bluuebunny/crossref_metadata_2025_split huggingface dataset:
SAFETY OF IRISH BEEF – CONCERNS, AWARENESS AND KNOWLEDGE OF IRISH CONSUMERS
Authors: RIORDAN NICOLA , COWAN CATHAL , McCARTHY MARY 
Published: April 2007

ABSTRACT A survey of Irish consumers examined their concerns for the safety of food, their level of knowledge of safe food practices and their awareness of institutional structures to ensure the safety of Irish beef. Sixty‐four percent of the sample expressed concern for the safety of food. Concerns cited include freshness of food, BSE/CJD, antibiotic residue, hygiene standards and bacteria. They perceive many causes of food poisoning and their level of awareness of pathogens varies, depending on the pathogen. The level of knowledge of safe food practice in cooking was good. However, it was lower for food storage practices. Males and those with lower levels of education were less likely to be aware of adequate food safety procedures and need to be the focus of educational programs on safe food handling. As less than half the sample (49%) was aware of institutional structures and 32% of schemes that ensure the safety of Irish beef, it is concluded that it is imperative to more clearly communicate to the public the assurances of any scheme set up. There is also a need to increase awareness level of the bacteria Campylobacter.
PURIFICATION AND MECHANISTIC ACTION OF A BACTERIOCIN PRODUCED BY A BRAZILIAN SAUSAGE ISOLATE, LACTOBACILLUS SAKE 2a
Authors: ROSA C.M. , FRANCO B.D.G.M. , MONTVILLE T.J. , CHIKINDAS M.L. 
Published: April 2007

ABSTRACT Bacteriocin 2a is produced by a Lactobacillus sake strain isolated from Brazilian sausage. This bacteriocin was purified 72,000 fold by acid extraction from L. sake 2a, followed by cation exchange and reverse phase chromatography. Bacteriocin 2a dissipated the proton motive force in Listeria monocytogenes and reduced the intracellular ATP with no detectable increase in extracellular ATP. Bacteriocin 2a also mediated a concentration‐dependent efflux of carboxyfluorescein from liposomes made from L. monocytogenes lipids. These data indicate that bacteriocin 2a forms pores in the membrane of target cells.
CONSUMER ATTITUDES TOWARD FOOD SAFETY ISSUES
Authors: BREWER M.S. , PRESTAT C.J. 
Published: April 2007

ABSTRACT The objectives of this study were to survey consumer attitudes about the safety of the food supply in general, relate general concern levels with groups of specific items of concern, regulatory issues and prioritization of food safety funding areas, and to compare these results with results of a similar survey conducted in this lab in 1994. Factor analysis of 360 consumer responses showed six factors underlying the 31 specific items evaluated on individual 5‐point scales (1 = no concern, 5 = very strong concern). MANOVA using general level of food safety concern (independent variable) were significant. Univariate tests showed that as general level of concern with food safety increased, so did concern with chemical issues (artificial colors, pesticide residues, hormones, preservatives, irradiated foods, excessive processing of foods, and plastic packaging), spoilage issues (restaurant sanitation, shelf‐stable foods, pasteurized foods, refrigerated, prepared foods, improper food preparation, microbiological contamination and nutritional imbalances), health issues (vitamin, calorie, carbohydrate, fat, cholesterol and sugar content), regulatory issues (pesticide safety, fish and imported food inspection, and health labeling of food), deceptive practices (naturally occurring toxins, food ingredients associated with allergies and weight reduction diets advertised as healthy) and information issues (availability of detailed information at stores, markets and restaurants).
RESPONSE SURFACE MODEL FOR EFFECTS OF TEMPERATURE, WATER ACTIVITY AND pH ON GERMINATION OF BACILLUS CEREUS SPORES
Authors: SINIGAGLIA MILENA , CORBO MARIA ROSARIA , ALTIERI CLELIA , MASSA SALVATORE 
Published: April 2007

