bluuebunny/crossref_metadata_2025_split huggingface dataset:
SPOILAGE AND HISTAMINE IN WHOLE PACIFIC HERRING (CLUPEA HARENGUS PALLASI) AND PINK SALMON (ONCORHYNCHUS GORBUSCHA) FILLETS
Authors: CRAPO CHARLES , HIMELBLOOM BRIAN 
Published: April 2007

ABSTRACT Fresh pink salmon (Oncorhynchus gorbuscha) fillets and whole Pacific herring (Clupea harengus pallasi) were stored for two weeks at 10C to determine if significant amounts of histamine were produced before the fish spoiled. Spoilage odors in salmon were moderate by day 4 and intense by day 7, while herring had detectable spoilage by day 4 and became potent by day 6. Aerobic bacterial counts increased from 4.0 × 102/g initially to 3.6 × 108/g in salmon fillets by day 14 and from 2.3 × 103/g initially to 2.7 × 107/g in whole herring by day 14. Total volatile nitrogen increased from 1.8 to 78.5 mg N/100 g in salmon and 2.2 to 23.6 mg N/100 g in herring. Histamine was not detected in salmon, while concentrations reached 54.9 ppm in herring at day 14. However, herring were considered spoiled by day 6.
IMMUNOLOGICAL AND CYTOPATHOGENIC PROPERTIES OF LISTERIA MONOCYTOGENES ISOLATED FROM NATURALLY CONTAMINATED MEATS
Authors: AMORIL J.G. , BHUNIA A.K. 
Published: April 2007

ABSTRACT Meat products have been implicated as the potential source of Listeria monocytogenes infection in humans. Here, we investigated the incidence of this organism in raw beef and poultry meat products and assessed their biochemical, immunological and cytopathogenic properties. Forty meat samples (20 beef and 20 poultry) were analyzed and the isolates were tested for sugar fermentation, hemolysin production, phospholipase activity, serotype profile, abilities to react with Listeria‐specific monoclonal antibodies (MAbs) EM‐7G1 and C11E9, and cytotoxic effects on hybridoma Ped‐2E9 cells. Thirteen (6 beef and 7 poultry) meat samples (32.5%) were positive for L. monocytogenes. A total of 276 Listeria isolates were obtained, of which 182 (66%) were confirmed to be L. monocytogenes, 80 (29%) were L. innocua, 12 (4.3%) were L. welshimeri and 2 (0.7%) were identified as L. grayi. Fifty six percent of the L. monocytogenes isolates were serotype 4, while 42% were serotype 1, and 2% were untypeable. All but two L. monocytogenes isolates were hemolytic and phospholipase positive (99%). In the ELISA assay, MAb C11E9 showed reaction with L. monocytogenes isolates from all 13 positive meat samples (100%), while MAb EM‐7G1 reacted positively with 12 of 13 positive meat samples (92.3%). Hemolysin‐positive L. monocytogenes isolates were cytopathogenic to Ped‐2E9 cells, while hemolysin‐negative strains showed no effect. This study demonstrated that 32.5% of commercially purchased raw meat products were contaminated with cytopathogenic L. monocytogenes strains, and could be a potential source for infection in susceptible populations if these meats were not processed or cooked properly.
A MICROBIOLOGICAL SAFETY CONSUMER SURVEY ON THE HOUSEHOLD USE OF EGGS IN BELGIUM
Authors: GRIJSPEERDT KOEN , HERMAN LIEVE , BILLIET LUITGARDE 
Published: April 2007

ABSTRACT A survey of parents of higher education college students assessed the purchasing behavior, storage conditions and consumption of hen eggs in the household, to quantify microbiological unsafe handling. Analysis of the questionnaires indicates an average consumption of 6.4 eggs per month, which are kept at an average temperature of 9.7C for 2 weeks. An additional spot check showed that the interviewees probably underestimate the keeping temperature. The questionnaire also listed a series of egg dishes, which were afterwards categorized according to risk. The distributions of storage temperature, keeping time and type of dish were combined using a Monte Carlo resampling technique, which resulted in a hazard distribution. This distribution showed that the majority of the samples (98.2%) fell into a low hazard category.
SURVIVAL OF SURFACE‐INOCULATED LISTERIA MONOCYTOGENES ON COMMERCIALLY AVAILABLE FRANKFURTERS FOLLOWING GAMMA IRRADIATION1
Authors: SOMMERS C.H. , THAYER D.W. 
Published: April 2007

