bluuebunny/crossref_metadata_2025_split huggingface dataset:
USE OF TIME/TEMPERATURE INTEGRATORS, PREDICTIVE MICROBIOLOGY, AND RELATED TECHNOLOGIES FOR ASSESSING THE EXTENT AND IMPACT OF TEMPERATURE ABUSE ON MEAT AND POULTRY PRODUCTS
Authors: LABUZA THEODORE P. , FU BIN 
Published: April 2007

ABSTRACT Temperature abuse is a main concern for chilled and/or MAP meat and poultry products since it will not only cause economic loss, but may also lead to a foodborne illness hazard. A major question for such products is whether organoleptic spoilage due to microbial or chemical action will occur before pathogen numbers or toxin levels become a risk when a product undergoes abuse temperatures. Time‐temperature integrators (TTI) have shown potential to indicate or estimate temperature abuse. However knowledge of predictive food microbiology is needed for each food to employ a TTI tag. The simple Monod and the nonlinear Gompertz function can be used to obtain growth parameters (i.e., lag time, exponential growth rate) from kinetic studies of microbial spoilage. The temperature dependence of these parameters is best evaluated by the Arrhenius or the square root model. Effects of temperature on other deteriorative processes can also be described similarly. Three approaches are presented to evaluate the extent and impact of temperature abuse on meat and poultry by use of TTI tags, which include the effective temperature, the equivalent time and the equivalent point approach. Other technologies to evaluate or to reduce the impact of temperature abuse are also discussed.
TOXICITY EVALUATION OF STRAINS OF CELLULOMONAS
Authors: DEY B.P. , FIELDS M.L. 
Published: April 2007

ABSTRACT Five strains of Cellulomonas (ATCC 482, ATCC 488, ATCC 491, ATCC 15724 and ATCC 21399) were evaluated for toxicity. Extracts of cells in both water and oil as well as the cell free spent broth injected into fertile chicken eggs were not lethal to the embryos. Viable organisms inoculated in rats, mice and rabbits by oral, subcutaneous and intraperitoneal routes respectively, did not cause generalized or localized infection nor abnormal changes in the vital organs. The sexual maturity, fertility and the vital organs of adult rats as well as the vital data of their progeny were not affected by feeding 10% protein from all strains.
INFLUENCE OF THE INTRINSIC PROPERTIES OF FOOD ON THERMAL INACTTVATION OF SPORES OF NONPROTEOLYTIC CLOSTRIDIUM BOTULINUM: DEVELOPMENT OF A PREDICTIVE MODEL1
Authors: JUNEJA VIJAY K. , MARMER BENNE S. , PHILLIPS JOHN G. , MILLER ARTHUR J. 
Published: April 2007

ABSTRACT The effects and interactions of heating temperature (70–90C), pH (5–6.5), sodium chloride (0–3%), and sodium pyrophosphate (0–0.3%) on the heat resistance of a six strain mixture of spores of nonproteolytic Clostridium botulinum type B and type E in turkey were examined. Thermal death times were determined in submerged vials heated using a water bath. Heated spores were recovered on Reinforced Clostridial Medium (RCM) supplemented with lysozyme (10 μg/ml). Decimal reduction times (D‐values) were calculated by fitting a survival model to the data with a curve fitting program. The D‐values were analyzed by second order response surface regression for temperature, pH, salt (sodium chloride) and sodium pyrophosphate levels. The four variables interacted to effect the inactivation of spores. Confidence intervals (95%) predicted heat resistance of spores in turkey. The data suggest that the effect of reduced pH in increasing the inactivation was more pronounced at high temperatures and may provide an adequate degree of protection from nonproteolytic C. botulinum spores in minimally processed foods, particularly if employed in conjunction with combinations of salt and sodium pyrophosphate.
THE EFFECT OF LYSOZYME AND BUTYLATED HYDROXYANIZOLE ON SPOILAGE AND PATHOGENIC BACTERIA ASSOCIATED WITH FOODS
Authors: RAZAVI‐ROHANI S. MEHDI , GRIFFITHS MANSEL W. 
Published: April 2007