ABSTRACT A response surface model was developed for effects of temperature (20 to 40C), pH (4.5 to 6.5) and water activity (aw) (0.94 to 0.99) on germination of Bacillus cereus ATCC 11778 spores. Germination depended, to varying extents, on the interactions among the independent variables and complexity of the medium. In particular it was affected (P <0.05) by interactions of aw with temperature and pH and by temperature in its quadratic term. The model was validated against data not used in its development. Mean absolute relative error of predictions (model accuracy) was 22.8% in model systems and 10.17% in real systems. Bias factors were 0.887 and 0.922 for model and real systems, respectively. Results indicated that the model developed was “fail safe” and provided reliable predictions of germination of B. cereus.
GROWTH KINETICS OF CLOSTRIDIUM PERFRINGENS IN COOKED BEEF1
Authors: HUANG LIHAN 
Published: April 2007

ABSTRACTThe objective of this work was to investigate the growth kinetics of a three‐strain cocktail of Clostridium perfringens in cooked beef. The study was conducted by growing the heat‐activated spores in ground beef under isothermal conditions between 17–50C. A four‐parameter Gompertz equation was used as a primary model to fit the growth curves along with a modified Ratkowsky model to analyze the temperature dependence of the bacterial growth. Results indicated that the Gompertz model could accurately describe the growth of C. perfringens in cooked beef. The estimated theoretical minimum, optimum, and maximum growth temperatures of this organism in cooked beef were 9.8, 47.1, and 50.8C, respectively. A linear relationship between the durations of the lag and exponential phases of growth curves was observed in this study. Such a linear relationship can be used to generate a linear isothermal growth curve complete with the lag, exponential, and stationary phases without complex mathematical computation. The kinetic models and growth parameters obtained from this study potentially can be applied to the food industry to design appropriate cooling schedules and estimate the growth of C. perfringens in thermally processed beef products under temperature abuse conditions.
ACID TOLERANCE OF ESCHERICHIA COLI FOLLOWING COLD SHOCK TREATMENT
Authors: BLANK GREG , CHO CHAI‐HUI , ISMOND ANNE 
Published: April 2007

ABSTRACTThe effect of an initial cold shock treatment (2 h at 10C), following an abrupt downshift in temperature from 37 to 10C, on the subsequent growth and survival of Escherichia coli strains O157:H7 and MY20 (Biotype 1) in acidified Trypticase soy broth (TSB) and fruit juices (orange, apple) was investigated. Overall, no difference in growth at 37C was observed between each cold shocked and noncold shocked E. coli strain when cultured in TSB adjusted with either acetic acid (pH 6.0)or malic, citric and tartaric acid (each adjusted to: pH 4.5, 5.0, 5.5, 6.0). However, significant (P ± 0.05) differences in survival were observed between cold shocked and noncold shocked populations in TSB acidified with acetic acid (pH 5.0) or citric, malic and tartaric acid (pH 4.0). For strain MY20, survivor levels for cold shocked cells in TSB acidified with acetic acid citric, malic and tartaric acid at 8C were significantly (P ± 0.05) higher than in noncold shocked populations. Also, at 37C survival levels for cold shocked cells were significantly (P ± 0.05) higher than noncold shocked cells in TSB acidified with either malic or tartaric acid (pH 4.0). For the O157:H7 strain, survivor levels were higher (P ± 0.05) for cold shocked cells when maintained in TSB at 37C regardless of acid type. At 8C, cold shock treatment only increased (P ± 0.05) the survival of the O157:H7 strain in TSB adjusted with acetic acid (pH 6.0). Acid cross protection induced by cold shocking, as evidenced by enhanced survival, was not apparent for either E. coil strain in apple (pH 3.5) or orange juice (pH 3.8) maintained at 8C.
ESCHERICHIA COLI O157 IN IRISH FEEDLOT CATTLE: A LONGITUDINAL STUDY INVOLVING PREHARVEST AND HARVEST PHASES OF THE FOOD CHAIN
Authors: MINIHAN DONAL , WHYTE PAUL , O'MAHONY MICHEÁL , CLEGG TRACY , COLLINS JOHN D. 
Published: April 2007