ABSTRACT Frankfurter is a generic term for a cured and cooked sausage, which may consist of almost any meat type and include a wide variety of nonmeat fillers and additives. When several “brands” or types of commercially available frankfurters were surface‐inoculated with Listeria monocytogenes and vacuum‐packed, gamma radiation D‐values ranged from 0.49 kGy to 0.71 kGy, with an average D‐value of 0.61 kGy. Differences in gamma radiation D‐value were observed for nine of twenty one pair‐wise comparisons (α= 0.01) as determined by analysis of covariance. Therefore, frankfurter formulation may affect radiation D‐values for surface inoculated L. monocytogenes. If low dose gamma irradiation, cold pasteurization, were to be used for control of L. monocytogenes on frankfurters, gamma radiation dosage should be based on individual product formulation.
DIRECT PLATING: A METHOD FOR DETECTING FUNGAL CONTAMINATION IN PAPERBOARD CARTONS
Authors: NARCISO JAN A. , PARISH MICKEY E. 
Published: April 2007

ABSTRACT Contamination of refrigerated juice products in gable‐top cartons can occur by filamentous fungi that are present in the paperboard. A method was developed to assay the mycoflora of paperboard carton material used in beverage packaging. This method involved direct plating on an agar surface of 1 cm2 carton pieces rather than disintegration of carton material in a blender prior to plating. When compared to the standard disintegration method traditionally used for monitoring contamination of paperboard, the new method is less cumbersome, more efficient, and reduces opportunities for contamination. The number of colonies produced by the direct plating method was greater than or equal to the modified standard disintegration method. Direct plating also resulted in a larger number of different genera isolated.
EVALUATION OF SURVIVAL PATTERNS AND CELLULAR INJURY OF PSEUDOMONAS AERUGINOSA IN DIFFERENT BOTTLED WATERS STORED UNDER VARIOUS CONDITIONS
Authors: TEIXEIRA PAULA , CUNHA JOAQUIM , ALBANO HELENA , RAMALHO RITA , GIBBS PAUL 
Published: April 2007

ABSTRACTPseudomonas aeruginosa cells were inoculated into different waters and sampled after different periods of starvation in order to evaluate the influences of storage under daylight or dark conditions, the presence or absence of the autochthonous flora, the chemical composition of the water and the storage temperature, on survival Survival was investigated by plate counts on selective and nonselective agar media. Light, low temperature (4C) and presence of the autochthonous flora negatively influenced the survival of P. aeruginosa during starvation in water. Higher survival rates were observed in waters with high mineral content. During starvation, cells developed sensitivity to the selective medium demonstrating that research is needed in the development of new media, or improvement in the existing ones, for the enumeration of P. aeruginosa in water. Current selective media/methodologies for detecting P. aeruginosa in mineral waters may seriously underestimate the levels of or presence of this organism which might represent, in some cases, a hazard to the public health.
INDICATOR AND PATHOGENIC BACTERIA IN GUACAMOLE AND THEIR BEHAVIOR IN AVOCADO PULP
Authors: ARVIZU‐MEDRANO SOFÍ M. , ITURRIAGA MONTSERRAT H. , ESCARTÍN EDUARDO F. 
Published: April 2007

