bluuebunny/crossref_metadata_2025_split huggingface dataset:
SURVIVAL OF SALMONELLA TYPHIMURIUM IN ROASTING CHICKENS COOKED IN A MICROWAVE, CONVECTION MICROWAVE, AND A CONVENTIONAL ELECTRIC OVEN
Authors: SCHNEPF MARILYNN , BARBEAU WILLIAM E. 
Published: April 2007

ABSTRACTFresh whole roasting chickens were inoculated with Salmonella typhimurium and cooked either in a microwave, convection microwave, or conventional electric oven to an internal temperature of 74°C, 77°C, 79°C, or 85°C. Cooked chickens were tested for the presence of viable Salmonella organisms using an Enzyme Linked Immunosorbent Assay (ELISA). No chicken (0/12) cooked to ± 79°C in the convection microwave or conventional oven tested positive for Salmonella. Two out of three chickens cooked to 79°C and all three chickens cooked to 85°C in the microwave tested Salmonella positive. Tetrathionate broth dilutions from all 11 microwave cooked chickens produced isolated colonies on Brilliant Green Agar. No growth was observed on Brilliant Green Agar plates inoculated with tetrathionate broth dilutions from chickens cooked to an internal temperature of 79°C or 85°C in the conventional oven or to 85°C in the convection microwave.
OXYRASETM ENZYME AND MOTILITY ENRICHMENT FUNG‐YU TUBE FOR RAPID DETECTION OF LISTERIA MONOCYTOGENES AND LISTERIA SPECIES1
Authors: YU LINDA S. L. , FUNG DANIEL Y. C. 
Published: April 2007

ABSTRACT A rapid and simple method using a U‐shaped glass apparatus (Fung‐Yu tube) for early determination of the presence of Listeria monocytogenes and Listeria species in mixed cultures and inoculated meat samples has been developed. This system utilizes unique biochemical and physical properties of Listeria for selective enrichment. Fraser broth was used as a selective enrichment broth especially for observation of esculin hydrolysis (blackening of broth), and semisolid Modified Oxford agar was used for selective detection of motility of Listeria. When Fung‐Yu tubes containing 0.1 unit/mL of OxyraseTM (membrane fractions of Escherichia coli) were inoculated with L. monocytogenes, an enhanced early growth of L. monocytogenes occurred. A presumptive positive result for low numbers of L. monocytogenes (1–100 CFU/g) in the presence of large numbers of competitive microflora in pre‐enriched (24 h) ground beef samples using the Fung‐Yu tube method with the aid of OxyraseTMwas obtainable within 10 h. Using this system, isolation of Listeria in the presence of mixed bacterial flora (44 species), such as Bacillus, Escherichia, Klebsiella, Proteus, Salmonella, Shigella, Staphylococcus, and Streptococcus, and in inoculated ground beef was successful in 24–48 h. The Fung‐Yu tube procedure is a highly sensitive, selective, and easy‐to‐use method to separate and isolate L. monocytogenes and other Listeria spp. from other contaminating microorganisms in meats.
COMPARATIVE ANALYSIS OF TRYPAN BLUE AGAR AND CONGO RED AGAR FOR THE ENUMERATION OF YEAST AND MOLD USING THE HGMF SYSTEM1
Authors: HART R. A. , MO O. , BORIUS F. , FUNG D.Y.C. 
Published: April 2007

