摘要:

ABSTRACTCebrero cheese is traditionally manufactured from raw cow's milk in the Cebrero mountains of Galicia (NW Spain). We report determinations of pH and aw, and counts of total aerobic bacteria, psychrotrophs,Enterobacteriaceae, Escherichia coli,coagulase‐positiveStaphylococcus aureus, Listeria,molds and yeasts, in 49 samples. E. coli count exceeded the level permitted by Spanish legislation in 51% of samples. S. aureus count exceeded the level permitted in 20% of the samples. In one sample, with pH 5.06, two species of Listeria (L. monocytogenes and L. seeligeri) were detected. Although the pH of this cheese is fairly low, it does not appear to be sufficient to prevent the occurrence of certain pathogenic microorganism

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1994.tb00579.x

出版商:Blackwell Publishing Ltd    

年代:1994

数据来源: WILEY

摘要:

ABSTRACTThe use of trisodium phosphate (TSP) in rinsing chicken carcasses was evaluated for salmonellae reduction. Post‐chill carcasses were dipped into a 10%‐TSP solution at 10 or 50C for 15 s. After storing 0, 1 or 6 days at 4C, the incidence and reduction of salmonellae were measured using a nitrocellulose (NC) membrane lifting technique, conventional culture methods and most probable number (MPN) technique. In a trial using non‐inoculated carcasses, the incidences of salmonellae were decreased from 12 ∼ 24% in controls to 0 ∼ 8% in TSP‐treated groups. When the carcasses were inoculated with S. typhimurium (2×104CPU/carcass), the NC membrane lifting method detected 27 ∼ 46% less incidences of salmonellae in TSP‐treated groups. However, culture methods failed to show any difference between TSP‐treated and untreated carcasses. Another trial using MPN method showed a significant reduction of salmonellae (1.6 ∼ 1.8 logs) in TSP‐treated groups (P<0.01) at both 1 and 6 days. Although 50C‐TSP treatment gave 0.4 log greater reduction than 10C‐treatment, the difference was not statistically significant. Total plate counts (TPC) revealed a similar reduction trend to

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1994.tb00580.x

出版商:Blackwell Publishing Ltd    

年代:1994

数据来源: WILEY

摘要:

ABSTRACTThe relationship between perceived risk, perceived control and perceived knowledge was investigated for a range of food related hazards. One hundred and eighty six questionnaires were completed; these were designed to assess perceived risk for a range of food related hazards at three levels of risk “target”— personal risk, risk for other people, and risk for society. Additional questions about perceived control and perceived knowledge for the potential hazards were also asked.Results indicated that individuals perceived personal risk to be lower than for either other people or society, independent of the hazard characteristics, in line with the theory of optimistic bias. Personal control tended to be seen as greater for the self than for other people, for those hazards where personal control was conceptually feasible. Perceived control for societal hazards was conferred onto society. Individuals thought that personal knowledge for a given hazard was greater than for other people. No direct relationship between perceived control and perceived risk was found, although there was a direct relationship between perceived knowledge and perceived control.The results are discussed within the framework of optimistic bias and illusion of control. It is concluded that the mechanism for such effects is dependent on the perceived characteristics of the potential hazard itself.Optimistic bias and greater perceived knowledge about potential hazards may explain the failure of public information campaigns; individuals will assume that they are invulnerable to hazards, and that information is directed at individuals less knowledgeable than thems

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1994.tb00581.x

出版商:Blackwell Publishing Ltd    

年代:1994

数据来源: WILEY

摘要:

ABSTRACTStrains of the psychrotrophic bacteriaListeria monocytogenes, Aeromonas hydrophila and Yersinia enterocoliticawere inoculated onto samples of cooked mussel tissue and incubated at 5 and 10C under both aerobic and anaerobic conditions. These organisms were enumerated over a time course and data were analyzed to give values for the lag and generation times. All species grew under all conditions, and the rate of growth was similar under aerobic and anaerobic incubation. Predicted growth kinetic values from response surface models and measured growth rates forL. monocytogenes and A. hydrophilawere in reasonable agreement, but similar comparisons forY. enterocoliticagave shorter predicted lag and generation times than were measured. A combination of models from different sources would have given more accurate predictions than any one individual model.

