abstract：:From 1988 to 1990, a dairy plant was examined for Listeria contamination. Three hundred and forty samples were collected and analysed for the presence of Listeria. Sixty-one Listeria strains (L. monocytogenes, 44, and L. innocua, 17) were isolated from four varieties of cheese, cheese brines, process equipment and pla...

journal_title：International journal of food microbiology

authors： Jacquet C,Rocourt J,Reynaud A

更新日期：1993-10-01 00:00:00

abstract：:Changes in the composition and properties of certain foods, as well as development of food products to meet consumer demands relating to health, nutrition and convenience lead to concerns about the microbiological safety of such products. Concerns also arise from emergence or recognition of the importance of certain m...

journal_title：International journal of food microbiology

authors： Sofos JN

更新日期：1993-07-01 00:00:00

abstract：:A commercial process for ground meat production, from the collection of meat plant trimmings to the retailing of consumer packs of ground beef, was examined. The selected process compiled with current concepts of Good Manufacturing Practice. During storage for up to 18 days before grinding, most trimming developed a f...

journal_title：International journal of food microbiology

authors： Gill CO,McGinnis C

更新日期：1993-06-01 00:00:00

abstract：:Two methods of enumerating enterococci in foods were compared in a collaborative study. Thirteen laboratories tested four blind duplicate samples containing different levels of enterococci and two negative control samples. Freeze-dried mixtures of bacteria were used as simulated food samples. The freeze-dried samples ...

journal_title：International journal of food microbiology

authors： Peterz M,Steneryd AC

更新日期：1993-05-01 00:00:00

abstract：:Temperature, pH and water activity are important factors controlling the microbiological safety of foods. To describe the growth rate of Listeria monocytogenes in relation to these factors, two equations have been developed. Both equations are based upon the Ratkowsky equation for temperature and growth rate. The firs...

journal_title：International journal of food microbiology

authors： Wijtzes T,McClure PJ,Zwietering MH,Roberts TA

更新日期：1993-04-01 00:00:00

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...

journal_title：International journal of food microbiology

authors： Grant IR,Nixon CR,Patterson MF

更新日期：1993-03-01 00:00:00

abstract：:Of 85 strains of Bacillus cereus isolated in Norway from dairy products, 59% were found to be enterotoxigenic, and 15% were psychrotrophic. Six of the isolates (7%) were identified as potential psychrotrophic food-poisoning strains as they were both enterotoxigenic and exhibited good growth at 6 degrees C. Enterotoxin...

journal_title：International journal of food microbiology

authors： Granum PE,Brynestad S,Kramer JM

更新日期：1993-02-01 00:00:00

abstract：:Lancefield group D-streptococci are contaminants of various food commodities, especially those of animal origin. They encompass the new genus Enterococcus comprising 13 known species and some species of streptococci which have their habitat in the intestine of animals, e.g. Streptococcus bovis, suis and equinus. The s...

journal_title：International journal of food microbiology

authors： Reuter G

更新日期：1992-10-01 00:00:00

abstract：:The change in yeast flora on the surface of two batches of Roquefort cheese was monitored over a period of 6 months. 401 isolates were determined and their technological properties were investigated. The main species isolated were: Debaryomyces hansenii and its non sporulating form Candida famata, Kluyveromyces lactis...

journal_title：International journal of food microbiology

authors： Besançon X,Smet C,Chabalier C,Rivemale M,Reverbel JP,Ratomahenina R,Galzy P

更新日期：1992-09-01 00:00:00

abstract：:Energy required to dehydrate fermented cereal-based food formulas plays a significant part in the production cost. Therefore the effect of reduced moisture content on the fermentation was investigated. Generally, lactic fermentation at reduced moisture content resulted in increased final pH. Significant acidification ...

journal_title：International journal of food microbiology

authors： Nout MJ

更新日期：1992-08-01 00:00:00

abstract：:Maize and maize-related products were investigated in a collaborative study for viable moulds and antigenic extracellular polysaccharides (EPS) produced by Aspergillus and Penicillium species. In addition, the samples were tested for the presence of aflatoxin B1. All maize products, with the exception of the heat proc...