ABSTRACTEnumeration of yeast and molds from 39 food samples, including 6 dairy products, 2 meat products, 5 cereal products, 9 fruits, 4 vegetables, 6 beverages, 4 spices, and 3 condiments on Trypan blue (at 1: 10,000 dilution) in potato dextrose agar (Trypan blue agar) was compared with Congo red (at 25:1,000,000 dilution) in potato dextrose agar (Congo red agar) using the hydrophobic grid‐membrane filter (HGMF) technique of the ISO‐GRID system. Yeast and mold grew well on both Trypan blue agar and Congo red agar, producing blue and red colonies, respectively, in the ISO‐GRID system, when examined in incan‐descent light. However, not all yeast and mold colonies grown on Congo red agar fluoresced under ultraviolet (UV) light (a recommended observation procedure). Thus, results indicated that Trypan blue agar observed in incandescent light is more convenient to use for enumerating yeast and mold in food samples.
INHIBITION OF BOTULINUM TOXIN PRODUCTION BY PEDIOCOCCUS ACIDILACTICI IN TEMPERATURE ABUSED REFRIGERATED FOODS
Authors: HUTTON M. T. , CHEHAK P. A. , HANLIN J. H. 
Published: April 2007

ABSTRACT The “Wisconsin process'’(a combination of lactic acid starter culture and sucrose) has previously been shown to be effective in preventing botulinum toxigenesis in reduced nitrite bacon. This technology has been applied to other low‐acid refrigerated foods which receive less than a 12D thermal process. A combination of Pediococcus acidilactici and dextrose was effective in preventing botulinum toxigenesis in chicken salad. When the chicken salad was temperature abused, the P. acidilactici catabolized available dextrose to lactic acid. Extracellular accumulation of the lactic acid caused a decrease in the pH of the product. Pathogen challenge tests verified that the rate and extent of lactic acid accumulation in the chicken salad during temperature abuse was sufficient to preclude botulinum toxigenesis. This technology has the potential to be of use in a variety of low‐acid refrigerated foods.
MINERALS AND XENOBIOTIC RESIDUES IN THE EDIBLE TISSUES OF WILD AND POND‐RAISED LOUISIANA CRAYFISH1
Authors: MADDEN J. D. , GRODNER R. M. , FEAGLEY S. E. , FINERTY M. W. , ANDREWS L. S. 
Published: April 2007

ABSTRACTThe popularity of Cajun cuisine has promoted the consumption of Louisiana crayfish, Procambarus clarkii. Tail meat and hepatopancreatic tissues of crayfish captured from two locations in the Atchafalaya River Basin and four open ponds were analyzed separately for xenobiotic metal and mineral composition using an inductively coupled plasma emission spectrometer (ICP) and chlorinated hydrocarbons by gas chromatograph (GC) with electron capture detector. Less than 3 mg/kg of toxic xenobiotic metals were found in the tail meats and less than 5 mg/kg in the hepatopancreatic tissues. Mineral concentrations were similar to those reported for other crustacean species. Occasional trace amounts of DDD and DDE were found present in tissue samples.
SENSITIVITY OF LISTERIA MONOCYTOGENES TO SPICES AT TWO TEMPERATURES
Authors: TING W.T. EVERT , DEIBEL KURT E. 
Published: April 2007

ABSTRACT Thirteen spices were screened for growth inhibition effect against Listeria monocytogenes at 24°C using a concentration gradient plate method. Cloves, and oregano were the two most inhibitory spices with MIC values ranging from 0.5 to 0.7% (W/V). Inhibition was also detected with sage and rosemary (MIC of 0.7 to 1.0%) as well as nutmeg (MIC of 1.1–1.4%). Black pepper, chili, cinnamon, garlic, mustard, paprika, parsley and red pepper at a concentration up to 3.0% did not inhibit the growth of the organisms. The effect of cloves, oregano and sage on the growth and survival of L. monocytogenes Scott A was further tested in tryptic soy broth at both 4 and 24°C. At a concentration of 0.5 or 1.0%, cloves were bactericidal and oregano was bacteriostatic to this organism at both incubation temperatures. Sage at these two concentrations was bactericidal at 4°C and bacteriostatic at 24°C. When tested in sterile meat slurry, a 1.0% level of either cloves or oregano had little effect on the growth of L. monocytogenes Scott A at 4 or 24°C.
CLOSTRIDIUM PERFRINGENS ENTEROTOXIN: STRUCTURE, ACTION AND DETECTION
Authors: McCLANE BRUCE A. 
Published: April 2007

