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  • 1
    Electronic Resource
    Electronic Resource
    Effect of the Parabens With and Without Nitrite on Clostridium botulinum and Toxin Production in Canned Pork Slurry (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Antimiciobials were evaluated in thioglycollate broth at pH 6.5 for the ability to inhibit growth and toxin production by C. botulinum 12885A and ATCC 7949 (Type B). Methyl, ethyl, propyl, and butyl parabens (0.1%) and sorbic acid (0.2%) were effective in inhibiting growth of C. botulinum 12885A and ATCC 7949 in broth. Ethyl, propyl, and butyl parabens (0.1%) and sorbic acid (0.2%) inhibited toxin production by both strains in culture medium. Ethyl, propyl, butyl parabens (0.1%) and sorbic acid (0.2%) were individually added to a comminuted pork slurry having salt and sugar, with or without 40 ppm sodium nitrite. Cans were inoculated with a mixture of C. botulinum 12885A and ATCC 7949 spores. The canned product was abused by holding at 27°C and was observed over a 3-month period for swollen cans. Swollen cans were examined for botulinal toxin by the mouse bioassay. Propyl and butyl paraben did not inhibit or delay toxin production. Ethyl paraben with or without nitrite delayed toxin production for 4 wk. Sorbic acid inhibited toxin for 3 wk; when 40 ppm nitrite was added to the sorbic acid treatment, toxin production was delayed for 4 wk.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb05000.x
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  • 2
    Electronic Resource
    Electronic Resource
    Sensory Characters of Thuringer Sausage Extended with Textured Soy Protein (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Thuringer sausage was formulated by extending with 0, 5, 10, 15, and 20% hydrated soy protein. The fermented sausages were smoked and aged appropriately prior to sensory evaluation by a 25 member panel on an eight-point hedonic scale. pH increased with soy level in the freshly formulated meat emulsion; however, the pH levels did not vary (P 〈 0.05) among the fermented smoked sausages. An inverse linear relationship between sensory panel scores and soy content was found. The means of the scores ranged between 5.7 and 6.5 (liked moderately to liked very much) with no score under 5.0. Thuringer sausage was extended with up to 10% textured soy protein without affecting consumer acceptability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12415.x
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  • 3
    Electronic Resource
    Electronic Resource
    Inhibition of Spoilage Bacteria by Acidification of Soy Extended Ground Beef (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Bacterial isolates from soy extended ground beef were used to test the effect of pH on their growth in trypticase soy broth (TSB), ground beef, and ground beef + 20% textured soy protein (TSP). Growth was measured in TSB acidified with hydrochloric, citric, lactic, or acetic acids at pH levels from 5.4–6.2. After incubation at 4°C for 7 days, acetic acid was determined to inhibit growth to the greatest extent with no growth at or below pH 5.8. Growth response was studied in meat blends at pH levels of 5.4, 5.7, 6.0, and 6.3. Growth was suppressed in ground beef initially at pH 5.4 and in ground beef + 20% TSP initially at pH 5.4 and 5.7. This resulted in an increased shelf life of 2 days in acidified blends.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14909.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Calcium Propionate and Sodium Diacetate on Fungi in Stillage (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Sodium diacetate was not effective for inhibiting fungal growth at 10 and 20 ppm in stillage produced at a “power-hol” facility and a distillery. Calcium propionate at a concentration of 20 ppm was effective in inhibiting microbial growth for up to 9 days in Jack Daniels stillage. For the Muscle Shoals stillage, calcium propionate at a concentration of 10 ppm was effective in inhibiting fungal growth for up to 14 days Stillage produced at Muscle Shoals had a slightly higher initial pH but a lower yeast content which is thought to have contributed to the longer shelf-life. Stillage produced at Jack Daniel had a lower solids content and a lower pH but supported more fungal growth and spoiled faster.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12771.x
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  • 5
    Electronic Resource
    Electronic Resource
    Proximate, Nutritional and Microbiological Analyses of Milk-Sweet Potato Mixtures Fermented with Yogurt Bacteria (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Milk, sweet potato (SP), sucrose and gelatin mixtures were fermented with yogurt bacteria. SP comprised 14, 16 or 18% of the milk-SP mixture. As SP increased, the following components decreased (dry weight basis, except for moisture): moisture, 81.3-79.7%; fat, 8.5-4.9%; and calculated calories, 1,726-1,651 kJ/100g (412-396 Kcal/ 100g). Likewise, these components increased: nitrogen-free extract, 66.3-69.8% and vitamins C, 0.30 - 0.41 mg/100 g and A, 971-1,252 retinol equivalents/100g. On average, the product contained 19% protein, 3.8% ash and 2.5% dietary fiber. The lactic acid bacteria count in the product after 6.5 hr incubation was log 8.2 (1.585 x 106) CFU/g.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05355.x
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  • 6
    Electronic Resource
    Electronic Resource
    DESTRUCTION OF MICROORGANISMS AND DEFORMATION OF PLASTIC JARS BY HOT SORGHUM SYRUP (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 11 (1989), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sweet sorghum syrup was heated at 49° to 71°C and filled into glass jars of 200 mL capacity that contained each of four microorganisms (Bacillus subtilis; Byssochlamys nivea; Saccharomyces rouxii; and Aspergillus niger) at 0, 1,000 or 10,000 CFU/mL syrup. Counts were determined on syrup immediately after filling into the jars and after four months storage. The heated syrup at all temperatures significantly reduced the survival of bacteria and fungi at the time of filling. After four months, no bacteria could be detected in syrup at each temperature, and no fungi could be detected at 66° and 71°C. The heat of syrup at 71°C or lower did not cause single layer polypropylene jars to become deformed; however, at 77° and 82°C deformation occurred such that the jars were unsatisfactory for the packaging of syrup. Therefore, syrup can be filled at 66° and 71° into single layer polypropylene jars. At these temperatures, common spoilage microflora were destroyed or inactivated during storage, and the plastic jars did not become deformed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1989.tb00906.x
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  • 7
    Electronic Resource
    Electronic Resource
    Bacterial Flora of Ground Beef and Soy Extended Ground Beef During Storage (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Ground beef and ground beef extended with 20% textured soy protein (TSP) were examined to determine the predominant bacterial flora present during storage at 4°C for 6 days. Bacterial numbers in the extended ground beef increased with time and at a faster rate than the nonextended product. Spoilage odors were also detected earlier in the TSP containing ground beef. For both extended and nonextended ground beef, Pseudomonas species were the predominant bacteria of fresh and stored samples. By the sixth day of storage at 4°C, the only psychrotrophs recovered were species of Pseudomonas. Considering these similarities, it appears that differences in the spoilage rate of extended and nonextended ground beef cannot be attributed to differences in the composition of their respective bacterial flora.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb02997.x
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  • 8
    Electronic Resource
    Electronic Resource
    Comparison of Modified Direct-Plating Procedures for Recovery of Injured Escherichia coli (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: E. coli ATCC 11775 was heat injured at 59, 62, and 69°C, and recovered by a modification of the conventional coliform count on VRB. Four enrichment media, four selective overlay media, and four preincubation periods were tested to determine the optimal method for recovery of injured coliforms. Preincubation of injured E. coli for 2 hr on tryptone glucose extract (TGE) medium or plate count agar (PCA) significantly increased recovery of injured cells. Single strength violet red bile (VRB) agar gave higher recoveries than double strength VRB. No significant differences were observed between counts on boiled and sterilized VRB. We recommend the use of sterilized VRB since it is more convenient to prepare and store. Of the four enrichment and selective media examined, the recovery media of choice were TGE or PCA when used in combination with the sterilized VRB as the overlay medium. Therefore, preincubation for 2 hr with TGE or PCA overlayed with sterilized VRB is recommended for optimal recovery of injured E. coli.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb03020.x
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  • 9
    Electronic Resource
    Electronic Resource
    Metabiotic Association of Fusarium, Alternaria, and Rhizoctonia with Clostridium botulinum in Fresh Tomatoes (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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: Clostridium sporogenes and C. botulinum grew, and toxin was produced by C. botulinum in a metabiotic relationship with fungi in fresh tomatoes. Fungi of the genera Alternaria, Rhizoctonia and Fusarium were studied. Infection of tomatoes with the fungi increased the pH of tomato tissues as high as pH 8.0. A gradient in pH across the tomato tissue was observed with pH in healthy tissue at approximately normal values (pH 4.3 to pH 4.5). Macerates from tomatoes inoculated with C. botulinum and Alternaria or Fusarium were toxic to mice but Rhizoctonia infected tomatoes did not tend to support toxin production by C. botulinum even though the pH of infected tomatoes was pH 5.3 to 7.6.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb10190.x
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  • 10
    Electronic Resource
    Electronic Resource
    Histamine Production in Soy Extended Tuna Salads (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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: Histamine production in tuna salads extended with textured soy protein (TSP) was evaluated. Salads were inoculated with five known histamine-producing bacteria and held at 8°C, 24°C, and 37°C for up to 48 hr. Addition of 30% TSP to tuna salads resulted in higher initial pH and favorable growth conditions for microorganisms and histidine decarboxylase activity. Addition of 15% TSP provided an initial pH for maximal enzyme and histamine production but somewhat slower microbial growth. Tuna salad extended with either 15% or 30% TSP developed toxic levels of histamine (〉50 mg/l00 g) when held at either 24° or 37°C for 6 hr. Nonextended tuna salads did not develop toxic levels of histamine even when inoculated with known histamine-producing bacteria and held at 24° or 37°C for 48 hr.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06680.x
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