journal_title：International journal of food microbiology

authors： Kamphuis HJ,van der Horst MI,Samson RA,Rombouts FM,Notermans S

更新日期：1992-07-01 00:00:00

abstract：:The ability of the ropy slime-producing lactic acid bacteria to form ropy colonies aerobically and anaerobically on APT, MRS, MRS-S and Rogosa SL agars at 15, 20 and 30 degrees C was tested. Wide variation was observed in the proportion of ropy colonies produced with different culture methods and different test period...

journal_title：International journal of food microbiology

authors： Mäkelä PM,Korkeala HJ

更新日期：1992-06-01 00:00:00

abstract：:Resistance of young chicks to Salmonella colonization can be increased by treating them with suspensions or anaerobic cultures of gut content from healthy, adult birds. Unfortunately, such treatments have an unknown bacterial composition and are therefore not acceptable to regulatory agencies in some countries. Effort...

journal_title：International journal of food microbiology

authors： Stavric S

更新日期：1992-03-01 00:00:00

abstract：:Hot-smoked fish like smoked trout is quite frequently contaminated with Listeria monocytogenes. In order to estimate the potential health hazard for the consumer eating such products, the behavior of L. monocytogenes was studied during processing and storage of artificially-inoculated hot-smoked trout. Four trials wer...

journal_title：International journal of food microbiology

authors： Jemmi T,Keusch A

更新日期：1992-03-01 00:00:00

abstract：:The attachment of Salmonella typhimurium var. copenhagen to the intestinal epithelium of pigeons was studied. After experimental infection, the intestines of both young and adult pigeons were examined in vivo and in vitro. Investigations were carried out by electron and immunofluorescence microscopy. Attachment of the...

journal_title：International journal of food microbiology

authors： Grund S,Stolpe H

更新日期：1992-03-01 00:00:00

abstract：:The hygienic adequacy of a commercial process for the collection and cooling of beef offals was assessed by a temperature function integration technique. The diverse operations for collection of offals were inspected. The rates of product movement through those operations, and the temperatures of products at the time ...

journal_title：International journal of food microbiology

authors： Gill CO,Jones SD

更新日期：1992-01-01 00:00:00

abstract：:Of 126 samples of fresh and spoiled meat and dairy products, 40% were positive for the presence of Moraxella-like bacteria and 64% of Acinetobacter; 279 and 466 strains, respectively, were isolated and a part of these were tested by biochemical methods and DNA transformation assays. In some cases, the Moraxellaceae in...

journal_title：International journal of food microbiology

authors： Gennari M,Parini M,Volpon D,Serio M

更新日期：1992-01-01 00:00:00

abstract：:Two strains of Listeria monocytogenes, Scott A (serotype 4b) and Brie 1 (serotype 1b) were characterized in terms of minimum aw requirements for growth at 4 and 30 degrees C, using NaCl, glycerol and sucrose as test solutes. Both strains grew well at 30 degrees C in glycerol-supplemented tryptic soy broth (TSB), but n...

journal_title：International journal of food microbiology

authors： Tapia de Daza MS,Villegas Y,Martinez A

更新日期：1991-12-01 00:00:00

abstract：:Samples of smoked salmon of different hygienic quality were inoculated with low (6 cfu/g) and high (600 cfu/g) levels of a mixture of three strains of Listeria monocytogenes, after which they were vacuum-packed and stored at 4 degrees C for up to 5 weeks. L. monocytogenes grew well during storage in all the inoculated...

journal_title：International journal of food microbiology

authors： Rørvik LM,Yndestad M,Skjerve E

更新日期：1991-11-01 00:00:00

abstract：:The hygienic performance of a commercial hot boning process for beef carcasses was assessed by a temperature function integration technique. The potential proliferation of Escherichia coli was calculated from 50 temperature histories for the persistently warmest, microbially contaminated regions of product passing thr...

journal_title：International journal of food microbiology

authors： Reichel MP,Phillips DM,Jones R,Gill CO

更新日期：1991-10-01 00:00:00

abstract：:Sources of contamination of vacuum-packaged vienna sausages by spoilage microorganisms were examined in a meat-processing plant. Microbial numbers present in the environment, on working surfaces and workers' hands and aprons were quantified by plate counting on selective media. Product line samples were taken at criti...