ABSTRACT The presence of some indicator microorganisms and pathogenic bacteria in guacamole sampled from restaurants and street vendors, and the behavior of Salmonella spp., Staphylococcus aureus, and Escherichia coli O157:H7 were studied in avocado pulp. Coliform, yeast and mold populations showed a wide dispersion, in agreement with the diversity of sanitary conditions observed among places sampled. The frequency of Salmonella spp., Listeria monocytogenes, and E. coli were 1.3, 16.0, and 60.0 %, respectively; with higher numbers among street vendors. Populations of E. coli ranged from 29 to 3800 NMP/g and S. aureus from 2.95 to 5.35 log CFU/g. Thirteen out of 16 hemolytic L. monocytogenes strains were pathogenic for mice. In avocado pulp Salmonella spp. and E. coli O157:H7 showed a lag phase close to 3 h, and a generation time of 54 min and 1.23 h, respectively. No growth of pathogens was observed in avocado pulp stored at 4‐7C.
GROWTH, SURVIVAL AND HEAT RESISTANCE OF SALMONELLA TYPHIMURIUM AND ESCHERICHIA COLI IN REGULAR AND OMEGA‐3 HENS EGG PRODUCTS
Authors: HU YANG , BLANK GREG , PRZYBYLSKI ROMAN , ISMOND ANNE 
Published: April 2007

ABSTRACT Omega‐3 enriched eggs are currently produced by hens fed a flax diet. Since omega‐3 polyunsaturatedfatty acids are prone to oxidation, the addition of vitamin E is supplemented into the hen's diet as an antioxidant. Typically these eggs contain about 2 and 4 times more omega‐3 fatty acids and vitamin E, respectively compared to regular eggs. Since table eggs have a long history of association with foodborne salmonellosis, it was of interest to compare the growth and/or survival of several bacterial pathogens in omega‐3 and regular eggs. In this respect nalidixic‐resistant Escherichia coli and Salmonella Typhimurium were inoculated into regular and omega‐3 hen's egg products (whole eggs, albumen, yolk) and incubated at 22, 8 and −20C. Time‐course studies indicated that by 72 h both Salmonella and E. coli levels increased by 7 logs at 22C in both types of whole egg. At 8C population levels for these bacteria both increased by approximately 3 logs at 6 weeks. In regular and omega‐3 yolks, salmonellae maintained at 22 and 8C for 48 h and 6 weeks increased by approximately 6 and 1.5 logs, respectively. E. coli levels were higher in egg yolk compared to Salmonella at both temperatures. Regardless of the yolk source, however, no significant (P > 0.05) differences in population levels were observed. Survival patterns of E. coli at −20C were not significantly (P > 0.05) different between whole egg sources. This trend was also observed in the yolks. For Salmonella no significant (P > 0.05) differences in survival were observed between yolk preparations maintained at −20C. Increasing the level of α‐tocopherol from c. 63 to 240 ppm in regular egg yolk, resulted in no significant (P > 0.05) differences in the growth of Salmonella at 22C. In addition, when the bacterium was heated in regular egg yolk amended with vitamin E at 56.5C, no significant (P > 0.05) difference was observed in resistance regardless of α‐tocopherol (55‐713 ppm) or total tochopherol (92–1238 ppm) level.
ASSESSMENT OF SODIUM DICHLOROISOCYANURATE IN THE CONTROL OF MICROBIOLOGICAL CROSS‐CONTAMINATION IN BROILER CARCASS IMMERSION CHILLING SYSTEMS
Authors: WHYTE PAUL , COLLINS JOHN DANIEL , McGILL KEVINA , MONAHAN CLAIRE 
Published: April 2007

ABSTRACTCommercial immersion chilling systems used in poultry processing are a major source in the cross‐contamination of carcasses with pathogenic microorganisms. In the current study, the efficacy of a chlorine based bactericidal compound, sodium dichloroisocyanurate (NADCC), to control contamination between carcasses was compared to the more traditional sodium hypochlorite solutions in a simulated carcass immersion chilling system. The addition of either sodium dichloroisocyanurate or sodium hypochlorite to the immersion chill tank water at concentrations of 50 ppm or more significantly reduced total aerobic mesophilic (37C) and psychrophilic (22C) counts when compared to corresponding untreated water samples in which dressed broiler carcasses had been immersed (P <0.01). Both compounds significantly reduced the numbers of fecal coliforms and thermophilic campylobacters in the immersion water samples compared to corresponding control samples (P <0.01). In contrast to the control water samples, salmonellae were not detected in immersion water samples treated with either of the chlorine based compounds.
RAPID DETECTION OF A SMALL NUMBER OF VIABLE CELLS BY THE FLUORESCENT GLUCOSE METHOD
Authors: MATSUOKA HIDEAKI , KUROKAWA TOMOKO , OISHI KANENARI , SAITO MIKAKO 
Published: April 2007

