after irradiation when a low initial inoculum was applied. However, when a higher inoculum was used the pathogens outnumbered their competitors and competition effects were less important. It was concluded that low-dose irradiation would improve the microbiological safety of roast beef and gravy.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Grant IR,Nixon CR,Patterson MFdoi
10.1016/0168-1605(93)90004-zsubject
Has Abstractpub_date
1993-03-01 00:00:00pages
25-36issue
1eissn
0168-1605issn
1879-3460pii
0168-1605(93)90004-Zjournal_volume
18pub_type
杂志文章abstract：:This is the first study focused to bacterial diversity and dynamic during the vinification of two important Central Europe grape vines: Blaufränkisch and Grüner Veltliner. The investigation strategy included culture-dependent and culture-independent approaches. Four different agar media were utilized for the isolation...
journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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pub_type： 杂志文章
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更新日期：2012-06-01 00:00:00
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journal_title：International journal of food microbiology
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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：2017-03-06 00:00:00
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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：2018-09-20 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：1998-01-06 00:00:00
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journal_title：International journal of food microbiology
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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：2015-10-01 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
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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：2008-07-15 00:00:00
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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：2014-03-17 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：2008-11-30 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：2001-05-10 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(94)00133-q
更新日期：1995-07-01 00:00:00
abstract：:Spirulina has been used for many years as human food because of its high protein content and nutritional value. Some strains also produce bioactive substances that may inhibit or promote microbial growth. Lactococcus lactis, Streptococcus thermophilus, Lactobacillus casei, Lactobacillus acidophilus, and Lactobacillus ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(98)00151-2
更新日期：1998-12-22 00:00:00