ABSTRACT The effect of pH (5 to 7), NaCl concentration (0.5 to 5%) and chelating agents on the antibacterial activity of lysozyme and butylated hydroxyanizole (BHA) was investigated by the Spiral Gradient End Point test. Of all the bacteria tested (including 7 Gram‐positive and 8 Gram‐negative organisms), lysozyme was active only against Lactococcus lactis NCK 400. When EDTA was added, lysozyme was inhibitory for all of the Gram‐positive and 4 of the Gram‐negative species. Butylated hydroxyanizole was active against all the organisms tested, except for 2 pseudomonads, but these were inhibited when EDTA was added. The inhibition effected by lysozyme and BHA, both in the presence and absence of EDTA, was greatest at low pH and high NaCl concentrations. The inhibition by lysozyme was unaffected by other chelators (sodium citrate and monoglycerol citrate). However, sodium citrate promoted the inhibitory effect of BHA towards Gram‐negative bacteria and monoglycerol citrate lowered the minimum inhibitory concentration required by BHA to inhibit 5 of the 7 Gram‐positive bacteria by 10%.
INCIDENCE, SURVIVAL AND GROWTH OF LISTERIA MONOCYTOGENES IN READY‐TO‐USE MIXED VEGETABLE SALADS IN SPAIN
Authors: GARCÍA‐GIMENO ROSA M , ZURERA‐COSANO GONZALO , AMARO‐LÓPEZ MANUEL 
Published: April 2007

ABSTRACT A total of 116 commercial samples of mixed vegetable salads, packaged in plastic bags, were examined for the presence of Listeria monocytogenes during storage at 4C. Commercial products, belonging to 4 different batches, were sampled over a period of one year and stored for 300 h at 4C in the laboratory. Different sets of enrichment and plating media were used to recover organisms, with subsequent identification by Pasco System and serotyping techniques. Out of a total of 70 control (noninoculated) samples, 21 (30%) were observed to contain Listeria monocytogenes, belonging to serotypes 3a and 3b. A study of salad inoculated with 103 cfu/g Listeria monocytogenes showed that the initial inoculum increased less than tenfold over the experimental period (300 h). During storage of the product, CO2 reached nearly 30% and O2 was no longer detected at 60 h, due to the respiration of the vegetables. The pH inside the packages remained around 6. The specific growth rate in the salad was calculated using the Dmodel Program, which gave a rate of 0.003h‐1, a lower figure than that reported by other authors. This study found growth patterns different to those previously reported for salads with separate ingredients. Our results agree with previous reports that modified atmosphere does not greatly inhibit Listeria monocytogenes. This reflects a lower specific growth rate in this food compared to media, and illustrates the difficulty of validating, in complex food systems, mathematic models based on culture media.
THERMAL RESISTANCE OF YERSINIA ENTEROCOLITICA AND LISTERIA MONOCYTOGENES IN MEAT AND POTATO SUBSTRATES
Authors: DOHERTY ALICE M. , McMAHON CAROL. M.M. , SHERIDAN J.J. , BLAIR I.S. , McDOWELL D.A. , HEGARTY T. 
Published: April 2007

ABSTRACT The heat resistance of a wild type and nalidixic acid resistant strain of Yersinia enterocolitica, and Listeria monocytogenes, was measured in meat (minced beef and minced beef homogenate) and potato substrates over the temperature range 50–60C. Comparisons of heat resistance were determined using D‐values calculated using a linear survival model. The results showed that the wild‐type strain of Y. enterocolitica was more heat resistant than the mutant (p<0.05). Under most conditions, the use of a nonselective/overlay recovery medium resulted in higher D‐values compared to a selective recovery medium (p<0.05). Analysis of the data using a nonlinear survival model (D1 and D2 ‐values) suggested the presence of heat resistant subpopulations and was particularly evident for the mutant strain, and in potatoes compared to minced beef.
COMPARISON OF SELECTIVE AND NONSELECTIVE ENRICHMENT MEDIA FOR THE ISOLATION OF LISTERIA SPECIES FROM RETAIL FOODS
Authors: WALSH D. , DUFFY G. , SHERIDAN J.J. , BLAIR I.S. , McDOWELL D.A. 
Published: April 2007

ABSTRACT Enrichment in a nonselective medium, Buffered Peptone Water (BPW) was compared with selective enrichment in University of Vermont Medium (UVMI and UVMII) for the isolation of Listeria spp. from foods. The selectivity of the 2 types of media for the pathogenic strain, Listeria monocytogenes, was also compared. In total, 221 food samples including beef burgers, ham, turkey, lettuce, broccoli, carrots, coleslaw, salads, fish, and ice cream, were purchased from local retail outlets and examined for the presence of Listeria species and L. monocytogenes using both enrichment media Listeria species were detected in 57 (25.8%) samples using UVM, and 56 (25.3%) using BPW. L. monocytogenes was present in 33(14.9%) samples enriched in UVM and in 29(13.1%) samples enriched in BPW. The advantages and disadvantages of selective and nonselective enrichment for detection of Listeria species from a range of foods are discussed.
MICROBIOLOGICAL QUALITY OF COLD MEALS SERVED BY AIRLINES
Authors: HATAKKA MAIJA 
Published: April 2007

ABSTRACT The microbiological quality of 675 cold meals prepared for serving on aircraft was studied in 1991–1994. The material consisted of appetizers, salads and desserts prepared in 33 countries. The geometric mean of aerobic colony counts, Escherichia coli and Staphylococcus aureus were significantly lower in desserts (p<0.05) than in salads and appetizers. Salmonella was not found in any of the samples. Staphylococcus aureus, Bacillus cereus and Clostridium perfringens were found in 50 samples (7%). In respect of E. coli, S. aureus and B. cereus, the samples exceeded the Routine microbiological standards for aircraft‐ready food; Accepted by the Association of European Airlines by 14%, 7% and 3%, respectively. There were considerable differences in aerobic colony counts, E. coli and B. cereus counts between countries where the food was prepared.
FACTORS AFFECTING THE EMERGENCE OF NEW PATHOGENS AND RESEARCH STRATEGIES LEADING TO THEIR CONTROL1
Authors: MILLER ARTHUR J. , SMITH JAMES L. , BUCHANAN ROBERT L. 
Published: April 2007

ABSTRACT Control of foodborne emerging or reemerging microbial pathogens has proven to be difficult. Even the Hazard Analysis Critical Control Point (HACCP) approach is intended to manage known hazards. We propose that each change occurring in the food chain – encompassing human, technological, and environmental factors – creates a new selection pressure that drives microbial adaptation and emergence potential. Escherichia coli O157:H7 is examined here, as a case study, to illustrate the multidimensional nature of pathogen emergence. While future emergence or reemergence events are expected, the fundamental questions of what, where, who, when, and how such events will unfold are unknown. Contingency planning can provide responses to probable hazard scenarios, with a goal of developing practical controls. Examples of potential microbial hazards and changes in the food chain are presented. Once a hazard, associated food, locale, and at‐risk population are identified, critical acute research questions need to be answered. Longer term research will improve our ability to respond to the next inevitable emergence event. Such coordinated endeavors will permit rapid modification and deployment of a science‐based hazard management system that will prevent or minimize human risks.
IRISH AND EUROPEAN CONSUMER VIEWS ON FOOD SAFETY
Authors: COWAN CATHAL 
Published: April 2007

ABSTRACTResults from two consumer surveys are presented. In the first, a EU FAIR (European Union Food, Agriculture and Industrial Research Programme), supported project, three‐thousand consumers (500 in each of six countries, Germany, Italy, Britain, Spain, Sweden and Ireland) were surveyed in March 1997 on their attitudes to the quality and safety of three meats, beef, pork and chicken. This paper deals with the safety aspects of the survey. Many consumers in all six countries said they were eating less beef and more chicken. Overall, the Spanish and Irish appeared to be the most concerned about the safety of meat, the British were somewhat less concerned. While many were confident that the food in shops is safe, there was a sizeable minority who believed the contrary. When looking for information on the safety of meat, butchers, whether independent or in supermarkets, are the group most trusted by consumers. In terms of consumer concerns, about 60 percent of beef consumers were very concerned about hormones, BSE (Bovine Spongiform encephalopathy), antibiotics and bacteria. Pork consumers had similar levels of concern as beef consumers about bacteria, antibiotics and hormones. For chicken there was a higher level of concern about bacteria(Salmonella)(68% were very concerned) and similar levels of concern to pork and beef for the other issues. Generally, fat was the issue of least concern for all three meats. Freshness was considered to be relatively the most helpful of 7 factors used for assessing safety of meat. The country of origin and what the animal was fed were also considered to be relatively helpful. Factors considered to be relatively less helpful were price and the name of the producer. In the second study, over 1200 pre‐leaving certificate Irish school children participated in autumn 1996 in a national survey assessing young people's attitudes to meat. Half of the respondents agreed with the view that eating beef means increasing the risk of getting CJD (Creutzfeldt‐Jakob Disease). Those who agreed were more likely to be less frequent eaters of beef and to have reduced their meat consumption in the post‐BSE period. It was found also that females were more likely to eat less meat than males and to have reduced beef consumption. The implications of some of the findings of these two surveys are discussed.
FACTORS INVOLVED IN RECENT OUTBREAKS OF ESCHERICHIA COLI O157:H7 IN SCOTLAND AND RECOMMENDATIONS FOR ITS CONTROL
Authors: PENNINGTON HUGH 
Published: April 2007

ABSTRACT This paper describes an outbreak of E. coli O157:H7 that occurred in central Scotland. Edipemiological and microbiological evidence has indicated that the outbreak was comprised of several separate but related incidents, relating to the lunch (attended by around 100 people) held in Wishaw Parish Church Hall, a birthday party held in a public house on November 23, 1996 and retail sales in Lanarkshire and Forth Valley. All isolates of E. coli O157:H7 from individuals in the outbreak belonged to phage type 2 and possessed the verocytotoxin gene VT2. Two hundred sixty‐two of these isolates have been subjected to pulsed‐field gel electrophoresis (PFGE): all had indistinguishable profiles. There were 496 cases in total. There have been 20 deaths (all adults) associated with the outbreak, the highest number of deaths associated with an outbreak of E. coli O157:H7 infection in the world. Of these, 8 people had attended the luncheon served at Wishaw Old Parish Church on November 27, 1996. The age range of those who died was 69 to 93 years. The outbreak was investigated by the Pennington Group who concluded that the circumstances of the central Scotland outbreak, and the inevitable uncertainties that may surround outbreaks generally, provide strong justification for the precautionary, preventative measures proposed and the recommendations made.
MICROBIOLOGICAL HAZARDS DURING PROCESSING OF CROQUETTES
Authors: CÓRDOBA Ma de G. , CÓRDOBA J.J. , JORDANO R. 
Published: April 2007

