Inactivate E. coli O157:H7 in undercooked ground beef patties
using trans--cinnamaldehyde.
Undercooked ground beef is a common vehicle for transmitting E.
coli O157:H7 to humans. The USDA recommends that beef patties be cooked
to an internal temperature of 160 F. Since the bacteria can . . .
Use enzyme--treated dairy powders to inhibit the growth of
food--associated microorganisms.
A number of milk components, such as lactoferrin, lactoperoxidase
and fatty acids, are known to possess antimicrobial activity. Milks of
different species contain different amounts of antimicrobial . . .
E. coli also present in swine.
E. coli O157:H7, an organism that causes gastrointestinal disease
in humans, is generally associated with cattle. But it can also be
recovered from swine to a lesser extent. Recent research at Iowa . . .
Washing apples.(In Brief ...)
Washing apples can reduce the number of organisms on an
apple's surface. Even a plain-water wash can reduce microbial
counts by 90% or more. Adding a sanitizer or cleaner to the wash water
can . . .
The survival of foodborne pathogens.(In Brief ...)
The survival of foodborne pathogens in processing facilities is
affected by the composition of surface materials, the availability of
nutrients and moisture, and temperature. Stainless steel does . . .
A web-based software.(In Brief ...)
Intellipur, a web-based software, allows water, food storage and
transport managers to actively monitor and control the safety and
quality of processed water and food in cold storage rooms, . . .
Heat treatments enhance safety of E. coli O157:H7-inoculated mung
bean seeds.
S. typhimurium and E. coli O157:H7 have been associated with
contaminated seed sprouts. Many outbreaks have been traced to seeds
contaminated with low levels of pathogens. For example, strains of . . .
Electrolyzed oxidized water sanitizes fresh chicken.
Electrolysis is a water treatment process that produces two forms
of altered water: a reduced or alkaline (high-pH) water, and an oxidized
or acidic (low-pH) water. The electrolysis process . . .
Alternatives for controlling L. monocytogenes in ready-to-eat
meats.
Controlling L. monocytogenes in ready-to-eat (RTE) meats continues
to be a major concern. Sodium lactate and sodium diacetate are widely
used as antilisterial agents to enhance the safety of RTE . . .
Develop an integrated model for heat transfer, dynamic growth of
S. enteritidis in shell eggs.
Shell eggs are the leading cause of salmonellosis associated with
S. enteritidis. To deal with this concern, researchers need complete
growth data on S. enteritidis in eggs and a heat transfer . . .
Phytosterols may have antimicrobial activity in pasteurized fluid
milk.
Phytosterols have been known to reduce total serum and low-density
lipoprotein cholesterol concentrations by lowering the extent of
cholesterol absorption in the intestine. Several studies have . . .
Determine speed of bacterial growth in infant formula.
British scientists are examining how quickly Salmonella, E.
sakazakii, E. coli, Klebsiella pneumonia and C. freundii can grow in
reconstituted powdered infant formula.
Salmonella and E. sakazakii . . .
Harness Fourier-transform infrared spectroscopy for rapid
detection, differentiation of Salmonella enterica serovars in
juice.
Techniques for identifying Salmonella are time-consuming, require a
pre-enrichment procedure or special worker training. However,
Fourier-transform infrared (FT-IR) spectroscopy makes it possible . . .
Consider a 10-hour real-time PCR technique for detecting
Salmonella in ready-to-eat meats.
Developing rapid pathogen detection methodologies that have shorter
pre-enrichment times and real-time data-monitoring capabilities will
help the meat industry prevent the recall of contaminated . . .
Protective cultures help control E. coli O157:H7 in ground
beef.
Outbreaks of foodborne illness and ground beef recalls caused by E.
coli O157:H7 contamination continue to be a major concern. In recent
years, there has been an increase in the number of studies . . .
Scientists are looking to develop more effective ways to
decontaminate organic and conventionally.(In Brief ...)
Scientists are looking to develop more effective ways to
decontaminate organic and conventionally grown fresh and minimally
processed fruits and vegetables, such as sprout seeds. They want . . .
Pathogenic bacteria involves using natural antibacterial
preservatives.(In Brief ...)
One way to inhibit or inactivate various pathogenic bacteria
involves using natural antibacterial preservatives.
Although numerous studies have been published on the antimicrobial
activity of . . .
Web portal addresses processors' safety concerns.
Anticipating the behavior of microbial pathogens in food products
is important for safety managers. The scientific field of predictive
microbiology offers important tools to help managers estimate . . .
Control L. monocytogenes, Salmonella on smoked Salmon using
lysozyme, nisin coatings.
Cold-smoked salmon is a ready-to-eat (RTE) product usually
purchased as a vacuum-packed product. It has a shelf life of three to
five weeks at refrigerated temperatures. However, a major concern of . . .
Apply chlorous acid and chlorine dioxide to inhibit growth of L.
monocytogenes.
Sturgeon caviar products are prepared by curing them with salt, but
generally they do not receive any heat treatment. The salt concentration
and storage temperature are what preserve and make the . . .
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