Select All | Select None
You can now keep track of new articles from Food Microbiology on your personalized homepage!
A 30-h method for the detection of Salmonella spp. in food was developed. The method involved preenrichment in buffered peptone water for 6–8 h, immunomagnetic separation (IMS) using Dynabeads ® anti- Salmonella , selective enrichment in Rappaport-Vassiliadis broth for 16–18 h, lysis of...
One hundred and seventy strains of sourdough lactobacilli were screened for their capacity to grow optimally by using pentoses. Lb. alimentarius M106 and M137, Lb. hilgardii S32, Lb. brevis AM11, Lb. fermentum I4 and Lb. brevis AM8 had a higher cell yield, growth rate and acetic acid production...
A total of 320 samples of vegetarian food purchased from local markets were examined in order to determine the microbiological quality of these products. Aerobic count, psychrotrophic count, anaerobic count, E. Coli , coliforms, S. aureus , B. cereus, spores of Bacillus as well as enterotoxins...
When stationary phase Escherichia coli O157:H7 cells were subjected to extreme acid shock (pH 2·0, 6 h, 37°C) cell survival was as great as 10%, but culture conditions greatly affected the acid resistance. Anaerobic cultures were more resistant to extreme acid shock if the glucose concentration...
The destruction of Salmonella enteritidis inoculated in liquid whole egg at approximately 10 7 −10 8 cfu ml −l was studied under combinations of pressure (350 and 450 MPa), temperature (50, 20, 2 and −15°C) and time (5, 10, 15 min and cycles of 5+5 and 5+5+5 min). One non-selective medium...
Reference methods for the detection of Listeria monocytogenes as proposed from various institutions (FDA, USDA, IDF, ISO) differ mainly in use of selective broths of different composition and different procedures during enrichment. To comprehend the benefits of the individual procedures a...
The objective of this study was to develop a model to predict the growth of Clostridium perfringens from spores at temperatures applicable to the cooling of cooked meat products. The growth medium used was trypticase-peptone-glucose-yeast extract broth. C. perfringens population counts were...
The microbiology and safety of margarine are reviewed from the perspective of its material composition and the historical absence of foodborne illness incidents associated with the consumption of this product. Intrinsic factors limit the growth of most micro-organisms, including pathogens....
A PCR-based method for determining the sterility of shelf-stable pudding was developed. PCR primers were universal for conserved sequences of the bacterial ribosomal operon and resulting amplicons corresponded to the 16s–23s spacer region. Commercially sterile, aseptically filled pudding...
results per page
Save this article to read later. You can see your Read Later on your DeepDyve homepage.
To save an article, log in first, or sign up for a DeepDyve account if you don't already have one.
Sign Up Log In
To subscribe to email alerts, please log in first, or sign up for a DeepDyve account if you don't already have one.
Read and print from thousands of top scholarly journals.
Sign up with Facebook
Sign up with Google
Already have an account? Log in
To get new article updates from a journal on your personalized homepage, please log in first, or sign up for a DeepDyve account if you don't already have one.