ABSTRACTClostridium perfringens Type A is one of the most common causes of food‐borne disease in the USA. Diarrheal and cramping symptoms associated with this illness are caused by a protein enterotoxin (abbreviated as CPE). Recently, diagnosis of C. perfringens food poisoning has been improved by the development of direct assays to detect CPE in feces or CPE production by food or fecal isolates of C. perfringens. The enterotoxin has a membrane‐active action which appears to involve four early steps: (1) binding of CPE to a mammalian receptor, (2) insertion of CPE into membranes, (3) formation of a complex between CPE and mammalian membrane proteins and (4) onset of toxin‐induced ion and water permeability changes. CPE has a unique amino acid sequence, and recent studies have indicated that the receptor‐binding region of enterotoxin is localized at the extreme C‐terminus. Further studies of the CPE structure versus function relationship may facilitate development of vaccines for human or veterinary usage.
USE OF MEAT ISOLATE, LACTOBACILLUS BAVARICUS MN, TO INHIBIT LISTERIA MONOCYTOGENES GROWTH IN A MODEL MEAT GRAVY SYSTEM
Authors: WINKOWSKI KAREN , MONTVILLE THOMAS J. 
Published: April 2007

ABSTRACT The ability of Lactococcus lactis 11454, Pediococcus pentosaceus 43200 and Lactobacillus bavaricus MN, originally isolated from dairy, vegetable, and meat products, respectively, to inhibit growth of Listeria monocytogenes Scott A in a model beef gravy was examined. In the first series of experiments, where the lactic acid bacteria and L. monocytogenes were inoculated at levels of 105 CFU/mL and 103 CFU/mL, respectively only L. bavaricus inhibited listerial growth at 10C. Subsequent experiments using L. bavaricus MN confirmed that the inhibition was caused by a bacteriocin, occurred at temperatures at low as 4C, and could be initiated by 103 CFU/mL L. bavaricus in the presence of L. monocytogenes at levels 10‐fold higher. Although the inhibitory agent was protease‐sensitive and inhibition occurred in the absence of a fermentable carbohydrate, the presence of acid enhanced efficacy of the bacteriocin.
TRIALS ON THE ANTIBACTERIAL EFFECT OF GLUCOSE OXIDASE ON CHICKEN BREAST SKIN AND MUSCLE
Authors: JEONG DONG K. , HARRISON MARK A. , FRANK JOSEPH F. , WICKER LOUISE 
Published: April 2007

ABSTRACT Use of glucose oxidase as a possible means to inhibit microbial growth on processed poultry was evaluated. Muscle and skin sections of chicken breast were inoculated with Pseudomonas spp. or Salmonella typhimurium and subjected to either: (1) 60 s dip in 2 units of glucose oxidase without glucose supplementation or (2) 60 s dip in 2 units of glucose oxidase with 4% glucose supplementation. Control groups were dipped in sterilized, distilled water. The Pseudomonas and Salmonella populations were determined for each section. Neither enzyme treatment reduced the initial Pseudomonas or Salmonella populations nor did the treatments inhibit the growth of Pseudomonas during the storage period. Salmonella was inhibited by the low temperature. Therefore, a glucose oxidase enzyme treatment has little potential for extending the shelf‐life of chicken.
EFFECT OF ELECTRICAL STIMULATION ON KILLING SALMONELLA TYPHIMURIUM IN VARIOUS SALT SOLUTIONS
Authors: LI YANBIN , SLAVIK MICHAEL F. , GRIFFIS CARL L. , KIM JEONG‐WEON 
Published: April 2007