ABSTRACTThe aim of this study was to investigate fecal shedding and transmission of E. coli O157 in cohorts of cattle within a feedlot, to assess subsequent contamination of carcasses with this pathogen and to identify risk factors associated with fecal shedding of E. coli O157. A cohort of 133 heifers housed infour adjacent pens was examined over a five month period, from entering the feedlot to slaughter. Individual rectal fecal samples and pen environmental samples were taken at monthly intervals. The entire outer and inner surfaces of a carcass side of each animal were swabbed immediately following slaughter.E. coli O157 was isolated from 136 (23%) of the 600 rectal fecal samples; 96% of which contained virulent markers. One hundred and sixty environmental samples were examined and E. coli O157 was isolated from 46 (29%), all of which contained virulent markers. E. coli O157 was not isolated from any of the dressed carcasses. The prevalence of E. coli O157 fecal shedding may be related to the pen and E. coli O157 contamination of the pen floor feces, water trough and feed.E. coli O157 should be considered as a pathogen shed in the feces of a substantial proportion of feedlot cattle. However, with good hygienic practice at harvest, a very low level of this pathogen can be achieved on dressed carcasses.
SURVIVAL OF A SALMONELLA TYPHIMURIUM POULTRY MARKER STRAIN ADDED AS A DRY INOCULUM TO ZINC AND SODIUM ORGANIC ACID AMENDED FEEDS
Authors: PARK S.Y. , BIRKHOLD S.G. , KUBENA L.F. , NISBET D.J. , RICKE S.C. 
Published: April 2007

ABSTRACTThe effects of different organic acid compounds on the survival of a dry inoculum of Salmonella typhimurium marker strain added to poultry feed were determined. Organic acids were added as 1% Zn or Na salts (w/w) to poultry feeds and stored at room temperature for 9 days. Reduction of S. typhimurium populations from 0 to day 9 was not substantially different between poultry layer ration nonamended feed (96.76%) and Zn acetate (99.72%) or Zn propionate (99.60%) amended feed. However, over 90% reduction of S. typhimurium populations occurred in Zn acetate and Zn propionate amended feed by day 3 while poultry layer ration populations reached 90% reduction by day 5. S. typhimurium populations after 9 days were nearly 40% more reduced in Na propionate amended feed than Na acetate amended feed. The results of this study indicated 1% Zn compounds may have potential to reduce survival of S. typhimurium in a poultry diet during the early stages of storage.
SLIME PRODUCTION AND DNase ACTIVITY OF STAPHYLOCOCCI ISOLATED FROM RAW MILK
Authors: ÇITAK SUMRU , VARLIK ÖZGÜR , GÜNDOǦAN NESLIHAN 
Published: April 2007

ABSTRACTIn this study, 851 Staphylococci isolates isolated from 38 raw milk samples were investigated for DNase activity and slime production. The 851 Staphylococci isolates were identified as 704 Staphylococcus aureus and 147 coagulase‐negative staphylococci. Coagulase – negative staphylococci isolates were classified as 32.7% S. cohnii, 19.7% S. hominis, 19.1% S. xylosus, 12.9% S. epidermidis, 8.2% S. capitis, 4.8% S. haemolyticus, 1.4% S. simulans and 1.4% S. saprophyticus by using Dichotomous scheme. DNase agar was used to investigate for DNase activity. DNase activity was found in 93.6% of 704 S. aureus and 10.2% of 147 coagulase – negative staphylococci. DNase activity was positive in 42.9% of S. haemolyticus, 20.7% of S. hominis, 17.9% of S. xylosus and 2.1% of S. cohnii isolates. No DNase activity was found in S. epidermidis, S. capitis, S. simulans and S. saprophyticus isolates. Slime production of S. aureus and coagulase – negative staphylococci from raw milk samples was investigated by using Congo Red Agar method. Slime production was positive in 5.1% of S. aureus and 42.2% of 147 coagulase – negative staphylococci. Slime production was positive in 100% of S. simulans, 68.4% of S. epidermidis, 50% of S. cohnii, 50% of S. saprophyticus, 37.9% of S. hominis, 32.1% of S. xylosus and 16.7% of S. capitis isolates. None of the 7 S. haemolyticus isolates had slime production. In conclusion, slime production and DNase activity are important virulence factors to identify pathogenic staphylococci.
CONTROL OF CLOSTRIDIUM PERFRINGENS IN A MODEL ROAST BEEF BY SALTS OF ORGANIC ACIDS DURING CHILLING1
Authors: JUNEJA V.K. , THIPPAREDDI H. 
Published: April 2007

