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Harrison Tara M - - 2006
Wildlife Safari, a zoo located in Winston, Oregon, has fed donated carcass meat as a diet to carnivores for over 30 yr. Carcass meat is an alternative to commercially prepared meat. Donated meat arrives at Wildlife Safari as an entire animal. Cattle (Bos taurus), horse (Equus caballus), deer (Odocoileus hemionus), ...
Noyce J O - - 2006
The most notable method of infection from Escherichia coli O157 (E. coli O157) is through contaminated food products, usually ground beef. The objective of this study was to evaluate seven cast copper alloys (61 to 95% Cu) for their ability to reduce the viability of E. coli O157, mixed with ...
Ingham Steven C - - 2006
Streptococcus pyogenes causes septic sore throat in millions of Americans each year and may be transmitted from food handlers to food contact surfaces, foods, and consumers. This study examined the individual survival of six S. pyogenes strains on food contact surfaces (plastic and ceramic plates, plastic cups, and stainless steel ...
Nzeako Basil C - - 2006
BACKGROUND: The aim of this study was to investigate the degree of sterility of some fruit juices post manufacture and to determine how effective the preservatives in them aid the killing of some microorganisms introduced into them. MATERIAL/METHODS: Blackcurrant/raspberry, apple, guava, orange, mango, and mixed fruits were each checked for ...
Silva Mariana Montenegro - - 2006
PURPOSE: The purpose of this study was to evaluate the effectiveness of microwave irradiation on the disinfection of simulated complete dentures. MATERIALS AND METHODS: Eighty dentures were fabricated in a standardized procedure and subjected to ethylene oxide sterilization. The dentures were individually inoculated (10(7) cfu/mL) with tryptic soy broth (TSB) ...
Oliveira Aline Cristine Garcia - - 2006
Fresh sugarcane juice is sold by street vendors without any heat treatment in São Carlos, São Paulo, Brazil. Twenty-four samples of point-of-sale juice were tested by standard methods to determine heterotrophic bacteria, total and thermo-tolerant coliform counts, Salmonella, and parasites in the juice. 25% of samples showed poor sanitary conditions, ...
Beuchat Larry R - - 2006
The objectives of this study were to determine the death rates of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in three commercially manufactured full-fat ranch salad dressings, three reduced-fat ranch salad dressings, two full-fat blue cheese salad dressings, and two reduced-fat blue cheese salad dressings and to affirm the expectation ...
Bae Dong-Ho - - 2006
This study was investigated the bactericidal effects of calcium oxide (CaO) on three common foodborne pathogenic bacteria: Escherichia coli, Listeria monocytogenes, and Salmonella typhimurium. Each bacteria level was determined in a CaO solution (0.01, 0.03, 0.05, 0.10, 0.15, and 0.20% [w/v]) exposed for either 15 sec, 30 sec, 1 min, ...
Morita Hiroshi - - 2006
The Sanita-kun Coliforms consists of a transparent cover film, an adhesive sheet, a layer of nonwoven fabric, and a water-soluble compound film, including a culture medium formula for the detection of coliforms. The medium sheet was validated with 26 food types belonging to 9 food categories (meat, poultry, fish and ...
Restaino L - - 2006
A chromogenic agar, R&F Enterobacter sakazakii chromogenic plating medium (ESPM), was developed for isolating presumptive colonies of E. sakazakii from foods and environmental sources. ESPM contains two chromogenic substrates (5-bromo-4-chloro-3-indoxyl-alpha-D-glucopyranoside and 5-bromo-4-chloro-3-indoxyl-beta-D-cellobioside), three sugars (sorbitol, D-arabitol, and adonitol), a pH indicator, and inhibitors (bile salts, vancomycin, and cefsulodin), which all ...
Angelidis A S - - 2006
The bacteriological profile of 87 samples of commercially available ready-to-eat (RTE) dairy and meat-products, packaged sandwiches and salads was obtained by testing for aerobic colony count, for lactic acid bacterial (LAB) count, for the presence and the extent of non-LAB microflora (contaminating microflora), and by testing for certain food-borne pathogens. ...
Grant Michael A - - 2006
A multiplex real-time PCR method was developed for detection of heat-labile and heat-stable toxin genes in enterotoxigenic Escherichia coli. Approximately 10 CFU per reaction mixture could be detected in rinsates from produce samples. Several foods representative of varieties previously shown to have caused enterotoxigenic E. coli outbreaks were spiked and ...
Samadpour M - - 2006
The objective of this study was to determine the prevalence of enterohemorrhagic Escherichia coli (EHEC), E. coli O157, Salmonella, and Listeria monocytogenes in retail food samples from Seattle, Wash. A total of 2,050 samples of ground beef (1,750 samples), mushrooms (100 samples), and sprouts (200 samples) were collected over a ...
O'Mahony Fiach C - - 2006
A simple method has been developed for the analysis of aerobic bacteria in complex samples such as broth and food homogenates. It employs commercial phosphorescent oxygen-sensitive probes to monitor oxygen consumption of samples containing bacteria using standard microtiter plates and fluorescence plate readers. As bacteria grow in aqueous medium, at ...
Wijnker J J - - 2006
The antimicrobial properties of salt (NaCl) used for the preservation of natural casings were studied by investigating the survival of six bacterial species in natural casings at different water activity (aw) levels. Individual sheep casings were inoculated with ca. 10(5) colony-forming units (cfu) g(-1) of Escherichia coli, Salmonella typhimurium, Listeria ...
Hargreaves Joanna S - - 2006
OBJECTIVE: A 3-bowl system is used for washing-up eating utensils on many expeditions when running water is not available. The utensils are washed in the first bowl until they are visibly clean, rinsed in the second bowl, and disinfected in the third bowl. The objective of this study was to ...
Simpson Joyce M - - 2005
Escherichia coli O157:H7 is an enteric pathogen of public health importance, which is monitored by several government agencies. Many rapid detection tests have been developed to identify foodstuff and water supplies contaminated by E. coli O157:H7. However, these methods can be time consuming (24-48 h) due to the need to ...
Lalla Fairuz - - 2005
The use of cleaning cloths in food industries has been implicated in the spread and growth of infective bacteria. Generic cloths sanitized with hot water at 75 degrees C and chemical sanitizers such as quaternary ammonium compounds (QAC) and hypochlorites currently used in food industries were compared with environmentally conscious ...
Dhiraputra Chertsak - - 2005
OBJECTIVES: To study bacterial contamination of fresh vegetables before cleaning and before serving to patients in 14 hospitals. MATERIAL AND METHOD: Aerobic plate count was performed and emphasized on total viable aerobic bacteria, fecal coliform, fecal Escherichia coli and enteric pathogens in fresh vegetables including romaine lettuce, onion, parsley, celery ...
Hara-Kudo Y - - 2005
Two elementary schools were served lunches that were cooked in the same kitchen. An outbreak of Escherichia coli O157:H7 occurred at one school where the dishes that were prepared for the school were lukewarm and kept for 33 min at an average temperature of 45 degrees C before serving. However, ...
Tandang Mary Rose G - - 2005
The presence or absence of a highly negatively charged extension region in beta-conglycinin (J. Agric. Food Chem. 1999, 47, 5278) and the length of a highly negatively charged variable region IV in glycinin (J. Agric. Food Chem. 2004, 52, 8197) are important determinants of solubility and emulsifying property. To examine ...
Aycicek Hasan - - 2006
The aim of this study was to investigate the bacteriological quality of some raw eaten salad vegetables obtained from wholesalers in Ankara, Turkey. A total of 180 samples including lettuces, cos lettuce, iceberg lettuce, parsley, dill and carrots were analyzed for total aerobic bacteria, total coliform bacteria and E. coli ...
Lahtinen Sampo J - - 2006
Four methods of enumeration were compared by monitoring levels of probiotic bifidobacteria in fermented oat drink during storage. Strains of Bifidobacterium longum and B. lactis were quantified by plate counts, fluorescent in situ hybridization (FISH), quantitative real-time PCR and commercial LIVE/DEAD BacLight bacterial viability kit, and the methods were further ...
Ali Laila - - 2006
This study investigated the suitability of the Calgary Biofilm Device (CBD), originally designed as a test surrogate for indwelling medical devices, for assessing the efficacy of antimicrobials developed for food and food contact surface disinfection applications. The conditions for the development of uniform biofilms from pure and mixed bacterial cultures ...
Normanno G - - 2006
Mytilus galloprovincialis is one of the most commonly consumed of all bivalve molluscs. The consumption of raw bivalve molluscs has caused outbreaks of food poisoning due to Vibrio parahaemolyticus and Vibrio vulnificus. This paper reports the results of a survey on the presence of V. parahaemolyticus, V. vulnificus fecal coliform ...
Arimi S M - - 2005
As part of a study to assess zoonotic milk-borne health risks, seasonal survey data and unpasteurized milk samples were collected between January 1999 and February 2000 from randomly selected informal milk market agents (220 and 236 samples in the dry and wet seasons, respectively) and from households purchasing raw milk ...
de Sousa G B - - 2005
The Petrifilm Aerobic Count Plate (ACP) developed by 3M laboratories, is a ready-to-use culture medium system, useful for the enumeration of aerobic bacteria in food. Petrifilm was compared with a standard method in several different food products with satisfactory results. However, many studies showed that bacterial counts in Petrifilm were ...
Hew Carrie M - - 2005
Mexican-style raw meat sausages (chorizos) are not regulated in California when they are produced in small ethnic food markets. These sausages are sold uncooked, but their formulation imparts a color that may lead the consumer to assume that they are already cooked, and thus the chorizos may sometimes be eaten ...
Greenberg James A - - 2005
OBJECTIVES: The aim of this study was to determine whether consumption of sweetened dried cranberries elicits urinary anti-adherence properties against Escherichia coli as previously demonstrated with cranberry juice and/or sweetened cranberry juice cocktail, compared to unsweetened raisins. DESIGN: Uropathogenic E. coli isolates were obtained from five women with culture-confirmed urinary ...
Feldsine Philip T - - 2005
A multilaboratory collaborative study was conducted to compare the Assurance GDS for E. coli 0157:H7 method and the reference culture methods for the detection of E. coli 0157:H7 in orange juice, raw ground beef, and fresh lettuce. A separate companion assay, the Assurance GDS for Shigatoxin Genes method was also ...
Feldsine Philip T - - 2005
The relative effectiveness of the SimPlate Coliform and E. coli Color Indicator (CEc-CI) method was compared to the AOAC 3-tube Most Probable Number (MPN) methods for enumerating and confirming coliforms and Escherichia coli in foods (966.23 and 966.24). In this study, test portions were prepared and analyzed according to the ...
Taormina Peter J - - 2005
It is unclear how rapidly meat products, such as bacon, that have been heat treated but not fully cooked should be cooled to prevent the outgrowth of spore-forming bacterial pathogens and limit the growth of vegetative cells. Clostridium perfringens spores and vegetative cells and Staphylococcus aureus cells were inoculated into ...
Gómez-López V M - - 2005
Intense light pulses (ILP) is a new method intended for decontamination of food surfaces by killing microorganisms using short time high frequency pulses of an intense broad spectrum, rich in UV-C light. This work studied in a first step the effect of food components on the killing efficiency of ILP. ...
Kuhnert Peter - - 2005
Cattle are a natural reservoir for Shiga toxigenic Escherichia coli (STEC), however, no data are available on the prevalence and their possible association with organic or conventional farming practices. We have therefore studied the prevalence of STEC and specifically O157:H7 in Swiss dairy cattle by collecting faeces from approximately 500 ...
Smith D P - - 2005
The effect of prechill fecal contamination on numbers of bacteria on immersion-chilled carcasses was tested in each of three replicate trials. For each trial, 16 eviscerated broiler carcasses were split into 32 halves and assigned to one of two groups. Cecal contents (0.1 g inoculated with Campylobacter and nalidixic acid-resistant ...
Duan Hui-Li - - 2005
AIM: To prepare a kind of magnetic iron-dextran nanoparticles that was coated with anti-E.coli O157:H7 IgG, analyze its application conditions, and try to use it to isolate E.coli O157:H7 from foods. METHODS: Magnetic iron-dextran nanoparticles were prepared by the reaction of a mixture of ferric and ferrous ions with dextran ...
Agbodaze D - - 2005
SummaryThe study was carried out in 2003 to evaluate the microbial load in "khebab", meat products from pork, and beef, which are vended in most of the streets and some public drinking places, either with alcoholic or non-alcoholic drinks.Osu (Alata), Nima-Kotobabi and Central Accra (Adabraka - very close to the ...
Potgieter Natasha - - 2005
Bacterial contaminants of Vhuswa--a traditional maize-based weaning food, and domestic drinking-water stored in impoverished rural households in Venda of Limpopo province, South Africa, were determined. One hundred and twenty-five samples of Vhuswa fed to children aged less than five years were assessed for Escherichia coli, Campylobacter jejuni, Salmonella, and Shigella. ...
Patel Manish I - - 2005
The 3-(4,5-dimethylthiazol-2-yl)-5(3-carboxymethonyphenol)-2-(4-sulfophenyl)-2H-tetrazolium (MTS) calorimetric assay is replacing the traditional 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay as a fast, one-step assay of cell viability. We have observed that evaporation of the outer wells of a 96 well plate increases the absorbancy by 52% compared to the inner wells. Filling the outer 2 rows ...
Anisah N - - 2005
Is Acanthamoeba sp. normally found in the eyes? A study was carried out to establish the possibility of Acanthamoeba sp. as a part of the normal conjunctival flora. Conjunctiva swabbing were carried out in 286 healthy Orang Asli school children using sterile cotton swab. The swab was then inoculated onto ...
Greer G Gordon - - 2005
Bacteriophages are measurable components of the natural microflora in the food production continuum from the farm to the retail outlet. Phages are remarkably stable in these environments and are readily recovered from soil, sewage, water, farm and processing plant effluents, feces, and retail foods. Purified high-titer phage lysates have been ...
Long Sharon C - - 2005
With increased focus on watershed protection under the Surface Water Treatment Rule, indicators that discriminate among sources of microbial inputs (microbial source tracking) are needed to supplement the quantitative information provided by total and fecal coliform measurements for drinking water monitoring. Bifidobacteria are found in the digestive tract and feces ...
Honish Lance - - 2005
A cluster of E. coli O157:H7 hemorrhagic colitis was identified in metro Edmonton, Alberta through notifiable disease surveillance in late 2002. Environmental health officers collected food histories and clinical information from cases in the cluster. The provincial public health laboratory conducted pulsed field gel electrophoresis (PFGE) analysis on E. coli ...
Casani Sandra - - 2005
Interest in reuse of process water from the food industry has reinforced the importance of controlling and monitoring the effectiveness and reliability of treatment systems regarding removal of organic matter and microorganisms. The ability of adenosine triphosphate bioluminescence, conductivity, turbidometry, absorbance, and multichannel fluorescence spectroscopy for indirectly monitoring the integrity ...
Umezaki Masahiro - - 2005
Microbiological quality of 45 ready-to-eat foods in Palau was investigated. About half (23 foods) were categorized as "unsatisfactory" quality with the results of aerobic bacteria counts, while 4% (2 foods) with the E. coli counts. Proportion of "unsatisfactory" quality foods did not vary by food type. Inappropriate storage conditions may ...
Tournas V H - - 2005
A limited survey of fresh and minimally processed vegetables, and sprouts was conducted in the Washington, DC area to determine if potentially toxigenic and pathogenic fungi were present in these commodities. Thirty-nine ready-to-eat salads, 29 whole fresh vegetables and 116 sprout samples (bean, alfalfa, broccoli, crunchy, garlic, spicy, onion, clover, ...
Pitkälä A - - 2005
The National Veterinary and Food Research Institute (Finland) and the Veterinary Laboratories Agency of the Quality Assurance Unit, Department for Environment, Food and Rural Affairs, United Kingdom (previously the Ministry of Agriculture, Fisheries and Food) organized a proficiency testing program for laboratories analyzing veterinary mastitis samples. Three test samples with ...
Inatsu Yasuhiro - - 2005
Efficacy of acidified sodium chlorite for reducing the population of Escherichia coli O157:H7 pathogens on Chinese cabbage leaves was evaluated. Washing leaves with distilled water could reduce the population of E. coli O157:H7 by approximately 1.0 log CFU/g, whereas treating with acidified chlorite solution could reduce the population by 3.0 ...
Murphy Brenda P - - 2005
Escherichia coli O157 is a major etiological agent of food-borne illness. Bovine animals are recognized reservoirs for this organism and represent a significant source from where these pathogens can enter the food chain. Food products derived from these animals are convenient vehicles, and are often the focal point(s) of infection. ...
Cenci-Goga B T - - 2005
A study was conducted to evaluate the microbiological quality, including total mesophilic counts and markers of bacteriological hygiene, as indicator of food safety of three categories of the most consumed meals in a university restaurant, before and after implementation of the HACCP system and personnel training. Cold gastronomy products, cooked ...
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