ABSTRACT A fluorescent glucose, 2NBDG, was rapidly consumed by 4 different species of microorganisms: Escherichia coli, Lactobacillus acidophilus, Saccharomyces cerevisiae, and Candida tropicalis. E. coli and L. acidophilus became fluorescent enough for microscopic observation within 1 min, while S. cerevisiae and C. tropicalis became fluorescent in a longer time span. All of the 14 coliforms that were isolated from various foods consumed 2NBDG and became fluorescent within 1 min. Therefore, 2NBDG is expected to be a useful indicator of viable cells irrespective of species as long as they could assimilate glucose. This 2NBDG method is valid in counting small amount of cells, such as 10–100 cells, accurately and carefully. Also, the 2NBDG method was successfully applied to the rapid detection of a small number of E. coli in milk. The feasibility of the 2NBDG method is discussed from the viewpoint of food safety control.
EVALUATION OF BACTERIOLOGICAL QUALITY IN SELECTED COMMERCIAL INFANT FORMULAS AVAILABLE IN POLAND AND EGYPT
Authors: MOSTAFA USAMA EL‐SAYED , FILIPIAK MARIAN , SEKULSKA MARIA STRYJAKOWSKA ‐ 
Published: April 2007

ABSTRACT One hundred samples of commercial infant formula bought in shops in the Poznan region (Poland) and Cairo region (Egypt) were investigated. Samples were analyzed for aerobic plate counts (APC), total Bacillus cereus (TBC), and incidences of Bacillus spp. and coliforms. The mean APC and TBC did not show any important variation with country, being practically the same in products bought in Poland and Egypt. All commercial infant formula analyzed immediately after opening were of satisfactory bacteriological quality, exhibiting APC lower than 104 CFU g−1 (mean 4.9 × 102) and TBC lower than 103 CFU g−1 (mean 1.1 × 102). However, 60% of the examined fruit juice and ready‐to‐feed infant formula presented TBC above the recommendation safety limit after storage at 22C for 72 h and at 35C for 48 h. In most cases the mean log APC and TBC were highest (P > 0.05) for fruit juice and ready‐to‐feed infant formula stored at elevated temperature (35 ± 1C).
A SURVEY ON INSTITUTIONAL USERS OF SHELL EGGS AND EGG PRODUCTS IN FLANDERS
Authors: MESSENS WINY , GRIJSPEERDT KOEN , HERMAN LIEVE , BILLIET LUITGARDE 
Published: April 2007

ABSTRACT A survey assessed the handling of shell eggs and processed eggs from purchase until serving to potentially vulnerable people in care homes, acute hospitals, handicapped institutions, and crèches (i.e. nurseries). In 94% of the institutions shell eggs are consumed at a weekly average of 1.1 ± 0.3 eggs for each person. In 52% of the institutions egg products are used. The shell eggs are held on average at 6.4C for 1–2 weeks. The questionnaire listed a series of egg dishes, which were classified afterwards in three risk categories. Of the high‐risk dishes, shell eggs are particularly used for addition to mashed potatoes, for preparing soft‐boiled eggs and eggs sunny‐side‐up and for inclusion in hot sauces. Of the medium‐risk dishes, shell eggs are used for preparing scrambled eggs and omelets. When egg products are bought next to shell eggs, relatively less high‐risk dishes and more low‐risk dishes on the total dishes were made from shell eggs. Thus, egg products are purchased on a rational base. The distribution of storage temperature, storage time and preparation frequency of high‐risk meals were combined using a Monte Carlo resampling technique, which indicated that the majority of the samples (98.5%) fell into a low‐hazard category.
CALCOFLUOR AS A FLUORESCENT PROBE TO DETECT BIOFILMS OF FOODBORNE PATHOGENS
Authors: DE REZENDE C.L. ERIKSSON , JOSEPH S.W. , TEICHER E. , CARR L.E. , TALL B. , WEINER R.M. 
Published: April 2007

