bluuebunny/crossref_metadata_2025_split huggingface dataset:
GROWTH OF STAPHYLOCOCCUS AUREUS IN KÖFTE, A TURKISH GROUND MEAT PRODUCT, CONTAINING LASER TRILOBUM SPICE
Authors: AKGÜL ATTILA , KIVANÇ MERIH 
Published: April 2007

ABSTRACTThe influence of Laser trilobum spice on the growth of Staphylococcus aureus was examined in köfte, a Turkish ground meat product, prepared from three beef samples containing different fat levels, and stored at 20°C and 10°C. Spice reduced the S. aureus counts under most conditions. The growth however, varied with holding temperatures, spice levels, inoculation and beef samples. It was concluded that the use of the spice may be useful in köfte stored at the low temperature and prepared from beef with medium or high levels of fat.
BREWERS GRAINS AS A SOURCE OF SELENIUM IN BEEF CATTLE RATIONS
Authors: FOX DANNY G. , PERRY TED , ECKERLIN RICHARD H. , MANZELL KERRY L. , KENNY KEVIN P. , APPEL LESLIE D. , LISK DONALD J. 
Published: April 2007

ABSTRACTSoils, and therefore crops, deficient in selenium in the Northeastern United States are well‐known. Brewers grains containing barley grown on high‐selenium western soils should serve as an efficient supplementary source of the element in cattle rations. In this study, beef cattle were fed a diet containing brewers grains for six months and their concentration of selenium in blood was compared to a control group of cattle fed a comparable diet but without brewers grains. The concentration of selenium in the blood of the cattle receiving brewers grains increased significantly (p < 0.01) from an initial level of 12.15 ± 2.74 (average ± standard deviation) micrograms/100 mL to 22.88 ± 3.54 at the end of the feeding period. The control group showed a nonsignificant increase from 15.35 ± 2.29 to 16.19 ± 2.08. There was no significant (p > 0.05) increase in average rate of weight gain between the two treatment groups.
IDENTIFICATION OF SUPPLEMENTS THAT ENHANCE THE RECOVERY OF LISTERIA MONOCYTOGENES ON MODIFIED VOGEL JOHNSON AGAR
Authors: SMITH J.L. , BUCHANAN R.L. 
Published: April 2007

ABSTRACT Modified Vogel Johnson agar (MVJ) has high selectivity for Listeria monocytogenes; however, it does not permit the repair and subsequent colony formation of injured cells. By the addition of 0.4% Tween 80, 25 mL/L bovine fetal serum, or 50 mL/L egg yolk tellurite enrichment (50%), the ability of MVJ to detect heat injured L. monocytogenes (Scott A strain) was increased approximately 100–fold without loss of selectivity
SURVIVAL AND GROWTH OF LISTERIA MONOCTYOGENES ON BEEF TISSUE SURFACES AS AFFECTED BY SIMULATED PROCESSING CONDITIONS
Authors: DICKSON JAMES S. 
Published: April 2007

ABSTRACT The numbers of Listeria monocytogenes Scott A were followed on experimentally inoculated lean and fat beef tissue handled under a variety of simulated storage conditions at 5°C, including high and low moisture storage, simulated spray chilling, and vacuum packaging. Under high moisture storage conditions, L. monocytogenes increased approximately 3 log cycles on both lean and fat tissue after 21 days. Similar growth was observed with vacuum packaged lean tissue. Under dry storage conditions, the population decreased approximately 2 logs during the first 14 to 21 days, but the counts remained constant for 42 days. Simulated spray chilling did not affect the growth or survival of L. monocytogenes on either lean or fat tissue.
DIPHENYLAMINE RESIDUES IN APPLES AND APPLE CIDER
Authors: GUTENMANN WALTER H. , LISK DONALD J. , BLANPIED G. D. 
Published: April 2007

ABSTRACTDiphenylamine (DPA) is an antioxidant which is widely used on apples for scald control during fruit storage. Since appreciable residues of DPA remain on apples when sold, it was of interest to study the extent of possible transfer of the compound to cider. Cider was expressed from five cultivars ofDPA‐treated apples following their storage and the original fruit, the pomace and cider was analyzed for DPA residues. Only traces of the compound were found in cider with virtually all of the DPA found concentrated in the pomace. The toxicologic significance of the results are discussed.
MOLD GROWTH AND PRESENCE OF AFLATOXIN IN SOME TURKISH CHEESES
Authors: KIVANC MERIH 
Published: April 2007

ABSTRACT Twenty‐five random fresh market samples of Van herby cheese and pickled white cheese were examined for molds and aflatoxins. The mean total mold count in Van herby cheese was 2.50 × 105/g; in pickled white cheese it was 4.95 × 104/g. The mycoflora on the cheeses were determined. In all cheeses, over 65% of molds were Penicillium species. Aspergillus made up 0 to 1.6 % and 2.6 % to 4.0 % of the mold on pickled white cheese and Van herby cheese, respectively. Other isolated molds belonged to Mucor, Geotrichum and Trichoderma genera. None of the samples contained aflatoxins and none of the 6 Aspergillus isolates was an aflatoxin producer.
LACK OF GENOTOXIC EFFECTS OF PIPERINE, (THE ACTIVE PRINCIPLE OF BLACK PEPPER) IN ALBINO MICE
Authors: MURALIDHARA  , NARASIMHAMURTHY K. 
Published: April 2007

ABSTRACTThe potency of piperine, the active principle of black pepper, to induce micro‐nuclei in bone‐marrow erythrocytes and dominant‐lethal mutations was investigated in male mice. Preliminary studies indicated that piperine administered (i.p.) to adult male mice at sublethal doses of 1,2 or 4 mg/kg b.w. (1/20, 1/10 or 1/15 LD50) on 5 consecutive days did not induce any clinical signs of toxicity or any significant alterations in epididymal weights, testicular weights or tes‐ticular histology. In the bone‐marrow micronucleus assay, piperine induced no significant increase in micronuclei in polychromatic erythrocytes suggesting its nonclastogenic nature at the tested doses. Further, it also failed to induce dominant‐lethal mutations during an 8–week sequential mating schedule of males at a dosage of 4 mg/kg b.w./ day for 5 days. The caudal sperm counts and the incidence of sperm‐head abnormalities measured at 1,3,5 and 7 week were not altered in Piperine administered males at any of the doses.
HIGHER AVERAGE MERCURY CONCENTRATION IN FISH FILLETS AFTER SKINNING AND FAT REMOVAL
Authors: GUTENMANN WALTER H. , LISK DONALD J. 
Published: April 2007

ABSTRACT Ten male and ten female brown trout (Salmo trutta L.) ranging in weight from about 500 to 3500 grams were caught in Lake Ontario. Opposite sides of each individual fish were randomly processed and trimmed to yield skinned or unskinned fillets. Skinning resulted in an increase in the average concentration of total mercury in the fillets of fish of either sex but the increases were not significant.With the exception of the unskinned fillets of the male fish, the concentration of mercury in the fillets increased significantly as the weight of the fish of either sex increased. The fillets of the male fish appeared to be higher in mercury than that in the corresponding fillets of female fish of comparable weight. In all instances, the concentrations of mercury in skinned and unskinned fillets were well below the 1 ppm fresh weight action level of the U.S. Environmental Protection Agency.
HYGIENIZATION OF INDIAN CHICKEN MEAT BY IONIZING RADIATION
Authors: KAMAT A. S. , ALUR M. D. , NERKAR D. P. , NAIR P. M. 
Published: April 2007

ABSTRACT Both fresh and frozen chicken meat were evaluated for microbiological status by screening for total bacterial counts and for the presence of pathogens like Enterobacteria, Bacillus cereus, coagulase positive Staphylococci and Salmonella spp. Most of the samples exhibited heavy bacterial contamination (1.2 × 105 ‐ 2.6 × 106/g), mainly with Staphylococcus spp. (1.5 × 104 ‐ 2.8 × 105/g). All the chicken samples also showed the presence of Salmonellae (3 × 101 ‐ 2.1 × 102/g). Among the different serotypes observed in chickens. S. typhimurium was common in fresh as well as frozen chicken. Radicidation at 2 kGy at cryogenic conditions (−40°C) was efficient in eliminating the natural pathogenic contamination of the poultry. Salmonella spp. viz. S. seftenberg and S. typhimurium differed in radiation sensitivity, the D10 values in phosphate buffer (pH 7.2) being 0.25 kGy and 0.12 kGy, respectively. Chicken homogenate (10%) offered approximately 2‐fold protection to these cells. Chicken samples artificially inoculated with a heavy inoculum (108 cells/g) of these 2 serotypes required higher gamma radiation doses of 4–5 kGy. The findings suggested that a dose of 2 kGy is adequate for normally contaminated chicken samples, but for the heavily contaminated chicken a dose of 4–5 kGy, depending upon the predominating Salmonella serotype present, is required.
RECOVERY OF VIBRIO METSCHNIKOVII FROM MARKET SEAFOOD
Authors: BUCK JOHN D. 
Published: April 2007

ABSTRACTVibrio metschnikovii, a potentially pathogenic marine bacterium, was recovered from a wide variety of finfish and shellfish purchased at fish markets and supermarkets. Because limited information is available on the occurrence of this organism in food products and human disease, the observations may be relevant to public health considerations of seafood consumption.
DEVELOPMENT OF A TROPICAL FISH ASSAY FOR SAXITOXIN
Authors: LEVIN ROBERT E. 
Published: April 2007

ABSTRACTThe tropical fish Notropis atherimoldes (0.2–0.4 g) was found to be highly sensitive to saxitoxin (STX) and well‐suited for use in the biological estimation of saxitoxin. STX in distilled water at a concentration of 3.3 ng/mL resulted in a paralytic end‐point being reached in 17.5 min. The assay is ideally suited for initially detecting the presence of paralytic shellfish toxins in bacterial culture supernates.
MICROBIOLOGICAL QUALITY OF TRADITIONAL MARKET CURED FISH IN TANZANIA
Authors: MUGULA JOVIN K. , LYIMO MONICA H. 
Published: April 2007

ABSTRACT The microbiological quality of six varieties of retail market traditionally cured fish in Morogoro, Tanzania was investigated over a five‐month period. The fish were contaminated with bacteria and molds at levels of: total aerobes, 106 ‐ 1.7 × 107 c.f.u/g; faecal coliforms, 1.1 × 101 ‐ 2.5 × 103 MPN/g; faecal streptococci, 1.4 × 101 ‐ 1.3 × 103 MPN/g; Staphylococcus aureus, 1.3 × 103 ‐ 8.6 × 103 c.f.u/g; Aspergillus flavus group, 2.1 × 101 ‐ 2 × 102 c.f.u/g of fish. Of faecal coliform, 45% of the isolates were Escherichia coli. Twenty‐five percent of the S. aureus isolates were coagulase positive. Sixteen percent of A. flavus isolates were aflatoxigenic. Aflatoxin contamination ranged from O to 18.5 μg/kg of fish. Insect infestation by Dermestes spp. and mites was observed. The results of this preliminary study emphasize the importance of proper processing and handling offish in the tropics in order to safeguard public health.
ANTAGONISM OF BACTERIAL COMPETITORS TOWARD LISTERIA MONOCYTOGENES IN ENRICHMENT CULTURE
Authors: DALLAS HUGH L. , HITCHINS ANTHONY D. 
Published: April 2007

ABSTRACT A study was made of the competitiveness toward Listeria monocytogenes (Lm82) in Listeria enrichment broth (LEB) by bacteria isolated from foods and by strains of Enterococcus and other Gram‐positive bacteria. Competitive (i.e., able to mask during enrichment in LEB for 24 h) and noncompetitive bacteria were tested for production ofanti‐Lm82 agents in diffusion zone assays on deMann‐Rogosa‐Sharpe (MRS) agar with added beta‐glycero‐phosphate (MRSB) and in Listeria enrichment agar (LEA). Enterococci were the most active competitors. The presence of small (2–6 mm diameter) inhibitory zones on MRSB correlated significantly with competitive activity in LEB; however, the correlation was not due to the metabolic activity that produced inhibitory zones on MRSB. Zone‐producing bacteria were more likely to be competitors than were nonzone producers, but not all zone producers were competitors. Similarly, about 15% of bacteria that did not produce zones were competitive. The few inhibitory zones on LEA indicated that competitor activity in the selective enrichment broth may only rarely be due to the production of diffusible inhibitors. The most important factor in competitiveness was the ability of enterococci and some other bacteria to maintain superior numbers in the presence of prolisterial selective agents in LEB. With their superior numbers, competitors significantly decreased the pH of LEB. faster than did noncompetitors. Diffusible inhibitors produced in LEA by bacteria may also contribute significantly to competitiveness.
ANTILISTERIAL ACTIVITY OF SODIUM, POTASSIUM OR CALCIUM LACTATE IN PORK LIVER SAUSAGE
Authors: WEAVER RIVIAN A. , SHELEF LEORA A. 
Published: April 2007

ABSTRACT The antilisterial activity of sodium, potassium or calcium lactate was tested in pork liver sausage (55% moisture, 2% sodium chloride). Lactate levels of 2, 3 or 4% (w/w) were used and the sausage was sterilized and inoculated with 104–105 cells/g of Listeria monocytogenes strain Scott A. Enhanced inhibitory effects of the organism were observed with increasing concentrations of the salts at two storage temperatures. At 20C, cell numbers in the controls increased by 5 log cycles after 10 days. The change in log CFU/g in samples treated with 4% of the lactate salts was: sodium, 1.4; potassium, 1.35, and calcium, ‐1.33. At 5C, cell numbers after 50 days of storage increased by 4.5 log cycles in controls, and changes in log CFU/g in samples treated with 3% lactate were: sodium, 0.88; potassium, ‐0.67, and calcium, ‐1.49. Increasing the sodium chloride content in the product enhanced the inhibitory effects. While L. monocytogenes grew better in heat processed (water bath) than in heat sterilized sausage, cell growth was suppressed during refrigerated storage by 3% of each of the lactate salts, and the effect of the calcium salt was superior to that of either the sodium or the potassium salt. Although addition of lactates to the sausage lowered the water activity, the change was not sufficient to account for the antilisterial activity of these salts.
SHELF‐LIFE OF VACUUM‐PACKAGED EVISCERATED BROILER CARCASSES UNDER SIMULATED MARKET STORAGE CONDITIONS
Authors: SAWAYA W.N. , ABU‐RUWAIDA A.S. , HUSSAIN A.J. , KHALAFAWI M.S. , DASHTI B.H. 
Published: April 2007

ABSTRACT The effects of vacuum‐packaging on the shelf‐life of eviscerated broiler carcasses, under conditions simulating market storage (4, 7 and 9C) in the State of Kuwait were studied. Vacuum‐packaging increased the shelf‐life of the carcasses by 7–8, 6 and 4 days beyond that of the conventionally‐packaged carcasses, when stored at 4, 7 and 9C, respectively. The growth of the Enterobacteriaceae was lowest in carcasses stored at 4C, irrespective of the packaging type. Of the Enterobacteriaceae, the coliforms were the predominant microorganisms (∼ 80%), whereas Salmonella accounted for up to 15%. Lactobacillus were the predominant spoilage microorganisms in the vacuum‐packaged carcasses, whereas Pseudomonas predominated in the conventionally‐packaged ones. Vacuum‐packaging can be recommended for improvement of the keeping quality of eviscerated broiler carcasses, but it should also be associated with strict procedures for controlling the handling and storage temperatures throughout the overall distribution system.
MICROBIOLOGICAL QUALITY OF CEBRERO CHEESE FROM NORTHWEST SPAIN
Authors: QUINTO E. , FRANCO C. , RODRIGUEZ‐OTERO J.L. , FENTE C. , CEPEDA A. 
Published: April 2007

ABSTRACTCebrero cheese is traditionally manufactured from raw cow's milk in the Cebrero mountains of Galicia (NW Spain). We report determinations of pH and aw, and counts of total aerobic bacteria, psychrotrophs, Enterobacteriaceae, Escherichia coli, coagulase‐positive Staphylococcus aureus, Listeria, molds and yeasts, in 49 samples. E. coli count exceeded the level permitted by Spanish legislation in 51% of samples. S. aureus count exceeded the level permitted in 20% of the samples. In one sample, with pH 5.06, two species of Listeria (L. monocytogenes and L. seeligeri) were detected. Although the pH of this cheese is fairly low, it does not appear to be sufficient to prevent the occurrence of certain pathogenic microorganisms.
REMOVAL OF SALMONELLA TYPHIMURIUM ATTACHED TO CHICKEN SKIN BY RINSING WITH TRISODIUM PHOSPHATE SOLUTION: SCANNING ELECTRON MICROSCOPIC EXAMINATION
Authors: KIM JEONG‐WEON , SLAVIK MIKE F. , BENDER FREDRIC G. 
Published: April 2007

ABSTRACTThe effect of trisodium phosphate (TSP) on Salmonella typhimurium attached to chicken skin was investigated by using scanning electron microscopy (SEM). Chicken drumsticks were inoculated with Salmonella typhimurium (2 × 108 CFU/mL) for 30 min. Both inoculated and non‐inoculated drumsticks were rinsed with 10% TSP solution at 10 or 50C for 15 s, and skin pieces were cut and fixed for SEM examination. For inoculated skins, a significant difference was noticed between TSP‐rinsed and control skins (water‐rinsed) at both temperatures. While control skins were covered with salmonellae (4 × 105∼ 1 × 106 CFU/cm2) and miscellaneous debris, TSP‐rinsed skins, either at 10 or 50C, showed clean skin surfaces (<8×103 CFU/cm2). For non‐inoculated skins, it was difficult to see the difference in the number of attached bacteria due to their low numbers, however, water‐rinsed skins still showed the debris on the surface. Above observations suggest that one of the major mechanisms of TSP on salmonellae reduction is detachment of contaminants from the skin surface.
INCIDENCE OF LISTERIA SPECIES IN INDIAN SEAFOODS AND MEAT
Authors: KAMAT A.S. , NAIR P.M. 
Published: April 2007

ABSTRACTThirty eight samples of fresh, frozen and dry seafoods and 27 samples of fresh and cold stored meat and meat products obtained from retail shops were examined for the presence of Listeria spp. Direct plating of the sample homogenate on Listeria Selective Agar (LSA) was compared with the two step enrichment method devised by Hao et al. for detecting Listeria spp. in vegetables. We report that modification of this methodology involving cold enrichment for 48 h in Brain Heart Infusion (BHI) at 10C followed by enrichment at 37C in Listeria enrichment broth (LE) resulted the enumeration of a large population of Listeria from flesh foods. Listeria isolates from fish and meat were identified by employing the cultural methods given in modified version of the Bacteriological Analytical Manual (Lovett and Hitchins 1988). Listeria spp. from seafoods were identified, with the order of predominance as L. grayi, L. innocua, L. murrayi, L. seeligeri. Samples of meat and their products were found to be contaminated mainly with L. innocua and L. murrayi. In contrast, screening of an independent batch of 20 fish and meat samples by adopting the PHLS (UK) method revealed predominance of L. grayi and L. seeligeri in fish and presence of additional species like L. seeligeri, L. ivanovii and L. welshimeri in meat products. None of the methods however could detect incidence of L. monocytogenes in any of the samples tested from local market in Bombay.
THE EFFECT OF MONO AND POLYGLYCEROL LAURATE ON SPOILAGE AND PATHOGENIC BACTERIA ASSOCIATED WITH FOODS
Authors: RAZAVI‐ROHANI S.M. , GRIFFITHS M.W. 
Published: April 2007

ABSTRACTThe antibacterial activity of monolaurin and triglycerol 1,2 laurate alone and combined with three different chelating agents, at different pH (7, 6, 5.5 and 5), different NaCl concentrations (0.5 to 7%) and various combinations of pH and NaCl concentrations was investigated. The activity of these agents against 16 bacteria (7 Gram‐positive and 9 Gram‐negative) was studied using the spiral gradient end point test to determine the minimum inhibitory concentration (MIC).Monolaurin was effective against all the Gram‐positive bacteria studied, but was only effective against the Gram‐negative bacteria in the presence of EDTA. The inhibition was greatest at low pH and high NaCl concentrations. Concern has been expressed about the use of monolaurin in foods because of its poor solubility. Polyglycerol esters are more soluble and antimicrobial activity of these compounds has been observed. Triglycerol 1,2 laurate exerted some inhibitory effects, but was not as inhibitory as monolaurin even in the presence of the chelating agent and under conditions of low pH and high NaCl levels. Other chelators investigated (monoglyceride citrate and sodium citrate) did not promote the inhibitory effect of monolaurin.
OUTGROWTH OF CLOSTRIDIUM PERFRINGENS SPORES IN COOK‐IN‐BAG BEEF PRODUCTS1
Authors: JUNEJA VIJAY K. , MAJKA WENDY M. 
Published: April 2007

ABSTRACTClostridium perfringens growth from a spore inoculum was investigated in vacuum‐packaged, cook‐in‐bag ground beef that included 0.3% (w/w) sodium pyrophosphate, pH 5.5 or 7.0, and salt (sodium chloride) at 0 or 3% (w/w). The packages were processed to an internal temperature of 71.1C, ice chilled and stored at various temperatures. The total C. perfringens population was determined by plating diluted samples on tryptose‐sulfite‐cycloserine agar followed by anaerobic incubation for 48 h at 37C. At 28C, a combination of 3% salt and pH 5.5 was effective in delaying growth for 24 h. At 15C, growth occurred within 6 days in samples with pH 7.0, but was delayed until day 8 in the presence of 3% salt at pH 7.0. Vegetative cells were not observed even after 21 days 21 of storage at 15C in the presence 3% salt at pH 5.5. C. perfringens growth was not observed at 4C regardless of pH or salt levels. The D‐values ranged from 23.33 min (3% salt, pH 7.0) to 13.99 min (3% salt, pH 5.5). Cyclic and static temperature abuse of refrigerated products for 12–15 h did not permit C. perfringens growth. However, temperature abuse of cook‐in‐bag beef products for periods longer than 15 h in the absence of salt led to growth of C. perfringens from a spore inoculum.
INFLUENCE OF MODIFIED ATMOSPHERE PACKAGING ON SHELF‐LIFE OF CHICKEN CARCASSES UNDER REFRIGERATED STORAGE CONDITIONS
Authors: SAWAYA W.N. , ELNAWAWY A.S. , ABU‐RUWAIDA A.S. , KHALAFAWI S. , DASHTI B. 
Published: April 2007

ABSTRACT The effect of modified atmosphere packaging (MAP) (70% CO2/30% N2; 30% CO2/70% N2) on the shelf‐life of fresh chicken carcasses stored at 2, 4, 7 and 9C was investigated. The shelf‐lives of MAP carcasses (70% CO2/30%N2) stored at 2, 4, 7 and 9C were 25, 21, 12 and 8 days, respectively compared with 7 days for air‐packaged ones stored at 4C; the shelf‐life of MAP carcasses (30% CO2/70%N2) stored at the same temperatures were 20, 15, 8 and 8 days, respectively. The inhibitory effect of MAP on the growth of Enterobacteriaceae and on the production of spoilage metabolites, such as free fatty acids and extract release volume, was negligible at higher temperatures (7 and 9C) and more pronounced at lower temperatures (2 and 4C), especially at higher concentrations of CO2 (70% CO2/30% N2). The occurrence and growth of organisms such as Escherichia coli, coliforms, Staphylococcus aureus, Salmonella and Campylobacter in carcasses stored at different temperatures were also documented.