ABSTRACTControl of Clostridium perfringens germination and outgrowth by the following salts of organic acids, sodium lactate [Purasal™S/SP (Purasal); 1.50, 3.00 and 4.80%], sodium lactate supplemented with sodium diacetate [Purasal™ Opti.form™ (Optiform), 1.50, 3.00 and 4.80%], buffered sodium citrate [Ional™ (Ional), 0.75, 1.00 and 1.30]) and buffered sodium citrate supplemented with sodium diacetate [Ional Plus™ (Ional Plus), 0.75, 1.00 and 1.30%] was evaluated during continuous chilling of a model roast beef product. Beef rounds were ground through an 1/8′’ plate and NaCl, potato starch and potassium tetra pyrophosphate were added to final concentrations of 0.85, 0.25 and 0.20%, respectively, and mixed. Portions (250 g) of the meat were mixed with either Purasal (1.5, 3.0 or 4.8%), Optiform (1.5, 3.0 or 4.8%), Ional (0.75, 1.0 or 1.3%) or Ional Plus (0.75, 1.0 or 1.3%) along with a control that did not have any added antimicrobials. Each product (10 g) inoculated with C. perfringens spores (ca. 2.2 log10 spores/g) was packaged into vacuum bags (2 in. × 3 in.), vacuum sealed, heated to 60C within 1 h, and subsequently chilled from 54.4C to 7.2C in 18 or 21 h following exponential chilling rates. Products were sampled immediately after cooking to enumerate the C. perfringens populations (spores surviving heat treatment) and subsequent to chilling (total C. perfringens populations, including spores and vegetative cells resulting from germination and outgrowth of the spores). Chilling of cooked, model ground roast beef resulted in germination and outgrowth of C. perfringens spores; the population densities increased by 4.13 and 4.40 log10 CFU/g, following 18 and 21 h chill rates, respectively. Incorporation of Purasal (1.5–4.8%), Optiform (1.5–4.8%), Ional and Ional Plus (0.75–1.3%) substantially (P ± 0.05) inhibited germination and outgrowth of C. perfringens spores. Incorporation of antimicrobial ingredients resulted in ± 1.0 log10 CFU/g increase of the pathogen, except for model roast beef with Ional Plus at 0.75% concentration, following 18 h chilling rate. Similar results were obtained when 21 h chilling rate was followed, with roast beef containing ingredients (at all the concentrations) resulting in either reductions or ± 1.0 log10 CFU/g growth in total C. perfringens populations, except for Purasal and Ional Plus at 1.5 and 0.75% concentrations, respectively. Use of sodium salts of organic acids in formulation of model roast beef can reduce the risk of C. perfringens spore germination and outgrowth during extended chilling rates.
REDUCTION OF FUNGI AND MYCOTOXINS FORMATION IN SEEDS BY GAMMA‐RADIATION
Authors: AZIZ NAGY H. , MOUSSA LOUTFY A.A. , FAR FERIAL M.E. 
Published: April 2007

