bluuebunny/crossref_metadata_2025_split huggingface dataset:
SURVIVAL OF SALMONELLA TYPHIMURIUM, ESCHERICHIA COLI O157:H7 AND LISTERIA MONOCYTOGENES DURING STORAGE ON BEEF SANITIZED WITH ORGANIC ACIDS
Authors: DICKSON J.S. , SIRAGUSA G.R. 
Published: April 2007

ABSTRACTSterile beef tissue was inoculated with either Salmonella typhimurium, Escherichia coli O157:H7 or Listeria monocytogenes Scott A and washed with 23C distilled water, 1% lactic acid or 1% acetic acid. The washed tissue was subjected to simulated dry chilling or spray chilling followed by storage at 5C. The washed tissue was stored at 5C for up to 21 days at 26% relative humidity, and total bacterial populations were determined by plating on nonselective and selective agars. There was no significant difference in the surviving populations of S. typhimurium, Escherichia coli O157:H7, or L. monocytogenes after storage, irrespective of chilling method. The surviving populations of bacteria were significantly lower on acid washed adipose tissue, when compared to the comparable water washed tissue. These results indicate that although injury and recovery of pathogenic bacteria may occur as a result of organic acid carcass sanitizing treatments, there was no practical significance of this phenomenon after 3 days of storage.
THE EFFECTIVENESS OF CARCASS DECONTAMINATION SYSTEMS FOR CONTROLLING THE PRESENCE OF PATHOGENS ON THE SURFACES OF MEAT ANIMAL CARCASSES1
Authors: SIRAGUSA GREGORY R. 
Published: April 2007

ABSTRACT The effectiveness of decontamination systems for controlling the presence of pathogens and spoilage organisms on carcasses is discussed. Research using organic acids and water (hot or cold) demonstrates the general effectiveness of such treatments in lowering the aerobic plate counts (APC) on carcasses by 1–3 log10 cfu per unit area. Chlorine has been found to be relatively ineffective for use in animal carcass spray washers. An example of direct application of the bacteriocin nisin to inoculated tissue in a spray washer is discussed. Reductions attributable to nisin were 2–2.5 log10 cfu per unit area higher than those reported for various organic acids or water. Areas for further research are highlighted along with the potential use of newer technologies to elucidate attachment and detachment mechanisms of bacteria to meat animal carcasses.
EXPANDED MODEL FOR THE AEROBIC GROWTH OF AEROMONAS HYDROPHILA
Authors: PALUMBO SAMUEL A. , WILLIAMS AARON C. , BUCHANAN ROBERT L. , CALL JEFFREY C. , PHILLIPS JOHN G. 
Published: April 2007

ABSTRACT The previously published (Palumbo et al. 1991) response surface model for describing the influence of temperature, pH, NaCl, and sodium nitrite on the aerobic growth of Aeromonas hydrophila K144 in BHI broth has been expanded to incorporate additional data. The effects of the variables on A. hydrophila aerobic growth kinetics were modeled by response surface analysis using quadratic and cubic polynomial models of (1) natural logarithm transformation of both the Gompertz B and M parameters and the lag phase duration (LPD) and generation time (GT), and (2) the square root transformation of B and 1/M calculated from 268 cultures (212 of which supported growth) from 81 variable combinations. In addition, the six models generated also were subjected to backward elimination regression analysis to remove nonsignificant variables. Based on examination of the adjusted R2 values of the resulting 12 models, three were selected for further evaluation by comparing their observed and predicted T1000‐values (time for a 1000‐fold increase in number; this concept incorporates the influence of the variables on both lag and generation times), LPDs and GTs. Using this method of comparison and evaluation, models based on cubic polynomial, natural logarithm transformation of GT and LPD gave the best “first estimates” of the aerobic growth characteristics of A. hydrophila.
INHIBITION OF FOODBORNE BACTERIAL PATHOGENS BY NATURALLY OCCURRING FOOD ADDITIVES
Authors: BOWLES B.L. , JUNEJA V.K. 
Published: April 2007

ABSTRACT In this study, diacetyl (DI), benzaldehyde (BE), pyruvic aldehyde (PY) and piperonal (PI) were tested for activity against Yersinia enterocolitica, Listeria monocytogenes, Salmonella typhimurium, Bacillus cereus, Shigella flexneri, Aeromonas hydrophila, Escherichia coli O157:H7, Staphylococcus aureus, and proteolytic Clostridium botulinum spores. The minimal inhibitory concentrations (MICs) required to inhibit pathogens ranged from 0.05 to 7.81 mM. The only exception was C. botulinum which was least sensitive, with DI or PY MIC of 25 mM; the MIC of BE or PI was 125 mM. A 30 min 56.8C heat treatment, of the organism/inhibitor mixture, reduced the MICs of BE and PI by 50–87%, and 77% less PY was required to inhibit E. coli O157:H7. BE or PI reduced C. botulinum spore 80C thermal‐ and radio‐resistance. To determine whether antibacterial plant components exist naturally at inhibitory concentrations, EtOH‐extracts of asparagus (As), carrots (Ca), radishes (Ra), shallots (Sh), and turnips (Tu) were tested for antibotulinal activity. As or Ca extracts were antigerminative at 0.07%. When combined equal quantities of As and Ca were tested, ± 0.03% delayed germination, however. Although no activity was observed when Ra and Sh were test singly, 0.13% AsCaRa, AsCaRaSh or AsCaRaShTu combinations were inhibitory. These data indicate that the naturally occurring food additives may be employed to control the foodborne pathogens assessed in this study.
BIOGENIC AMINES IN FINNISH DRY SAUSAGES
Authors: EEROLA H.S. , SAGUÉS A.X. ROIG , HIRVI T.K. 
Published: April 2007

ABSTRACT A study was conducted to determine the biogenic amine levels of Finnish dry sausages and to compare the results with those of other surveys of different types of fermented sausages. Sausages with high amine concentration were analyzed microbiologically in order to identify amine‐producing microorganisms. Tyramine was the most common amine: the mean of 68 samples was 82 mg/kg and the mode 110 mg/kg. Other vasoactive amines found were histamine (<1–200 mg/kg), phenylethylamine (<1–48 mg/kg) and tryptamine (<10–91 mg/kg). Increased amounts of the spoilage indicator amines putrescine and cadaverine were found from most of the samples containing vasoactive amines. The formation of amines can be linked with problem(s) in hygienic conditions of raw materials and manufacturing practices and it is thus proposed that the sum of tyramine, histamine, putrescine and cadaverine could serve as an indicator of quality in fermented meat products.
INHIBITION OF LISTERIA MONOCYTOGENES BY CINNAMIC ACID: POSSIBLE INTERACTION OF THE ACID WITH CYSTEINYL RESIDUES
Authors: KOUASSI YAO , SHELEF LEORA A. 
Published: April 2007

ABSTRACT The effects of cinnamic acid (C6H5CH=CHCOOH) on L. monocytogenes strain Scott A and listeriolysin O (LLO) activity were studied. In addition, a possible mode of action of the acid was investigated. L. monocytogenes was more susceptible to cinnamic acid than to benzoic acid, and lowering the broth pH increased the inhibition. LLO activity was inhibited in the presence of 0.1% cinnamic or benzoic acid, and western blot analysis showed reduced intensity of listeriolysin bands in the presence of 0.2% of the acids. Addition of cysteine (5 mM) to cinnamic acid in PBS, pH 7.0, caused gradual reduction in UV absorption of the acid during incubation for 12 h. Cinnamic acid (>0.5%, pH 7.0) inhibited glucose uptake and ATP production in resting cells of L. monocytogenes. Results suggest a role of the cinnamate anion in the antilisterial and anti‐LLO activity and potential applications in the food industry.
USE OF OZONE TO INACTIVATE MICROORGANISMS ON LETTUCE
Authors: KIM JIN‐GAB , YOUSEF AHMED E. , CHISM GRADY W. 
Published: April 2007

ABSTRACT When ozone (1.3 mM) was bubbled for 3 min in a mixture of shredded lettuce and water, counts ofmesophilic andpsychrotrophic bacteria decreased 1.4 and 1.8 log10 cfu/g, respectively. Counts of these microorganisms on lettuce, from a different batch, decreased 3.9 and 4.6 log, respectively, during 5 min of ozone treatment. Shredded lettuce was treated with gaseous ozone, or mixed with aqueous solution of ozone (1:20 w/w) with or without bubbles. For effective delivery of ozone, stirring (low and high speed), sonication or stomaching was applied during the ozonation. Washing the lettuce with water only decreased total count on shredded lettuce by 0.74–1.0 log cfu/g. When lettuce in a treatment chamber was flushed with gaseous ozone, the total count decreased 0.85 log cfu/g, but when vacuum was applied before the ozone flush, the total count decreased 0.96 log cfu/g. Bubbling ozone in water‐lettuce mixture while sonicating, high‐speed stirring, or before stomaching inactivated 1.4, 1.9 and 1.9 log cfu/g, respectively. In conclusion, bubbling gaseous ozone in water is the most effective ozonation method. Efficient ozone delivery to microorganisms on lettuce requires a combination of ozone bubbling and high‐speed stir.
SPORULATION TEMPERATURE AND HEAT RESISTANCE OF BACILLUS SPORES: A REVIEW
Authors: PALOP ALFREDO , MAÑAS PILAR , CONDÓN SANTIAGO 
Published: April 2007

ABSTRACT Sporulation temperature is one of the most important factors that determine the heat resistance of spores. Bacterial spores are usually more heat resistant when they are formed at higher temperatures. Sporulation temperature also influences the effect of pH of heating menstruum and the effect of different acids on spore heat resistance. Heat resistance is maximum at neutral pH and decreases with acidification, but when spores are sporulated at high temperatures the effect of acidic pH on heat resistance is lower at high heat treatment temperatures. Lactic and acetic acid decrease spore heat resistance more than other acidulants, but only when spores had been sporulated at high temperatures. These effects should be considered by canning factories of acid/acidified foods, especially in hot climate areas, where these high temperatures can be easily reached. The level of mineralization of spores obtained at different Sporulation temperatures seems to be the most important mechanism responsible for their heat resistance.
CONSUMER FOOD SAFETY KNOWLEDGE AND PRACTICES
Authors: BRUHN CHRISTINE M. , SCHUTZ HOWARD G. 
Published: April 2007

ABSTRACT Consumer knowledge of safe handling guidelines and their reported practices assessed by a mail survey indicated consumers considered themselves informed about food safety, and most reported taking action to minimize risk from potential hazards. However, most responses were related to nutritional changes, and 20% indicated they did not know how to reduce risks from microbiological hazards. Consumers were knowledgeable about appropriate safeguards in selection and cooking specific foods, however mistakes were reported in temperature control and handling leftovers. Consumer Reports, university scientists, health professionals and science magazines were considered ihe most reliable source of food safety information. Industry advertisement appears to raise consumer concern in some areas. Educational intervention should emphasize the importance of temperature control and sanitation rather than taste to determine safety. Consumers should receive information about protective technologies like heat and irradiation pasteurization.
COMPARISON OF CHLORINE WITH AN IODINE‐BASED COMPOUND ON EGGSHELL SURFACE MICROBIAL POPULATIONS IN A COMMERCIAL EGG WASHER
Authors: KNAPE K.D. , CAREY J.B. , BURGESS R.P. , KWON Y.M. , RICKE S.C. 
Published: April 2007

ABSTRACT Microbial contamination of egg shells is of great importance in the commercial production of table eggs. The objective of this project was to determine the effectiveness of an iodine‐based disinfectant (IBD) on the microbial population of eggshell surfaces under simulated industry egg processing conditions with a commercial egg washer used as the delivery system for sanitizers. Recirculated egg washer water containing 3.69–5.81 log colony‐forming units (CFU)/mL aerobic organisms and 2.02–2.47 g/L total dissolved solids (TDS) was obtained from a commercial egg processing facility and used to simulate conditions found in the commercial egg industry. Sanitizing treatments consisted of distilled deionized water (DDW), IBD, and chlorine (CL; 200 ppm). Enumeration of aerobic plate populations indicated that IBD and CL treatment significantly (p < 0.05) decreased microbial populations on the shell compared to DDW treatment when egg wash water TDS were lower (2.02 – 2.03 g/L) and wash water aerobic plate counts (APC) were higher (5.05 – 5.85 log CFU/mL). When egg wash water TDS was higher (2.47 g/L) and wash water APC were lower (3.69 log CFU/mL) sanitizers were not effective in reducing egg shell microbial populations. No difference in egg shell APC counts was detected between the IBD and CL. In a second trial, cycloheximide or tetracycline amendments were added to media to test the effectiveness of the treatments on either mold and fungi or bacteria alone. When wash water TDS were higher (2.44–2.46 g/L) the sanitizers were again less effective against bacteria compared to samples from lower TDS while fungal populations did not show any significant differences among the treatments. It was concluded from this study that the IBD is an effective sanitizer when used in conjunction with a commercial egg washer but potential efficacy is dependent on the level of TDS in the egg wash water.
LATE LOGARITHMIC SALMONELLA TYPHIMURIUM HEp‐2 CELL ASSOCIATION AND INVASION RESPONSE TO SHORT‐CHAIN FATTY ACID ADDITION
Authors: DURANT J.A. , LOWRY V.K. , NISBET D.J. , STANKER L.H. , CORRIER D.E. , RICKE S.C. 
Published: April 2007

ABSTRACT The entry of Salmonella into the intestinal epithelial cells is essential for its pathogenesis. In the present stuay, late logarithmic growth (12 h) in Luria Bertani broth supplemented (25, 50, or 100 mM) with acetate, propionate, butyrate, or a mixture of the three short‐chain fatty acids (SCFA), influenced the ability ofS. typhimurium to associate and invade cultured HEp‐2 cells. The response to SCFA addition was dependent on the concentration and the pH of the medium. Cell‐association was decreased 4 to 100‐fold at pH 6 and 2 to 20‐fold at pH 7. At pH 7, invasion was increased 2‐fold when bacteria were cultured in the presence of all concentrations of acetate and 25 mM propionate or butyrate; however, a 1.5 to 163‐fold decrease in invasion occurred at pH 6 for all SCFA. The SCFA concentration also affected cell‐association and invasion of S. typhimurium, especially at pH 6. In general, for each of the SCFA at pH 6 a lower percentage of cell‐association and invasion was observed as the SCFA concentration was increased while at pH 7 decreases did not consistently occur as SCFA concentration was increased. These differences among the SCFA along with the pH effects suggest that the concentration of SCFA and the pH of the intestinal lumen may influence the expression of the invasion phenotype of S. typhimurium.
MICROBIOLOGICAL AND CHEMICAL PROPERTIES OF IRRADIATED MANGO
Authors: EL‐SAMAHY S.K. , YOUSSEF BOTHAINA M. , ASKAR A.A. , SWAILAM H.M.M. 
Published: April 2007

ABSTRACT Fourteen fungal species belonging to five genera, Aspergillus, Cladosporium, Penicillium, Fusarium and Scoplariopsis were isolated from the surface of mango fruits, (Mangifera indica L.) variety “Zebda”. Mycotoxin production by isolated molds was tested in Czapek‐Dox broth as well as mango pulp. The irradiation decimal reduction doses (D10 values) of the molds were determined in either physiological saline solution or mango pulp. The effects of ionizing radiation in combination with hot water‐dipping (55C/5 min) on shelf‐life extension and the microbiological, chemical, rheological and organoleptic properties of mango fruit (at mature green stage) stored at 12°C and 80–85% relative humidity were determined. Results showed that Zebda mango irradiated with doses of 1.0 kGy can be stored 50 days at 12°C without any undesirable changes to measured nutrient and sensory quality when compared to unirradiated mangoes refrigerated for 25 days.
INFLUENCE OF STARVATION, TEMPERATURE, AND pH ON CULTURABILITY OF ESCHERICHIA COLI O157:H7
Authors: ZHAO LIQIANG , MATTHEWS KARL R. 
Published: April 2007

ABSTRACT In farm and food processing environments Escherichia coli O157:H7 can survive for days to months. In this study, we investigated the influence of starvation, pH (pH 4 or 7), temperature (4, 10 and 22C), and exposure to chlorine (50, 100, 150, 200 ppm) on culturability of E. coli O157:H7. The culturable cell population in PBS decreased to an undetectable level at 4C and 10C, but not at 22C during the experimental period. Cells suspended in PBS adjusted to pH 4 lost culturability more rapidly than at pH 7. Culturable cells were not detectable after exposure to chlorine, however, viable cell populations in the range of 1 – 2 log remained stable for 5 days. During loss of culturability two distinct morphological cell populations emerged; typical rod shaped and coccoid shaped cells. In this study, independent of exposure to chlorine, conditions of low temperature and low pH had the greatest influence on entry of E. coli O157:H7 into a VNC state.
EFFECT OF FILMS OF DIFFERENT OXYGEN TRANSMISSION RATE ON TOXIN PRODUCTION BY CLOSTRIDIUM BOTULINUM TYPE E IN VACUUM PACKAGED COLD AND HOT SMOKED TROUT FILLETS
Authors: DUFRESNE ISABELLE , SMITH JAMES P. , LIU JIUN NI , TARTE ILSEMARIE , BLANCHFIELD BURKE , AUSTIN JOHN W. 
Published: April 2007

ABSTRACT Studies were done to determine the effect of film oxygen transmission rate (OTR) on the time to toxicity in vacuum packaged cold and hot smoked rainbow trout fillets challenged with C. botulinum type E (102 spores/g) and stored at refrigerated conditions (4C), and under mild (8C) and moderate (12C) temperature abuse conditions. While no samples were toxic at 4C, toxin was detected within 28 days at 8C for cold smoked trout fillets vacuum packaged in films with high OTR. Toxin was also detected for most vacuum packaged hot smoked trout fillets within 14–28 days at 8C, with the exception of trout fillets packaged in films with an OTR > 10,000 cc/m2/day. In most cases at 8C, spoilage, based on odor/color scores, preceded or occurred simultaneously with toxigenesis. At 12C all cold and hot smoked trout were toxic after 14–21 days and samples packaged in films with an OTR <5000 cc/m2/day became toxic before, or at the same time as, samples became spoiled. This study has shown that vacuum packaging of trout fillets in low gas barrier films, ranging in OTR from approximately 3,000 to approximately 10,000 cc/m2/day at 24C and 0% relative humidity (RH), did not prevent the growth and toxin production by C. botulinum in vacuum packaged cold and hot smoked trout fillets at 12C. Additional barriers, other than the OTR of the packaging film, need to be considered to ensure the safety of vacuum packaged trout fillets, particularly at mild to moderate temperature abuse storage conditions.
INHIBITION OF LISTERIA INNOCUA AND L. MONOCYTOGENES IN A LABORATORY MEDIUM AND COLD‐SMOKED SALMON CONTAINING LIQUID SMOKE
Authors: VITT SUSAN M. , HIMELBLOOM BPIAN H. , CRAPO CHARLES A. 
Published: April 2007

ABSTRACT Five commercial liquid smokes were tested in vitro and the most inhibitory to Listeria monocytogenes ATCC 19115 and L. innocua ATCC 33090 was Charsol Supreme. Chum salmon samples (100‐g each) were brined, dipped for 15 s at varying concentrations of liquid smoke, inoculated with L. innocua, cold‐processed and analyzed. Liquid smoke concentrations of 60–100% reduced L. innocua by 3‐log10/g in the final product. Dwell times of 15 s to 5 min using 60% liquid smoke gradually decreased Listeria survival with an optimum 5‐min dip. Isoeugenol was antilisterial in vitro but lacked synergism with liquid smoke in cold‐smoked salmon. An immunoassay kit detected low inoculum levels (< 100 CFU/g) of L. innocua in one of three samples that were treated with liquid smoke for two and four minutes. Charsol Supreme was antilisterial but could not be relied on to totally eliminate Listeria in cold‐smoked salmon. Panelists found the 0 to 2‐min dipped sockeye salmon slightly desirable with no significant (p < 0.05) differences. The 5‐min treatment was significantly (p < 0.05) darker, scored lower in desirability and flavor and contained 93 ppm of phenolic compounds.
POSTIMPLEMENTATION COSTS OF HACCP AND SSOP'S IN GREAT PLAINS MEAT PLANTS1
Authors: BOLAND MICHAEL , HOFFMAN DANA PETERSON , FOX J.A. (SEAN) 
Published: April 2007

ABSTRACT The objective of this analysis was to determine the costs of the development and implementation of HACCP, SSOP's, Salmonella Performance Standards, and Generic E. coli Process Control Testing for small meat and poultry plants. USDA estimated these costs to be $0.0024 per pound with the release of the Pathogen Reduction Ruling. Weighted averages from two other studies estimating implementation costs were $0.0005 and $0.0139 per pound. To collect data and measure actual implementation costs, phone surveys and personal interviews were conducted with small meat (defined as having 10 or more employees but less than 500) slaughter and processing plants in North Dakota, South Dakota, Nebraska, Kansas, Missouri, and Oklahoma. The analysis suggests that the plants incurred an average of $0.009 per pound in development and implementation costs for these regulations.
SUPERCRITICAL CARBON DIOXIDE TREATMENT TO INACTIVATE AEROBIC MICROORGANISMS ON ALFALFA SEEDS
Authors: MAZZONI ANGELA M. , SHARMA RATNA R. , DEMIRCI ALI , ZIEGLER GREGORY R. 
Published: April 2007

ABSTRACT The supercritical carbon dioxide (SC‐CO2) process involves pressurizing CO2 in a chamber which generates liquid phase of carbon dioxide. Pressurized liquid CO2 has a strong extraction capability of organic and inorganic compounds. The recent studies have also demonstrated that antimicrobial effect of SC‐CO2 due extraction some cellular components of microorganisms. The efficacy of a supercritical carbon dioxide treatment on alfalfa seeds contaminated with Escherichia coli K12 was tested at 2000, 3000, and 4000 psi at 50C. Samples were treated for 15, 30, and 60 min at each pressure. After pummeling the seed samples in 0.1% peptone water, the initial and final Escherichia coli and total aerobic bacteria on the seeds were determined by plating on 3M Petri Films. After 48 h of incubation at 37 C, the colonies were enumerated. Treated seeds were evaluated in terms of germination characteristics. For aerobic plate count, the effect of pressure in the range of 2000–4000 psi was not statistically significant (p > 0.05) even though 85.6% inactivation was achieved at 4000 psi for 60 min. For E. coli, the reductions for 2000, 3000, and 4000 psi treatments for 15 min were 26.6, 68.1, and 81.3%, respectively. As the time was increased from 15 to 60 min at 4000 psi, the percent E. coli reduction increased from 81.3% to 92.8%. The percent germination for all treatments was over 90%. There was no significant difference (p > 0.05) in the germination rate of treated and untreated seeds. Supercritical carbon dioxide treatments demonstrated a reduction of E. coli K12 and total aerobic counts without affecting the germination characteristics of alfalfa seeds (p < 0.05). This study was a step in the direction of improving safety of alfalfa seeds used to produce fresh sprouts, which have been the cause of several outbreaks.