ORIGINAL ARTICLE. B.S.M. Mahmoud. Abstract
|
|
- Amy Barton
- 6 years ago
- Views:
Transcription
1 Letters in Applied Microbiology ISSN -5 ORIGINAL ARTICLE Inactivation effect of X-ray treatments on Cronobacter species (Enterobacter sakazakii) in tryptic soy broth, skim milk, low-fat milk and whole-fat milk * B.S.M. Mahmoud Costal Research and Extension Center, Mississippi State University, Pascagoula, MS, USA Keywords Cronobacter (E. sakazakii), low-fat milk, skim milk, whole-fat milk, X-ray. Correspondence Barakat S.M. Mahmoud, Coastal Research & Extension Center, Mississippi State University, 311 Frederic St., Pascagoula, MS 3957, USA. bm57@msstate.edu * This paper is journal article of the Mississippi Agriculture and Forestry Experiment Station. 9 7: received April 9, revised 1 July 9 and accepted July 9 doi:1.1111/j.17-75x.9.7.x Abstract Aims: To determine the inactivation effect of X-ray treatments on Cronobacter (E. sakazakii) in tryptic soy broth (TSB), skim milk (% fat), low-fat milk (1% and %) and whole-fat milk (3Æ5%). Methods and Results: X-rays were produced using the RS generator system (Rad Source Technologies Inc.). Cronobacter (in TSB), inoculated skim milk (% fat), low-fat milk (1% and % fat) and whole-fat milk (3Æ5% fat) were treated with Æ, Æ1, Æ5, Æ75, 1Æ, Æ, 3Æ, Æ, 5Æ and Æ kgy X-ray doses. Surviving bacteria in the TSB and inoculated milk, before and after treatment, were enumerated using plating method onto trypticase soy agar. Greater than 7Æ-log CFU reduction in Cronobacter population was observed with Æ, 5Æ, Æ, Æ and Æ kgy X-ray in the TSB, skim milk, 1% fat milk, % fat milk and 3Æ5% fat milk, respectively. Conclusions: Treatment with X-rays significantly (P <Æ5) reduced Cronobacter to less than detectable limits (<1 log CFU ml )1 ) in skim milk at 5Æ kgy and milk with 1% fat content and greater at Æ kgy dose levels. The D-value for Cronobacter in TSB was significantly (P <Æ5) lower than those in milk samples. Significance and Impact of the Study: Treatment with X-rays could be an effective and safe alternative technology to control pathogenic bacteria (Cronobacter) in the dairy industry. Introduction Milk and other dairy products are healthy foods that provide us with high-quality protein, minerals (calcium, phosphorous, magnesium, iodine and zinc), vitamins (B1, A, C and riboflavin) and omega-3 fatty acids (Wiley 5; Adebamowo et al. ). The nutritional value of these foods is such that, as part of a healthy diet, it is recommended that three servings of dairy products such as milk, yogurt and cheese be eaten every day (Popkin et al. ; Adebamowo et al. ). Cronobacter (E. sakazakii) is a gram-negative, nonspore-forming bacterium, a foodborne pathogen that has been associated with serious illness and death among the elderly and immunocompromised adults (Iversen et al. ; Osaili et al. a). Among foods in which it is has been found are milk and other dairy products, including cheese milk powder and ultra-high temperature processed milk (Lai 1; Lee et al. ; Osaili et al. 7; ; Shaker et al. 7). Because of its potential virulent effects, the possibility of Cronobacter in foods that make up an important part of our daily diet raises important concerns regarding food safety and the need to control the presence of this and other harmful food pathogens. Ionizing radiation is one of the most effective technologies for controlling pathogens in food (Farkas 199; Molins et al. 1; Lacroix et al. ; Osaili et al. a,b; Mahmoud 9a,b; Mahmoud and Burrage 9). The Centers for Disease Control and Prevention, along with the World Health Organization and many other health organizations, encourage the use of irradiation as an 5 Journal compilation ª 9 The Society for Applied Microbiology, Letters in Applied Microbiology 9 (9) 5 57
2 B.S.M. Mahmoud Inactivation effect of X-ray treatments effective technology that could protect public against foodborne pathogens. Like pasteurization and canning, irradiation technology is a safe and effective food processing technology. Several reports have demonstrated that irradiation is effective in eliminating foodborne pathogens in several products including meat and poultry (Tauxe 1; Manas and Pagan 5). Applications of ionizing radiation up to a dose level of 1 kgy can be used to eliminate or greatly reduce spoilage and pathogenic organisms without causing any toxicological hazard to human consumption (WHO 191, 1999). Previous work has shown irradiation (gamma rays) to be an effective method of inactivating foodborne pathogens