bluuebunny/crossref_metadata_2025_split huggingface dataset:
EFFECT OF SODIUM LACTATE, CALCIUM LACTATE AND SODIUM ALGINATE ON BACTERIAL GROWTH AND AMINOPEPTIDASE ACTIVITY
Authors: HARMAYANI ENI , SOFOS JOHN N. , SCHMIDT GLENN R. 
Published: April 2007

ABSTRACT The effects of sodium alginate (0.4 and 0.8%), calcium lactate (0.15 and 0.3%) and sodium lactate (60% solution; 1, 2, 3 and 4%) on growth and aminopeptidase activity of Pseudomonas fragi ATCC 4973 and Salmonella typhimurium in trypticase soy broth or autoclaved ground beef were studied for 5 days at 5°C. Sodium alginate and calcium lactate did not change colony counts of P. fragi or S. typhimurium; and had only slight effects on aminopeptidase activity. Sodium lactate (3 and 4%) showed inhibitory activity on growth and aminopeptidase activity of P. fragi. Sodium lactate also decreased aminopeptidase activity of S. typhimurium but had no major influence on colony counts. In general, aminopeptidase activity was inhibited more than cell multiplication by higher levels of alginate and sodium lactate.
EFFICACIES OF ACETIC, LACTIC AND TWO MIXED ACIDS IN REDUCING NUMBER OF BACTERIA ON SURFACE OF LEARN MEAT
Authors: ANDERSON MAYNARD E. , MARSHALL ROBERT T. , DICKSON JAMES S. 
Published: April 2007

ABSTRACTThis study on sanitizing beef surfaces was designed to evaluate effects of mixtures of acetic, lactic, citric and ascorbic acids with individual solutions of acetic and lactic acids. Acetic acid (3%), lactic acid (3%), MA1 (2% acetic, 1% lactic, 0.25% citric and 0.1% L‐ascorbic acids) and MA2 (2% lactic, 1% acetic, 0.25% citric and 0.1% L‐ascorbic acids) solutions were applied to beef core samples of muscle inoculated with bacteria. Experimental variables were type, concentration and temperature of acid solutions and type of microorganisms. Overall, an increase in either acid concentration or treatment temperature decreased numbers of residual viable bacteria. Lactic acid solution was the most effective against S. typhimurium with a reduction of 2 log10 at 70°C. For enterobacteria, acetic, lactic and MA2 solutions at 70°C resulted in a 1.5 log10 reduction. MA2 was the most effective acid solution at both 45 and 70°C, whereas, lactic acid and the MA2 mixture did not differ in effectiveness at 20°C.
CONTAMINATION OF BEEF TISSUE SURFACES BY ARTIFICIALLY INOCULATED LOW‐MOISTURE MENSTRUA
Authors: DICKSON JAMES S. 
Published: April 2007

ABSTRACTSalmonella typhimurium was inoculated into prepared dirt (moisture content 8.8%), sand (moisture content 0.06%) and phosphate buffer, and these menstrua were used to contaminate beef tissue. Fewer bacteria adhered to the tissue surface from the low moisture menstrua when compared to contamination by buffer. Determination of SR values, an estimate of the total population associated with the surface which was physically attached, indicated that more bacteria remained in the soil menstrum than adhered to the surface, when compared to buffer and sand menstrua. Contrary to expectations, bacteria which contaminated the surface from the low moisture menstrua were not more sensitive to organic acids than those which originated from the buffer.
PHYSICOCHEMICAL AND SENSORY ANALYSES ON EGG POWDER IRRADIATED TO INACTIVATE SALMONELLA AND REDUCE MICROBIAL LOAD
Authors: NARVAIZ P. , LESCANO G. , KAIRIYAMA E. 
Published: April 2007

ABSTRACT Egg powder was treated with 0, 2, 5 and 10 kGy of gamma radiation at 20C to inactivate Salmonella and to stabilize its microbial load. Microbial, physicochemical and sensory determinations were performed during 4 months of storage to select the optimal radiation dose to attain the objective without significantly reducing egg quality. Microbial results show that 2.0 kGy inactivated Salmonella and reduced microbial load to levels below those stipulated by the Argentine regulations. Physicochemical determinations of egg powder extracts for peroxide number, spectrophotometric measurements in the visible and ultraviolet regions, functional properties on sponge cakes made with egg powder (height, comprssion‐relaxiation cycle parameters), foam stability and viscosity showed that gamma radiation at the dose of 2 kGy, did not cause significant changes in these parameters. Higher radiation doses (5 and 10 kGy) did increase rancidity, pigment loss and protein chain scission. Sensory determinations performed on egg powder, and on cakes manufactured with it, agreed with the physicochemical results. After 110 storage days, 2 kGy was the most suitable of the tested doses.
EFFECT OF REDUCED pH ON SECRETION, STABILITY AND ACTIVITY OF LISTERIA MONOCYTOGENES LISTERIOLYSIN O1
Authors: MCKELLAR ROBIN C. 
Published: April 2007

ABSTRACT The effect of environmental parameters on secretion, stability and activity of Listeria monocytogenes listeriolysin O (LLO) was examined. Increasing the initial glucose concentration in proteose peptone medium resulted in reduced LLO activity and lower final pH. Yield of LLO was substantially increased when the medium was buffered with ß‐glycerophosphate. Extended storage of active LLO in growth medium adjusted to pH 5.3 resulted in loss of only 10% LLO activity; however, up to 90% activity was lost during storage atpH < 4.5. In contrast, LLO activity was maximal at pH between 4.0 and 5.5. When the initial pH of culture medium was adjusted to give a final pH after growth of 5.3, as little as 10% of the maximum LLO activity was obtained. The results suggest that the degree of acidity may control both secretion and stability of LLO.
INHIBITION OF LISTERIA MONOCYTOGENES BY LIQUID SMOKE AND ISOEUGENOL, A PHENOLIC COMPONENT FOUND IN SMOKE
Authors: FAITH NANCY G. , YOUSEF AHMED E. , LUCHANSKY JOHN B. 
Published: April 2007

ABSTRACT The behavior of Listeria monocytogenes was monitored in wiener exudate or Tryptose Broth (TB) in the presence of liquid smoke (CharSol Supreme) or smoke ingredients (i.e., phenols and acetic acid). L. monocytogenes grew in untreated exudate held at 25C, but was inactivated in the presence of 0.2 and 0.6% liq'iid smoke (D‐values of 36 and 4.5 h, respectively). Of 11 individual phenols tested, only isoeugenol exhibited antilisterial activity in TB at 37C. Growth of the pathogen in the presence of isoeugenol (100 ppm) was inhibited to a greater extent in TB acidified with acetic acid to pH 5.8 compared to pH 7.0. These studies confirm the potent antilisterial activity of liquid smoke and establish the potential of isoeugenol for controlling the growth of L. monocytogenes in certain processed meats.
METHODS FOR THE DETECTION OF FOODBORNE LISTERIA MONOCYTOGENES IN THE U.S.
Authors: DEVER FRANCES P. , SCHAFFNER DONALD W. , SLADE PETER J. 
Published: April 2007

ABSTRACT A review of methods for the isolation and detection of Listeria monocytogenes used in the United States is presented. Methods reviewed include the cold enrichment technique, the FDA Method, the USDA Method, and two rapid techniques, the Listeria‐Tek enzyme‐linked immunosorbent assay and the Gene‐Trak Listeria Assay. Comparisons of new rapid biochemical test kits, the MICRO‐ID LISTERIA System, API Listeria, and the Rosco system vs. conventional tests of identification are also reviewed. Contemporary isolation methods detect all Listeria species so confirmation of L. monocytogenes is still necessary after isolation. The USDA method is the most practical of the cultural methods due to the rapid reporting of negative samples. Rapid methods (Listeria‐Tek and the Gene‐Trak Listeria Assay) are faster and more objective than cultural procedures but still depend on sample enrichment for detection of Listeria. These rapid techniques are best utilized when screening large numbers of food samples. All the rapid biochemical test kits reviewed provide fast reliable identification of Listeria species when compared to classical techniques. However, the API Listeria system identifies the test strains without a complementary CAMP test. Refinements are still needed in both cultural and rapid methods. Future Listeria methodology must emphasize molecular techniques not requiring enrichment which would be both rapid and specific for L. monocytogenes.
CONSUMER ATTITUDES TOWARD FOOD SAFETY ISSUES
Authors: BREWER M. SUSAN , SPROULS GUY K. , RUSSON CRAIG 
Published: April 2007

ABSTRACTThe objectives of this study were to survey consumer attitudes about the safety of the food supply in general, then relate general concern levels with groups of specific items of concern, regulatory issues, and prioritization of food safety funding areas. Factor analysis of 419 consumer responses showed six factors (chemical, health, spoilage, and regulatory issues, deceptive practices, and ideal situations) underlying the 31 specific items evaluated on individual 5‐point scales (1 = no concern, 5 = very strong concern). MANOVA using general level of food safety concern (independent variable) and the six scaled variables was significant. Univariate tests showed that as general level of concern with food safety increased, so did concern with chemical issues (hormones in meat, poultry, and milk, food additives, preservatives, irradiation, pesticide residues, artificial colors, natural toxins, plastic packaging, and nitrates), health issues (fat, cholesterol, calories, sugar, and vitamin content), and spoilage issues (food preparation, refrigerated, pasteurized, and shelf‐stable foods, microbial contamination, and restaurant sanitation).
INHIBITION OF LISTERIA MONOCYTOGENES AND OTHER BACTERIA BY SODIUM DIACETATE
Authors: SHELEF LEORA A. , ADDALA LAKSHMI 
Published: April 2007

ABSTRACTGrowth and survival patterns of Listeria monocytogenes strain Scott A were studied in brain heart infusion broth containing sodium diacetate. Minimum inhibitory concentrations decreased with decrease in temperature, from 35 and 32 mM at 35C and 20C, respectively, to 28 mM at 5C. Broth pH containing 35, 32, and 28 mM sodium diacetate was 5.25, 5.40 and 5.60, respectively. Sodium diacetate was more effective than acetic acid alone in inhibiting the organism over the pH range of 5.0‐6.0. Addition of 21 mM (0.3%) sodium diacetate to ground beef or beef slurry suppressed total aerobic counts during refrigerated storage. Although the meat pH decreased from 5.6 to 5.2 by the addition of the compound, a major part of the antimicrobial effect was attributed to the diacetate and not just pH. Sodium diacetate suppressed growth of three additional L. monocytogenes strains and strains of Escherichia coli, Pseudomonas fluorescens, Salmonella enteriditis and Shewanella putrefaciens. P. fragi, Yersinia enterocolitica, Enterococcus faecalis, Lactobacillus fermentis and Staphylococcus aureus were insensitive to the compound. Sodium diacetate has potential for use in controlling growth of listeriae in meat, poultry and fish products and suppressing growth of certain Gram‐negative spoilage and pathogenic microorganisms.
EFFECT OF WATER ACTIVITY ON THE GROWTH OF STAPHYLOCOCCUS AUREUS AT MEAT‐CHEESE INTERFACES
Authors: RAJKOWSKI KATHLEEN T. , SCHULTZ FRANKIE , NEGRON FLOR , DICELLO ANTHONY 
Published: April 2007

ABSTRACTThere is increased marketing of ready‐to‐eat nonrefrigerated snack foods which consist of meat or sausage products with low or intermediate moisture levels combined with high moisture food products, i.e., cheese products. Packaging the intermediate moisture meat in direct contact with a high moisture food might change the water activity (aw) of the products sufficiently to support growth of Staphylococcus aureus at contaminated interfaces. To evaluate this possibility, sterile sausage slices (aw= 0.60 to 0.82) were surface inoculated with log 2‐3 CFU/g of S. aureus, interfaced with processed cheese slices (aw= 0.94), vacuum packaged, and incubated at 19, 28, 37C and at cyclic temperature of 19–37–19C. S. aureus levels and water activities were determined weekly for 0 to 9 weeks. The aw at the interface changed rapidly and reached an aw that supported S. aureus growth. Growth of S. aureus occurred under all test conditions when the samples were stored at 28 and 37C. At 19C storage S. aureus remained viable for the length of the study.
EFFECT OF HEAT SHOCK ON PRODUCTION OF LISTERIOLYSIN O BY LISTERIA MONOCYTOGENES1
Authors: KIM KEETAE , MURANO ELSA A. , OLSON DENNIS G. 
Published: April 2007

ABSTRACTA Listeria monocytogenes serotype 1 strain was examined to determine the effect of heat shock on production of listeriolysin O (LLO) and the ability of injured cells to resume production of LLO after heat treatment at 62C for 10 min. Listeria cells were heat‐shocked at 48C for 2 h, and hemolytic activity quantified by hemolysis of red blood cell (RBC). Heat shocking of Listeria cells resulted in almost total reduction in LLO activity. However, within 4 h of incubation of 37C, heat‐shocked cells resumed production of LLO, achieving an activity level 40–times higher than that immediately after heat shock. In comparison, in the same time period there was an increase of only 2–fold in the hemolytic activity of nonheat‐shocked controls. These results provide additional evidence, besides increased thermotolerance, of how heat‐shock of pathogenic organisms could affect the safety of foods.
APPLICATION OF CHLORINE TO REDUCE POPULATIONS OF ESCHERICHIA COLI ON BEEF
Authors: CUTTER CATHERINE NETTLES , SIRAGUSA GREGORY R. 
Published: April 2007

ABSTRACT The effects of chlorine against 2 strains of E. coli attached to the surface of beef carcass tissue (BCT) were examined using a model carcass washer. Lean and adipose BCT with approximately 5 log10CFU/cm2 E. coli bacteria were spray‐treated with water and sodium hypochlorite (NaOCl) to give chlorine concentrations of 50, 100, 250, 500, or 800ppm, incubated for 24 h, 4C, and E. coli populations enumerated. Spray treatments with water did significantly (P < 0.05) reduce the bacterial populations of either organism attached to lean or adipose BCT, as compared to populations of controls; however, reductions were less than 0.60 log10CFU/cm2. Treatments with 500 and 800 ppm chlorine against E. coli ATCC 25922 attached to BCT resulted in the greatest reductions of 1.22 and 1.28 log10CFU/cm2, respectively. At 800 ppm chlorine, E. coli O157:H7 ATCC 43895 attached to BCT was reduced by 1.04 log10CFU/cm2, whereas spray treatments with 50, 100, 250, and 500 ppm chlorine resulted in reductions of < 1 log10CFU/cm2. Spray treatments with chlorine from sodium hypochlorite solutions reduced populations of E. coli, however, these reductions were not sufficient to completely inactivate the bacteria attached to red meat.
ESTABLISHMENT OF BASELINE DATA ON THE MICROBIOTA OF MEATS
Authors: MCNAMARA ANN MARIE 
Published: April 2007

ABSTRACTThe United States Department of Agriculture's Food Safety and Inspection Service has initiated the National Microbiological Baseline Data Collection Programs to determine the prevalence and levels of selected bacteria on meat and poultry slaughtered under federal inspection. This paper reviews the methodology and results of the first completed study on samples collected from steer and heifer carcasses. Potential applications for this type of testing are discussed.
INHIBITORY EFFECTS OF FLAVOR COMPOUNDS ON STAPHYLOCOCCUS AUREUS WRRC B1241
Authors: BOWLES B.L. , SACKITEY S.K. , WILLIAMS A.C. 
Published: April 2007

ABSTRACT Acetanisole (4′‐methoxyacetophenone) (AC), benzaldehyde (BE), cinna‐maldehyde (CI), diacetyl (DI), phenylpropionaldehyde (PH), and pyruvaldehyde (PY) were tested against growth of S. aureus WRRC B124 in brain heart infusion broth. Activity was assessed in the presence and absence of oxygen at 12, 19 and 37C, and in combination with mild (20 min at 50 or 60C) heat treatments. The carbonyl compounds limited S. aureus growth at minimal inhibitory concentrations (MIC) of 0.5–8.0 mM. After 4 h at 37C, a 2 to 3‐log10 CFU/ml population reduction was observed with cultures containing 8.0 mM PH, PY, DI or CI. Activity was O2‐tension independent, with CI (0.5 mM), DI(2.0 mM) and PY(2.0 mM) being most active. The MIC for CI was temperature independent, while PY was most effective at 19C, and PH and DI at 12C. Mild heat treatment of carbonyl‐supplemented samples reduced previously observed MICs. At 60C, for example, the MICs for AC and BE, 4.0 and 8.0 mM respectively, were both reduced to 0.5 mM. The decimal reduction times for S. aureus exposed to both UV‐light and 8 mM flavor compounds were 3.3 and 4.3 s for CI and DI, respectively. However, the other compounds were not as effective in the presence of UV since the decimal reduction times ranged from 7.7 to 9.0s. The carbonyl compounds tested were effective antistaphylococcal agents and their use in combination with thermal processing may serve as a new approach to control S. aureus growth and other gram‐positive foodborne pathogens.
EFFECTS OF THE HEATING MEDIUM pH ON HEAT RESISTANCE OF BACILLUS CEREUS SPORES
Authors: MAZAS M. , LÓPEZ M. , GONZÁLEZ I. , GONZÁLEZ J. , BFRNARDO A. , MARTÍN R. 
Published: April 2007

ABSTRACT The influence of the pH of the heating medium (which included several foods and buffers) on the thermal resistance (D and z‐values) of spores of three Bacillus cereus strains was studied. Acidification from pH 7.0 to 4.0 produced a 5‐fold decrease in D‐values. Plots of log D vs pH gave straight lines, which made it possible to develop an equation to approximately predict the changes in heat sensitivity of B. cereus spores which occurred with changing pH. z‐Values for two of the strains studied were not affected by acidification. On the other hand, with the strain ATCC 9818, a clear and statistically significant increase in z‐value was observed as the pH decreased.
INTERACTIONS BETWEEN pH AND MALIC ACID CONCENTRATION ON THE INACTIVATION OF LISTERIA MONOCYTOGENES1
Authors: BUCHANAN R.L. , GOLDEN M.H. 
Published: April 2007

ABSTRACT The effects and interactions of malic acid concentration and pH on the inactivation kinetics of a three strain mixture of Listeria monocytogenes was studied in brain heart infusion broth (BHI). The medium was supplemented with malic acid and monosodium malate to achieve pH levels of 3.0, 3.5, 4.0, 4.5, 5.0, 5.5, 6.0, 6.5 or 7.0 in conjunction with concentrations of 0.0, 0.1, 0.5, 1.0 and 2.0 M. Duplicate 20‐mL portions of each pH/malate level were inoculated (ca. 108 cfu/mL), stored aerobically at 28C, and assayed periodically for viable counts by plating on BHI agar. Survivor curves were generated by fitting data to a linear model that includes a lag term and used to calculate D‐values and “times to 4‐D inactivation”. Inactivation rates were dependent on both the pH and malic acid concentration. At the higher pH levels, malic acid appeared to provide some degree of protection compared to control cultures where the pH was adjusted with HCl. At lower pH values and at higher malic acid concentrations, a concentration‐dependent anion effect was observed. The results indicate that malic acid is a relatively benign organic acid. Its antimicrobial characteristics are similar to those of citric acid and is substantially less bactericidal than lactic or acetic acids.
COMPARISON OF A PEROXIDASE‐CATALYZED SANITIZER WITH OTHER EGG SANITIZERS USING A LABORATORY‐SCALE SPRAYER
Authors: McKEE S.R. , KWON Y.M. , CAREY J.B. , SAMS A.R. , RICKE S.C. 
Published: April 2007

ABSTRACT Microbial and foodborne pathogen contamination of eggs continues to represent an important public health concern. The goal of this study was to compare the efficacy of spraying shell eggs with PCC (peroxidase‐catalyzed compound, Enzodine
TM, Symbollon Corporation, Sudbury, MA) with that of other sanitizers in the reduction of surface microbial contamination using a laboratory‐scale sprayer apparatus. Treatments were distilled‐deionized water, PCC, chlorine (200 ppm), and quaternary ammonium (QA). Each egg was sprayed with 150 mL of the treatment over a 1 min period while being rotated at approximately 150 revolutions per min. Enumeration of aerobic plate populations indicated that all treatments (distilled‐deionized water, chlorine, PCC, and QA) significantly reduced the viable aerobic bacterial populations and Salmonella typhimurium when compared to the nonsprayed dry egg control. Spraying eggs with PCC resulted in a 6 logarithmic reduction in viable S. typhimurium populations on egg shell surfaces. Unlike results found with aerobic bacterial populations, PCC was not as effective in reducing levels of S. typhimurium to the extent of the chlorine and QA treatments (greater than 6 logarithmic reduction) but greater than 3 logarithmic reduction was observed with PCC as compared to distilled‐deionized water. This study suggests that PCC may be a viable alternative to chlorine and QA in the reduction of bacterial populations on shell egg surfaces and can be applied as a spray on egg shell surfaces.
STRATEGIES FOR THE CONTROL OF BSE AND SCRAPIE
Authors: ROGERS MARK 
Published: April 2007

ABSTRACT Transmissible Spongiform Encephalopathies, or Prion diseases, are fatal neurodegenerative diseases that affect both humans and animals. Examples include Creutzfeldt‐Jakob disease (CJD) in humans, Bovine Spongiform Encephalopathy (BSE) in cattle and scrapie in sheep and goats. They are characterized by a long incubation period, ranging from months to years, and a variable length clinical course, both determined by the particular infection and the species involved. Some 170,000 cattle in the UK have been diagnosed with BSE and have been destroyed. In the rest of Europe there have also been cases of BSE, though the numbers involved are much lower. The recent potential link between BSE and a new variant form of CJD has highlighted the importance of controlling both BSE and scrapie in Ireland. Control of the disease in both cattle and sheep is complicated by the long incubation period, the lack of suitable tests and the general lack of detailed information in relation to the biology of the disease. Factors that must be considered in designing an effective control strategy include (1) better understanding of the epidemiology of the disease, (2) developing rapid and reliable tests for the disease, (3) introducing a suitable surveillance system for both BSE and scrapie, (4) minimizing the consequences for farmers that have BSE‐infected animals, and (5) implementing and monitoring legislation to prohibit the spread of potentially infectious material. Each of these areas is discussed and it is proposed that the introduction of best available technology in both the diagnosis and surveillance of the national herd could form the basis for an effective program against animal prion diseases.
THE DEVELOPMENT OF A RISK ASSESSMENT MODEL FOR USE IN THE POULTRY INDUSTRY
Authors: OSCAR THOMAS P. 
Published: April 2007

ABSTRACT A simulation model that assesses the risk of acquiring salmonellosis from consumption and handling of chicken was created in an Excel™spreadsheet and was simulated using Risk™. The model simulated the distribution, preparation, and consumption of 1,000 chickens and was designed to determine the relationship between the level of Salmonella contamination on chickens at the processing plant exit and the risk of salmonellosis for consumers of the chickens. A scatter plot of the probability of acquiring salmonellosis from consumption of the chickens simulated versus the Salmonella load on the chickens at the processing plant exit clearly showed that highly (i.e., > 100 Salmonella/bird) contaminated chickens at the plant exit did not necessarily pose greater risk of salmonellosis than lightly (i.e., < 10 Salmonella/bird) contaminated chickens at the plant exit. Rather, greater risk of salmonellosis was realized from lightly contaminated chickens when they were temperature‐abused, undercooked, and consumed by someone from the high risk population.