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  • 1
    Electronic Resource
    Electronic Resource
    AEROMONAS HYDROPHILA and AEROMONAS SOBRIA AS POTENTIAL FOOD POISONING SPECIES: A REVIEW (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 7 (1985), 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: Epidemiological and toxicological evidence implicating Aeromonas hydrophila and Aermononas sobria as agents of human gastroenteritis is reviewed. These psychrotrophic species are common contaminants of refrigerated animal products, and the possibility that they may cause food poisoning is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1985.tb00490.x
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  • 2
    Electronic Resource
    Electronic Resource
    ENUMERATION OF AEROMONAS FOR VERIFICATION OF THE HYGIENIC ADEQUACY OF SWINE CARCASS DRESSING PROCESSES (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 20 (2000), 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: Populations of Aeromonas spp. and aerobic bacteria from dehairing equipment and from carcasses passing through different processing steps in a swine slaughtering plant were evaluated to identify the hygienic risks of each operation. Sponge samples were taken from the scraper flails in dehairing machines and the surface of the shackling table at pre- and post-operation times, with 20 samples from each location being collected at each time. Increased post-operation levels of Aeromonas spp. indicated a buildup and possible spread of these bacteria to carcasses. The belly skins of 40 dehaired carcasses were each sampled at five points along the process line which were after the shackling, after the final singeing, after the final polishing, after the final wash and after chilling. The levels of microbial contaminants on carcasses varied at each processing step. The heaviest contamination of carcasses with Aeromonas (1.88 log CFU/cm2) and aerobic bacteria (2.66 log CFU/cm2) occurred after shackling. Counts were reduced at other steps as a result of singeing, washing and chilling operations. However, singed carcasses were recontaminated with Aeromonas and aerobic bacteria during the polishing operation. Aeromonas hydrophila were the most prominent motile aeromonads (74.1%) recovered at the plant. The findings for Aeromonas spp. were similar to those for aerobic bacteria (r2= 0.9995) which suggested that Aeromonas spp. are appropriate indicators for assessing carcass dressing processes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2000.tb00287.x
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  • 3
    Electronic Resource
    Electronic Resource
    RELATIONSHIP BETWEEN FOODBORNE BACTERIAL PATHOGENS AND THE REACTIVE ARTHRITIDES (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 13 (1993), 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: Certain individuals suffer complications after diarrheic episodes caused by Campylobacter, Salmonella, Shigella, or Yersinia. One of these complications may be a sterile arthritis such as reactive arthritis, Reiter's syndrome and anklylosing spondylitis. Reactive arthritis and Reiter's syndrome have been shown to have a bacterial etiology; however, such etiology, while suspected, has not been definitely confirmed for ankylosing spondylitis. These arthritides show a strong familial assocation and here, reactive arthritis, Reiter's syndrome and ankylosing spondylitis are characterized and the relationship of the diseases to the major histocompatility complex antigen, HLA-B27, is described. Studies have indicated that there may be molecular mimicry between certain microbial antigens and HLA-B27. Molecular mimicry is discussed in terms of its possible explanation of the etiology of the reactive arthritides. The roles of antibodies, lymphocytes, bacterial antigens, and stress proteins in the symptomology of the arthritides are reviewed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1993.tb00107.x
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  • 4
    Electronic Resource
    Electronic Resource
