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  • 1960-1964  (3)
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Material
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Year
  • 1
    Electronic Resource
    Electronic Resource
    The Effect of Tylosin on Coagulase-Positive Staphylococci in Food Products (1962)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 27 (1962), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The ability of Tylosin to prevent the growth of coagulase-positive staphylococci was examined in four food substrates. Staphylococcal development was prevented during the organoleptically acceptable shelf life of ice cream mix by 20 ppm of the antibiotic. Staphylococci were controlled in processed cheddar cheese spread, ham, and domestic sausage by 2.5, 3.0, and 5 ppm Tylosin, respectively. The possible use of Tylosin as a preventive of staphylococcal food poisoning in foods is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1962.tb00058.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    The Action of Tylosin on Spore-Forming Bacteria (1962)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 27 (1962), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Tylosin at levels up to 100 ppm did not inhibit the germination of spores of Bacillus cereus and Clostridium species PA 3679 in brain heart infusion broth. Death of B. cereus in the presenee of Tylosin was correlated ehronologically with the start of exponential growth in Tylosin-free control cultures. With PA 3679, the stage most susceptible to Tylosin occurred after germination but prior to exponential growth.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1962.tb00059.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Evidence for Heat Injury in Enteroccocci (1961)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 26 (1961), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The death rates of stationary-phase brain heart infusion-broth cultures of S. faecium and S. faecalis were independent of nitrite at 148.5±1.5°F, but were accelerated at 155±1.5°F and 158.5±1.5°F. Ascorbic acid added to the culture at the time of heating reversed the nitrite effect. Evidence was obtained for thermal injury of enterococci surviving thermal processing in a cured-meat product. One half of the pack received a slightly longer process at 159°F than did the other. The enterococci surviving the lesser schedule eventually multiplied in the product, whereas those still viable after the lengthier process died out during storage at 50°F.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1961.tb00806.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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