ABSTRACT Electrical stimulation was evaluated as a method to kill Salmonella typhimurium in various salt solutions at different concentration. Salmonella typhimurium at 2 × 105 CFU/ml was treated at 22–24C for 60 min in each salt solution using electricity at 10 mA/cm2 current, 1 kHz frequency, and 50% duty cycle. Samples taken at various times were serially diluted, plated on tryptic soy agar and xylose lysine desoxycholate agar, and incubated at 37C for 18–24 h. To detect injured cells, samples were also pre‐enriched in buffered peptone water at 37C for 4–5h before being plated. Results indicated all salmonellae were electrically killed at 5 min in NaCl, at 30 min in NaNO3, and at 45 min in NaC2H3O2 at 0.15 and 0.015 M concentrations. Salmonellae were also killed at 45 min in Na3PO4 and at 60 min in Na2CO3 at 0.0015 M concentration by electricity in combination with high pH.
REDUCTION OF SALMONELLA ON POST‐CHILL CHICKEN CARCASSES BY TRISODIUM PHOSPHATE (NA3PO4) TREATMENT
Authors: KIM JEONG‐WEON , SLAVIK MIKE F. , PHARR MICHAEL D. , RABEN DENNIS P. , LOBSINGER CHRISTINE M. , TSAI SONIA 
Published: April 2007

ABSTRACTThe use of trisodium phosphate (TSP) in rinsing chicken carcasses was evaluated for salmonellae reduction. Post‐chill carcasses were dipped into a 10%‐TSP solution at 10 or 50C for 15 s. After storing 0, 1 or 6 days at 4C, the incidence and reduction of salmonellae were measured using a nitrocellulose (NC) membrane lifting technique, conventional culture methods and most probable number (MPN) technique. In a trial using non‐inoculated carcasses, the incidences of salmonellae were decreased from 12 ∼ 24% in controls to 0 ∼ 8% in TSP‐treated groups. When the carcasses were inoculated with S. typhimurium (2×104 CPU/carcass), the NC membrane lifting method detected 27 ∼ 46% less incidences of salmonellae in TSP‐treated groups. However, culture methods failed to show any difference between TSP‐treated and untreated carcasses. Another trial using MPN method showed a significant reduction of salmonellae (1.6 ∼ 1.8 logs) in TSP‐treated groups (P < 0.01) at both 1 and 6 days. Although 50C‐TSP treatment gave 0.4 log greater reduction than 10C‐treatment, the difference was not statistically significant. Total plate counts (TPC) revealed a similar reduction trend to MPN results of salmonellae.
THE INTERRELATIONSHIP BETWEEN PERCEIVED KNOWLEDGE, CONTROL AND RISK ASSOCIATED WITH A RANGE OF FOOD‐RELATED HAZARDS TARGETED AT THE INDIVIDUAL, OTHER PEOPLE AND SOCIETY
Authors: FREWER LYNN J. , SHEPHERD RICHARD , SPARKS PAUL 
Published: April 2007

ABSTRACTThe relationship between perceived risk, perceived control and perceived knowledge was investigated for a range of food related hazards. One hundred and eighty six questionnaires were completed; these were designed to assess perceived risk for a range of food related hazards at three levels of risk “target”— personal risk, risk for other people, and risk for society. Additional questions about perceived control and perceived knowledge for the potential hazards were also asked.Results indicated that individuals perceived personal risk to be lower than for either other people or society, independent of the hazard characteristics, in line with the theory of optimistic bias. Personal control tended to be seen as greater for the self than for other people, for those hazards where personal control was conceptually feasible. Perceived control for societal hazards was conferred onto society. Individuals thought that personal knowledge for a given hazard was greater than for other people. No direct relationship between perceived control and perceived risk was found, although there was a direct relationship between perceived knowledge and perceived control.The results are discussed within the framework of optimistic bias and illusion of control. It is concluded that the mechanism for such effects is dependent on the perceived characteristics of the potential hazard itself.Optimistic bias and greater perceived knowledge about potential hazards may explain the failure of public information campaigns; individuals will assume that they are invulnerable to hazards, and that information is directed at individuals less knowledgeable than themselves.
THE EFFECT OF LACTIC ACID DECONTAMINATION ON THE MICROFLORA ON MEAT
Authors: NETTEN P. VAN , VELD J.H. HUIS IN'T , MOSSEL D.A.A. 
Published: April 2007