    A REVIEW OF METHODS FOR DETECTION OF THE PSYCHROTROPHIC FOODBORNE PATHOGENS LISTERIA MONOCYTOGENES AND AEROMONAS HYDROPHILA (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), 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: The detection of the psychrotrophic foodborne pathogens Listeria monocy-togenes and Aeromonas hydrophila in food depends on the use of various selective media designed specifically for their isolation. These selective media, which contain combinations of dyes, antibiotics, and other inhibitory substances, restrict the background microflora while permitting the desired organism (either L. monocytogenes or A. hydrophila) to form characteristic colonies. Since the selective media are not completely specific, confirmation tests specific to L. monocytogenes or A. hydrophila are used to verify the identity of the respective isolates. It has been observed that the inhibitory substances used will not permit injured (stressed) cells to form colonies and special techniques are needed to recover injured cells. The present techniques, while not ideal, do allow for a reasonably quantitative estimate of any L. monocytogenes or A. hydrophila present in a food.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00044.x
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  • 5
    Electronic Resource
    Electronic Resource
    ELECTRON MICROSCOPY OF HEAT-INJURED AND REPAIRED STAPHYLOCOCCUS AUREUS (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: Changes in the ultrastructure of Staphylococcus aureus 196E during heating at 50°C in 0.1 M phosphate buffer, and during repair in nutrient medium were studied using transmission electron microscopy. Injury was assessed by differential plating on tryptic soy agar (TSA) + 1% pyruvate and on TSA + 7% NaCl. Injury was 〉 99% in the first 15 min. Mild aldehyde fixation or osmium tetroxide fixation gave good cellular preservation. The observation of ribosome-free areas in all heated cells at all times (≥15 min) of injury is consistent with published reports that rRNA destruction is a primary locus of injury in heated bacteria. Cells heated 45 min or longer, as well as cells starved 1–2 h in buffer at 35°C, generated a variety of internal membranes, typically near the DNA region. At 90 and 120 min, extreme alterations of structure were apparent indicators of cell death. Cells heated 90 and 120 min had virtually no ribosomes, exaggerated internal membranes, and surface blebs. During repair of cells injured 30 min, the population assumed normal appearance in 4 h, although some cells clearly were incapable of repair. After 6 h, the number of cells undergoing division increased. The reappearance of normal ultrastructure paralleled regaining of salt tolerance in the culture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00466.x
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  • 6
    Electronic Resource
    Electronic Resource
    INFLUENCE OF pH ON FREEZE-THAW LETHALITY IN STAPHYLOCOCCUS AUREUS (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), 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: The influence of pH on the susceptibility of Staphylococcus aureus 196E to repeated freeze-thaw stress was studied in 0.2 Macetate buffer (pH 3.0–7.8) and ground beef (adjusted to pH 4.2–6.3). In acetate buffer in the pH range of 4.4–7.0, repeated freeze-thaw stress did not decrease the viability of the cells; at pH values below 4.1 and above 7.5, decrease in the viable cells was exponential with the number of freeze-thaw cycles. In meat, S. aureus was not killed at pH values 4.3–6.3; however, at pH 4.2, death resulted from the repeated stress. Repeated freeze-thaw cycling of foods should have little effect on the viability of S. aureus within the pH values of most foods implicated in S. aureus food poisoning.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1982.tb00443.x
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  • 7
    Electronic Resource
    Electronic Resource
    INHIBITION OF AEROBIC AND ANAEROBIC GROWTH OF STAPHYLOCOCCUS AUREUS IN A MODEL SAUSAGE SYSTEM (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: Sodium nitrite, potassium sorbate, and glycerol monolaurate all inhibited anaerobic growth of Staphylococcus aureus more than its aerobic growth in an agar-meat model sausage system, and all were more inhibitory when lactic acid was added. Whereas anaerobic growth of S. aureus was inhibited by concentrations of 100, 2500, and 2500 ppm, respectively, of nitrite, potassium sorbate, and glycerol monolaurate, corresponding concentrations of 150, 5000, and 5000 ppm were required to inhibit aerobic growth ((20 meq lactic acid added).Sorbic acid, a 3:1 mixture of sorbic acid and glycerol monolaurate by weight, and butylated hydroxyanisole (BHA), however, did not show differential inhibitory effects toward aerobic and anaerobic growth of S. aureus and also were more effective inhibitors with addition of lactic acid. Sorbic acid suppressed staphylococcal growth in the model sausage system at 500 ppm, the mixture of sorbic acid and glycerol monolaurate at 750 ppm, and BHA at 10,000 ppm (20 meq lactic acid added).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00399.x