ABSTRACTBiofilms enable foodborne pathogens to resist removal from surfaces, survive disinfection and elude detection. This study evaluated the use of Calcofluor, which binds to polysaccharides containing β‐D‐glucans, to detect biofilms produced by Salmonella enterica serovar Berta and Salmonella enterica serovar Typhimurium DT104 (St DT104), Escherichia coli, Aeromonas hydrophila, Vibrio cholerae O139 and Hyphomonas adhaerens. Biofilms produced by St DT104, S. berta and V. cholerae on five types of surfaces (glass, polypropylene, Teflon™, stainless steel and aluminum) were detected by Calcofluor. Results suggest the potential use of Calcofluor as probes of foodborne pathogens in biofilms.
RAPID DETECTION OF OUTBREAK ESCHERICHIA COLI O157 AND SALMONELLA ON ALFALFA SPROUTS BY IMMUNOMAGNETIC CAPTURE AND TIME‐RESOLVED FLUORESCENCE1
Authors: TU SHU‐I , GOLDEN MARSHA , FETT WILLIAM F. , GEHRING ANDREW , IRWIN PETER 
Published: April 2007

ABSTRACTCommercially available alfalfa seeds were inoculated with low levels (∼ 4 CFU/g) of pathogenic bacteria and sprouted at 25C. At 48 h, the spent irrigation water and sprouts were separately transferred to brain heart infusion (BHI) broth and enriched for 4 h at 37C and 160 rpm. Specific immunomagnetic beads (IMB) were then applied to capture the E. coli O157 or Salmonella in the enriched media. Separation and concentration of captured pathogens were achieved using magnetic particle concentrators (MPC). IMB captured E. coli O157:H7 and Salmonella spp. then formed sandwiched complexes with europium (Eu) labeled anti‐E. coli O157 antibodies and samarium (Sm) labeled anti‐Salmonella antibodies, respectively. After washing the complexes, the lanthanide labels were extracted out from the complexes by specific chelators to form strongly fluorescent Eu‐ and Sm‐chelates. The specific time‐resolved fluorescence (TRF) associated with Eu or Sm was measured to estimate the extent of capture of the E. coli O157 and Salmonella, respectively. The results indicated that the approach could detect E. coli O157 and many Salmonella spp. from spent irrigation water or sprouts grown from contaminated seeds. Nontargeted bacteria, e.g., native microflora present on the untreated seeds and inoculated Aeromonas and Citrobacter, exhibited no crossreactivity and counts were not significantly different from background fluorescence of the IMB alone. Since pathogen detection was achieved within 6 h, the assay could detect contamination levels as low as 4 CFU/g of seeds and it showed no cross‐reactivity with nonpathogenic microflora present on the sprouts, the developed methodology could be used as a rapid, sensitive and specific screening process for E. coli O157 and Salmonella spp. in sprouts and their irrigation water.
SIMPLE oPSU BROTH‐BAX® PCR‐PICOGREEN® SYSTEM FOR RAPID DETECTION OF LISTERIA MONOCYTOGENES IN PASTEURIZED MILK AND HOT DOGS
Authors: PARAMESWARAN SANGEETHA , GUYER ROBERT B. , KNABEL STEPHEN J. 
Published: April 2007