ABSTRACTMeat acquires a characteristic microflora after slaughter and butchering. This normal microflora may be beneficial in that it occupies a niche that would otherwise permit unimpeded growth of potential pathogens. Lactic acid decontamination (LAD) is intended to eliminate pathogens but also affects the normal microflora. The immediate effect was studied by means of an in‐vitro model. Experiments using this model achieved a reduction in the mesophilic Enterobacteriaceae on meat by 1 to 3 log10 colony forming units and shifted the predominant microflora in the direction of Gram‐positive bacteria and yeasts. Colony counts were an unreliable indicator of LAD‐induced reductions in Gramnegative foodborne pathogens. Their reduction depended on the ratio of the more lactic acid resistant Gram‐positive bacteria to the more sensitive Gram‐negative bacteria. The rank order of lactic acid‐resistance of nonpathogens present on meat was yeasts = lactobacilli > psychrotrophic Gram‐positive bacteria > mesophilic Enterobacteriaceae. Psychrotrophic Gram‐negative bacteria were the most sensitive.
DETECTION OF SALMONELLAE IN CHICKEN AND FISH SAMPLES USING DNA PROBE
Authors: BANDEKAR J.R. , USSUF K.K. , NAIR P.M. 
Published: April 2007

ABSTRACT The use of DNA probes for rapid identification of foodborne pathogens is an emerging field. We have standardized a method for the detection of Salmonella in food samples by using a specific insertion sequence (IS‐200) of Salmonella chromosomal DNA as the probe. The procedure for colony hybridization, and washing conditions for the stringency were established. All the ten Salmonella strains, belonging to various serotypes tested were positive while 18 other bacterial cultures, mainly belonging to the family Enterobacteriaceae such as E. coli Shigella, Proteus etc., were negative in colony hybridization. The sensitivity of the detection was found to be 105 cfu using 32P‐labeled probe. We surveyed 16 chicken and 6 fish samples from local market using IS‐200 probe after preenrichment and selective enrichment. All the samples tested were found positive with DNA probe. The major strains of Salmonella isolated from these samples were S. gallinarum, S. typhimurium, S. enteritidis, S. choleraesuis and S. paratyphi A. These results were confirmed by standard Salmonella identification method.
LINKING MICROBIOLOGICAL CRITERIA FOR FOODS WITH QUANTITATIVE RISK ASSESSMENT
Authors: ROSE JOAN B. , HAAS CHARLES N. , GERBA CHARLES P. 
Published: April 2007

ABSTRACT The current annual risk of acquiring a foodborne disease in the United States is estimated at 2.7 × 10‐2. The risk of associated death is estimated at 3.7 × 10‐5. These represent a health care burden >$3 billion. Using a risk assessment model one can identify levels of microbial contamination which may be unacceptable in foods and appropriate controls needed to reduce these levels. Salmonella bacteria continue to represent a large percentage of the identifiable infections. A model developed from human dose‐response studies predicts the probability of infection for Salmonella at 7.5 × 10‐3 with exposure to a single CFU of the organism. Risks of severity (hospitalization), mortality, reactive arthritides, and mortality in the elderly are estimated at 3.1 × 10‐6, 7.5 × 10‐6, 1.7 × 10‐5, and 2.8 × 10‐4. Exposure to microbial contaminants needs to be evaluated on a single meal basis. For chicken, exposure may range from a single drum stick (38g) to a half broiler (176g) but averages around 80g. For beef between 51 and 85g may be consumed during a single meal. Therefore, methods for monitoring must be able to detect at least 1 CFU/80g. Risks for some pathogenic E. coli are estimated at 1,000 to 10,000 less than Salmonella. Therefore, use of coliforms as indicators needs to be assessed and related to occurrence and survival and regrowth potential of the enteric bacteria of greater public health concern. Because, 20% of the U.S. population may be considered to be in a special population category and at an increased risk of severe outcomes, no more than 20% failure of a standard should be acceptable.
RELATIONSHIPS BETWEEN PATHOGEN GROWTH AND THE GENERAL MICROBIOTA ON RAW AND PROCESSED MEAT AND POULTRY
Authors: UPTON MARY 
Published: April 2007