in milk and milk products (Bougle and Stahl 199; Cecchi et al. 199; Tsiotsias et al. ; Adeil Pietranera et al. 3). An advantage of this approach is that it provides a means of treating large volumes or amounts of product with virtually no effect on quality or interruption of production and shipment. Despite this, there remains a question regarding the effectiveness of this method for addressing contamination by specific pathogens that have shown to be resistant to many methods of pathogenic control. X-ray has advantages over other current approved ionizing irradiation used in the food industry, such as gamma rays, as the X-ray irradiator does not have a radioactive source (Janatpour et al. 5). The present study was conducted to evaluate the inactivation effect of X-ray on E. sakazakii in TSB, skim milk (% fat), low-fat milk (1% and %) and whole-fat milk (3Æ5%). Materials and methods Milk samples Fresh pasteurized milk samples with different fat contents [(skim (% fat), low-fat (1%), reduced-fat (%) and whole-fat milk (3Æ5%)] were purchased from a local grocery market in Pascagoula, MS and kept at C until use. Bacterial strains and culture conditions Six strains of Cronobacter (E. Sakazakii 71, 7, 75, 7, 79 and 713) were provided by Dr Salam Ibrahim, North Carolina A&T State University. These strains were kept at ) C in tryptic soy broth (TSB) with % glycerol. Strains were activated by transferring 5 ll of the stock into 5 ml of TSB and incubated at 37 C for 1 h. All working cultures were kept at C on tryptic soy agar slants. Each strain culture was grown separately in 1 ml TSB and incubated at 37 C for 1 h with continuous agitation (1 rev min )1 ) on a MaxQ platform shaker (Barnstead Lab-line, Melrose, IL, USA). The cultures were streaked onto individual plates of TSA and incubated at 37 C for 1 h. To prepare an inoculum, a single colony from each strain was transferred to separate 1-ml Erlenmeyer flasks containing 5 ml of sterile TSB and incubated at 37 C for h. Preparation of mixture strains Bacterial strains were combined at equal volumes (5 ml each) in a sterilized empty 5-ml Erlenmeyer flask. Strain mixture was then centrifuged at 11 g (BD 1 Dynac III Centrifuge; Aria Medical Equipment, San Antonio, TX, USA) for 15 min. The supernatant was discarded, and the cell pellet was washed twice in peptone water (PW) and finally resuspended in 1 ml of sterile TSB, skim milk, 1% fat milk, % fat milk and 3Æ5% fat milk to achieve a mixture strains with a final population of approximately CFU ml )1. Description of the RS radiator and generation of X-ray Specific irradiation doses (Æ1, Æ5, Æ75, 1Æ, Æ, 3Æ, Æ, 5Æ and Æ kgy) were generated using the RS industrial cabinet X-ray irradiator (Rad Source Technologies, Inc., Alpharetta, GA) according to Mahmoud (9a). Briefly, at higher currents (ma), more electrons leave the filament. The electrons gather energy, equal to the potential difference; the higher the potential difference, the more energy the electrons gather. When the electrons reach the gold target plated inside the inner tube, they interact with the gold atoms and emit photons called X-rays. The X-ray doses in the treatment chamber were determined using a dosimeter (Rad Source Technologies). Treatment of inoculated Cronobacter in TSB and milk samples with X-ray Four sets of glass tubes (1 15 mm), each containing 1 ml of either TSB, skim milk, 1% fat milk, % fat milk or 3Æ5% fat milk inoculated with the Cronobacter were prepared as described earlier. Two of the tubes from each media type were used to determine the initial numbers of viable cells (control). The other two tubes were placed in the cardboard irradiation canister inside the exposure chamber and subjected to one of the following X-ray doses: Æ1, Æ5, Æ75, 1Æ, Æ, 3Æ, Æ, 5Æ and Æ kgy. Also, negative controls (uninoculated and untreated; to determine background microflora and pathogen levels, if they were present) were prepared and tested for any growth on TSA, for TSB, skim milk, 1% fat milk, % fat milk and 3Æ5% fat milk, which were always negative to any growth on TSA). Journal compilation ª 9 The Society for Applied Microbiology, Letters in Applied Microbiology 9 (9)
3 Inactivation effect of X-ray treatments B.S.M. Mahmoud Microbial enumeration At each examined dose, two tubes of TSB, skim milk, 1% fat milk, % fat milk and 3Æ5% fat milk were removed from the exposure chamber. Serial 1-fold dilutions were prepared in PW. Appropriate dilution was then spread plated onto TSA plates and incubated at 37 C for h. Colonies were counted, and results expressed as log CFU ml )1. D 1 -value determination A first-order kinetic model (linear model) was used to analyse the data for log of surviving organisms per treatment dose (Mahmoud et al. 7). The D 1 -values (X-ray dose required for a 9% reduction) were determined using survival data for, Æ1, Æ5, Æ75, 1Æ, Æ, 3Æ, Æ, 5Æ and Æ kgy X-ray during treatment. D 1 -values analyses were performed using Microsoft Excel (Microsoft Windows XP). Statistical analysis All experiments were replicated three times using two samples per experiment for a total of six data points per treatment. Data were pooled, and the mean values and standard deviations were determined using a Student s t-test with Microsoft Excel (Microsoft Windows XP). Determination of significance was set at P < Æ5. Results Inactivation of Cronobacter in TSB Figure 1(a) shows the effect of X-ray doses on the inactivation of Cronobacter in TSB. The initial population was Æ9 ±Æ1 CFU ml )1. However, the population was reduced to 7Æ3 ±Æ CFU ml )1 with Æ1 kgy dose and continued to be reduced further with higher doses. The population Cronobacter in TSB was reduced to Æ ±Æ, 5Æ ±Æ3, 3Æ9 ±Æ, Æ ±Æ1 and 1Æ1 ±Æ log CFU ml )1 after treatment with Æ5, Æ75, 1Æ, Æ and 3Æ kgy doses of X-rays, respectively (Fig. 1a). All X-ray treatments had significant (P <Æ5) effect on the reduction in the population of Cronobacter. Exposure to Æ kgy X-ray reduced the population of Cronobacter in laboratory medium to below detection limits (<1Æ log ml )1 ). The D 1 -value of inoculated Cronobacter in TSB was Æ1 ± Æ1 kgy (Table 1). Inactivation of Cronobacter in skim milk Figure 1(b) shows the effect of X-ray doses on the inactivation of Cronobacter in skim milk samples. The population of Cronobacter was slightly decreased with Æ1 kgy X-ray treatment. Further bacterial population reduction was recorded with higher X-ray doses. Cronobacter population was significantly (P < Æ5) reduced from Æ ± Æ1 to 7Æ ±Æ1, 7Æ5 ±Æ1, Æ5 ±Æ1, 3Æ7 ±Æ and Æ9 ±Æ1 CFU ml )1 after treatment with Æ5, Æ75, 1Æ, Æ (c) 1 (a) 1 R = R = 977 (b) R = (d) R = (e) R = Figure 1 Microbial survival curves for inoculated Cronobacter species in tryptic soy broth (a), skim milk (b), 1% fat milk (c) % fat milk (d) and 3Æ5% fat milk (e) by X-ray. Error bars represent standard error. Each value represents the mean of three replications. 5 Journal compilation ª 9 The Society for Applied Microbiology, Letters in Applied Microbiology 9 (9) 5 57
4 B.S.M. Mahmoud Inactivation effect of X-ray treatments Table 1 D 1 -values (kgy) for inoculated Cronobacter (Enterobacter sakazakii) in tryptic soy broth (TSB), skim milk, low-fat milk (1% and %) and whole-fat milk (3Æ5%) D 1 -values (kgy) TSB Skim milk 1% fat milk % fat milk 3Æ5% fat milk Æ1 ± Æ1 a Æ5 ± Æ b Æ5 ± Æ c Æ71 ± Æ3 c Æ7 ± Æ3 c Mean values with different letters are significantly different (P < Æ5). and 3Æ kgy doses of X-rays, respectively (Fig. 1b). Exposure to Æ kgy X-ray reduced the population of Cronobacter to 1Æ9 ±Æ1 CFU ml )1. Treatment with 5Æ kgy was required to achieve reduction in Cronobacter population below detection limits (<1Æ log ml )1 ). This indicates that skim milk provide some protection against X-ray compared to laboratory medium (TSB). The D 1 -value of inoculated Cronobacter in skim milk was Æ5 ± Æ kgy (Table 1). Inactivation of Cronobacter in low- (1%) and reduced (%)-fat milk Figure 1(c,d) shows the effect of X-ray doses on the inactivation of Cronobacter in low-fat and reduced-fat milk samples. The population of Cronobacter reduced from the initial population of Æ9 ±Æ1 to 7Æ ±Æ5, 7Æ ±Æ1, Æ ±Æ1, 3Æ7 ±Æ3, Æ3 ±Æ3 and 1Æ9 ±Æ1 log CFU ml )1 after treatment with Æ75, 1Æ, Æ, 3Æ, Æ and 5Æ kgy doses of X-rays, respectively (Fig. 1c) in low-fat milk samples and to 7Æ ±Æ1, Æ ±Æ1, 3Æ ±Æ3, 3Æ ±Æ1 and Æ3 ±Æ log CFU ml )1 in reduced-fat (%) milk samples (Fig. 1d). Exposure to Æ kgy X-ray was required to reduce the population of Cronobacter below detection limits (<1Æ log ml )1 ). The D 1 -values of inoculated Cronobacter in 1% fat milk and % fat milk were Æ5 ± Æ and Æ71 ± Æ3 kgy, respectively (Table 1). Inactivation of Cronobacter in whole-fat milk (3Æ5%) Figure 1(e) shows the effect of X-ray on the reduction in Cronobacter population in whole-fat milk. Cronobacter tend to become more resistant to X-ray in whole-fat milk samples compared to other samples tested in this study. There was slight reduction in Cronobacter population with up to Æ75 kgy doses. A significantly bacterial cell reduction was