L. monocytogenes contamination of ready-to-eat meat products,
even after a lethality treatment, is of major concern to the meat
L. monocytogenes contamination of ready-to-eat meat products, even
after a lethality treatment, is of major concern to the meat processing
industry. In this issue, read how ionizing radiation, . . .
Little as 3% of plum extract.
As little as 3% of plum extract mixed in raw meat is more than 90%
effective in suppressing the growth of major foodborne pathogens such as
E. coli O157:H7, Salmonella, Listeria, Y. enterocolitica . . .
Bacterial stress responses.
Research is being directed toward enhancing our understanding of
bacterial stress responses in food environments. The eventual goal is to
develop practical preservation systems that minimize public . . .
Combination microwave and hot air.
Combination microwave and hot air (or infrared) heating can provide
the customized heating profiles needed to obtain the desired quality of
a prepared food in the shortest time. Several complex . . .
Environmental stresses have an impact on bacteria.
E. coli O157:H7 has become a pathogen of concern because of its
association with several serious outbreaks of foodborne illness,
including those associated with undercooked ground beef. The . . .
Sensor detects heat-resistant toxins.
Regulatory agencies and the food industry need fast, automated,
cost-effective analytical methods that are accurate, reliable, and safe
and that minimize waste. Today, chemists are using advanced . . .
Examine the effectiveness of pulsed light for decontaminating
stainless steel contact surfaces.
Pulsed light, which consists of intense short flashes of light with
wavelengths from 200 nm to 1000 nm, has been proven effective for
killing a wide variety of microorganisms on the surface of . . .
Speed detection of Salmonella.
Poultry-borne salmonellosis is the most common foodborne infection.
The cost of the disease to society in terms of absence from work,
morbidity and mortality is substantial. Conventional techniques . . .
Compound protects beef from pathogen.
There are more ready-to-eat meat products on the market, and vacuum
packaging has made it possible to keep them fresh in appearance and
taste. The problem is that pathogenic bacteria can grow on . . .
E. sakazakii grows rapidly in reconstituted rice cereal.
Infections stemming from Enterobacter sakazakii are rare. However,
there have been documented cases of infection in preterm neonates and
infants as well as in elderly adults. Individuals with . . .
Pediocin shows stability in film application.
Bacteriocins attack bacteria, such as L. monocytogenes or the
Clostridium responsible for botulism. The vast majority of these
natural, nontoxic food preservatives functioned in obscurity until . . .
Additional thermal processing can reduce, eliminate surface
pathogens.
In the past two decades, much has been learned about L.
monocytogenes as a foodborne pathogen. We've learned about its many
virulence factors, how it may be transferred from product to product . . .
Software simulates high-pressure cooling of pork.
High-pressure treatments can be used for preserving food, as well
as for modifying the functional properties of foods. Computer
simulations can help us understand the transient relationships . . .
Acidified calcium sulfate.
Acidified calcium sulfate is showing promise as a way to kill L.
monocytogenes and keep lunch meats safer for consumers. When these
products are cooked, they are pasteurized, and Listeria is . . .
Ready-to-eat foods.
Ready-to-eat foods are probably the major source of listeriosis,
according to the FDA. To reach this conclusion, researchers surveyed 23
categories of ready-to-eat foods based on their potential . . .
Agar medium detects bacteria that discolors cured meat.
Aerococcus viridans, Carnobacterium viridans and Weissella
viridescens cause discoloration in cooked bologna. The discoloration is
the result of hydrogen peroxide ([H.sub.2][O.sub.2]) produced by . . .
Test detects Brucella in goat's milk.
Goat milk sold in the United States may soon be better protected
against brucellosis-causing bacteria, thanks to recent research
conducted by USDA-ARS scientists. A new test for detecting B. . . .
Chlorine dioxide helps reduce pathogen levels on cardboard
surfaces.
Chlorine dioxide (Cl[O.sub.2]2) is an antimicrobial substance
recognized for its disinfectant properties since the early 1900s.
Chlorine dioxide kills microorganisms by disrupting the transport . . .
Apply new nucleic acid-based technologies to detection.
Diagnostic techniques are in a time of change. Molecular diagnostic
techniques have evolved, along with advances made in the field of
molecular biology, during the last two decades. Molecular . . .
High pressure inactivates V. parahaemolyticus and B.
cereus.
High-pressure treatment, also known as high-hydrostatic pressure
processing or ultra-high pressure processing, involves treating food at
elevated pressures of 30,000 psi to 130,000 psi at a . . .
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