ALBERT

All Library Books, journals and Electronic Records Telegrafenberg

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
Filter
  • Articles  (10,954)
  • 1990-1994  (10,954)
  • 1994  (10,954)
  • Process Engineering, Biotechnology, Nutrition Technology  (10,954)
Collection
  • Articles  (10,954)
Source
Keywords
Publisher
Years
  • 1990-1994  (10,954)
Year
Journal
Topic
  • 1
    Electronic Resource
    Electronic Resource
    COMPARISON OF LAG TIMES OBTAINED FROM OPTICAL DENSITY AND VIABLE COUNT DATA FOR A STRAIN OF PSEUDOMONAS FRAGI (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Values were obtained for the lag times of a strain of the meat spoilage bacterium Pseudomonas fragi under a variety of cultural conditions by analyzing optical density (OD) and viable count (VC) data using the Gompertz equation. Lag times produced from OD data were shorter than those derived from VC data. Observations showed that during the lag phase, cell length increased before the cells began to divide, explaining the apparent earlier resolution of lag phase observed with the OD measurement technique. By linear regression the general equation:Log (VC Lag time) = A + B.Log (OD Lag time)where A = 0.344 and B = 0.868 was derived to interconvert OD lag times and VC lag times. This equation was applied to predicted lag times derived from models that had been constructed using optical density data and that are used to predict growth kinetics of cold-tolerant pathogens on foods. With this adjustment, the models demonstrated an improved predictive ability when compared to measured values for growth of these pathogens on foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00604.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    INHIBITION OF LISTERIA MONOCYTOGENES AND OTHER BACTERIA BY SODIUM DIACETATE (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Growth and survival patterns of Listeria monocytogenes strain Scott A were studied in brain heart infusion broth containing sodium diacetate. Minimum inhibitory concentrations decreased with decrease in temperature, from 35 and 32 mM at 35C and 20C, respectively, to 28 mM at 5C. Broth pH containing 35, 32, and 28 mM sodium diacetate was 5.25, 5.40 and 5.60, respectively. Sodium diacetate was more effective than acetic acid alone in inhibiting the organism over the pH range of 5.0-6.0. Addition of 21 mM (0.3%) sodium diacetate to ground beef or beef slurry suppressed total aerobic counts during refrigerated storage. Although the meat pH decreased from 5.6 to 5.2 by the addition of the compound, a major part of the antimicrobial effect was attributed to the diacetate and not just pH. Sodium diacetate suppressed growth of three additional L. monocytogenes strains and strains of Escherichia coli, Pseudomonas fluorescens, Salmonella enteriditis and Shewanella putrefaciens. P. fragi, Yersinia enterocolitica, Enterococcus faecalis, Lactobacillus fermentis and Staphylococcus aureus were insensitive to the compound. Sodium diacetate has potential for use in controlling growth of listeriae in meat, poultry and fish products and suppressing growth of certain Gram-negative spoilage and pathogenic microorganisms.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00588.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    BACTERIAL ADHERENCE AND VIABILITY ON CUTTING BOARD SURFACES (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The adherence and viability of Escherichia coli inoculated onto the surfaces of plastic cutting boards and new and used wood cutting boards were evaluated. Most of the inoculum was recovered from all surfaces after resident drying times of 5 min and from plastic surfaces at 24 h. When the exposure time was extended to 2 h, 〉 90% of the cells placed on new and used dry wood surfaces were not recovered after vigorous rinsing. Scanning electron microscopy showed that the bacteria resided within the structural xylem fibers and vegetative elements of the wood. After resident drying times of up to 2 h, almost 75% of the adherent bacteria on the wood surfaces were viable, as defined by a nalidixic acid direct viable count procedure. Microcosm studies showed no intrinsic growth-supporting or toxic properties of the cutting board materials. Bacteria that adhered to plastic surfaces were more easily removed by low-temperature washing than were cells that adhered to wood surfaces. These studies demonstrated that bacteria adhering to wood surfaces resided within the structural and vegetative elements of the wood's xylem tissues and were viable; wood was more retentive than plastic; penetration of the inoculum liquid promoted cell adherence to the wood matrix; and conditioning of wood with water before inoculation interfered with bacterial adherence.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00591.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    EDITORIAL (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00578.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    ENRICHMENT OF SEVERELY AND MODERATELY HEAT-INJURED LISTERIA MONOCYTOGENES CELLS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Recovery of injured cells of a 90% heat kill of Listeria monocytogenes strain Lm82 in Trypticase soy yeast extract broth (TSBYE) at 30C was determined in enrichment broth and modified enrichment broth. Although the surviving population was heterogeneous with respect to degree of damage, two fractions of surviving cells defined as moderately and severely damaged were considered. Progeny of moderately damaged survivors (NaCl-sensitive but not enrichment medium-sensitive) increased about 100-fold in 5 h; severely damaged cells (enrichment medium- and NaCl-sensitive) did not grow in this time period. Most of the severely damaged cells required 20 h or longer to recover in TSBYE and even longer in TSBYE plus selective agents. Recovery was accelerated either by adding sodium pyruvate or by reducing the oxygen level. The results were used to design a Mark I preenrichment/enrichment protocol based on the U.S. Food and Drug Administration's selective enrichment broth.