observed with 1Æ kgy (P <Æ5). The population was reduced to 7Æ ±Æ1 log CFU ml )1. The population was further reduced to Æ ±Æ1, 3Æ ±Æ, 3Æ ±Æ and Æ ±Æ1 log CFU ml )1 when samples exposed to Æ, 3Æ, Æ and 5Æ kgy doses of X-rays, respectively (Fig. 1e). Exposure to Æ kgy X-ray reduced the population of Cronobacter in pure culture to below detection limits (<1Æ log ml )1 ). The D 1 -value of inoculated Cronobacter in whole-fat milk was Æ7 ± Æ3 kgy (Table 1). Discussion In the recent years, the social perception of irradiation is changing, and consumers are more aware of this technology. Therefore, the use of such nonthermal technology in several food applications needs to be determined to ensure safe and high-quality products. A major advantage of irradiation over other technologies is that milk products can be irradiated within their packaging and products remain protected until reach consumer. This practice would prevent cross-contamination, a major factor responsible for foodborne pathogens. X-ray irradiation is an alternative that has certain advantages over other current approved ionizing irradiation used in the food industry, such as gamma rays. The X-ray irradiator does not have a radioactive source (Janatpour et al. 5). X-ray irradiation is an effective treatment and has successfully been used to sterilize several food products including oysters and shrimps (Mahmoud 9a,b; Mahmoud and Burrage 9). The use of X-ray to improve the microbiological safety of milk and milk products is relatively new technology that has not been investigated. As expected increasing X-ray doses increased the inactivation effect on Cronobacter in pure culture and milk samples. These findings are in the same trend as those reported by Mahmoud 9a,b and Mahmoud and Burrage 9;. Cronobacter showed a significant resistance to X-ray treatment than other pathogenic bacteria. A greater than Æ-log reduction in V. parahaemolyticus and V. vulnificus population was observed with Æ75 kgy X-ray in TSB (Mahmoud 9a,b; Mahmoud and Burrage 9). Cronobacter was more resistant to X-ray treatments in the milk samples than in the pure culture (fat, proteins, lactose and minerals may have influence on bacterial reduction). These findings are in agreement with those obtained by Osaili et al. (7) who found that the D-values for Cronobacter treated with gamma rays ranged from Æ1 to Æ9 kgy, Æ to Æ37 kgy and 1Æ to 1Æ71 kgy in brain heart infusion broth, rehydrated infant milk formula and dehydrated infant milk formula, respectively. This study examined the effect of milk composition (% fat) on the inactivation effect of X-ray against Cronobacter. The X-ray dose needed to reduce the population of Cronobacter in skim milk was significantly lower than those needed to reduce the population of Cronobacter in 1%, % and 3Æ5% fat milk. The X-ray dose needed to reduce the population of Cronobacter in 1% fat milk samples was similar to those needed for % and 3Æ5% fat Journal compilation ª 9 The Society for Applied Microbiology, Letters in Applied Microbiology 9 (9)
5 Inactivation effect of X-ray treatments B.S.M. Mahmoud milk. Earlier studies have also shown that milk protein protect bacterial cells against several stresses including heat, cold and starvation stresses. Wiebe et al. (1993) reported that the growth response at low temperatures depended on the availability of nutrients. Addition of milk protein could provide nutrients and energy sources that promote the survival and growth of E. coli O157:H7 in milk samples. Rubin (195) reported that in high caesein dairy products such as cheese, survival of pathogens might be due to the protective action of casein micelles. Kinetic models are used for the development of food preservation processes and to understand the mechanism of microbial survival and inactivation. D 1 -value information helps processors develop appropriate treatment doses to reduce pathogen levels and reduce risk from consumption of dairy products. In this study, we determined the death rate of Cronobacter as influenced by X-ray using D 1 -value. In the TSB, low X-ray doses was needed to cause high reduction in the bacterial population (R =Æ91). In the milk samples, higher X-ray doses was required to achieve higher population reduction (R =Æ95 Æ9). D 1 -value for Cronobacter in TSB was Æ1, where as in skim milk the D 1 -value was Æ5. These values increased to Æ5, Æ71 and Æ7 in 1%, % and full-fat milk sample respectively. These results are in the same trend as those found by Osaili et al. (a) who studied the effect of gamma radiation on stressed Enterobacter sakazakii in powdered infant milk formula (PIMF). The authors found that the D 1 -values for the stressed E. sakazakii strains were ranged from Æ to 1Æ95 kgy. Also, Osaili et al. (b) studied the effect of extended dry storage of PIMF on susceptibility of Enterobacter sakazakii to ionizing radiation. They found that the D-value for E. sakazakii in PIMF was Æ9 kgy. More than kgy was required to kill 1Æ5 log g )1 of the same strain that had survived 1 months in dry PIMF. Lee et al. () studied the effect of gamma irradiation on Enterobacter sakazakii in TSB and dehydrated powdered infant formula. The D 1 -values for Enterobacter sakazakii in TSB and dehydrated powdered infant formula were Æ7 and Æ7 kgy, respectively. The quality of treated products by ionizing radiation is very important for both consumers and industry. The main purpose of this study was to evaluate the effect of X-ray in the survivability of Cronobacter in different fat milk. So, the author did not determine the effect of X-ray treatment on the quality of treated milk. There are a few reports regarding the effect of ionizing radiation on the quality of treated dairy products. Bierman et al. (195) reported that treatment with high voltage cathode rays (ranged from 7 to 5 rep) induced off-flavour in cream and various types of whole-fat and skim milk, depending on the product. In conclusion, this is the first report that describes inactivation of inoculated Cronobacter in skim milk, low-fat (1% and %) and whole-fat milk (3Æ5%) by X-ray. Treatment with 5Æ, Æ and Æ kgy X-ray doses significantly (P < Æ5) reduced the population of Cronobacter in skim, low-fat and whole-fat milk samples to less than the detectable limit (<1Æ log CFU ml )1 ), respectively. The D-value for Cronobacter in skim milk (Æ5 ± Æ b ) was significantly (P <Æ5) lower than those in 1% (Æ5 ± Æ c ), % (Æ71 ± Æ3 c ) and 3Æ5% (Æ7 ± Æ3 c ) milk samples. These results revealed that treatment with X-ray could be a good alternative to current techniques for disinfections of milk and dairy products for the dairy industry. Additional research is needed to determine the effect of X-ray treatment on the quality and shelf-life of treated milk. References Adebamowo, C.A., Spiegelman, D., Berkey, C.S., Danby, F.W., Rockett, H.H., Colditz, G.A., Wrillett, W.C. and Holmes, M.D. () Milk consumption and acne in teenage boys. J Am Acad Dermatol 5, Adeil Pietranera, M.S., Narvaiz, P., Horak, C. and Kairiyama, K. (3) Irradiated ice creams for immunosuppressed patients. Radiat Phys Chem, Bierman, G.W., Proctor, B.E. and Goldblith, S.A. (195) Radiation preservation of milk and milk Products. II. Off-flavors in milk and cream induced by ionizing radiations as judged by Organoleptic tests. J Dairy Sci 39, 379. Bougle, D.L. and Stahl, V. (199) Survival of Listeria monocytogenes after irradiation treatment of camembert cheeses made from raw milk. J Food Prot 57, Cecchi, L., Brasca, M., Lodi, R., Batteli, G., Nicosia, P. and Soldini, G. (199) Irradiation of dairy products: I. Sensitivity of different microorganisms. Latte, 9. Farkas, J. (199) Irradiation as a method for decontaminating food A review. Int J Food Microbiol, 19. Iversen, C., Mullane, M., McCardell, B., Tall, B.D., Lehner, A., Fanning, S., Stephan, R. and Joosten, H. () Cronobacter gen. nov., a new genus to accommodate the biogroups of Enterobacter sakazakii, and proposal of Cronobacter sakazakii gen. nov., comb. nov., C. malonaticus sp. nov., C. turicensis, sp. nov., C. muytjensii sp. nov., C. dublinensis sp. nov., Cronobacter genomospecies 1, and of three subspecies. C. dublinensis sp. nov. subsp. dublinensis subsp. nov. C. dublinensis sp. nov. subsp. lausannensis subsp. nov., and C. dublinensis sp. nov. subsp. lactaridi subsp. nov. Int J Syst Evol Microbiol 5, Janatpour, K., Denning, L., Nelson, K., Betlash, B., Mackenzie, M. and Holland, P. (5) Comparison of X-ray vs. gamma irradiation of CPDA-1 red cells. Vox Sang 9, Lacroix, M., Ouattara, B., Saucier, L., Giroux, M. and Smoragiewicz, W. () Effect of gamma irradiation in 5 Journal compilation ª 9 The Society for Applied Microbiology, Letters in Applied Microbiology 9 (9) 5 57
6 B.S.M. Mahmoud Inactivation effect of X-ray treatments presence of ascorbic acid on microbial composition and TBARS concentration of ground beef coated with an edible active coating. Radiat Phys Chem 71, Lai, K.K. (1) Enterobacter sakazakii infections among neonates, infants, children, and adults. Medicine, Lee, J.W., Oh, S.H., Kim, J.H., Yook, H.S. and Byun, M.W. () Gamma radiation sensitivity of Enterobacter sakazakii in dehydrated powdered infant formula. J Food Prot 9, Mahmoud, B.S.M. (9a) Reduction of Vibrio vulnificus in pure culture, half shell and whole shell oysters (Crassostrea virginica) by X-ray. Int J Food Microbiol 13, Mahmoud, B.S.M. (9b) Effect of X-ray treatments on inoculated E. coli O157: H7, Salmonella enterica, Shigella flexneri and Vibrio parahaemolyticus in ready-to-eat shrimp. Food Microbiol (In press) doi: 1.11/ j.fm Mahmoud, B.S.M. and Burrage, D. (9) Inactivation of Vibrio parahaemolyticus in pure culture, whole live and half shell oysters (Crassostrea virginica) by X-ray. Lett Appl Microbiol, Mahmoud, B.S.M., Bhagat, A.R. and Linton, R.H. (7) Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica on strawberries by chlorine dioxide gas. Food Microbiol, Manas, P. and Pagan, R. (5) Microbial inactivation by new technologies of food preservation. J Appl Microbiol 9, Molins, R.A., Motarjemi, Y. and Käferstein, F.K. (1) Irradiation: a critical control point in ensuring the microbiological safety of raw foods. Food Control 1, Osaili, T.M., Shaker, R.R., Abu Al-Hasan, A.S., Ayyash, M.M. and Martin, E.M. (7) Inactivation of Enterobacter sakazakii in infant milk formula by gamma irradiation: determination of D 1 -Value. J Food Sci 7, 5. Osaili, T., Al-Nabulsi, A., Shaker, R., Ayyash, M., Olaimat, A., Abu Al-Hasan, A., Kadora, K. and Holley, R. (a) Effect of environmental stresses on the sensitivity of Enterobacter sakazakii in powdered infant milk formula to gamma radiation. Lett Appl Microbiol 7, 79. Osaili, T., Al-Nabulsi, A., Shaker, R., Ayyash, M., Olaimat, A., Abu Al-Hasan, A., Kadora, K. and Holley, R. (b) Effects of extended dry storage of powdered infant milk formula on susceptibility of Enterobacter sakazakii to hot water and ionizing radiation. J Food Prot 71, Osaili, T., Shaker, R., Ayyash, M.M., Al-Nabulsi, A. and Forsythe, S.J. (c) Survival and growth of Cronobacter species (Enterobacter sakazakii) in wheat-based infant follow-on formulas. Lett Appl Microbiol, 1. Popkin, B.M., Armstrong, L.E., Bray, G.M., Caballero, B., Frei, B. and Willett, W.C. () A new proposed guidance system for beverage consumption in the United States. Am J Clin Nutr 3, Rubin, H.E. (195) Protective effect of casein toward Salmonella Typhimurium in acid-milk. J Appl Bacteriol 5, Shaker, R., Osaili, T., Al-Omary, W., Jaradat, Z. and Al-Zuby, M. (7) Isolation of Enterobacter sakazakii and other Enterobacter sp. from food and food production environments. Food Control 1, Stabel, J.R., Waldren, C.A. and Garry, F. (1) Gamma-radiation effectively destroys Mycobacterium paratuberculosis in milk. J Dairy Sci, 7. Tauxe, R.V. (1) Food safety and irradiation: protecting the public from foodborne infections. The Centers for Disease Control and Prevention. Emerg Infect Dis 7, Tsiotsias, A., Savvaidis, I., Vassila, A., Kontominas, M. and Kotzekidou, P. () Control of Listeria monocytogenes by low-dose irradiation in combination with refrigeration in the soft whey cheese anthotyros. Food Microbiol 19, Wiebe, J.W., Sheldon, M. and Pomeroy, L.R. (1993) Evidence for an enhanced substrate requirement by marine mesophilic bacterial isolates at minimal growth temperatures. Microb Ecol 5, Wiley, A.S. (5) Does milk make children grow? Relationships between milk consumption and height in NHANES 1999 Am J Hum Biol 17, 5 1. World Health Organization (191) Wholesomeness of Irradiated Food. WHO Technical Reports Series 59. Geneva: World Health Organization. World Health Organization (1999) High-dose Irradiation: Wholesomeness of Food Irradiated With Doses Above 1 kgy. WHO Technical Reports Series 9. Geneva: World Health Organization. Journal compilation ª 9 The Society for Applied Microbiology, Letters in Applied Microbiology 9 (9)
Impact of Sodium Reduction on Survival of Listeria monocytogenes in Sliced Process Cheese
Impact of Sodium Reduction on Survival of Listeria monocytogenes in Sliced Process Cheese July 2013 By: Dr. Francisco Diez Gonzalez University of Minnesota Dr. Mastura Akhtar Partners: Midwest Dairy Association
More informationAnimal Industry Report
Animal Industry Report AS 659 ASL R2759 2013 Controlling Listeria monocytogenes, Campylobactor jejuni, Salmonella enterica Typhimurium and Escherichia coli O157:H7 in Meat Products by Irradiation Combined
More information1)Nitrite is added to meats specifically to inhibit growth of. 3) Which of the following statements about viruses is NOT correct?
