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  • 1
    Electronic Resource
    Electronic Resource
    NOTES AND LETTERS (1958)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 23 (1958), S. 0 
    Details
    ISSN: 1750-3841
    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.1365-2621.1958.tb17548.x
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  • 2
    Electronic Resource
    Electronic Resource
    EFFECT OF PACKAGING METHODS ON THE DEVELOPMENT OF YERSINIA ENTEROCOLITICA ON BEEF STEAKS (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 1 (1977), 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: Top and bottom round steaks inoculated with Yersinia enterocolitica were stored vacuum packaged and in polyvinyl chloride (PVC) films at 1, 2.5 and 5°C for 21–35 days. Y. enterocolitica and total aerobic plate counts of steaks were consistently higher in the more oxygen permeable film (PVC) than in the vacuum packages. The microbial flora of the vacuum packaged steaks at the end of the storage period (21–35 days) consisted, in addition to Y. enterocolitica, primarily of Lactobacillus spp., that of the steaks stored in PVC of Pseudomonas spp.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1977.tb00257.x
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  • 3
    Electronic Resource
    Electronic Resource
    Effect of Slaughter-Dressing, Fabrication and Storage Conditions on the Microbiological and Sensory Characteristics of Vacuum-Packaged Beef Steaks (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Aerobic plate counts (APC) of steaks from carcasses processed under strict sanitary slaughter-dressing conditions did not differ (P〉0.05) from those of steaks from carcasses handled under conventional conditions. However, the former had frequently less off-odor than the latter. Steaks obtained under strict sanitary fabrication procedures had lower (P〈0.05) APC and often less off-odor than conventionally fabricated steaks. Steaks stored at 0–1°C in the dark usually had less off-odor than steaks stored in a retail display case at 2–5°C. The micro-flora of conventionally fabricated steaks had a greater percentage of Pseudomonas and Moraxella-Acinetobacter spp. than that of steaks fabricated under strict sanitary conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb10830.x
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  • 4
    Electronic Resource
    Electronic Resource
    Centralized Packaging of Beef Loin Steaks with Different Oxygen-Barrier Films: Physical and Sensory Characteristics (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Vacuum packaged beef strip loins (n = 72) were stored (2 ° 1°C) for either 0, 12 or 24 days before fabrication; steaks were packaged and displayed (2°C or 7°C) up to 6 days in oxygen-permeable film or up to 30 days in vacuum packages (medium or high oxygen-barrier film). Steaks displayed at 2°C, rather than 7°C, tended to have higher overall appearance scores especially when steaks were from 12 or 24 day subprimals. Overall palatability of vacuum packaged steaks was unacceptable after 10–15 days of display. Vacuum packaged steaks can be displayed for 10 days if: (1) steaks are from relatively fresh subprimals, (2) steaks are vacuum packaged with high oxygen-barrier film, and (3) steaks are displayed at 2°C. Although visual scores for vacuum packaged steaks were acceptable for 20–30 days, off-odors and off-flavors were limiting factors in determining shelf-life.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb07621.x
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  • 5
    Electronic Resource
    Electronic Resource
    Yersinia enterocolitica-LIKE ORGANISMS FROM VACUUM-PACKAGED BEEF AND LAMB (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Characteristics are presented for Yersiniu enterocoliticu-like organisms isolated from vacuum-packaged beef and lamb stored for 21-35 days at l-3°C. Isolation of this organism was more frequent after 28 days of storage under vacuum conditions than under nonvacuum conditions (leaker packages). A higher incidence of isolates was obtained from cuts packaged under high vacuum conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb14436.x
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  • 6
    Electronic Resource
    Electronic Resource
    ZOOPLANKTON AND PHYTOPLANKTON FROM GALVESTON BAY: TAXONOMIC DISTRIBUTION AND COEXISTENCE WITH Vibrio parahaemolyticus (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Taxonomic distribution and Vibrio parahaemolyticus count of 36 samples of zooplankton and four samples of phytoplankton are presented. In nearly all samples, immature forms of zooplankton accounted for more than 50% of the zooplankton population; Nitzschia, Coscinodiscus, Navicula and Thalassiosira species were present in each of the four phytoplankton samples. Mean V. parahaemolyticus counts (MPN/g) of 7,500 and 670 were detected in zooplankton and phytoplankton, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00712_41_3.x
