Commercial household steam cleaning systems control microbial
quality.
Small meat processing facilities are in need of a pathogen
reduction technique that would be effective, operational and economical
for them to implement.
Scientists at the University of Georgia . . .
Electron beam irradiation may enhance efficacy of antimicrobial
films.
Food irradiation can alter the properties of polymeric materials
used in food packaging systems. One alternative is to use polymeric
films that contain antimicrobials that increase the . . .
Research addressing egg contamination concerns.
Eggs are known to harbor the pathogen Salmonella enteritidis.
Sanitation safeguards are vital because one infected egg can contaminate
an entire batch of pooled eggs. According to the Centers for . . .
Ensuring safety of complex foods.
Foodborne illness outbreaks and product recalls are occasionally
associated with ready-to-eat (RTE) sandwiches and other complex RTE food
products. Ionizing radiation (IR) can inactivate pathogens . . .
Substitute chromogenic media to recover L. monocytogenes from RTE
products.
Current methodologies for the microbial analysis of foods--the
FDA's Bacteriological Analytical Manual and the USDA's Food
Safety and Inspection Service--require confirmation tests that take up
to . . .
Growth temperature, media composition impact Salmonella
biofilms.
The complex structure of pathogenic biofilms extensively depends on
growth conditions. Most descriptions of biofilm structure are largely
qualitative, due to the lack of quantitative analysis . . .
Use low-pressure CO2 to improve flux, shelf life after cold
microfiltration of skim milk.
Microfiltration is effective for physically removing bacteria,
spores and somatic cells from raw skim milk, leading to a significant
improvement in the quality and safety of milk.
Previous . . .
Microencapsulated bovine lactoferrin has potential against
Carnobacterium viridans in bologna.
Although many studies have indicated that lactoferrin (LF) has
potential for use as a natural antimicrobial preservative, it's not
been successfully used in simple broth systems because the . . .
Electron-beam irradiation.(In Brief)
Electron-beam irradiation holds promise as an alternative
technology for preventing ground beef from becoming contaminated with
pathogenic bacteria such as E. coli O157:H7. Irradiation can . . .
Detecting L. monocytogenes.(In Brief)
Tests for detecting L. monocytogenes in food might rely on a
protein--isolated by scientists--that binds specifically to this
pathogen. The protein, or antibody, is the first reported to . . .
Bacteriocins fight Campylobacter in turkeys.
A University of Arkansas-led research team has found that an
effective way to eliminate pathogenic Campylobacter in turkeys is to use
proteins produced naturally by other bacteria: bacteriocins. . . .
Improve safety of chilled semi-prepared meals using gamma
irradiation.
Scientists based in Hungary looked to optimize the safety of
semi-prepared chilled meals. They prepared experimental batches of a
stuffed pasta product, tortellini, and slightly pre-fried . . .
Inactivate L. brevis using ultra-high-pressure homogenization in
phosphate buffer and beer.
Lactobacilli are well known spoilage microorganisms. In beer, L.
brevis produces gums and causes turbidity and spoilage.
Ultra-high-pressure processing is a promising technology for . . .
Consider organic acids for microbial destruction.
High hydrostatic pressure may influence the pH of weak acids by
shifting equilibrium from a dissociated form to a more effective
undissociated form while the acids are under pressure. The temporary . . .
Use cranberry concentrate to inhibit pathogen growth.
Cranberries contain various bioactive compounds that offer
antimicrobial, antioxidant and health benefits. Traditionally, chemical
additives are used to preserve food. But consumers prefer a . . .
Determine maximum antimicrobial activity of bacteriocins.
Preserving vegetables using lactic acid fermentation involves
lactic acid bacteria (LAB) that predominantly produce lactic acid in
addition to bacteriocins. The antimicrobial activity of . . .
High levels of carbon dioxide do not increase effectiveness of
antimicrobials in meat.
Processors who package meat want it to be free of pathogens and to
have an attractive color in the display case. Using the right elements
for packaging a product can assist processors in reaching . . .
Combine beneficial bacteria, bacteriophages to fight microbes on
produce.
Before fresh fruit is cut, it's important that the outer skin
be kept free of foodborne pathogens. That's because microbes on the
surface of a peel or rind could piggyback onto a cutting knife and . . .
Consider chlorine dioxide as an antimicrobial treatment for
surfaces and different food systems.
The consumption of raw produce is increasing, mostly because of the
health benefits that fruits and vegetables offer. With increased
consumption comes an increase in outbreaks of . . .
Bacteriophage-based preparation.(In Brief)
Consider using a bacteriophage-based preparation, LMP-102[TM], to
reduce or eliminate the risk of foodborne listeriosis.
The preparation consists of six naturally occurring . . .
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