摘要:

ABSTRACTShelf‐life and quality of fresh fishery products can be extended by the use of a modified atmosphere (MA) and high barrier film packaging coupled with refrigerated storage. MAs with elevated levels of carbon dioxide inhibit or slow the growth of various aerobic spoilage bacteria of fishery products by extending the lag phase. However, at the same time, MAs provide conditions for the growth of Grampositive bacteria and food pathogens within the package. The extension of the storage life of the refrigerated MA products may enable the slower‐growing Gram‐positive bacteria to reach high populations. The shelf‐life of fishery products packaged under MAs rich in carbon dioxide coupled with storage at 8.0°C or below can be extended more than 100%. Major safety concerns regarding the risk of foodborne botulism can result from MA packaging of fresh fishery products that contain the spores of nonproteolytic C. botulinum and are subsequently temperature‐abused. Minimizing the risk of foodborne botulism by including inhibitory factors such as antimicrobial agents before packaging fishery products under MAs and strict adherence to refrigerated storage temperatures are

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1991.tb00069.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTThe efficacy of an enzyme‐linked immunosorbent assay for botulinal toxin using polyclonal antibodies was evaluated in relation to the standard mouse assay. Qualitative tests for toxin in a meat system inoculated withClostridium botulinumand pure cultures of various aerobic and anaerobic bacteria showed that both the mouse neurotoxin and enzyme‐linked immunosorbent assays detected toxin in the samples. However the ratios of mouse:ELISA activity of culture supernatant toxins ofC. botulinumshowed wide disparity among strains of types A and B. Trypsin treatment resulted in a slight loss of ELISA activity but the mouse response increa

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1991.tb00070.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTThirteen spices were screened for growth inhibition effect againstListeria monocytogenesat 24°C using a concentration gradient plate method. Cloves, and oregano were the two most inhibitory spices with MIC values ranging from 0.5 to 0.7% (W/V). Inhibition was also detected with sage and rosemary (MIC of 0.7 to 1.0%) as well as nutmeg (MIC of 1.1–1.4%). Black pepper, chili, cinnamon, garlic, mustard, paprika, parsley and red pepper at a concentration up to 3.0% did not inhibit the growth of the organisms. The effect of cloves, oregano and sage on the growth and survival ofL. monocytogenesScott A was further tested in tryptic soy broth at both 4 and 24°C. At a concentration of 0.5 or 1.0%, cloves were bactericidal and oregano was bacteriostatic to this organism at both incubation temperatures. Sage at these two concentrations was bactericidal at 4°C and bacteriostatic at 24°C. When tested in sterile meat slurry, a 1.0% level of either cloves or oregano had little effect on the growth ofL. monocytogenes Scott A at 4 or

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1991.tb00071.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTThis study on sanitizing beef surfaces was designed to evaluate effects of mixtures of acetic, lactic, citric and ascorbic acids with individual solutions of acetic and lactic acids. Acetic acid (3%), lactic acid (3%), MA1 (2% acetic, 1% lactic, 0.25% citric and 0.1% L‐ascorbic acids) and MA2 (2% lactic, 1% acetic, 0.25% citric and 0.1% L‐ascorbic acids) solutions were applied to beef core samples of muscle inoculated with bacteria. Experimental variables were type, concentration and temperature of acid solutions and type of microorganisms. Overall, an increase in either acid concentration or treatment temperature decreased numbers of residual viable bacteria. Lactic acid solution was the most effective against S. typhimurium with a reduction of 2 log10at 70°C. For enterobacteria, acetic, lactic and MA2 solutions at 70°C resulted in a 1.5 log10reduction. MA2 was the most effective acid solution at both 45 and 70°C, whereas, lactic acid and the MA2 mixture did not differ in effectiveness a

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1991.tb00072.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTThe N‐nitrosoamino acids (NNA) N‐nitrosoproline (NPRO) and N‐nitrososarcosine (NSAR) are precursors of the carcinogenic N‐nitrosamines. Methodology using gas chromatography for their determination and data on their contents in 52 food products are presented. Food products consisted of smoked meats (12), smoked (9) and boiled (11) sausage, cheese (10), fish (7) and beer (3). Results showed that NNA formed during processing, particularly in meat, where levels of NPRO were as high as 353μg/kg. The compounds accumulated in the adipose tissue and surface portion of the product. Smoking caused increased formation of NPRO, while the use of liquid smoke minimized it. NPRO in meat products in natural casings was higher than in synthetic ones, and frying of boiled sausage and hams further enchanced NPRO formation. Like meat, smoked cheese and fish showed consistently higher NNA levels than the non‐smoked products. These data indicate means of reducing NNA contents in foods by modification of processing

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1991.tb00073.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTThe corrosion inhibitor, cyclohexylamine (CHA), is a common additive for steam generation systems. If primary steam directly contacts food during blanching, heating, or cooking operations the possibility exists that contamination of the food by CHA may result. In this study, snap beans and green peppers were blanched with steam containing CHA. A gas chromatographic method was developed and used to show the presence of appreciable residues of CHA remaining in the post‐blanched vegetables. The widespread replacement of primary steam generators with secondary systems for food blanching largely eliminates possible hazards to consumers. The known toxicologic properties of CHA are reviewed and the need for additional studies of possible food contamination or direct human exposure by other commonly used steam additives is emphasize

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1991.tb00074.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTAckee fruit representing a range of maturities were analyzed for hypoglycin A (hyp A) content. Hyp A in the arilli (edible flesh) dropped from over 1000 ppm to undetectable (15 mm lobe separation pose little health hazard, provided that all seed and membrane portions are removed. Bright red, full sized ackee should never be forced open for human us

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1991.tb00075.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

Book reviews in this article:MANUAL OF CLINICAL MICROBIOLOGY, 5th edition. A. Balow (editor‐in‐chi

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1991.tb00076.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1991.tb00068.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY