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  • 1
    Electronic Resource
    Electronic Resource
    Effect of Corn Oil and Casein on the Antimicrobial Activity of Phenolic Antioxidants (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: Several inhibitory concentrations of butylated hydroxyanisole (BHA) and tertiary butylhydroquinone (TBHQ) were tested against five microorganisms in the presence of 0, 1.5, 3.0 and 4.5% (v/v) of a lipid, corn oil, or 0, 3, 6 and 9% (w/v) of a protein, casein. In all cases, casein depressed, but did not abolish, the antimicrobial activity of BHA. However, corn oil virtually eliminated the antimicrobial properties of lethal doses of BHA. In contrast, TBHQ was affected much less by the food components than BHA, retaining considerable antimicrobial activity in most cases except with Staphylococcus aureus.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09212.x
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  • 2
    Electronic Resource
    Electronic Resource
    INHIBITION OF TWO PSYCHROTROPHIC Pseudomonas SPECIES BY BUTYLATED HYDROXYANISOLE (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: The antimicrobial activity of the phenolic antioxidant, butylated hydroxyanisole (bHA), was evaluated against Pseudomonas fluorescens and Pseudomonas fragi. Pseudomonas fluorescens ATCC 15456 was extremely susceptible to the antimicrobial effects of BHA. In Trypticase Soy Broth (TSB) 100 ppm BHA delayed the growth of P. fluorescens at 22°C and totally inhibited growth at 7°C. In phosphate-peptone buffer, 100 or 200 ppm BHA was lethal to P. fluorescens. The extent of lethality was dependent upon BHA concentration, temperature and prior exposure to sub-inhibitory levels of BHA. In contrast to P. fluorescens, growth occurred with P. fragi ATCC 4973 in TSB even at 400 ppm BHA at 7° and 22°C. Pseudomonas fragi was also more resistant to the lethal effects of BHA in phosphate-peptone buffer.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07572.x
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  • 3
    Electronic Resource
    Electronic Resource
    INHIBITION OF Saccharomyces cerevisiae BY NATURALLY OCCURRING HYDROXYCINNAMATES (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: The antifungal activities of caffeic, p-coumaric, ferulic, and chloro-genie acids against Saccharomyces cerevisiae were investigated. Caffeic acid was found to exhibit little inhibition of growth, although the lag period was extended in the presence of 1000 ppm. Chloro-genie acid had no effect on the organism. In contrast, p-coumaric acid at 100 ppm increased the lag phase of S. cerevisiae, and above 250 ppm, inhibition after 72 hr growth was proportional to the concentration present. Ferulic acid caused an increase in lag phase at 50 ppm, while as little as 250 ppm resulted in complete inhibition. These results suggest that naturally occurring hydroxycinnamates may interfere with the fermentation of fruits by this yeast.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04107.x
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  • 4
    Electronic Resource
    Electronic Resource
    Antimicrobial Activity of Butylated Hydroxyanisole, Tertiary Butylhydroquinone, and Potassium Sorbate in Combination (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: Butylated hydroxyanisole (BHA), tertiary butylhydroquinone (TBHQ), and potassium sorbate, alone and in combination, were tested for antimicrobial activity against Staphylococcus aureus and Salmonella typhimurium in trypticase soy broth. Concentrations of the antimcrobials which resulted in 0-50% growth lnhibition of the test organisms after 72 hr at 32°C were used in combination. Sorbate-BHA and sorbate-TBHQ combinations caused a 12 hr delay in growth initiation of S. aureus. No delay in growth initiation was found with BHA-sorbate combinations against S. typhimurium, but all combinations had synergistic antimicrobial activity against the: microorganism. TBHQ showed little or no effect on growth of S. typhimurium.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb14596.x
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  • 5
    Electronic Resource
    Electronic Resource
    ANTIMICROBIAL MECHANISMS OF BUTYLATED HYDROXYANISOLE AGAINST TWO Pseudomonas SPECIES (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: Exposure of Pseudomonas fluorescens and Pseudomonas fragi cells to butylated hydroxyanisole (BHA) resulted in a rapid loss of UV absorbing material and previously incorporated 14C-labeled compounds from the cells. Pseudomonas fluorescens lost a maximum of 15.3% of the incorporated 14C-label when incubated with 200 ppm BHA and 8.0% when incubated with 100 ppm BHA. Pseudomonas fragi was more resistant to BHA losing only 6.4% of the label at 200 ppm and 2.1% at 100 ppm. It was determined that lethality was at least partially due to leakage. The relative percentages of phospho-lipids in P. fragi and major fatty acids in both P. fragi and P. fluorescens were altered by growth in the presence of various concentrations of BHA.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07573.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    INHIBITION OF Clostridium perfringens BY BUTYLATED HYDROXYANISOLE (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: Several concentrations of butylated hyrdoxyanisole (BHA) were tested for effectiveness in inhibiting the growth of C. perfringens. Three strains of C. perfringens were inhibited by 150 ppm BHA in Fluid Thioglycollate Medium. BHA was equally effective as an autoclaved or filter-sterilized solution. Inhibition with 100 ppm was found to increase at the extremes of the pH range tested (5.5-8.5). With 100 and 200 ppm, BHA was found to be bactericidal to C perfringens cells in a dilution buffer. BHA was found to have a synergistic inhibitory effect when used in conjunction with nitrite, sorbic acid, or esters of para-hydroxybenzoic acid (parabens). In the presence of a lipid and surfactant, the antimicrobial activity of BHA against C. perfringens was greatly reduced.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03837.x
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  • 7
    Electronic Resource
    Electronic Resource
    Antibacterial Activity of Selected Hydroxycinnamic Acids (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: The objective of this study was to determine the antibacterial effectiveness of selected hydroxycinnamic acids (caffeic, ferulic, pcoumaric) against Escherichia coli and Staphylococcus aureus at pH 5.0, 6.0 and 7.0 and Bacillus cereus at pH 6.0, 6.5 and 7.0. p-Coumaric acid was generally the most effective inhibitor tested causing 〈99.9% inhibition of E. coli at 1000 μg/ml (pH 5.0, 48 hr), S. aureus at 500 μg/ml (pH 5.0, 48 hr), and B. cereus at 500 μg/ml (pH 7.0, 9 hr). Inhibition increased as pH decreased with E. coli and S. aureus but not B. cereus. Bacillus cereus appeared to be the most susceptible strain with 1000 μg/ml of the compounds tested causing 〈99% inhibition at all three pH's.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09243.x
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  • 8
    Electronic Resource
    Electronic Resource
    Ozone and Chlorine Treatment of Minimally Processed Lettuce (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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 objectives of this research were to determine the effectiveness of ozone in combination with chlorine on the microbiological and sensory attributes of lettuce as well as the quality of the water used for processing commercial lettuce salad. Iceberg lettuce was inoculated with 8.0 log CFU/g microorganisms isolated from spoiling lettuce, treated with combinations of chlorine and ozone, and analyzed microbiologically. Commercial salads rinsed with chlorine, ozone, or a mixture were evaluated for sensory acceptability. Chlorine, ozone, and chlorine-ozone reduced aerobic plate count up to 1.4, 1.1, and 2.5 log, respectively. As determined by appearance, commercial lettuce salads treated with chlorine, ozone, or a combination had a shelf life of 16, 20, or 25 d, respectively. Using an ozone-chlorine or ozone rinse for commercial lettuce salads, there were no visible turbidity changes in process water. The quality of the water remained constant for longer periods of time making it available for longer reuse. Therefore, chlorine-ozone combinations may have beneficial effects on the shelf life and quality of lettuce salads as well as on the water used for rinsing or cleaning the lettuce.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb05799.x
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  • 9
    Electronic Resource
    Electronic Resource
    Aerobic Incubation of Clostridium perfringens in the Presence of an Oxygen-Reducing Membrane Fraction (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 recovery and growth rates of C. perfringens were evaluated in media to which an oxygen-reducing membrane fraction from E. coli was added. Each of three C. perfringens strains was incubated in Tryptose Sulfite Cycloserine agar, with and without the membrane fraction. Recoveries were greater on media incubated aerobically with the membrane fraction than on the other formulations incubated an-aerobically or aerobically. C. perfringens ATCC 12917 reached stationary phase more rapidly in fluid thioglycollate medium (FTM) plus the membrane fraction than in FTM alone. Results showed that the membrane fraction allowed aerobic incubation for the recovery of C. perfringens.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13873.x
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  • 10
    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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