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1994.tb00582.x

出版商:Blackwell Publishing Ltd    

年代:1994

数据来源: WILEY

摘要:

ABSTRACTThe antibacterial activity of the lactoperoxidase (LP) system on the growth and survival of a naladixic acid resistant strain ofSalmonella typhimuriumon poultry was determined. The LP system treatment, which consisted of lactoperoxidase (1 μg/ml), potassium thiocyanate (5.9 mM), and hydrogen peroxide (2.5 mM) (final concentrations) in water, reduced the level ofSalmonellaon inoculated chicken legs. The magnitude of reduction was dependent on temperature and time. For a water temperature of 25C and a time of 30 min, a 13.2% reduction was seen, as compared to a water temperature of 60C and a time of 15 min which showed a 80.6% reduction. In a 48 h shelf‐life study, the LP system controlled growth of psychrotrophic bacteria on chicken legs. Hunterlab color values (L, a, b) for chicken thigh skin and oxidative deterioration as measured by TBA values for chicken thigh meat did not significantly differ (p<0.01 and p<0.05, respectively) between control and treated thig

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1994.tb00583.x

出版商:Blackwell Publishing Ltd    

年代:1994

数据来源: WILEY

摘要:

ABSTRACTThe objectives of this study were to survey consumer attitudes about the safety of the food supply in general, then relate general concern levels with groups of specific items of concern, regulatory issues, and prioritization of food safety funding areas. Factor analysis of 419 consumer responses showed six factors (chemical, health, spoilage, and regulatory issues, deceptive practices, and ideal situations) underlying the 31 specific items evaluated on individual 5‐point scales (1 = no concern, 5 = very strong concern). MANOVA using general level of food safety concern (independent variable) and the six scaled variables was significant. Univariate tests showed that as general level of concern with food safety increased, so did concern with chemical issues (hormones in meat, poultry, and milk, food additives, preservatives, irradiation, pesticide residues, artificial colors, natural toxins, plastic packaging, and nitrates), health issues (fat, cholesterol, calories, sugar, and vitamin content), and spoilage issues (food preparation, refrigerated, pasteurized, and shelf‐stable foods, microbial contamination, and restaurant sanitati

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1994.tb00584.x

出版商:Blackwell Publishing Ltd    

年代:1994

数据来源: WILEY

摘要:

ABSTRACTThe effect of trisodium phosphate (TSP) onSalmonella typhimuriumattached to chicken skin was investigated by using scanning electron microscopy (SEM). Chicken drumsticks were inoculated withSalmonella typhimurium(2 × 108CFU/mL) for 30 min. Both inoculated and non‐inoculated drumsticks were rinsed with 10% TSP solution at 10 or 50C for 15 s, and skin pieces were cut and fixed for SEM examination. For inoculated skins, a significant difference was noticed between TSP‐rinsed and control skins (water‐rinsed) at both temperatures. While control skins were covered with salmonellae (4 × 105∼ 1 × 106CFU/cm2) and miscellaneous debris, TSP‐rinsed skins, either at 10 or 50C, showed clean skin surfaces (<8×103CFU/cm2). For non‐inoculated skins, it was difficult to see the difference in the number of attached bacteria due to their low numbers, however, water‐rinsed skins still showed the debris on the surface. Above observations suggest that one of the major mechanisms of TSP on salmonellae reduction is detachment of contaminants from

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1994.tb00585.x

出版商:Blackwell Publishing Ltd    

年代:1994

数据来源: WILEY

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1994.tb00586.x

出版商:Blackwell Publishing Ltd    

年代:1994

数据来源: WILEY

ISSN:0149-6085    

DOI:10.1111/j.1745-4565.1994.tb00578.x

出版商:Blackwell Publishing Ltd    

年代:1994

数据来源: WILEY