journal_title：International journal of food microbiology

authors： Dykes GA,Cloete TE,von Holy A

更新日期：1991-08-01 00:00:00

abstract：:The results of a survey conducted at a South Island, New Zealand, abattoir are presented. Two-hundred-and-eighteen samples taken from ovine carcasses and the environment were analysed. The traditional cold enrichment, i.e. 4 degrees C for up to 16 weeks, was used. No isolations of listeriae were made from freshly dres...

journal_title：International journal of food microbiology

authors： Pociecha JZ,Smith KR,Manderson GJ

更新日期：1991-08-01 00:00:00

abstract：:Monitoring of temperature of chilled products at fresh food terminals is integrated into the quality assurance program of a retail chain. Each batch of products is examined on the receiving dock and rejected if the temperature is found above 7 degrees C, 5 degrees C being the legal maximal temperature. Measurement of ...

journal_title：International journal of food microbiology

authors： Tolstoy A

更新日期：1991-07-01 00:00:00

abstract：:The effects of different temperatures on the growth and toxin production of Aeromonas hydrophila and Aeromonas sobria were studied. The results showed that these Aeromonas species are not only able to grow at low temperatures (e.g. at 4 and 10 degrees C) but may also produce cytotoxin, hemolysin and enterotoxin under ...

journal_title：International journal of food microbiology

authors： Krovacek K,Faris A,Månsson I

更新日期：1991-06-01 00:00:00

abstract：:A total of 100 water samples collected from piped public supplies, wells with and without motor pumps, springs and commercially bottled spring waters were microbiologically examined. In order to determine microbiological quality, aerobic bacterial and coliform counts were estimated and the presence of Escherichia coli...

journal_title：International journal of food microbiology

authors： Gönül SA,Karapinar M

更新日期：1991-05-01 00:00:00

abstract：:A simple, rapid and sensitive immunoassay, based on immunomagnetic particles (Dynabeads M-280) was developed for detection and quantitation of Clostridium perfringens type A enterotoxin from faecal and food extracts. The assay had a detection limit of 2.5 ng/ml enterotoxin in homogenates of faeces and inoculated meat ...

journal_title：International journal of food microbiology

authors： Cudjoe KS,Thorsen LI,Sørensen T,Reseland J,Olsvik O,Granum PE

更新日期：1991-04-01 00:00:00

abstract：:A total of 128 samples of seafood on the Icelandic market were tested for the presence of Listeria monocytogenes and other Listeria species. The samples included raw, smoked and dried fish, frozen shellfish and shrimps as well as several fish salads. These products are generally consumed without heating. Listeria spp....

journal_title：International journal of food microbiology

authors： Hartemink R,Georgsson F

更新日期：1991-02-01 00:00:00

abstract：:Out of 880 samples of commonly consumed meat, fish and vegetable ready-to-eat foods from eastern Nigeria examined, 552 (62%) yielded coagulase-positive Staphylococcus aureus, with 269 (48%) of the strains being enterotoxigenic. Two cowpea-based foods, akara and moin moin, whose methods of preparation and sale involve ...

journal_title：International journal of food microbiology

authors： Sokari T

更新日期：1991-02-01 00:00:00

abstract：:Improved methods to detect microorganisms and their toxins introduced during the last decade involve among others recombinant DNA techniques and various immuno-assays such as the enzyme-linked immunosorbent assay and the latex agglutination. Immuno-assays are based on a quantitative reaction of an antigen (bacterial m...

journal_title：International journal of food microbiology

authors： Notermans S,Wernars K

更新日期：1991-01-01 00:00:00

abstract：:A total of 322 coliform bacteria Escherichia coli, Enterobacter spp., Citrobacter spp., Klebsiella spp. and Serratia spp., were isolated from 50 carcasses of commercially slaughtered chickens. Their resistance to ampicillin, tetracycline, gentamicin, chloramphenicol, cephalotine, cotrimoxazole, nalidixic acid and nitr...