ABSTRACT Ninety samples of maize, chick‐peas and groundnut seeds collected from the Egyptian market were found to be heavily contaminated by molds. Alternaria, Aspergillus, Cladosporium, Eurotium, Fusarium, Mucor, Penicillium and Rhizopus were the most common fungal genera isolated from nondisinfected seeds. Aspergillus alutaceus, A. flavus, Fusarium verticillioides and F. oxysporum were isolated from all surface‐disinfected seeds and were reported to produce ochratoxin A, aflatoxin B1 and zearalenone, respectively. Irradiation at a dose 4.0 kGy reduced the mold growth greatly relative to unirradiated controls. There was no growth at dose 5.0 kGy. On the basis of the radiation survival data, the decimal reduction values D10 for A. alutaceus, A. flavus and F. verticilliodies were 0.70. 2.10 and 0.93 kGy in maize. A dose of 5 kGy inhibited the toxigenic molds and mycotoxin formation in seeds. Aflatoxin B1 and ochratoxin A were detected in maize and chick‐peas, whereas zearalenone was detected in maize samples. Application of radiation at a dose of 6.0 kGy detoxified aflatoxin B1 by 74.3–76.7%, ochratoxin A by 51.3–96.2% and zearalenone by about 78%.
INHIBITION OF LISTERIA MONOCYTOGENES BY NATIVE MICROFLORA OF WHOLE CANTALOUPE1
Authors: UKUKU DIKE O. , FETT WILLIAM F. , SAPERS GERALD M. 
Published: April 2007

ABSTRACT Fresh‐cut cantalcupe has been recalled due to the possible presence of Listeria monocytogenes. Several studies have reported that naturally occurring microflora of vegetable surfaces may be antagonistic to pathogen attachment, growth or survival. To test this possibility for L. monocytogenes and cantaloupes, whole melon were treated with water, ethanol (70%) or chlorine (200 ppm) to reduce the native microflora on the melon surfaces. Treated or untreated melons were immersed in a six strain cocktail of L. monocytogenes (107 CFU/mL) for 10 min and then allowed to dry for 1 h inside a biosafety cabinet followed by storage at 5, 10 and 20C for 15 days. Fresh‐cut pieces prepared from the treated or untreated melons and directly inoculated with L. monocytogenes (3.48 log CFU/g) were stored under the same conditions listed above. Populations of L. monocytogenes and five classes of native microflora were investigated. Growth of L. monocytogenes in sterile or nonsterile rind and fresh‐cut homogenates was also studied. The population of L. monocytogenes recovered from inoculated (103 to 108 CFU/mL) whole melons given no disinfection treatment or washed with water was significantly less (P < 0.05) than that recovered from melons treated with chlorine or EtOH. In general, populations of L. monocytogenes declined on the surface of treated and untreated whole melons and on fresh‐cut pieces over the 15 days storage period at the temperatures tested. However, the decline in pathogen populations was less rapid in the presence of reduced populations of native microflora. Higher populations of L. monocytogenes were attained in sterile tissue homogenates than in nonsterile homogenates. Addition of yeast and mold to sterile rind homogenates was highly inhibitory to growth and survival of the pathogen. The results of this study indicate that native microflora of whole cantaloupe inhibited attachment to rind surfaces as well as survival and growth of L. monocytogenes on cantaloupe surfaces and homogenized fresh‐cut pieces. Thus, L. monocytogenes recontamination of melons having a reduced level of native microflora following application of a disinfection treatment may be a food safety concern.
CONSUMER ATTITUDES AND PERCEPTIONS TOWARDS MICROBIAL FOOD SAFETY IN THE DOMESTIC KITCHEN
Authors: REDMOND ELIZABETH C. , GRIFFITH CHRISTOPHER J. 
Published: April 2007

ABSTRACT The domestic kitchen is an important point of origin for foodborne disease and food safety communication strategies are required to improve food‐handling behaviors in the home. A key to the design of effective strategies is an understanding of factors that influence food safety behaviors. Attitudes may influence food safety behaviors and therefore, attitude determination towards food safety in the domestic kitchen is important for development of targeted food safety communication strategies. A questionnaire was administered to consumers (n = 100) representing a cross‐section of the population of Cardiff, South Wales. Results showed that attitudes towards implementation of key food safety behaviors including cross contamination, cooking and storage were positive, however, attitudes towards other practices, for example cooling, were negative. Significant correlations (P < 0.05) between specific attitudinal responses and respondent demographics were identified, indicating that targeted strategies may be required for different groups of consumers. Results of this study will be discussed within the context of previous consumer food safety research, optimistic‐bias and development of communication strategies designed to raise awareness of food safety issues and bring about behavioral improvement.
The Induction of Tetraploidy in Salmonids
Authors: Myers James M. , Hershberger William K. , Iwamoto Robert N. 
Published: April 2007