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  • 7
    Electronic Resource
    Electronic Resource
    EFFECT OF ICE STORAGE ON MICROBIOLOGICAL AND CHEMICAL CHANGES IN SHRIMP AND MELTING ICE IN A MODEL SYSTEM (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In ice stored shrimp, Vibrio, Pseudomonas and/or Moraxella-Acineto-batter species were initially dombant. After 12–15 days, Vibrio sp. had disappeared and Pseudomonas sp. predominated followed by Moraxella-Acinetobacter sp. The mean increase in aerobic plate count over this period was 2.2–2.4 log. In the melting ice (drip) Moraxella-Acine-tobacter, Pseudomonas, Flavobacterium, Micrococcus, Vibrio, Corynebacterium, Staphylococcus, Alcaligenes and yeasts were present initially. After 9–13 days, Vibrio, Flavobacterium and Micrococcus sp. could not be detected in the drip, whereas Pseudomonas or Moraxella-Acinetobacter sp. remained present or in some cases increased. The mean increase in bacterial count of the drip was 3.4 Jog. Considering the loss in TVN in the drip, there was a net increase in TVN ranging from 6.7–60.1 mg N/100g. AA-N levels in shrimp decreased during storage. The TVN-AA-N ratio of drip did not increase significantly until bacterial levels reached 10 per ml drip.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01094.x
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  • 8
    Electronic Resource
    Electronic Resource
    EFFECT OF DEGREE OF VACUUM AND LENGTH OF STORAGE ON THE MICROFLORA OF VACUUM PACKAGED BEEF WHOLESALE CUTS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Wholesale cuts of fresh beef were vacuum packaged at low, intermediate or high degrees of vacuum and stored at l-3°C for 7, 14, 21, 28 or 35 days. Bacterial counts of samples after 7 and 14 days of storage were low [mean count 〈 104 per in.2 (6.45 cm2)] irrespective of degree of vacuum. Lactobacilli and anaerobic agar plate counts of cuts stored under high vacuum for 21-35 days tended to be lower than those of comparable cuts stored under low or intermediate vacuum. This was also true, but much less frequently, for the psychrotrophic and mesophilic counts. Largest increases in bacterial counts occurred between 14 and 21 days of storage. Fluorescent pseudomonads represented only a small percentage of the total microbial population of vacuum packaged beef cuts. Lactobacilli and anaerobic plate counts of vacuum-packaged cuts were very similar. The psychrotrophic bacterial population of cuts stored for 28 days consisted primarily of Lactobacillus sp., while Pseudomonas sp. and Enterobacteriaceae represented only a small percentage of the psychrotrophic microflora at that time.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00715_41_4.x
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  • 9
    Electronic Resource
    Electronic Resource
    MICROBIOLOGICAL EVALUATION OF COCONUT AND COCONUT PRODUCTS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The shell of coconuts contained large populations of various microbial types. Acinetobacter, Enferobacteriaceae, Flavobacterium, Micro-bacterium, Micrococcus species and yeasts and molds predominated. Aseptically removed meats or water of high-quality undamaged coconuts, contained few of no microorganisms. Spray-dried and intermediate moisture products prepared from coconut skim milk contained low levels of viable microorganisms (3,100–13,000, mean 6,600/g). Bacterial counts of these products changed little during storage for 90–120 days at either 21 or 35°C. No increase in population took place at 35°C for 25 days when five microbial species were inoculated individually into an intermediate moisture product with a moisture level of 30.7%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00617.x
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  • 10
    Electronic Resource
    Electronic Resource
    SEROLOGICAL AND HEMOLYTIC CHARACTERISTICS OF Vibrio parahaemolyticus FROM MARINE SOURCES (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Of 703 suspect V. parahaemolyticus isolates from TCBS plates, representing oyster, water, and sediment samples, 319 (45%) were confirmed as V. parahaemolyticus. The most common reason for suspect colonies to fail confirmation was their ability to grow in trypticase peptone broth with 10% NaCL When 922 confirmed isolates were tested serologically 72 (7.8%) were typable. The most predominant serotype was 05:K17. Of 2218 confirmed isolates from marine sources only 0.18% were Kanagawa positive.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01138.x
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