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The growth of Salmonella typhimurium, Staphylococcus aureus, and Bacillus cereus in bakery products as related to the food distribution systemGuy, Vicki H. 01 May 1981 (has links)
Current retail food distribution practices, microbial quality of
bakery products, and the potential for growth of food borne pathogens
(Staphylococcus aureus, Salmonella typhimurium, and Bacillus cereus)
were examined using pumpkin pie as a model.
The pumpkin pies, as obtained from the retail outlets, showed contamination
with food pathogens. The aerobic plate counts reached high numbers
(up to 10⁹/g) when stored at 25°C for the specified shelf life as indicated
by pull dates. S. aureus was isolated from one sample and B. cereus from
two samples of pumpkin pie. Baking conditions were sufficient to destroy
IS. aureus and Salmonella typhimurium but not spores of B. cereus. The
presence of S. aureus indicated post-processing contamination.
When inoculated with S. aureus, Salmonella typhimurium and B. cereus,
pumpkin pie supported the growth of all these organisms when stored at 25°C.
When stored at severe abuse conditions (35°C), pumpkin pie supported the
growth of S. aureus and Salmonella typhimurium but not B. cereus. Refrigeration
at 4°C controlled the growth of the pathogens studied. The addition
of 0.25% potassium sorbate to the pie filling inhibited the growth of
Salmonella typhimurium and B. cereus but not S. aureus at 25°C.
The findings of this study indicated a lack of knowledge regarding safe
food handling practices among bakers. Current distribution practices
indicated that pumpkin pies were often displayed at room temperature
from two to five days. If contaminated, the product could become a public
health hazard. / Graduation date: 1981
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Potential sources of chryseobacterium contamination during poultry processing : a pilot studyDe Beer, H., Hugo, C.J. January 2010 (has links)
Published Article / The genus Chryseobacterium is often found in food and is regarded as a food spoilage organism. In this study, the source of the chryseobacteria was uncertain. As an exploratory investigation, the potential source of chryseobacterial contamination was determined. Total bacteria counts and yellow-pigmented colony counts were performed. Chryseobacterium species were present on poultry carcasses at all stages of processing. Total Chryseobacterium counts increased from 5.6 to 11.8 % after the brine injection stage. A significant increase in total Chryseobacterium counts (20.0 and 25.2 %) in the processing waters occurred where cutting up of the carcasses was involved. It is speculated that live chickens are the source of contamination.
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The release of contaminants by leaching from boil-in-bag laminatesMulroy, Mary Geraldine January 1989 (has links)
No description available.
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ANALYSIS OF THE ATMOSPHERIC-PRESSURE/AMBIENT-TEMPERATURE AMMONIATION OF AFLATOXIN B1.Beaudry, Jon Norman. January 1982 (has links)
No description available.
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An investigation into the global cellular responses of Listeria monocytogenes during the transition from exponential to stationary growth phaseWeeks, Mark E. January 2002 (has links)
No description available.
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Contamination and growth of Bacillus cereus and Clostridium perfringens in Mexican-style beansNester, Susan DeWitt 23 July 1981 (has links)
Because Mexican foods have been implicated in a number of outbreaks
of foodborne illness in the United States, production procedures
used in Mexican restaurants were investigated by interviewing four
managers. Two major problems identified through these interviews were
failure to cool large quantities of beans rapidly and failure to
reheat beans thoroughly before placement on the steam table. Experiments
were designed to study the effects of varying temperatures,
duration of incubation, and the location in the product as it might
affect aeration on growth of B. cereus and C. perfringens, singly and
combined, in cooked mashed pinto beans. Growth of both B. cereus
and C. perfringens was rapid at 37°C, with numbers of cells associated
with illness reached in 4 and 6 hours, respectively. B. cereus may
present more of a health hazard, since obvious signs of spoilage
did not occur in these beans until 12 hours, whereas C. perfringens
caused obvious spoilage of beans within 6 to 8 hours. At 23°C with
B. cereus, the numbers associated with illness were found at 12 hours.
However, the beans appeared to be spoiled before this level was reached
with C. perfringens at 24 hours. Aeration, as indicated by location
in the jar, appeared to have more of an effect on B. cereus growth
than on C. perfringens, but good growth of the two species occurred
in both top and bottom locations.
Restaurant samples of bean dip and mashed beans were analyzed
for contamination with B. cereus and C. perfringens. Total aerobic
and anaerobic counts were determined. Only two of the 42 samples were
found to contain B. cereus or C. perfringens and these were present
in low numbers. The total aerobic and anaerobic counts varied from
less than 100 to 100,000,000 per gram: chiefly lactic acid bacteria
which appeared to be related to the seasoning ingredients. However,
one batch of bean dip and one of mashed beans were found to contain
large numbers of coagulase-positive S. aureus (>100,000/g). / Graduation date: 1982
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The use of vinegar vapor and post-harvest biological control to reduce patulin in apple cider /Caldwell, Lucius. January 2009 (has links)
Thesis (M.S.) in Food Science and Human Nutrition--University of Maine, 2009. / Includes vita. Includes bibliographical references (leaves 146-178).
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Psychrophilic bacteria from Arizona food environmentsAnderson, Christian Arthur, 1937- January 1972 (has links)
No description available.
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Viruses in foods.Srivastava, Ayodhya Nath. January 1973 (has links)
No description available.
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Occurrence of Vibrio parahaemolyticus in and bacteriological quality of Oregon Dungeness crabmeatAllen, Evelyn Carol 31 August 1971 (has links)
Graduation date: 1972
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