Segmented-flow aseptic processing.(In Brief)
Segmented-flow aseptic processing makes it possible to process
foods containing particulates without many of the problems inherent in
traditional pipe-flow aseptic processing systems. This can be . . .
Antimicrobial interventions.(In Brief)
Researchers are attempting to determine the ability of current beef
processing antimicrobial interventions to reduce levels of
multidrug-resistant and non-multidrug-resistant Salmonella on . . .
Pressure, temperature impact inactivation and germination of B.
cereus spores.
The goal of scientists at the University of Delaware was to study
the germination and inactivation of B. cereus spores exposed to
hydrostatic pressure and elevated temperature.
Investigators . . .
Optimize safety in a bioreactor.
Fermented foods and ingredients generally have an enviable record
of safety. With the exception of isolated incidents of foodborne disease
in some fermented dairy and meat products, the biochemical . . .
Investigate the pathogen population dynamics of rice
cake.
Rice cakes are typically held at room temperature before they are
sold, since refrigeration dramatically reduces their quality. This
situation, along with a high water activity and a pH greater . . .
Selective enrichment medium offers simultaneous detection of
bacteria.
When using a detection system, a proper selective enrichment medium
is needed to detect multiple pathogens in a food sample. Currently,
there is no single selective enrichment medium that can . . .
Freeze-dried preparations of bacteriocins inhibit L.
monocytogenes, S. aureus.
There has been a continuing movement to produce and consume
ready-to-eat and more natural foods through the use of fewer chemicals.
This shift to more natural foods has generated a great interest . . .
Use electrolyzed water to reduce Vibrio contamination in raw
oysters.
V. parahaemolyticus and V. vulnificus are pathogens commonly found
in oysters. Consuming raw oysters contaminated with these pathogens can
lead to the development of acute gastroenteritis with . . .
Two-step cooking technique maximizes safety of chicken breast
meat.
Consumption of chicken in America has been increasing rapidly to a
current average of almost 40 kg per capita per year. As you know, L.
monocytogenes can contaminate meat products and cause many . . .
Develop, validate mathematical model describing growth of
Pseudomonas spp. in raw poultry.
Poultry meat spoils quickly unless processed, stored and
distributed under refrigerated conditions. Research has shown that the
microbial spoilage rate is predominantly controlled by . . .
Antimicrobial coatings inhibit S. enterica, E. coli O157:H7 on
roasted turkey.
Antimicrobial-containing edible films and coatings have received
attention as a new way to control the post-processing contamination of
foods that contain Salmonella and E. coli O157:H7. These . . .
Plum extract.(In brief)
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 . . .
Lactoferrin.(In brief)
By activating lactoferrin, researchers were able to reduce L.
monocytogenes to nondetectable levels. L. monocytogenes was the
bacterium most sensitive to lactoferrin activated by citric, malic . . .
Develop mathematical models for monitoring soybean quality
deterioration.
Improperly storing soybeans, such as in high-humidity and
high-temperature environments, can cause a darkening of their color and
can lessen soy milk protein and tofu yields. A rapid method . . .
Gain insight into survival, growth of E. sakazakii in infant
cereals.
E. sakazakii infections in infants and children up to four years of
age have been associated with their consumption of infant formulas. The
pathogen's ability to survive nad grow in infnat cereals . . .
Spectroscopy classifies live, dead bacterial cells.
The ability to discriminate between live and dead bacterial cells
is a necessity for food safety applications. Various processing
treatments that cause injury and death to bacteria also influence . . .
Use enzyme immobilization to produce bioactive packaging.
Enzymes improve the quality, performance and appearance of food.
Incorporating enzymes within a packaging material, and creating a
bioactive packaging system, is a niche area in the field of active . . .
Reduce S. enteritidis on treated whole almonds.
Raw almonds are an excellent source of protein, vitamins, minerals
and essential fatty acids. They are also high in calcium, iron,
potassium, phosphorus and trace minerals, such as zinc and . . .
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 . . .
Replace thermal sterilization with a combination of selected
hurdles.
Consumer demands for high-quality foods are leading to significant
modifications in processing technologies. Applying nonthermal treatments
and a combination of different hurdle technologies is one . . .
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