1)Nitrite is added to meats specifically to inhibit growth of a) Staphylococcus aureus b) Clostridium botulinum c) Bacillus cereus d) Salmonella spp. e) Listeria monocytogenes 2) Pasteurization kills all
More informationIn-vitro analysis of the microbial-load in raw meat and finished products
ISSN: 2319-7706 Volume 3 Number 12 (2014) pp. 643-648 http://www.ijcmas.com Original Research Article In-vitro analysis of the microbial-load in raw meat and finished products M. P.Prasad* Department of
More informationAPPENDIX. 1. On use of chlorine, from FAO/WHO Consultation. References cited
APPENDIX The draft report of the Joint FAO/WHO Expert meeting on the benefits and risks of the use of chlorine-containing disinfectants in food production and food processing. (Ann Arbor, USA, 27 30 May
More informationProgress Report. Mississippi Center for Food Safety and Post-Harvest Technology
Progress Report Mississippi Center for Food Safety and Post-Harvest Technology Title: Inactivation of Norovirus (MNV-1) on Fresh Oysters Meat, Tuna Salad and Salmon Sushi Using X-Ray Irradiation Award
More informationDraft of Sanitation Standards for General Foods
Draft of Sanitation Standards for General Foods 17 and the second paragraph of 5 of the Act Governing Food Safety and Sanitation (herein referred to as "this Act"). For foods which have their own sanitation
More informationEXPERIMENT. Food Safety
EXPERIMENT Food Safety Hands-On Labs, Inc. Version 42-0308 -00-01 Review the safety materials and wear goggles when working with chemicals. Read the entire exercise before you begin. Take time to organize
More informationInfluence of Calcium Lactatecalcium. and Other Calcium Salts or Mixtures on the Fate of Salmonellae in Artificially Inoculated Orange Juice
Food Protection Trends, Vol. 30, No. 8, Pages 477 482 Copyright 2010, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 Influence of Calcium Lactatecalcium
More informationBiological Consulting Services
Biological Consulting Services of North Florida/ Inc. May 13, 2009 Aphex BioCleanse Systems, Inc. Dear Sirs, We have completed antimicrobial efficacy study on the supplied Multi-Purpose Solution. The testing
More informationFood Contamination and Spoilage Food Safety: Managing with the HACCP System Second Edition (245TXT or 245CIN)
Food Contamination and Spoilage Food Safety: Managing with the HACCP System Second Edition (245TXT or 245CIN) 2008, Educational Institute Competencies for Food Contamination and Spoilage 1. Distinguish
More informationIndigenous fermented milk products: A microbiological study in Bhagalpur town
RESEARCH ARTICLE FOOD SCIENCE RESEARCH JOURNAL Volume 4 Issue 1 April, 2013 24-28 Indigenous fermented milk products: A microbiological study in Bhagalpur town A.R. NIGAM, R.P. SAH AND MD. IRSHAD ALAM
More informationThe 12 Most Unwanted Bacteria
The 12 Most Unwanted Bacteria Campylobacter jejuni Most common bacterial cause of diarrhea in the U.S. especially in young children. Raw milk, untreated water, raw and undercooked meat, poultry or shellfish.
More informationSurvival of Aerobic and Anaerobic Bacteria in
APPLIED MICROBIOLOGY, Mar. 1968, p. 445-449 Copyright 1968 American Society for Microbiology Vol. 16, No. 3 Printed in U.S.A. Survival of Aerobic and Anaerobic Bacteria in Chicken Meat During Freeze-Dehydration,
More information...what you need to know
...what you need to know Food Irradiation and food safety There are few hotter topics these days than food safety. Highly publicized cases of foodborne illness have heightened consumer awareness of the
More informationC. B. Bottini and P. M. Muriana STORY IN BRIEF INTRODUCTION
Evaluation of antimicrobials against multi-strain cocktails of Salmonella, Escherichia coli O157:H7 and Listeria monocytogenes using a kinetic growth inhibition assay C. B. Bottini and P. M. Muriana STORY
More informationListeria monocytogenes in Food Plants with emphasis on Cold-Smoked Salmon Plants & Dairies. Presented by Rebecca Robertson January 19, 2009
Listeria monocytogenes in Food Plants with emphasis on Cold-Smoked Salmon Plants & Dairies Presented by Rebecca Robertson January 19, 2009 Introduction Why are we so concerned with Listeria monocytogenes?
More informationBACTERIAL EXAMINATION OF WATER
BACTERIAL EXAMINATION OF WATER The bacteriological examination of water is performed routinely by water utilities and many governmental agencies to ensure a safe supply of water for drinking, bathing,
More informationEvaluation of Low Temperature Depuration for Reducing Vibrio parahaemolyticus in Oysters
Evaluation of Low Temperature Depuration for Reducing Vibrio parahaemolyticus in Oysters Yi-Cheng Su 1, Daniel Cheney 2, and Andy Suhrbier 2 1 Oregon State University Seafood Laboratory, Astoria, OR 97103
More informationDQCI Services. Trusted Dairy Laboratory Services for more than 50 Years. Dairy Instrument Calibration Validation Standards
DQCI Services Trusted Dairy Laboratory Services for more than 50 Years 1 Dairy Instrument Calibration Validation Standards DQCI is the Global Leader in the manufacture and sale of Calibration Validation
More informationA Study of Consumer Storage of Commercially Available Peanut Butter with Analysis of Variance
