摘要:

ABSTRACTIonizing radiation is shown capable of serving as an effective sanitizing treatment improving the sanitary quality of shellfish and providing an increased margin of safety for shellfish consumers.60Co irradiation of the hard‐shelled clam, Mercenaria mercenaria,and the oyster, Crassostrea virginica,significantly reduced virus carriage numbers without unduly affecting shellfish survival rates or desirable organoleptic qualities. A D10value of 2 kGy was determined for depletion of hepatitis A virus in clams and oysters as measured by in situ hybridization fluorescent foci and cytopathology enumeration methods. A D10value of 2.4 kGy was determined for depletion of rotavirus SA11 in clams and oysters as measured by a plaque forming unit enumeration method. Study results showed ionizing radiation capable of providing an extra, highly effective safeguard of shellfish sanitary quality when combined with traditional depuration treatment. Data drawn from other studies is introduced which shows D10values as low as 1.0 kGy effectively eliminateVibrio cholerae,andV. parahemolyticus, from shellfis

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1991.tb00055.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTDaminozide residues were determined in ppm or ppb on ‘Starking', ‘Red King', ‘Rome’and ‘Golden Delicious’apples after repeated long term exposure (21 years) and on ‘Top Red’apples after short term (1 year) exposure. Application rates varied from 2.2 to 9.0 kg/ha for short term exposure and 2.2 to 4.5 kg/ha for long term exposure. Two and three years after cessation of the daminozide spray program no daminozide residues were found in ‘Top Red’regardless of the rate applied or analytical procedure used. Daminozide residues (<1 ppm) were present in ‘Starking', ‘Red King', ‘Rome’and ‘Golden Delicious’one year after cessation of the spray program. The cultivar ‘Rome’had consistently higher daminozide residue levels followed by ‘Golden

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1991.tb00056.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTThe “Wisconsin process'’(a combination of lactic acid starter culture and sucrose) has previously been shown to be effective in preventing botulinum toxigenesis in reduced nitrite bacon. This technology has been applied to other low‐acid refrigerated foods which receive less than a 12D thermal process. A combination ofPediococcus acidilacticiand dextrose was effective in preventing botulinum toxigenesis in chicken salad. When the chicken salad was temperature abused, theP. acidilacticicatabolized available dextrose to lactic acid. Extracellular accumulation of the lactic acid caused a decrease in the pH of the product. Pathogen challenge tests verified that the rate and extent of lactic acid accumulation in the chicken salad during temperature abuse was sufficient to preclude botulinum toxigenesis. This technology has the potential to be of use in a variety of low‐acid refrigerate

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1991.tb00057.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTThe effects of sodium alginate (0.4 and 0.8%), calcium lactate (0.15 and 0.3%) and sodium lactate (60% solution; 1, 2, 3 and 4%) on growth and aminopeptidase activity ofPseudomonas fragiATCC 4973 andSalmonella typhimuriumin trypticase soy broth or autoclaved ground beef were studied for 5 days at 5°C. Sodium alginate and calcium lactate did not change colony counts ofP. fragiorS. typhimurium;and had only slight effects on aminopeptidase activity. Sodium lactate (3 and 4%) showed inhibitory activity on growth and aminopeptidase activity ofP. fragi.Sodium lactate also decreased aminopeptidase activity ofS. typhimuriumbut had no major influence on colony counts. In general, aminopeptidase activity was inhibited more than cell multiplication by higher levels of alginate and sodium lactate

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1991.tb00058.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTSterile slices of cooked uncured turkey loaf were inoculated with 106CFU of eitherSalmonella typhimurium, Listeria monocytogenes, Escherichia coli, Enterococcus faecalis, Citrobacter freundii, Klebsiella pneumoniae,orEnterobacter cloacae.Inoculated samples were vacuum‐packaged and stored at 3 ± 1°C. Microorganisms were enumerated at 0, 3, 6, 9, 12, and 15 days on nonselective media. K. pneumoniaeexhibited the least cold‐tolerance with a log101.70 decrease in numbers. The coliformsE. cloacae, E. coli,andC. freundiihad a survival pattern similar to that ofS. typhimurium,with population decreases of log100.65, 0.82, 1.13, and 0.79, respectively. E. faecalisandL. monocytogeneswere significantly more cold‐resistant, with a decrease of log100.20 and no significant change in numbers, respectively. Survival ofE. faecaliswas not significantly (p<0.01) different than that ofL. monocytogenes,suggesting the use of enterococci as indicators ofL. monocytogenescontamination of processe

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1991.tb00059.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTThirty‐two foodborne bacterial isolates were tested as potential competitors ofListeria monocytogenesstrain LM82 during enrichment because of their resistance to the selective agents in Listeria enrichment and isolation media. Competitive ability of each isolate was classified as weak, moderate, or strong by determining the ratio at which it masked identification of LM82 at an inoculation concentration of 10 colony forming units (CFU)/10 mL of Listeria enrichment broth. Of the competitive isolates identified, six wereEnterococcusspp., two wereStaphylococcusspp., and one was aCorynebacteriumsp. Although several strains ofEnterococcus faeciumwere examined, not all were competitive. Of six other bacterial strains associated with food fermentations and tested for competitiveness with LM82, one, a Gram‐positive tetrad, was competitive. This study showed that although food microfloral strains that are able to survive in enrichment and isolation environments are fairly common, they do not necessarily compete withListeria.Not all strains in a competitive species are necessarily competit

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1991.tb00060.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

Book reviewed in this article:Nitrite—Cured Meat—A Food Safety Issue in Perspective. R. G. CassensTechnical Handbook for the Chilled Foods Industry. Chilled Foods Associa

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1991.tb00061.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY