bluuebunny/crossref_metadata_2025_split huggingface dataset:
NEUTRALIZATION OF ANTIMICROBIAL PROPERTIES OF LAURICIDIN BY TWEENS
Authors: BAKER ROBERT C. , VADEHRA DHARAM V. , GRAVANI ROBERT B. 
Published: April 2007

The antimicrobial activities of Lauricidin (glycerol monolaurate) and its formulations Lauricidin Plus F, and Lauricidin 812 were neutralized by Tweens 20 and 80. The quantitative relationship depended on the formulation of Lauricidin, the test organism and the concentration of the Tweens. In general Tween 20 and Tween 80 were similar in their abilities to neutralize the antimicrobial properties of Lauricidin. In most cases, (74% of the observations) 3.0% Tweens completely neutralized Lauricidin and its formulations.The effects of the Tweens on Lauricidin and Lauricidin Plus F were also studied quantitatively. In the presence of Lauricidin and Tweens, no inhibition was noticed and in most cases, the viable count was similar to the control. Lauricidin Plus F was much more potent than Lauricidin in inhibiting the organisms tested and the restoration of growth in the presence of the Tweens was not complete. The viable counts in the presence of Lauricidin Plus F and the Tweens were about two or more log cycles lower than the control.
INDIRECT ANTIMICROBIAL EFFECTS IN FOODS: PHOSPHATES
Authors: TOMPKIN R. B. 
Published: April 2007

This review supplements the review by Hargreaves et al. (1972). Phosphate selection in the U.S. continues to be based upon achieving specific functional objectives other than microbial control. Current federal regulations limit the addition of phosphates to those levels which will achieve functionality. One notable exception is shelf stable pasteurized process cheese, cheese food, and cheese spreads. Adding relatively high levels of phosphates for emulsification coincidentally provides microbiological stability; however, the minimum levels for stability remain uncertain.It is becoming increasingly evident that phosphates, under certain conditions, have potential value for enhancing the microbial safety and stability of foods. Certain phosphates or mixtures of phosphates are clearly more effective than others. Through future research, it should be possible to further exploit the potential value of phosphates. This review offers direction for such research.
THE ANTIMICROBIAL ACTIVITY OF PHENOLIC ANTIOXIDANTS IN FOODS: A REVIEW1
Authors: RACCACH MOSHE 
Published: April 2007

Phenolic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and monotertiary butylhydroquinone (TBHQ) are hindered phenols with antimicrobial activity. The antimicrobial activity of phenolic antioxidants appears to depend on the presence of a hydroxyl group on the molecule, the lipid solubility of the compound and the degree of steric hindrance. The use of phenolic antioxidants in food products is regulated by federal agencies. In general, these compounds are permitted in concentrations up to 200 ppm, based on the fat or oil content of the food product. Certain food products have special regulations. The antimicrobial activity of phenolic antioxidants has been studied in meat and its products, poultry and its products, milk and its products, seafood, rice, applesauce and food ingredients.The antimicrobial activity of phenolic antioxidants is modified by at least 10 factors such as microbial species/strain, stressed microorganisms, type and concentration of phenolic antioxidants, concentration of microbial challenge, combination of phenolic antioxidants, combination of phenolic antioxidants with other antimicrobials, combination of phenolic antioxidants with temperature and food additives, food components, carriers of phenolic antioxidants and the mode of addition of phenolic antioxidants.The antimicrobial activity of phenolic antioxidants in foods has been examined against growth and by‐products of bacteria (gram positive and negative, spore and nonspore formers, spoilage and pathogenic), molds and yeasts. The concentration of phenolic antioxidants that had antimicrobial activity in food products was in the range of 30–10,000 ppm.The mechanism of inhibition by phenolic antioxidants has been found to affect the function and composition of the cellular membrane, the synthesis of DNA, RNA, protein and lipid, and the function of the mitochondrion.
SPOILAGE OF ANCHOVY‐STUFFED OLIVES BY HETEROFERMENTATIVE LACTOBACILLI1
Authors: HARMON STANLEY M. , KAUTTER DONALD A. , MCKEE CHARLES 
Published: April 2007

ABSTRACTAn unusual type of spoilage was encountered in canned green olives stuffed with anchovies. The spoilage was characterized by a gradual decrease in acidity of the olive brine from about pH 4.3 to 5.25 and a swelling of the cans caused by CO2. Spoilage of the product was caused by decomposition of the anchovies by proteolytic enzyme action, with subsequent decarboxylation and deamination of amino acids from the anchovies by heterofermentative lactobacilli. This type of spoilage, known as “protein swells”, occurs with canned fish marinades but, to our knowledge, does not occur with other acidified canned foods.
SELENIUM IN MILK OF DAIRY COWS FED THE NEWLY LEGALIZED 0.3 PPM SELENIUM‐SUPPLEMENTED DIET
Authors: ESSICK LINDA A. , LISK DONALD J. 
Published: April 2007

ABSTRACTThe permissible concentration of selenium which can legally be added to dairy cattle rations has recently been increased from 0.1 to 0.3 ppm. A feeding study with lactating dairy cows was conducted in which 0.3 or 0.6 ppm of selenium as sodium selenite was added to their diets for 23 and 26 days, respectively. Analysis of milk and blood throughout this period showed no consistent increase in the concentration of selenium in these fluids.
PLASMIDS OF CLOSTRIDIUM BOTULINUM TYPE A, B, E, F, AND OTHER CLOSTRIDIAL SPECIES
Authors: FERREIRA J. L. , HAMDY M. K. , ZAPATKA F. A. , McCAY S. G. 
Published: April 2007

ABSTRACTPlasmids from 46 strains of Clostridium botulinum types A, B, E, and F were isolated using a modification of the Minton and Morris procedure (1981). When these strains were examined, 54% contained one or more plasmids ranging in molecular weight from ∼ 69 to 3.4 megadaltons (MDa). Attempted curing of plasmids for two C. botulinum type A strains, 73A and Hall, using acridine orange and elevated growth temperatures (42 to 45°C) produced no changes in plasmid profiles or toxicity as determined by agarose gel electrophoresis and immunodiffusion tests, respectively. However, exposure of type E C. botulinum strain BL764 to 1000 Krad gamma irradiation resulted in loss of one plasmid (8.4 MDa) but toxicity was retained.
VIRULENCE FACTORS ASSOCIATED WITH PATHOGENICITY OF AEROMONAS ISOLATES
Authors: STELMA GERARD N. 
Published: April 2007

ABSTRACTAeromonas species have been associated with diarrhea, and disseminating infections. Diarrhea is either “cholera‐like” or “dysentery‐like”. Both types of diarrhea are normally mild. However, either type can be severe enough to cause hospitalization. The sources of Aeromonas in these infections are foods and water. Two virulence factors associated with Aeromonas diarrhea are a relatively heat‐stable cholera‐like enterotoxin and a heat‐labile cytotoxic enterotoxin. Researchers who observed either of these enterotoxins rarely saw evidence of the other. These differences are probably due to the rare occurrence of the cholera‐like toxin and to differences in purification methods. Human feeding studies showed that enterotoxin production is not sufficient for causation of diarrhea. The Aeromonas must also be able to colonize the intestine or invade the intestinal lining. Virulence factors associated with colonization or invasion have not been identified.
FUNGAL INHIBITION BY A FUNGICIDE COUPLED TO AN IONOMERIC FILM
Authors: HALEK G. W. , GARG ANITA 
Published: April 2007

ABSTRACTGrowth of Aspergillus flavus and Penicillium notatum was inhibited by a fungicide coupled to a packaging film. A chemical method was employed to attach a fungicide containing amino groups to an ionomeric packaging film containing pendent carboxyl groups. Dicyclohexylcarbodiimide was used as the coupling agent and dimethylaminopyridine as the catalyst for the reaction. Infra‐red spectroscopy, weight gain and elemental analysis were used to demonstrate that the fungicide was coupled to the film.
DECONTAMINATION OF SPICES BY IRRADIATION
Authors: NARVAIZ P. , LESCANO G. , KAIRIYAMA E. , KAUPERT N. 
Published: April 2007

ABSTRACTThe feasibility of inactivating microflora of foreign spices by means of gamma radiation, without causing significant organoleptic or chemical changes, was studied. Ground cinnamon, clove, coriander, nutmeg, white and black pepper were irradiated with doses of 7 and 10 kGy1 of 60Co.Chemical analysis were performed so as to verify the Argentine Alimentary Codex specifications and the effect of radiation on those characteristics by which spices are appreciated, such as color and volatiles. No differences between control and irradiated samples could be found in any of these parameters.Microbiological results showed that aerobic plate count was reduced by 2.5 to 4.0 log cycles with 7 kGy. At 10 kGy survivors could only be found in cinnamon (1.7 log cfu/g)2.Cinnamon and clove were sensorily evaluated. No differences due to irradiation were found.So, it can be concluded that 10 kGy of gamma radiation suffice the purpose of this work. This good market condition was held at least during one year.
GROWTH OF STAPHYLOCOCCUS AUREUS AND ENTEROTOXIN A PRODUCTION IN FOODS CONTAINING POLYPHOSPHATES
Authors: SHELEF LEORA A. , WANG ZHI‐LING , UDEOGU ANTHONY C. 
Published: April 2007

ABSTRACTEffects of pyro‐, tripoly‐ and hexametaphosphates (0.5 and 1%, w/w) on growth of Staphylococcus aureus strain 196E and enterotoxin A (SEA) production were studied in cooked custard and beef at 22 and 30°C. No effect was observed in custard, where cell numbers/g increased from 103 to 108 and SEA reached 4.2 ng/g after 48 h at 22°C, irrespective of treatment. Cell numbers in cooked beef were ca. 109/g after 48 h, and reduced numbers (by 1.5–2 log cycles) were found in samples containing 0.5 and 1% pyrophosphate during incubation at 22%, but not at 30°C. SEA concentrations in beef were 28 ng/g after 48 h at 22°C, and 93 and 184 ng/g after 24 and 48 h, respectively, at 30°C. SEA concentration correlated with amount of growth, and was nondetectable when cell numbers were ± 106/g. Reduction of the meat pH by sodium acid pyrophosphate contributed to the observed inhibitory effect.
EFFECTS OF TRIMMING AND COOKING BY SEVERAL METHODS ON POLYCHLORINATED BIPHENYLS (PCB) RESIDUES IN BLUEFISH
Authors: ARMBRUSTER GERTRUDE , GALL KENNETH L. , GUTENMANN WALTER H. , LISK DONALD J. 
Published: April 2007

ABSTRACTBluefish were captured in the Atlantic Ocean near Long Island to study the effects of trimming and cooking on reduction of residues of polychlorinated biphenyls (PCBs). The mean concentration (standard error) of PCBs in the raw untrimmed fillets of the fish captured was 1.76 ± 0.17 ppm on a dry weight basis with range of 0.58 to 7.47. A direct relation between the concentration of PCBs in the raw fish fillets and their fresh weight showed a correlation coefficient of only 0.39. About twice the concentration of PCBs were found in the skins as compared to the dorsal and ventral sections of the raw fillets. Trimming the fillets resulted in a reduction in PCB residues averaging 59.4% with a further average reduction of 7.4% from baking, broiling, frying or poaching. There were no significant (p > 0.05) differences among the combined trimming and various cooking methods in the magnitude of reduction of PCB residues. The total quantities of PCBs found in the oil collected after baking, broiling or frying the fillets were less than could be accounted for as total cooking losses thus indicating that vaporization of PCBs during cooking may also occur.
INACTIVATION OF MICROORGANISMS BY CARBON DIOXIDE UNDER PRESSURE
Authors: HAAS G. J. , PRESCOTT H. E. , DUDLEY E. , DIK R. , HINTLIAN C. , KEANE L. 
Published: April 2007

ABSTRACTCarbon dioxide under pressure killed bacteria, molds, and yeast. The effect was synergistic with raised temperature and acidic pH and antagonized by lowered Aw. Time of exposure was important, and conditions needed for the inactivation of different microbes varied, some organisms being much more resistant than others. The effect was tested on various foods, but disrupted the texture of some. Clostridial spores were very recalcitrant, but could be destroyed by further lowering the pH along with concurrent exposure at 70°C. The pH in media under pressure was measured and theories advanced for the antimicrobial effect.
VARIATION IN THE SELENIUM CONTENT OF INDIVIDUAL BRAZIL NUTS
Authors: Secor Carol L. , Lisk Donald J. 
Published: April 2007

ABSTRACTBrazil nuts are high in selenium content relative to other human foods. Since the limits between human selenium essentiality and toxicity are narrow, it is important to know the variation in selenium content of individual nuts. Analysis was performed on 72 individual nuts obtained in stores as shelled nuts in bulk and shelled and unshelled nuts in packages. Their average selenium content was 14.66 ppm with a range of 0.2 to 253.0. The agronomic and health aspects of these findings are discussed.
THE MICROBIOLOGY OF FOODBORNE DISEASE OUTBREAKS: AN UPDATE1
Authors: ZOTTOLA EDMUND A. , SMITH LORRAINE B. 
Published: April 2007

ABSTRACTIllnesses or diseases transmitted by food are referred to as foodborne illnesses and are the result of consumption of foods contaminated with pathogenic bacteria and/or their toxins, viruses, parasites, chemicals or other substances hazardous to human health.The recent literature has been reviewed. Terminology, sources, economics, prevention and control of foodborne illness outbreaks in the United States in recent years are reported. Bacterial foodborne outbreaks far outweigh those caused by other sources. Three contributing factors are responsible for more than 87% of the foodborne outbreaks for the period 1980–1985.Control of implicated microorganisms can reduce outbreaks of foodborne disease and assure a safe, wholesome and nutritious food supply.
MICROBIOLOGICAL QUALITY OF WHEAT STORED UNDER DIFFERENT CONDITIONS IN TURKEY
Authors: SUMBUL YUSUF , HEPERKAN DILEK 
Published: April 2007

ABSTRACTFour different types of wheat storage systems are widely used in the Marmara region. The existing storage conditions were studied and changes in the microbiological quality of the stored wheat under these conditions were assessed.Depending on the external conditions, ambient temperatures and relative humidities in the stores were 17–26°C and 50–65% RH during summer and 3–10°C and 62–83% RH during winter, respectively. The low relative humidity level during harvesting and subsequent storage was adequate for obtaining low levels of moisture content and water activity in the produci for safe storage. The increase in relative humidity of the air during winter months did not affect the moisture content of the product considerably and the low temperature prevented mold growth. Therefore, all of the four different storage facilities were suitable for safe storage of grain for a period of one year without significant losses in quality due to microbiological load.
EFFECT OF GROWTH TEMPERATURE AND MEDIA ON INACTIVATION OF LISTERIA MONOCYTOGENES BY CHLORINE
Authors: LEE SHIN‐HO , FRANK JOSEPH F. 
Published: April 2007

ABSTRACT The objective of this study was to determine the effect of growth environment on the susceptibility of Listeria monocytogenes to inactivation by hypochlorite sanitizer. Cells were grown in tryptic soy broth (TSB) at 35, 21, and 6°C and in 1:15 dilution of TSB (low nutrient medium, LNM) at 35°C. Late exponential phase cells were harvested, washed, and exposed to a 1 ppm sodium hypochlorite solution for periods up to 5 min. After 30 s exposure, cells grown at 35°C in TSB were reduced in number by 2.1 ± .3, at 21°C, 3.1 ± .3 and at 6°C, 3.4 ± .3 log units. After 30 s exposure to 5 ppm free chlorine cells grown at 35°C in TSB were reduced in number by 5.2 ± .2 and in LNM by 3.1 ± .1 log units. These data demonstrate that growth environment has a significant effect on chlorine inactivation of L. monocytogenes.
SPIRAL SYSTEM AND LASER COLONY SCANNER FOR ENUMERATION OF MICROORGANISMS
Authors: MANNINEN M. T. , FUNG D.Y.C. , HART R. A. 
Published: April 2007

ABSTRACT Aerobic Plate Count (APC) and spiral plate (Spiral) methods using both manual counting (MC) and laser counting (LC) procedures were compared for pure bacterial, yeast, and mold cultures and raw milk samples. All four combinations of methods (APC‐MC, APC‐LC, Spiral‐MC, and Spiral‐LC) gave similar log10 counts of studied pure microbial cultures, producing results that were not different for the purposes of practical microbiology. With bacterial and yeast cultures, counts differed by less than half a logarithmic cycle (the range of difference = ‐0.26 to +0.42), the range of difference being ‐0.03 to +0.62 for Aspergillus flavus and Penicillium camemberti molds. An exception was noticed with Rhizopus oligosporus mold when plates were read by laser due to large (10–15 mm) colony size. The difference between the readings made manually and by laser colony scanner was about one logarithmic cycle with both APC and Spiral methods. Statistical analyses of the manually read results of bacterial and Saccharomyces cerevisiae spiral plates showed no differences at the 0.05 level of significance between the readings made by four or five persons. For raw milk samples, Spiral‐MC and Spiral‐LC methods gave higher microbial numbers than APC‐MC (63% of samples) and APC‐LC (54% of samples) at 0.05 level of significance (p<0.001). Of the LC results, 75% were within a ± 0.5 logarithmic cycle range when compared to MC results, of which 98% were within the same range. All results were still within a ± 1.0 logarithmic range. When APC and Spiral for raw milk samples were analyzed, LC gave higher microbial numbers compared to MC: 71% of the APC‐LC results were higher than APC‐MC results, and 85% of Spiral‐LC results were higher than Spiral‐MC results at 0.05 level of significance (p<0.001). 77% of the results by either plating technique were within a ± 0.5 logarithmic range.
IMPROVED ESTIMATIONS OF TOTAL AND PSYCHROTROPHIC MICROFLORA IN RAW MILK USING REFLECTANCE COLORIMETRY AT 32°C1
Authors: ZMARLICKI STANISLAW , YUAN T. C. JAMES , RICHARDSON GARY H. 
Published: April 2007

ABSTRACTA reflectance colorimeter with 32°C incubation/detection temperature successfully quantitated total and psychrotrophic microflora in raw milk. Correlations between reflectance colorimetry and the Standard Plate Count improved with preliminary incubation time: .50 (no preliminary incubation), .74 (24 h at 7°C), to .84 (48 h at 7°C). Correlations between reflectance colorimetry and the Psychrotrophic Bacterial Count were better than those achieved with the Standard Plate Count and improved: .53 (no preliminary incubation). 80 (24 h at 7°C), to .91 (48 h at 7°C). The 48 h preliminary incubation method would cost less and data would be available in 48 to 72 h compared to the 98 to 240 h for psychrotrophic plating methods. A second sample set (no preliminary incubation) could be analyzed to identify high‐count samples in less than 24 h. Color detection times following sample refrigeration for 24 h at 0, 4. and 7°C were significantly different from samples tested before refrigeration. Identical sample time/temperature storage conditions are suggested
POTENTIAL OF IRRADIATION TECHNOLOGY FOR IMPROVED SHELLFISH SANITATION
Authors: MALLETT JOHN C. , BEGHIAN LEON E. , METCALF THEODORE G. , KAYLOR JOHN D. 
Published: April 2007

ABSTRACT Ionizing radiation is shown capable of serving as an effective sanitizing treatment improving the sanitary quality of shellfish and providing an increased margin of safety for shellfish consumers. 60Co irradiation of the hard‐shelled clam, Mercenaria mercenaria, and the oyster, Crassostrea virginica, significantly reduced virus carriage numbers without unduly affecting shellfish survival rates or desirable organoleptic qualities. A D10 value of 2 kGy was determined for depletion of hepatitis A virus in clams and oysters as measured by in situ hybridization fluorescent foci and cytopathology enumeration methods. A D10 value of 2.4 kGy was determined for depletion of rotavirus SA11 in clams and oysters as measured by a plaque forming unit enumeration method. Study results showed ionizing radiation capable of providing an extra, highly effective safeguard of shellfish sanitary quality when combined with traditional depuration treatment. Data drawn from other studies is introduced which shows D10 values as low as 1.0 kGy effectively eliminate Vibrio cholerae, and V. parahemolyticus, from shellfish.
SURVIVAL OF SALMONELLA TYPHIMURIUM, LISTERIA MONOCYTOGENES AND INDICATOR BACTERIA ON COOKED UNCURED TURKEY LOAF STORED UNDER VACUUM AT 3°C
Authors: INGHAM STEVEN C. , TAUTORUS CHERYL L. 
Published: April 2007

ABSTRACT Sterile slices of cooked uncured turkey loaf were inoculated with 106 CFU of either Salmonella typhimurium, Listeria monocytogenes, Escherichia coli, Enterococcus faecalis, Citrobacter freundii, Klebsiella pneumoniae, or Enterobacter cloacae. Inoculated samples were vacuum‐packaged and stored at 3 ± 1°C. Microorganisms were enumerated at 0, 3, 6, 9, 12, and 15 days on nonselective media. K. pneumoniae exhibited the least cold‐tolerance with a log10 1.70 decrease in numbers. The coliforms E. cloacae, E. coli, and C. freundii had a survival pattern similar to that of S. typhimurium, with population decreases of log10 0.65, 0.82, 1.13, and 0.79, respectively. E. faecalis and L. monocytogenes were significantly more cold‐resistant, with a decrease of log10 0.20 and no significant change in numbers, respectively. Survival of E. faecalis was not significantly (p < 0.01) different than that of L. monocytogenes, suggesting the use of enterococci as indicators of L. monocytogenes contamination of processed meats.
COMPETITION OF FOOD BACTERIA WITH LISTERIA MONOCYTOGENES DURING ENRICHMENT CULTURE
Authors: DALLAS HUGH L. , TRAN TONY T. , POINDEXTER CHRISTINE E. , HITCHINS ANTHONY D. , ROMANELL LAWRENCE J. 
Published: April 2007

ABSTRACT Thirty‐two foodborne bacterial isolates were tested as potential competitors of Listeria monocytogenes strain LM82 during enrichment because of their resistance to the selective agents in Listeria enrichment and isolation media. Competitive ability of each isolate was classified as weak, moderate, or strong by determining the ratio at which it masked identification of LM82 at an inoculation concentration of 10 colony forming units (CFU)/10 mL of Listeria enrichment broth. Of the competitive isolates identified, six were Enterococcus spp., two were Staphylococcus spp., and one was a Corynebacterium sp. Although several strains of Enterococcus faecium were examined, not all were competitive. Of six other bacterial strains associated with food fermentations and tested for competitiveness with LM82, one, a Gram‐positive tetrad, was competitive. This study showed that although food microfloral strains that are able to survive in enrichment and isolation environments are fairly common, they do not necessarily compete with Listeria. Not all strains in a competitive species are necessarily competitive.
QUALITATIVE CORRELATION OF THE MOUSE NEUROTOXIN AND ENZYME‐LINKED IMMUNOASSAY FOR DETERMINING CLOSTRIDIUM BOTULINUM TYPES A AND B TOXINS1
Authors: HUHTANEN C.N. , WHITING R.C. , MILLER A.J. , CALL J.E. 
Published: April 2007

ABSTRACT The efficacy of an enzyme‐linked immunosorbent assay for botulinal toxin using polyclonal antibodies was evaluated in relation to the standard mouse assay. Qualitative tests for toxin in a meat system inoculated with Clostridium botulinum and pure cultures of various aerobic and anaerobic bacteria showed that both the mouse neurotoxin and enzyme‐linked immunosorbent assays detected toxin in the samples. However the ratios of mouse:ELISA activity of culture supernatant toxins of C. botulinum showed wide disparity among strains of types A and B. Trypsin treatment resulted in a slight loss of ELISA activity but the mouse response increased.