journal_title：International journal of food microbiology

authors： Turtura GC,Massa S,Ghazvinizadeh H

更新日期：1990-12-01 00:00:00

abstract：:During the last decade several new analytical techniques have been developed for testing food products and clinical samples. One technique uses sensitive immunoassays such as enzyme-linked immunosorbent assay (ELISA) and latex agglutination. The most important step in developing sensitive immunoassays is the evaluatio...

journal_title：International journal of food microbiology

authors： Notermans S,Wernars K

更新日期：1990-08-01 00:00:00

abstract：:The biological control of beef spoilage, with a bacteriophage (phage) pool, was evaluated under simulated retail conditions. A pool of seven phages was selected with the potential to lyse 78% of 86 Pseudomonas test strains. Subsequent host range studies with 1023 pseudomonads from three meat species (beef, pork, lamb)...

journal_title：International journal of food microbiology

authors： Greer GG,Dilts BD

更新日期：1990-05-01 00:00:00

abstract：:Studies were done to evaluate 14 direct plating media for their suitability to recover Listeria monocytogenes strain Scott A from pasteurized whole milk, chocolate ice cream mix, Brie cheese and raw cabbage. Healthy cells were inoculated into foods to achieve viable populations of 10(2), 10(4), or 10(6) cells/ml(g). B...

journal_title：International journal of food microbiology

authors： Golden DA,Brackett RE,Beuchat LR

更新日期：1990-03-01 00:00:00

abstract：:Raw milk has been implicated as an important source of infection with the common bacterial agents associated with gastroenteritis. While established methods of home pasteurization can be cumbersome and tedious, we have demonstrated that a domestic microwave oven can be used effectively to reduce aerobic plate counts i...

journal_title：International journal of food microbiology

authors： Thompson JS,Thompson A

更新日期：1990-01-01 00:00:00

abstract：:Irradiation experiments were carried out with pre-packaged sliced cooked meat products with different initial counts of Enterobacteriaceae and mesophilic aerobic bacteria. In low-sodium meat products Enterobacteriaceae could effectively be inactivated in refrigerated or frozen products by irradiation with a dose of 1 ...

journal_title：International journal of food microbiology

authors： Stekelenburg FK

更新日期：1990-01-01 00:00:00

abstract：:Bacterial foodborne disease is increasing in industrialized as well as developing countries. For Canada and the United States many millions of cases are believed to occur each year, based on extrapolations of survey data, human enteric isolations and reported foodborne disease cases. The economic impact of such a larg...

journal_title：International journal of food microbiology

authors： Todd EC

更新日期：1989-12-01 00:00:00

abstract：:Toxin production by four strains of Aeromonas hydrophila grown at 30 and 37 degrees C in two laboratory media and prawn purée was studied. Three different cell lines were used to test for cytotoxic activity, haemolytic activity was tested against rabbit and guinea pig erythrocytes, proteolytic activity was assayed wit...

journal_title：International journal of food microbiology

authors： Todd LS,Hardy JC,Stringer MF,Bartholomew BA

更新日期：1989-11-01 00:00:00

abstract：:Six different enrichment media and five selective plating media were compared for their suitability for the recovery of Listeria monocytogenes from dairy products. These included media used to test milk products by the U.S. Food and Drug Administration (FDA) and the U.S. Centers for Disease Control (CDC), and media de...

journal_title：International journal of food microbiology

authors： Lammerding AM,Doyle MP

更新日期：1989-11-01 00:00:00

abstract：:In order to get accurate information about the preincubation time needed for viscous aseptic products, the growth characteristics of three food poisoning organisms Staphylococcus aureus, Clostridium perfringens and Bacillus cereus in pea soup, and one spoilage organism, Lactobacillus plantarum, in tomato soup, were fo...

journal_title：International journal of food microbiology

authors： Mattila T,Ahvenainen R

更新日期：1989-11-01 00:00:00

abstract：:To investigate the pathogenicity of Listeria spp., chick embryos were infected by two methods. Very encouraging results were obtained with the inoculation of the chorioallantoic membrane (CAM) of 10 day old chick embryos: embryos inoculated with pathogenic strains (L. monocytogenes or L. ivanovii) died within 72 h, wh...

journal_title：International journal of food microbiology

authors： Terplan G,Steinmeyer S

更新日期：1989-06-01 00:00:00