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00598.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    PSYCHROTROPHIC AND MESOPHILIC FUNGI ISOLATED FROM IMPORTED FROZEN LEAN MEAT IN EGYPT (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: From 475 samples of imported frozen lean beef in Egypt, 859 psychrotrophic fungal strains (770 strains by the dilution plating and 89 strains by direct plating) were isolated. There were also 1291 mesophilic fungal strains isolated (1133 and 158 strains by the two different methods, respectively). The predominant psychrotrophs identified were species of Cladosporium and Penicillium while most mesophiles were in the genera of Aspergillus, Cladosporium and Penicillium.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00601.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    SURVIVAL OF SALMONELLA TYPHIMURIUM, ESCHERICHIA COLI O157:H7 AND LISTERIA MONOCYTOGENES DURING STORAGE ON BEEF SANITIZED WITH ORGANIC ACIDS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sterile beef tissue was inoculated with either Salmonella typhimurium, Escherichia coli O157:H7 or Listeria monocytogenes Scott A and washed with 23C distilled water, 1% lactic acid or 1% acetic acid. The washed tissue was subjected to simulated dry chilling or spray chilling followed by storage at 5C. The washed tissue was stored at 5C for up to 21 days at 26% relative humidity, and total bacterial populations were determined by plating on nonselective and selective agars. There was no significant difference in the surviving populations of S. typhimurium, Escherichia coli O157:H7, or L. monocytogenes after storage, irrespective of chilling method. The surviving populations of bacteria were significantly lower on acid washed adipose tissue, when compared to the comparable water washed tissue. These results indicate that although injury and recovery of pathogenic bacteria may occur as a result of organic acid carcass sanitizing treatments, there was no practical significance of this phenomenon after 3 days of storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00603.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    MATHEMATICAL MODELING OF MICROBIAL GROWTH: A REVIEW (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The use of mathematical modeling of microbiological behavior to predict and evaluate food safety or shelf life is receiving considerable interest. Researchers are attempting to use mathematical equations that incorporate such critical growth factors as pH, aw, and NaCl content to predict microbial growth and/or toxin production in order to replace traditional time-intensive challenge studies. Predictive equations can be divided into probabilistic, regression, Arrhenius, and square root models. Models vary greatly in theory and complexity. Predictive models are used to monitor processes ranging from temperature during distribution to inventory control. They have been shown to be useful in product development and shelf-life estimation when safety is not an issue. Most models are generated by regression analysis of data obtained from laboratory experiments. Statistically based models, even when conservatively derived, are not appropriate as the only criterion for evaluating food safety.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00594.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 9
    Electronic Resource
    Electronic Resource
    MICROBIOLOGICAL STUDY OF ARZÚA CHEESE (NW SPAIN) THROUGHOUT CHEESEMAKING AND RIPENING (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Changes during production and ripening in the microbial flora of 11 batches of Arzúa, a soft cheese made from raw cow's milk, were investigated. The following microbial groups were counted on the surface and interior of the cheese: total viable count (TVC), lactic acid bacteria (LAB), halotolerant flora, enterococci, proteolytic enterococci, staphylococci, Staphylococcus aureus, Enterobacteriaceae, faecal coliforms, molds, yeasts, Listeria spp. and (in milk) Brucella spp. pH and water activity were also determined. TVC and LAB were, generally, more than 9 log (cfu/g). Enterococci counts increased gradually, reaching values in excess of 6 log units. Halotolerant flora and staphylococci remained practically constant throughout ripening, at 6–8 and 5–7 log units, respectively. Maximum Enterobacteriaceae and faecal coliform counts exceeded 7 and 6 log units, respectively. Brucella spp. were not detected in any of the milk samples. Listeria spp. were detected in four batches, and Listeria monocytogenes in two.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00596.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 10
    Electronic Resource
    Electronic Resource
    THE EFFECT OF LACTIC ACID DECONTAMINATION ON THE MICROFLORA ON MEAT (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Meat acquires a characteristic microflora after slaughter and butchering. This normal microflora may be beneficial in that it occupies a niche that would otherwise permit unimpeded growth of potential pathogens. Lactic acid decontamination (LAD) is intended to eliminate pathogens but also affects the normal microflora. The immediate effect was studied by means of an in-vitro model. Experiments using this model achieved a reduction in the mesophilic Enterobacteriaceae on meat by 1 to 3 log10 colony forming units and shifted the predominant microflora in the direction of Gram-positive bacteria and yeasts. Colony counts were an unreliable indicator of LAD-induced reductions in Gramnegative foodborne pathogens. Their reduction depended on the ratio of the more lactic acid resistant Gram-positive bacteria to the more sensitive Gram-negative bacteria. The rank order of lactic acid-resistance of nonpathogens present on meat was yeasts = lactobacilli 〉 psychrotrophic Gram-positive bacteria 〉 mesophilic Enterobacteriaceae. Psychrotrophic Gram-negative bacteria were the most sensitive.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00597.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...