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  • 1
    Electronic Resource
    Electronic Resource
    EFFECT OF A REPAIR STEP ON THE RECOVERY OF COLIFORMS FROM FROZEN BLANCHED VEGETABLES (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 4 (1981), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The incubation of vegetable homogenates in water or trypticase soy broth for 1 h at 30°C resulted in a 5 to 10-fold increase in the recovery of coliforms when subsequently cultured in lauryl sulfate tryptose broth or on violet red bile agar.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1981.tb00719.x
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  • 2
    Electronic Resource
    Electronic Resource
    THE MICROBIOLOGY OF VEGETABLE SPROUTS DURING COMMERCIAL PRODUCTION (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Repeated surveys of a factory producing vegetable sprouts showed that these foods commonly yielded aerobic plate counts of 108/g and coliform counts of 107/g. Most of the microbial growth occurred during the first two days of the germination process. Mung beans germinated in the laboratory in sterilized containers yielded comparable counts indicating that growth of the bean microflora rather than insanitary conditions was responsible. Populations were reduced to a limited extent with germicidal rinses. None of the samples yielded high counts of Bacillus cereus or Staphylococcus aureus and all were negative for salmonellae.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00458.x
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  • 3
    Electronic Resource
    Electronic Resource
    COLIFORM CONTENT OF FROZEN BLANCHED VEGETABLES PACKED IN THE UNITED STATES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A total of 575 packages of frozen blanched vegetables representing 17 products packed in 24 factories located in 12 states were examined for numbers and kinds of coliforms. The organisms were recovered from over 90% of the samples with the average counts of total coliforms being over 100 per g. Thirty-seven percent were positive for fecal coliforms (FC) using a 44.5°C incubation, with all products except broccoli yielding an average count of less than 50 per g. Escherichia coli was recovered from only 29% of the FC-positive samples. Other species which were responsible for a positive fecal coliform test were Klebsiella pneum oniae, Enterobacter cloacae, E. agglomerans, E. aerogenes, and Citrobacter freundii. Incubation at 45.5°C eliminated only C. freundii. Fecal coliforms in vegetables negative for E. coli may be the result of raw vegetable transmission to processing equipment followed by culture development and transfer to foods being processed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00386.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Food Composition on the Heat Resistance of Yeast Ascospores (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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 ascospores of Saccharomyces cerevisiae were over 100-fold more resistant than vegetative cells of the same strain. The D60 of spores in apple juice was 6.1 min and the z value was 3.8°C; in a Chenin blanc wine the D55 was 0.57 min and the z value was 6.7°C. The presence of sugar in the heating medium increased spore resistance while alcohol reduced it; varying pH over the range 3.0 to 7.0 had little effect.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13101.x
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  • 5
    Electronic Resource
    Electronic Resource
    DETECTION AND INCIDENCE OF Geotrichum candidum IN FROZEN BLANCHED VEGETABLES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Trials in which frozen vegetables had been inoculated with known concentrations of Geotrichum filaments showed that two steeping and washing procedures permitted recoveries of over 70%. Application of one method to frozen blanched vegetables processed in 24 factories revealed 16% of the packages to contain Georrichum with an average count of 170 filaments per 500g in the Geotrichum-positive samples. There was little correlation between aerobic plate counts and the incidence of the mold. In-plant studies revealed that most of the Geotrichum filaments on pre-blanch samples of green beans were removed by blanching and hydro-cooling.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04089.x
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  • 6
    Electronic Resource
    Electronic Resource
    CHEMICAL COMPOSITION OF THE ASCOSPORES OF Byssochlamys fulva (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: A study was conducted to determine whether the difference in heat resistance of the ascospores produced by two strains of the mold Byssochlamys fulva was related to their chemical composition. Cleaned spore preparations were analyzed for proteins, amino acids, lipids and minerals. The most significant difference was a greater quantity of fatty acids longer than C20, in the more heat resistant spores. Some of the longer chained fatty acids recovered from both strains had not previously been detected in fungal spores and it was concluded that they may be a factor in explaining the high heat resistance of Byssochlamys ascospores.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03832.x
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  • 7
    Electronic Resource
    Electronic Resource
    CITRIC ACID FERMENTATION OF BREWERY WASTE (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Spent grain liquor, a brewery waste, was used as a fermentation medium for the production of citric acid by Aspergillus foetidus (formerly called A. niger NRRL 337.) The yields of citric acid varied from 3.5–12.3g/liter of the waste fermented, depending on the samples. On the basis of the reducing sugar consumed, the yields ranged from 42–58%. The added nitrogen compounds increased mycelial growth and the consumption of sugar, but markedly reduced the amount of citric acid formed. The addition of phosphate (KH2PO4) appeared to have little effect on mycelial growth and citric acid production. Methanol in concentrations of 2–4% markedly increased the formation of citric acid from the waste. There was a reduction in mycelial growth associated with the use of methanol.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01504.x
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  • 8
    Electronic Resource
    Electronic Resource
    The Groups of Microorganisms Composing the “Total”-Count Population in Frozen Vegetables (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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 types of microorganisms contaminating frozen peas, snap beans, and corn were studied quantitatively. An average of 40-75% of the isolates were species of Leuconostoc and Strep. tococcus. The incidence of some of the less numerous groups is also given. The data suggested that a characteristic microflora, dependent upon vegetable product, developed on the surfaces of processing equipment. Thus, similar distributions of microorganisms were found on vegetables processed at different factories, as well as on vegetables in different stages of processing. The characteristic microbial distributions were observed, however, only in samples collected after the processing seasons had been in effect for a number of days.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb00486.x
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  • 9
    Electronic Resource
    Electronic Resource
    Ascospore Production by Byssochlamys fulva (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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 effect of different variables on ascospore production was studied quantitatively. Maximal populations were obtained in 5% malt extract broth, pH 2-3, after an incubation of 7-14 days at 30°C. Tests on nine different fruit and vegetable juices showed that eight afforded good sporulation. Prune, grape and pineapple yielded the greatest numbers. Plating methods were found to underestimate the true ascospore populations because of spore dormancy and because a majority of the asci, each containing eight ascospores, remained intact.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb10333.x
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  • 10
    Electronic Resource
    Electronic Resource
    Effect of Gamma Radiation Upon Cherries (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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 effect of gamma radiation upon the quality of sweet cherries was studied. Softening was detected which progressed rapidly above a threshold dose of approximately 50 kilorads and was related to the degradation of pectic constituents of the fruit. Although respiratory O2 consumption and CO2 evolution were stimulated during irradiation, the response subsided slowly after irradiation ceased. Color bleaching occurred only at the high doses. Despite a marked initial reduction in microbial contamination, extended storage periods showed increased microbial spoilage. A reduction in the development of brown-rot during high-temperature short-time storage resulted from kilorad doses of radiation. There was a slightly increased rate of sulfur dioxide bleaching and increased yield of brined cherries, but this was accompanied by loss of texture of the finished product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01837.x
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