ABSTRACTContaminants are capable of growth on meat and poultry products due to the nutrient composition of the products, the available water, the favorable pH and very often the temperature and other conditions of storage. These factors and processing conditions influence greatly the pattern of development of the spoilage and pathogenic microflora. This paper will consider the effects of the general bacterial flora on pathogenic bacteria occurring on meat and poultry as well as the impact of external factors on some of the different types of bacteria found on these products.
ANIMAL HEALTH AND THE ROLE OF THE VETERINARY FOOD HYGIENIST IN THE CONTROL OF MEAT BORNE INFECTIONS
Authors: COLLINS JOHN D. 
Published: April 2007

ABSTRACTThe concept of “Healthy Food from Healthy Animals”relies upon the pre‐and postharvest implementation of an integrated approach for protecting the food product, from contamination or adulteration with harmful agents. This extended form of control is now an integral part of Hazard Analysis Critical Control Point Programs and provides a practical means of validating the health status of herds and flocks of food‐producing animals.In this context the veterinary food hygienist, as a food company employee, has much to offer the agri‐food industry. She/He can appraise not alone the onfarm conditions but also the animal health and other data provided by the regulatory veterinarian assigned to the plant. Such information, complemented by the plant's own food quality and safety assurance program, can then be used to improve and promote the safety standards of the company. Extended health control programs emphasize the health and safety of the final product for the consumer at each stage of production and processing, and enable veterinary food hygienists, and others, to provide the agri‐food industry, and governmental agencies, with a scientific basis for harmonizing trade in meat and other animal‐derived foods.
USE OF VACCINE AND BIOLOGICAL CONTROL TECHNIQUES TO CONTROL PATHOGENS IN ANIMALS USED FOR FOOD
Authors: ZHAO SHAOHUA , MENG JIANGHONG , ZHAO TONG , DOYLE MICHAEL P. 
Published: April 2007

ABSTRACT An important component of a Hazard Analysis Critical Control Point (HACCP) approach applied to animal production is reducing the carriage of food‐associated pathogens by animals. Two approaches that have both great potential for reducing pathogen colonization of animals and merit for practical application include (1) vaccination and (2) competitive exclusion. Vaccination involves acquisition of immunity in an animal following exposure to an attenuated pathogen or an antigen of a virulent microorganism. Adherence factors that influence bacterial colonization of animals are useful antigens for vaccines. A strategy to developing a vaccine to reduce carriage of pathogens includes (1) identifying sites of colonization by the pathogen in the animal, (2) defining the mechanism of colonization, (3) characterizing genes that encode colonization factors, (4) transforming the colonization factor antigen genes into a suitable nonpathogenic vector, and (5) determining the optimal methods of immunization. Studies are underway to identify colonization factors of Escherichia coli O157:H7 for use in vaccine development to protect cattle from colonization by this pathogen. Competitive exclusion involves the use of microbial cultures that out‐compete pathogens from colonizing specific niches. A science‐based approach to identifying/developing useful competitive exclusion cultures is to: (1) define how a pathogen colonizes the site of interest, (2) isolate microbes that colonize the same site and produce metabolites that inhibit or kill the pathogen, and (3) verify that the inhibitory microbes, when introduced into pathogen‐free animals, can reduce or prevent colonization by the pathogen. This approach has been used successfully to identify defined bacterial cultures that can greatly reduce colonization of Campylobacter jejuni in poultry. Commercial implementation of techniques of these types is an essential part of the overall HACCP approach to reducing the prevalence of foodborne pathogens from farm to fork.