ABSTRACT Croquette is a prepared food made with meat or fish as its basic ingredients. Since it is a perishable, heavily handled product, microbiological hazards are associated with the process. Microbiological analyses were performed throughout the commercial processing of chicken croquettes to evaluate the microbial hazards. Moderately high levels of microorganisms were observed in raw materials, but the highest plate counts were noted following extrusion of the croquettes. Pathogenic bacteria, such as Clostridium perfringens, were detected during the process. The increase in the levels of microorganisms observed after extrusion and the presence of C. perfringens were associated with the semi‐solid paste called bechamel. Rapid cooling of the bechamel was critical to avoid microbial proliferation and represented an effective critical control point for the implementation of a HACCP program in the processing of croquettes.
INCIDENCE AND GERMICIDE SENSITIVITY OF SALMONELLA TYPHI AND VIBRIO CHOLERAE O1 IN ALFALFA SPROUTS
Authors: CASTRO‐ROSAS J. , ESCARTÍN E.F. 
Published: April 2007

ABSTRACT The prevalence of some enteric bacteria in alfalfa sprouts obtained from public markets and supermarkets in Queretaro City was determined. In addition, the antimicrobial effect of several commercial germicides was tested on alfalfa sprouts for reduction of native coliforms and inoculated Vibrio cholerae Ol or Salmonella typhi. Escherichia coli and Salmonella sp. were detected in 74% and 1.1% of 90 of samples, respectively, and no sample tested positive to V. cholerae Ol. Coliforms ranged from 7.3 to 8.5 log10 CFU/g. Treatment of alfalfa sprouts with 200 mg/L of hypochlorite, of a commercial iodophor, or of chlorine dioxide, or with 100 mg/L of Citricidal® for 5 min, reduced native coliforms only by 1–2 log10 CFU/g. Reductions of S. typhi and V. cholerae O1 with 200 mg/L of sodium hypochlorite and 100 mg/L Citricidal® were also no more than J.5 log10 CFU/g. Sprouts from seeds contaminated with V. cholerae O1 that were irrigated daily with water containing 100 mg/L chlorine dioxide, showed significantly lower V. cholerae Ol counts than seeds irrigated with tap water (p<0.05). However, V. cholerae O1 persisted after 8 days of sprouting, when the sprouts are ready for marketing. Treatment of seeds and sprouts with antimicrobials does not appear to be effective for reducing pathogens to safe levels.
INHIBITION OF LISTERIA MONOCYTOGENES AND OTHER BACTERIA IN SPANISH SOFT CHEESE MADE WITH LACTOCOCCUS LACTIS SUBSP. DIACETYLACTIS
Authors: MENDOZA‐YEPES MARIA J. , ABELLAN‐LOPEZ OLGA , CARRION‐ORTEGA JOSE , MARIN‐INIESTA FULGENCIO 
Published: April 2007

ABSTRACT The inhibitory effects of a lactose‐negative single‐strain starter culture of Lactococcus lactis subsp. diacetylactis were evaluated in Spanish soft cheese (Queso fresco, pH 6.5) against Listeria monocytogenes, Escherichia coli O157:H7, Enterobacter cloacae, Pseudomonas aeruginosa and Pseudomonas fluorescens. Queso Fresco made without starter culture and stored at 3 and 7C supported growth of all bacteria tested, with the exception of E. coli and P. aeruginosa which were unable to grow at 3C. When cheese was made with the starter culture and stored at 7C, L. monocytogenes, P. aeruginosa and E. coli did not grow, the growth of E. cloacae was delayed, and P. fluorescens grew uninhibited. In cheese stored at 3C, only P. fluorescens was able to grow.
PREVALENCE OF SELECTED UNSAFE FOOD‐CONSUMPTION PRACTICES AND THEIR ASSOCIATED FACTORS IN KANSAS1
Authors: ZHANG PING , PENNER KAREN , JOHNSTON JUDY 
Published: April 2007