ABSTRACTFactors that significantly affect BAX® PCR detection of Listeria monocytogenes from optimized Penn State University (oPSU) broth were identified and optimized. Concentration of PCR product was significantly reduced by BAX™ protease and significantly increased by eliminating the lysis step and directly diluting oPSU broth prior to PCR. A simple oPSU broth‐BAX® PCR‐PicoGreen® (PSU‐BAX‐PicoGreen) system was developed and compared with current methods for detecting low levels of L. monocytogenes in commercial milk and hot dogs. All 30 milk samples inoculated with 10–20 CFU per mL L. monocytogenes were positive by FDA, BAX® and PSU‐BAX‐PicoGreen methods and all 42 uninoculated milk samples were negative by all of the above methods. All 30 hot dog samples inoculated with 10‐20 CFU/g L. monocytogenes were positive by the USDA and PSU‐BAX‐PicoGreen methods, however, 2 hot dog samples gave indeterminate results with the standard BAX® method. All 42 uninoculated hot dog samples were negative by USDA, 9 were indeterminate by BAX® and 2 were positive by PSU‐BAX‐PicoGreen. The PSU‐BAX‐PicoGreen system may provide a simple and accurate method for rapidly screening pasteurized foods for both injured and noninjured L. monocytogenes.
A BELGIAN SURVEY OF HYGIENE INDICATOR BACTERIA AND PATHOGENIC BACTERIA IN RAW MILK AND DIRECT MARKETING OF RAW MILK FARM PRODUCTS
Authors: DE REU K. , GRIJSPEERDT K. , HERMAN L. 
Published: April 2007

ABSTRACT To monitor the bacteriological quality of raw milk and raw milk farm products, 143 samples of raw farm milk and 100 samples of raw milk farm products, 64 butters, 9 yogurts, 16 cheeses, 7 ice creams and 4 fresh cheeses, produced in Belgium were examined for coliforms, β‐glucuronidase positive Escherichia coli, verotoxin producing Escherichia coli O157, Staphylococcus aureus, Salmonella spp., Listeria spp. and Listeria monocytogenes. The results were compared with the threshold and maximum values of the EC directive 92/46/EC or the maximum values of the Belgian Order of Council from September 3, 2000. The presence of staphylococcal enterotoxins was investigated on samples with S. aureus counts higher than the legal threshold values mentioned in the EC directive or, if not regulated in the directive, higher than the maximum value mentioned in the Belgian Order of Council. The obtained results for the hygiene‐indicators coliforms, β‐glucuronidase positive E. coli and S. aureus in the raw milk samples were comparable with most other industrialized countries. Compared to a prevalence of 0.7% and 6.3% for, respectively, E. coli O157 and L. monocytogenes, no Salmonella was found in the 25 g raw milk farm samples. The isolated E. coli O157 strain was confirmed to be verotoxigenic; it was positive for VT2, eaeA and hlyA. In butter not only a prevalence of 18.7% for L. monocytogenes in 25 g was found but also the maximum values for the hygiene‐indicators mentioned in the Belgian Order of Council were often exceeded. No significant difference was found between the count of hygiene‐indicators and the presence of Listeria spp. as well in raw milk as in raw milk butter. The bacteriological quality of on‐farm made raw milk butter suggest that suitable hygienic conditions are not always provided. One of the 7 ice cream samples contained L. monocytogenes in 25 g.
The Toxicity of Erythromycin, Minocycline, Malachite Green, and Formalin to Nauplii of the Shrimp Penaeus stylirostris
Authors: Castille Frank L. , Lawrence Addison L. 
Published: April 2007

AbstractThe toxicities of erythromycin, minocycline, malachite green, and formalin to nauplii of the shrimp Penaeus stylirostris were determined in a static bioassay. Toxicity was assessed on the basis of survival of nauplii after 12 and 24 hours of exposure to the compounds and metamorphosis of the nauplii to protozwa. The results suggested that metamorphosis to protozoea is more susceptible to toxic effects than is naupliar survival. Metamorphosis was either reduced or completely inhibited by lower concentrations of erythromycin, minocycline, and malachite green than was naupliar survival at 12 or 24 hours. Metamorphosis was either reduced or completely inhibited by erythromycin, minocycline, malachite green, and formalin concentrations of 80, 100, 0.08, and 27 mg/ L, respectively. Toxic effects were not observed at erythromycin, minocycline, malachite green, and formalin concentrations of 16, 62.5, 0.016, and 2.7 mg/L, respectively. The results suggest that formalin may be toxic at therapeutic levels frequently recommended for post larvae and older penaeids, but that erythromycin, minocycline and malachite green are not.