bluuebunny/crossref_metadata_2025_split huggingface dataset:
RAPID DETECTION OF MYCOPLASMA INFECTIONS IN CHICKENS WITH A FLUORESCENCE CONCENTRATION IMMUNOASSAY 1
Authors: SLAVIK MICHAEL F. , TSAI HSIU‐CHUAN SONIA 
Published: May 2007

ABSTRACTMycoplasma gallisepticum infection in chickens was detected with a fluorescence concentration immunoassay (FCIA) using intact mycoplasmal cells as the reacting particles. The antigen and test chicken antisera were directly pipetted into the wells of a 96‐well fluoricon assay plate and incubated 30 min at ambient temperature in the chamber of a fluorescence concentration analyzer. The antigen‐antibody bound complexes and free components automatically were separated by vacuum filtrations and washings through the membrane filter equipped at the base of the wells. Fluorescein isothiocyanate (FITC) was used as the tracer via FITC‐goat‐anti‐chicken IgG which was incubated with the above formed antigen‐antibody complexes in the wells for another 30 min. After the vacuum filtrations and washings, the fluorescent signal was read at a wavelength of 485/535 nm and was reported in a numerical arbitrary fluorescence unit (AFU). The positive cutoff AFU value was calculated by adding 2 standard deviations to the average AFU of the negative control. Samples with AFU above the cut‐off value were scored positive indicating the infection. It was found the FCIA method was comparable in sensitivity to the Agritech ELISA method and more sensitive than the serum plate agglutination (SPA) test or hemagglutination‐inhibition (HI) test. Forty‐seven/51 sera from M. gallisepticum inoculated chickens were scored positive using FCIA or ELISA methods, while 36/51 and 40/51 were indicated positive by HI and SPA tests respectively. The specificity of the FCIA assay using sera from M. gallisepticum inoculated chickens was shown to be comparable to the HI test. Cross‐reactivity occurred at 35%, 8% and 11% in SPA, HI and FCIA tests respectively. The FCIA assay can be completed in less than 2 h with a total of 24 samples including one negative control and one positive control sera assayed in one plate.
COMPETITIVE ENZYME IMMUNOASSAY FOR THE RAPID IDENTIFICATION OF SALMONELLA
Authors: TSANG RAYMOND S.W. , NIELSEN KLAUS H. , BALSEVICIUS SOPHIA , KELLY LINDA , KHAKHRIA RASIK , JOHNSON WENDY M. 
Published: May 2007

ABSTRACTA competitive enzyme immunoassay using a murine monoclonal antibody M105 directed against a genus‐specific epitope in the Salmonella lipopolysaccharide was used to identify over 200 strains of Salmonella submitted to the National Laboratory for Enteric Pathogens. The immunoassay rapidly identified 208 strains of Salmonella representative of subspecies I, II, IIIa, IIIb, IV, and V, including 89 different serotypes from 26 O serogroups. The competitive enzyme immunoassay did not give positive results with 3 strains of Citrobacter freundii and 4 strains of Escherichia coli which were submitted to our laboratory as suspect Salmonella.
DETECTION AND DEMONSTRATION OF INHIBITORY ACTIVITIES OF BACTERIOCINS BY ISOELECTRIC FOCUSING
Authors: ZHENG G. , SLAVIK M.F. 
Published: May 2007

AbstractA technique utilizing isoelectric focusing (IEF) was developed and compared with a modified Bhunia's sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) method for directly detecting antimicrobial activities of inhibitory peptides or proteins (bacteriocins). In IEF, the gel containing separated peptide or protein bands was directly overlaid with indicator bacteria without any fixation or rinsing as done in the SDS‐PAGE method. The IEF gave clear zones of inhibition surrounding inhibitory bands. Bhunia's method was modified to reduce the time for fixation and rinsing, and a 15‐min fixation followed by 2‐h rinsing with dd H2O was determined to be necessary for a detection similar to the IEF. In addition, results of this study showed that denaturation of bacteriocins and, subsequently, failure to detect the presence of a bacteriocin could occur in the SDS‐PAGE analysis while little denaturation was observed in the IEF assay. Therefore, the IEF assay developed in this study was more rapid and less destructive as compared with the SDS‐PAGE method.
SUITABILITY OF SELECTIVE MEDIA FOR RECOVERY AND ENUMERATION OF SUBLETHALLY HEAT‐ AND ACID‐INJURED LISTERIA MONOCYTOGENES
Authors: WILLIAMS ROBERT C. , GOLDEN DAVID A. 
Published: May 2007

AbstractThe suitability of PALCAM and modified Oxford (MOX) agars for recovering sublethally heat‐ and lactic acid‐injured Listeria monocytogenes was investigated. L. monocytogenes LM101M, LM103M (meat isolates), and Scott A were suspended in tryptose phosphate broth (TPB), heated for up to 40 min at 54C, and surface plated onto tryptose phosphate agar (TPA), TPA + 4% NaCl (TPAS), PALCAM, and MOX. TPA and TPAS were used to determine total viable and sublethally injured populations, respectively. Heat‐injured LM103M was recovered in the highest numbers on all media, followed by Scott A and LM101M (P<0.01). TPA allowed best recovery of all test strains, followed by PALCAMand MOX which were not different, and TPAS (P<0.01). For acid‐injury studies, uninjured and heat‐injured (54C for 20 min) test strains were suspended in phosphate‐buffered TPB + 0.85% lactic acid (bTPBLA) at 25C for up to 24 h and plated as described above. Uninjured and heat‐injured L. monocytogenes were recovered better from bTPBLA on MOX than on PALCAM (P<0.05). Heat injured L. monocytogenes LM103M was recovered better than LM101M but similar to Scott A on MOX and PALCAM (P<0.05), whereas Scott A was recovered similarly to LM101M and LM103M on MOX and PALCAM (P>0.05). Acid‐injury of L. monocytogenes LM103M was enhanced by prior heat stress.
A REVIEW OF ANALYTICAL SEPARATION, CONCENTRATION AND SEGREGATION TECHNIQUES IN MICROBIOLOGY
Authors: PATEL PRADIP 
Published: May 2007

There are several major factors responsible for accentuating the need for real‐time detection techniques for foodborne pathogens. These include: (1) the general upward trends in the reported statistics of food‐poisoning worldwide and emergence of foodborne diseases (e.g. Salmonella enteritidis, Campylobacter jejuni, Escherichia coli O157:H7, Listeria monocytogenes and Yersinia enterocolitica); (2) the strict national and international food safety and hygiene regulations, including the US Pathogen reduction Act (e.g. setting zero tolerance classification by the USDA FSIS of E. coli O157:H7) and implementation of mandatory standards for microorganisms in the recent EEC directives for shell‐fish, dairy products and eggs; (3) and the progressive introduction of a range of quality assurance and quality management programs (such as BS 5750, ISO 9000 and TQM) to enhance the efficiency and streamline modern food production and distribution systems.Increasing adoption of the HACCP approach to food production together with the recent information derived from a range of mathematical models for prediction of growth and survival of food‐poisoning microorganisms can effectively reduce the potential risks by microbial contamination. Microbiological testing should be considered in the context of properly evaluated and implemented safety assurance systems. The role of microbiological testing in relation to HACCP has been discussed and considered in detail elsewhere (Hall 1994).Over the past ten years, a plethora of new methods for the microbiological examination of food has become available. The performance of these methods, outside of the originating laboratory, has to be effective and reliable, and this can only be assessed by proper validation of the methods. Validated methods are used by food control laboratories to analyze commodities to verify regulatory compliance. There are several international schemes available for validation of modem microbiological methodr, including AOAC International. IDF procedures, EMMAS and Microval (Anon. 1996). In order to produce consistently reliable data, a laboratory must ensure appropriate quality assurance measures are in place. These include filly documented methodr, proper trained laboratory staff and participation in a proficiency testing scheme, many of which are currently available.
ENUMERATING LISTERIA MONOCYTOGENES IN FOOD: A PROBLEM OF LOW NUMBERS
Authors: BESSE N. GNANOU , COLIN P. 
Published: May 2007

ABSTRACTListeria monocytogenes is recognized as a serious foodborne pathogen in humans. However, an adequate enumeration method is still lacking for the examination of food products which are usually contaminated at low levels, < 100 CFU g−1. The improvement of Listeria enumeration has given place to a considerable sum of research tasks, leading to the proposal of several alternative methods. Several attempts to enumerate L. monocytogenes with the most probable number technique or with methods based on molecular biology or bacteria concentration techniques have been reported. The objective of this paper is to synthesize the current knowledge concerning L. monocytogenes enumeration, by focusing particularly on the problem of the enumeration of low numbers.
COMPARISON OF THREE POLYMERASE CHAIN REACTION‐BASED METHODS FOR THE DETECTION OF LISTERIA MONOCYTOGENES IN FOOD
Authors: KACLÍKOVÁ E. , ORAVCOVÁ K. , KUCHTA T. , PANGALLO D. 
Published: May 2007

ABSTRACTThree PCR‐based methods for the detection of Listeria monocytogenes in food (BAX for Screening, Probelia and a method according to Kaclíková et al. (2003) were compared on the basis of the determination of detection limits for 15 artificially contaminated food products. Detection limits of all methods for all samples were 100 cfu per 10 g, with the exception of three cheese samples which did not produce valid results because of the inhibition of Probelia PCR. Detection limits for nonviable L. monocytogenes cells were sufficiently high ( 109 cfu per 10 g) for BAX and the method according to Kaclíková et al. (2003), but considerably low ( 106 cfu per 10 g) for Probelia. The results demonstrate that BAX for Screening as well as the Kaclíková et al. (2001) method fulfill the sensitivity requirements for a rapid alternative method for the detection of L. monocytogenes in food, which would be equivalent to the standard method EN ISO 11290–1.
EFFECT OF BACTERIAL PROTEIN EXTRACTION REAGENT COMBINED WITH SODIUM AZIDE ON THE DETECTION OF ESCHERICHIA COLI O157:H7 USING IMMUNOMAGNETIC‐ELECTROCHEMILUMINESCENCE 1
Authors: WIJEY C. , CRAWFORD C.G. , TU S.‐I. , PAOLI G.C. 
Published: May 2007

ABSTRACTImmunomagnetic capture combined with electrochemiluminescent detection (IM‐ECL) is a rapid and sensitive method for the detection of pathogenic microorganisms from food. Prior to ECL detection enriched samples are often heated to reduce the viability of pathogens. In this work, a number of cell‐lysis reagents and biocides were examined as alternatives to the heat treatment step to decrease bacterial viability in enriched samples as well as to improve the IM‐ECL detection of Escherichia coli O157:H7. A combination of Bacterial Protein Extraction Reagent (B‐PERTM), a nonionic detergent, and sodium azide (NaN3) decreased bacterial viability to below the level of detection (<10 cells/mL) in ground beef enrichments and resulted in a 6‐fold increase in the sensitivity of IM‐ECL detection ofE. coli O157:H7.
EVALUATION OF THREE SCALING METHODS FOR HEDONICS
Authors: PEARCE JACQUELINE H. , KORTH BRUCE , WARREN CRAIG B. 
Published: May 2007

ABSTRACTA collaborative study of twenty‐three laboratories was conducted to compare the relative effectiveness of three scales: two forms of magnitude estimation scaling and one form of a category scale in the measurement of hedonic response to a controlled stimulus. Responses from 553 individual judges show that all scales yield hedonic measurements that are very similar in both direction and magnitude of difference between the stimuli. No scale showed any clear superiority in reliability, precision, or discrimination. Selection of a scale must be based on considerations other than the simple form of response.
ESTIMATES OF CARRY‐OVER EFFECTS IN TWO‐PRODUCT HOME USAGE CONSUMER TESTS
Authors: GACULA M. C. , WASHAM R. W. , BEARD S. A. , HEINZE J. E. 
Published: May 2007

ABSTRACTIn‐house use consumer test data from four studies dealing with three pairs of household products and a pair of antiperspirant products were examined for significant carry‐over (product usage order) effects, which would confound the analysis of treatment (product) effects. In each study, two products were compared using a two‐period crossover design. One hundred twenty panelists participated in each study. A forced choice preference scale or a 9‐point hedonic scale was used to obtain responses from various sensory attributes. In all studies, the estimates of carry‐over effects were not significant at the 5% level. Transformation of hedonic scale data into preference dichotomy also gave estimates of carry‐over effects which were not significant at the 5% level, but led to a loss of test sensitivity for detecting treatment differences. The authors recommend that all comparative crossover design studies in sensory evaluation be monitored for carry‐over effects and that statistically determined sample size should be used to reduce the possibility of obtaining significant carry‐over effects.
RELEVANCE OF REGRESSION TO THE MEAN TO EPIDEMIOLOGICAL AND CLINCAL STUDIES: A REVIEW OF THE LITERATURE
Authors: ALTAN S. 
Published: May 2007

ABSTRACTInvestigation of the relative heights of pairs of fathers and sons led the famous 19th century scientist, Sir Francis Galton, to the concept known as “regression to the mean.” Gallon observed that sons of extremely tall or extremely short fathers tended to be less extremely tall or short. The concept has since been ‐ found to apply to virtually any experiment requiring a test‐retest design. On the average, the bottom group on the first test will tend to increase, and the top group will on average decrease on the retest. For example, a clinical study requiring an initially high blood pressure baseline value (screening value), might decrease as a group on a subsequent retest, perhaps merely due to a regression effect. One way to account for possible bias due to regression effects is by using an appropriate control group. In the absence of a control group, James (1973) has developed some useful formulas for estimating the expected regression effect, when a truncated population is being sampled. Choice of an appropriate baseline value should also be guided by consideration of the potential effects of regression.
A LEXICON OF POND‐RAISED CATFISH FLAVOR DESCRIPTORS
Authors: JOHNSEN PETER B. , CIVILLE GAIL VANCE , VERCELLOTTI JOHN R. 
Published: May 2007

ABSTRACTA standardized descriptive language for evaluating the flavor of pond‐raised channel catfish has been developed. These terms should help researchers determine the causes of off‐flavors in catfish and evaluate potential solutions to the problem. The fish processing industry should also be able to apply these terms in quality control and new product development.
DESCRIPTIVE QUALITY ANALYSIS OF MUTTON
Authors: RAJALAKSHMI D. , DHANARAJ S. , CHAND NAGIN , GOVINDARAJAN V.S. 
Published: May 2007

ABSTRACTAn objective procedure for descriptive quality analysis of mutton is described. The sensory attributes of tenderness/toughness, succulence, and aroma, and descriptors for five identifiable levels of each attribute were obtained based on panel participation and consensus. Such a participation provided adequate training to the panel for uniform understanding of the descriptors and the quality stages due to age and conditioning. The screening, selection, training, and performance monitoring of the panel has been described in detail. A scale with emphasis on optimum level in each quality attribute has been proposed in place of the usual unipolar general intensity scales. The procedure developed was used to study the effect of stunning and conditioning of mutton from Bannur sheep. A regression of tenderness/toughness rating on Warner‐Bratzler shear, employing a horizontal blade in place of traditional conical blade (WBH, kg. cm−2) has been developed (r = 0.94) and a 95% range of 4.5 to 6.1 kg.cm−2 was found as optimally tender mutton as decided by the panel.
SENSORY PANEL TRAINING AND SCREENING FOR DESCRIPTIVE ANALYSIS OF THE AROMA OF PINOT NOIR WINE FERMENTED BY SEVERAL STRAINS OF MALOLACTIC BACTERIA
Authors: MCDANIEL MINA. , HENDERSON LEE ANN. , WATSON BARNEY T. , HEATHERBELL DAVID. 
Published: May 2007

ABSTRACT.A sensory panel was selected and trained to describe the aroma of Pinot noir wines whose only difference was that they were fermented by different strains of malolactic bacteria. The panel developed a ballot consisting of 33 aroma descriptors and rated the wines using a balanced incomplete block statistical design. A final screening of the individual panelist's data was accomplished by use of correlation analysis. Significant differences were found in twenty of the aroma descriptors, showing that the strain of malolactic bacteria selected for use can effect aroma perception.
FACTOR PATTERNS YIELDED BY SUBSETS OF PANELISTS EXAMINING FINNISH SOUR RYE BREAD
Authors: SHINHOLSER KATHLEEN. , HELLEMANN ULLA. , SALOVAARA HANNU. , ELLILÄ MERJA. , POWERS JOHN J. 
Published: May 2007

ABSTRACT.A combination of Bartlett's sphericity test, cluster analysis, factor analysis and Kendall's tau test were utilized to compare the responses of small subsets of panelists to learn whether the factor pattern for panel results pooled was based on agreement among the factor patterns of individual panelists or was merely the mean of a group of diverse patterns. Only tests available in general statistical packages were employed so as to make the procedure one which most investigators could use. The source of the sensory data was descriptive profile analysis applied to 12 attributes of Finnish wholemeal sour rye bread. The factor patterns of the panelists were mostly similar.
SENSORY ASSESSMENT OF OILINESS IN A LOW MOISTURE FOOD
Authors: MELA DAVID J. , CHRISTENSEN CAROL M. 
Published: May 2007

ABSTRACT.Relationships between fat content and perceived oiliness were investigated in a dry, cornmeal‐based snack food. Paired comparisons suggested that substantial differences in fat content (about 15 g/100 g) are required before consistent differences in perceived oiliness are found. Using magnitude estimation, judgments of oiliness intensity were made when stimuli were (1) ingested under normal conditions, (2) ingested with olfactory, visual, and manual tactile inputs eliminated, and (3) simply rubbed between the fingers. The similarity of the oiliness function under these different conditions suggest that perceptions of oiliness are principally derived from oral textural sensations.
COMPARISON OF THE EFFICIENCY OF PAIR, DUO‐TRIO AND TRIANGLE TESTS
Authors: FRANCOIS PIERRE. , SAUVAGEOT FRANCOIS. 
Published: May 2007

ABSTRACT.The pair, duo‐trio and triangle tests were compared, using three levels of instructions with orange drink as medium and sucrose as stimulus. If the subjects know only the nature of the test, the pair test cannot be performed and the frequencies of correct responses above chance of the two other tests do not differ significantly, in this case the triangle test is the more efficient. If the subjects know the nature of the test and the nature of the stimulus, the frequency of correct responses above chance obtained for the pair test is significantly higher than those of the two other tests, in this case the pair test is more efficient. Finally, if the subjects know the nature of the test, the nature of the stimulus and whether or not the sample to be selected contains the stimulus, the conclusions are more difficult to achieve but the triangle test seems to be the more efficient.
APPLICATIONS OF SENSORY SCIENCE WITHIN THE PERSONAL CARE BUSINESS: PART 1
Authors: AUST LOUISE B. , ODDO LINDA P. 
Published: May 2007

ABSTRACT.The traditional methods for evaluating food and beverage products have been successfully adapted to the personal care industry over the past several years.Difference tests on odors of soaps, cosmetics, antiperspirants, and household products generate information that is useful to the cosmetic soap and detergent chemists.Experienced panels, known to be capable of detecting differences in personal care products, are used under controlled laboratory conditions. Similarly, personal care products are evaluated by consumers for various skin feel attributes after a single use in the laboratory, or after several uses in a home use situation.Finally, the descriptive analysis method has been applied to lotions, soaps, antiperspirants, shampoos, and hair mousses. This information is used for a variety of purposes including screening prototypes, competitive evaluations, product development, and claims substantiation. Because perceptions of personal care products present more variability than some food products, unique applications of established sensory methods are required.
APPLICATIONS OF SENSORY SCIENCE WITHIN THE PERSONAL CARE BUSINESS: PART 2
Authors: ODDO LINDA P. , AUST LOUISE B. 
Published: May 2007

ABSTRACT.Sensory testing has been applied to the testing of personal care products for more than 20 years in the form of deodorancy testing. Recently descriptive analysis techniques have been applied to lotions, soaps, antiperspirants, shampoos and other personal care products. Through careful selection, extensive training, control of variables and procedures, a panel of judges have been trained to evaluate these products for their skinfeel properties using anchored numerical scales.Trained odor judges are used by manufacturers to substantiate deodorant property claims. Judges are selected for their olfactory sensitivity and are trained to evaluate fragrance as well as malodor intensity in a wide variety of products.The personal care business has become aware that more information is needed to determine why products are perceived to be acceptable in the marketplace. Trained sensory panels are helping to supply marketing and management personnel with this information.
APPLICATIONS OF SENSORY SCIENCE WITHIN THE HOME CARE BUSINESS
Authors: DETHMERS ARYEE. , BOOMSMA JOHN C. 
Published: May 2007

ABSTRACT.Sensory evaluation methods and procedures originally developed for the food and beverage industry are also utilized to conduct evaluations of products for furniture and floor care, laundry care, air care, and insect control. In addition to measuring sensory properties and dealing primarily with “the other senses,” home care product evaluations incorporate assessments of perceived performance as the product interacts with a substrate. Consequently, laboratory evaluations employ a variety of controlled usage conditions — each having specific physical requirements, and evaluations of total performance are conducted under multi‐environmental conditions with product users. This presentation examines how traditional sensory methods have been modified and expanded to accommodate the multidimensional aspects of home care products and R&D decisionmaking.
DETERMINATION OF GUSTATORY SUCROSE THRESHOLD IN WATER BY USE OF A LINEAR SUCROSE GRADIENT
Authors: KUGLER DR. ERNST. , HERTRICH MS. FRÉDÉRIQUE. 
Published: May 2007

ABSTRACT.A novel experimental method was developed which allows the determination of the threshold concentration of sucrose by use of a linear sucrose gradient in water. With this method a continuous tasting of the test‐liquid is possible. A panel of 15 persons experienced in taste‐testing was used. Three gradients of different steepness were applied: 0 to 1.5% (w/w) sucrose in 2 min (I), 3 min (II) and 4 min (III). The results of the new method were compared with those of the standard method (DIN). With gradients I and II we found values which were significantly higher than those of the standard method (I: 0.49% (w/w); II: 0.46% (w/w); DIN: 0.31% (w/w)), whereas with gradient III the same threshold value was found as with the DIN‐Method (III: 0.32% (w/w)).