abstract：:Many methods and media currently exist for the detection and enumeration of Listeria monocytogenes. However, the suitability of any specific method or media is influenced by the purpose of the analysis and the type of food being analyzed. Food which are likely to contain high populations of contaminating microorganism...

journal_title：International journal of food microbiology

authors： Brackett RE,Beuchat LR

更新日期：1989-06-01 00:00:00

abstract：:Most outbreaks of salmonellosis occurring in Spain are transmitted by hens' eggs. This prompted a study on the incidence of Salmonella in eggs. Salmonella was found in 5 of 372 eggs associated with foodborne disease; one strain was isolated from the inside of the egg. In 998 eggs not associated with human salmonellosi...

journal_title：International journal of food microbiology

authors： Perales I,Audicana A

更新日期：1989-05-01 00:00:00

abstract：:The extent of contamination of an emulsion type of sausage with lactic acid bacteria was determined along the processing line. This was done by aseptically removing sausages after five different processing stages (heat processing, chilling, cold storage, cutting down and packing). Removed sausages were vacuum-packed a...

journal_title：International journal of food microbiology

authors： Borch E,Nerbrink E,Svensson P

更新日期：1988-12-31 00:00:00

abstract：:Sydney Rock Oysters, when allowed to feed in waters containing approximately 10(4) cfu of Campylobacter cells per ml, concentrated between 10(2) and 10(3) cfu of the organism per g of oyster tissue, within 1 h. When these contaminated oysters were subjected to depuration, they were effectively cleaned in 48 h. The sur...

journal_title：International journal of food microbiology

authors： Arumugaswamy RK,Proudford RW,Eyles MJ

更新日期：1988-12-01 00:00:00

abstract：:Microbiological changes occurring during the commercial manufacture of Italian dry sausages (Genoa and salametti) were studied in two urban Canadian centres over a 5 month period. A comparison was made between 6 plants which used bacterial starter cultures and 4 plants where more traditional processes (without starter...

journal_title：International journal of food microbiology

authors： Holley RA,Lammerding AM,Tittiger F

更新日期：1988-08-01 00:00:00

abstract：:The survival of S. typhimurium U285 was studied in cooked minced beef, sausage mixture and tryptone soya yeast extract (TSY) broth stored at freezer temperatures (-18 degrees C to -20 degrees C) for up to 10 weeks. Survival, as indicated by changes in viable counts, was best in minced beef followed by sausage mixture ...

journal_title：International journal of food microbiology

authors： Barrell RA

更新日期：1988-06-01 00:00:00

abstract：:Retail samples of 100 raw chickens and 222 U.K. and imported soft cheeses were examined for the presence of Listeria species. 60% of raw chickens (fresh and frozen) were contaminated with L. monocytogenes and 28% with other Listeria spp. including L. welshimeri, L. seeligeri and L. innocua. Six serotypes of L. monocyt...

journal_title：International journal of food microbiology

authors： Pini PN,Gilbert RJ

更新日期：1988-06-01 00:00:00

abstract：:A fully automated centrifugal spectrophotometer for turbidimetric measurements linked to a computer for data processing was used to record and analyze growth of different types of bacteria associated with spoilage of raw meat and processed meat products (sliced meat for sandwiches) in order to predict bacterial counts...

journal_title：International journal of food microbiology

authors： Schulz E,Jensen B,Celerynova E

更新日期：1988-05-01 00:00:00

abstract：:The influence of water activity (aw) and temperature on the zearalenone biosynthesis in corn has been examined. Viable corn kernels were conditioned at different values of water activity (0.90, 0.95 and 0.97), inoculated with Fusarium graminearum and incubated at different temperatures. Zearalenone was determined at s...

journal_title：International journal of food microbiology

authors： Montani ML,Vaamonde G,Resnik SL,Buera P

更新日期：1988-02-01 00:00:00