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  • 8
    Electronic Resource
    Electronic Resource
    EXPANDED MODEL FOR THE AEROBIC GROWTH OF AEROMONAS HYDROPHILA (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 16 (1996), 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: The previously published (Palumbo et al. 1991) response surface model for describing the influence of temperature, pH, NaCl, and sodium nitrite on the aerobic growth of Aeromonas hydrophila K144 in BHI broth has been expanded to incorporate additional data. The effects of the variables on A. hydrophila aerobic growth kinetics were modeled by response surface analysis using quadratic and cubic polynomial models of (1) natural logarithm transformation of both the Gompertz B and M parameters and the lag phase duration (LPD) and generation time (GT), and (2) the square root transformation of B and 1/M calculated from 268 cultures (212 of which supported growth) from 81 variable combinations. In addition, the six models generated also were subjected to backward elimination regression analysis to remove nonsignificant variables. Based on examination of the adjusted R2 values of the resulting 12 models, three were selected for further evaluation by comparing their observed and predicted T1000-values (time for a 1000-fold increase in number; this concept incorporates the influence of the variables on both lag and generation times), LPDs and GTs. Using this method of comparison and evaluation, models based on cubic polynomial, natural logarithm transformation of GT and LPD gave the best “first estimates” of the aerobic growth characteristics of A. hydrophila.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1996.tb00149.x
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  • 9
    Electronic Resource
    Electronic Resource
    EFFECT OF POLYPHOSPHATES AND NaCl ON AEROMONAS HYDROPHILA K144 (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 15 (1995), 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: Polyphosphates are multifunctional ingredients added to many foods, particularly meat products. In addition to their moisture-binding properties, polyphosphates have been reported to inhibit various bacteria. In the current study, four food-grade polyphosphates were evaluated for their effects on the growth of Aeromonas hydrophila K144 in both a model system and a food system. Since polyphosphates can interact with other food factors, effect of these compounds were studied at different NaCl levels and temperatures. The model system was BHI Broth modified by the addition of polyphosphates (sodium pyrophosphate, sodium tripolyphosphate, Hexaphos, or Sodaphos) and NaCl; incubation was aerobic at 5 or 28C. The food system was ground pork with NaCl and polyphosphate added and inoculated with A. hydrophila. Individually, the polyphosphates were relatively noninhibitory in both BHI broth and ground pork, but NaCl and temperature interacted with the polyphosphates in the model system to increase generation and lag times of A. hydrophila. In BHI broth, a combination of 2% of any of the polyphosphates tested and 3.5% NaCl inactivated the bacterium; this inactivation was temperature-dependent. By both a plating system and electron microscopy, the polyphosphate-NaCl combination was shown to injure the bacterium. In the ground pork, the polyphosphate-NaCl combination limited growth of the bacterium during refrigerated storage. These results suggest that polyphosphates could be useful to control the presence of A. hydrophila in certain foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1995.tb00122.x
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  • 10
    Electronic Resource
    Electronic Resource
    Influence of Temperature, NaCI, and pH on the Growth of Aeromonas Hydrophila (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Growth of clinical isolates of Aeromonas hydrophila at various temperatures, pH values, and salt levels was studied in BHI broth. A majority of the isolates grew at 4-5°C and 42°C, and all grew equally well over the range 20-35°C. At 28°C, most isolates could tolerate 4% NaCl, while at 4°C only a limited number grew in 3% NaCl. Similarly, isolates could better tolerate acidic conditions when cultured at 28°C as compared to 4°C. These data suggest that it is likely that A. hydrophila strains associated with human gastroenteritis are capable of growing in foods at refrigeration temperatures currently considered adequate for preventing the growth of foodborne pathogens.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10490.x
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