AbstractThe induction of tetraploidy was attempted in three intraspecies crosses (autotetraploid) of sal‐monid: chinook salmon (Oncorhynchus tshawytscha), coho salmon (O. kisutch) and rainbow trout (Salmo gairdneri), and in the interspecies hybrid (allotetraploid) coho × Atlantic salmon (Salmo salar).Pressure treatments of 6.2 × 104 kPa (9,000 psi) were applied for six minutes at intervals from 50% of the time to cleavage to beyond first cleavage. Analysis of eyed stage embryos via flow cytometry indicated two periods of tetraploid induction existed corresponding to 55–75% and 100–110% of the first cleavage interval (FCI).The effects of different pressures and the times of application were analyzed in a study with rainbow trout. Treatments of 4.8 × 104 kPa (7,000 psi) for eight minutes, and 5.5 and 6.2 × 104 kPa (8,000 and 9,000 psi) for four minutes, were applied at 65, 78, and 100% FCI. Tetraploids were found in the 5.5 and 6.2 × 104 kPa group treatments only when applied at 65% FCI.The results indicate that, while tetraploidy is inducible in salmonids, further experimentation is necessary to discern the appropriate time and treatment for optimal tetraploid induction in each species.
Estimation of the Dietary Lipid Requirement Level of the White Crayfish Procambarus acutus acutus
Authors: Davis Donald A. , Robinson Edwin H. 
Published: April 2007

AbstractSix isonitrogenous and isoenergetic diets containing graded levels of lipid (menhaden fish oil) were fed to juvenile white crayfish (Procambarus acutus acutus) over a 10 week period. A significant depression in weight gain was observed in crayfish fed diets containing 9% or more lipid. There were no significant differences in growth of crayfish fed diets containing 0 to 6% lipid. Whole‐body percentages of lipid and dry matter decreased, and protein increased in crayfish fed high‐lipid diets. Dietary lipid did not appear to influence survival or molting frequency. Whole‐body lipids generally reflected dietary fatty acid composition.
Predation by Dragonfly Naiads Anax junius on Young Crawfish Procambarus clarkii
Authors: Witzig John F. , Huner Jay V. , Avault James W. 
Published: April 2007

Abstract Anax junius (Odonata: Aeschnidae) predation on young crawfish, Procambarus clarkii, was measured in the laboratory. Predation rates (0.066–1.16 crawfish/day) were estimated at 25, 15, and 5 C and for two sizes of crawfish (11–20 and 21–30 mm total length). Naiad predation increased with increasing temperature and decreasing crawfish size. At 5 C, naiads had no significant effect on survival of large crawfish but did significantly reduce survival of small crawfish. At 15 and 25 C, predation rates were significantly affected by temperature and prey size. Relative naiad abundance in a 0.8 ha crawfish pond was estimated from September through May. Larger naiads (head width, >6.5 mm; total length, >30 mm) capable of preying on young crawfish were not present until after most crawfish had reached invulnerable sizes. Large naiads, as a result, may not affect crawfish production under normal management conditions.
Oocyte Development and Induced Spawning of Smallmouth Bass (Micropterus dolomieui) in Response to Photoperiod and Temperature Manipulation: Preliminary Results
Authors: Cantin Marie‐Claude 
Published: April 2007

AbstractSmallmouth bass (Micropierus dolomieui) in Quebec spawn between the end of May and mid‐June. Wild broodstock (4 to 8 years old) and laboratory‐reared ones (0+ years old) reared in a water recycling system were submitted to different temperature and photoperiod regimes to extend their natural spawning period. Oocyte maturation followed in vivo showed that oocytes developed to stage III in both cases but final maturation and ovulation was limited to the laboratory‐reared bass and this, a month before the normal spawning period, at 20.5 cm TL. Exogenous factors are examined, specifically duration of long photoperiod and vital space related to non‐spawning of wild broodstock.