ABSTRACT Results of a survey conducted between 1995 and 1996 in Kansas were analyzed to estimate the prevalence of four high‐risk food‐consumption practices and to identify population characteristics associated with each practice. The self‐reported prevalences were 26.5% for home‐canned vegetables, 8.7% for undercooked hamburger, 55.6% for raw or undercooked eggs, and 1.8% for raw milk. Rural residents and those who had a child between ages 13 and 17 were more likely to consume home‐canned vegetables. The consumption of undercooked hamburger was low for respondents with a child from one to four years old but was high for overweight respondents. Those respondents who had higher education and a child between ages 13 and 17 were more likely to consume raw or undercooked eggs. Lower income respondents were more likely to drink unpasteurized milk. The population characteristics identified in this study could be incorporated in the formulation and implementation of educational programs aimed at changing these high‐risk eating behaviors.
EFFECT OF ETHANOL VAPOR ON GROWTH AND TOXIN PRODUCTION BY CLOSTRIDIUM BOTULINUM IN A HIGH MOISTURE BAKERY PRODUCT
Authors: DAIFAS DAPHNE PHILLIPS , SMITH JAMES P. , TARTE ILSEMARIE , BLANCHFIELD BURKE , AUSTIN JOHN W. 
Published: April 2007

ABSTRACT To determine the effect of ethanol vapor on toxin production by Clostridium botulinum, studies were done in English style crumpets (aw 0.990, pH 6.5) challenged with 500 spores/g C. botulinum types A and proteolytic B and packaged in high gas barrier bags [ethanol transmission rate (ETR) 0.21 g/m2/day @ 25 C]. Crumpets were packaged in air with either commercially available ethanol vapor generators (Ethicap® 2, 4 or 6G) or cotton wool pads saturated with 2, 4 or 6 g of 95% food grade ethanol and stored at 25C. Toxin was detected in all inoculated control crumpets (0% ethanol) after 5 days at ambient temperature (25C). Ethicap® 2G delayed toxicity for 10 days while complete inhibition (>21 days) was observed in all crumpets packaged with 4 or 6G Ethicap® or with 2, 4 or 6 g of ethanol per pad. However, all crumpets were overtly spoiled by this time. Both headspace ethanol and absorption of ethanol by crumpets increased as a function of Ethicap® size/weight of ethanol. Based on these preliminary studies, ethanol vapor would appear to be an effective additional barrier to control the growth and toxin production by C. botulinum in high moisture bakery products and ensure the safety of these products at ambient temperature.
D‐ AND z‐VALUES OF SALMONELLA IN GROUND CHICKEN BREAST MEAT
Authors: MAZZOTTA ALEJANDRO S. 
Published: April 2007

ABSTRACT The heat resistance of a Salmonella composite of serotypes Typhimurium, Enteritidis, Montevideo, Mbandaka, Heidelberg and Thompson was evaluated in ground chicken breast meat using an end‐point procedure in pouches. A 7D process for Salmonella in chicken was approximately 3 s at 160F (71.1C) with a z‐value of 10.3F (5.7C). The data presented here may help cooked chicken products manufacturers design safe processes that meet the USDA Food Safety and Inspection Service performance standard.
FECAL COLIFORM CONTAMINATION OF BEEF CARCASSES DURING THE SLAUGHTERING PROCESS
Authors: YALÇIN SUZAN , NIZAMLIOǦLU MUSTAFA , GÜRBÜZ ÜMIT 
Published: April 2007

ABSTRACT The purpose of this study was to determine the fecal coliform counts of beef carcasses during different stages in the slaughter process. A total of nine carcasses were selected at random in the abattoir. The samples were taken by excision from three different sites; rump, brisket and shoulder. The samples were collected from the same carcasses at four different stages of processing; after dressing, after evisceration, after washing and after chilling for 24 h in a chilling room. The processing steps did not increase the fecal coliform counts on the rump samples. There were no significant differences in the samples of rump and shoulder among different processing steps. The contamination level of the brisket after washing was significantly higher than other processing steps. Brisket and shoulder parts are critical points for microbiological sampling as these sites showed higher microbial counts after chilling steps. The data obtained have relevance for the planning of washing methods for the production of clean and safe carcasses.