A Study of Consumer Storage of Commercially Available Peanut Butter with Analysis of Variance Abstract Outbreaks of Salmonella contamination of peanut butter have become a serious food safety concern for
More informationAuriga Research Ltd., Vill. Bagbania, The-Nalagarh, Distt-Solan, Himachal Pradesh. Discipline Biological Testing Issue Date
Last Amended on - Page 1 of 14 I. FOOD & AGRICULTURAL PRODUCTS 1. Dairy Products Condensed milk/ partly skimmed/ skimmed condensed milk, Dairy whitener, Dahi, Cheese, hard/processed, spread, Ice cream/
More informationThe Effects of High Hydrostatic Pressure on Meats
The Effects of High Hydrostatic Pressure on Meats Errol V. Raghubeer Avure Technologies Inc. Kent, WA 98032 September, 2007 Introduction High hydrostatic pressure is an innovative technology that has become
More informationTechnical Summary Health Canada s Safety Evaluation of Irradiation of Fresh and Frozen Raw Ground Beef
Technical Summary Health Canada s Safety Evaluation of Irradiation of Fresh and Frozen Raw Ground Beef June 17, 2016 Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch 1 Table
More informationThe Use of Irradiation in Combined Treatments as an Advanced Process to Improve Meat Safety and Protect the Nutritional Value
The Use of Irradiation in Combined Treatments as an Advanced Process to Improve Meat Safety and Protect the Nutritional Value Monique Lacroix Research Laboratories in Sciences, Applied to Food, Canadian
More informationCombined Effect of Natural Essential Oils, Modified Atmosphere Packaging, and Gamma Radiation on the Microbial Growth on Ground Beef
1237 Journal of Food Protection, Vol. 71, No. 6, 2008, Pages 1237 1243 Copyright, International Association for Food Protection Research Note Combined Effect of Natural Essential Oils, Modified Atmosphere
More informationQuantitative risk assessment of Listeria monocytogenes in milk and milk products. O. Cerf & M. Sanaa Alfort Veterinary School
Quantitative risk assessment of Listeria monocytogenes in milk and milk products O. Cerf & M. Sanaa Alfort Veterinary School Pasteurized milk Peeler, J.T. & Bunning, V.K. (1994). Hazard assessment of Listeria
More informationRadiation Inactivation of Microbes in Fresh Vegetables
Radiation Inactivation of Microbes in Fresh Vegetables ZENAIDA M. DE GUZMAN Supervising Science Research Specialist Philippine Nuclear Research Institute PHILIPPINE NUCLEAR RESEARCH INSTITUTE PNRI Co-60
More informationRelation of the Heat Resistance of Salmonellae to
APPLED MICROBIOLOGY, Mar. 1970, p. 9- Copyright 1970 American Society for Microbiology Vol. 19, No. Printed in U.S.A. Relation of the Heat Resistance of Salmonellae to the Water Activity of the Environment1
More informationINHIBITION OF STAPHYLOCOCCUS AUREUS IN SWEET WHEY
INHIBITION OF STAPHYLOCOCCUS AUREUS IN SWEET WHEY Brandon Wanless, Kori Scherer Principal Investigator: Dr. Kathleen Glass UW- Madison Food Research Institute What is Whey? Liquid byproduct during cheese
More informationSummary and Conclusion
Summary and Conclusion Milk and milk products are consumed daily by Indian citizens. This type of food is easily perishable and support growth of foodborne pathogens keeping this view in mind the investigation
More informationSECTION XE-G: FOOD TECHNOLOGY
SECTION XE-G: FOOD TECHNOLOGY Course Syllabus Unit 1: Food Chemistry and Nutrition Carbohydrates: Structure and functional properties of mono-, oligo-, & polysaccharides including starch, cellulose, pectic
More informationBuilding Safety into Pet Treats
Building Safety into Pet Treats In the U.S. 70-80 million dogs / 74-96 million cats (ASPCA 2016) 37-47 % of U.S. households own at least 1 dog, and 30-37% have a cat (ASPCA 2016) In 2014, treats made up
More informationThe Effects of Various Milk By-Products on Microbial. Mehmet GÜN, Cemalettin SARIÇOBAN, Hasan İbrahim KOZAN
The Effects of Various Milk By-Products on Microbial Properties of Beef Patties Mehmet GÜN, Cemalettin SARIÇOBAN, Hasan İbrahim KOZAN Faculty of Agriculture, Department of Food Engineering, Selcuk University,
More informationDehydration, Rehydration, and Storagel
APPLIED MIROBIOLOGY, May, 1965 opyright 1965 American Society for Microbiology Vol. 13, No. 3 Printed in U.S.A. Fate of Bacteria in hicken Meat During Freeze- Dehydration, Rehydration, and Storagel K.
More informationListeria monocytogenes Risk Assessment: Executive Summary
Listeria monocytogenes Assessment: Executive Summary FDA/Center for Food Safety and Applied Nutrition USDA/Food Safety and Inspection Service September 2003 Background The U.S. Department of Health and
More informationFDA/CFSAN: Food Irradiation
LIVE INTERACTIVE LEARNING @ YOUR DESKTOP FDA/CFSAN: Food Irradiation Presented by: Dr. Lane Highbarger Tuesday, May 11, 2010 Food Irradiation Lane A. Highbarger, Ph.D. Division of Biotechnology and GRAS
More informationElaboration of Multiannual sampling plan concerning microbiological hazards in food 16/06/2010
Elaboration of a multiannual sampling plan concerning microbiological hazards in food Page 1 de 29 Foodborne illness www.neblettbeardandarsenault.com Page 2 de 29 30 % of all emerging infections over the
More informationOld bugs in new places The changing face of food safety microbiology
Old bugs in new places The changing face of food safety microbiology Roy Betts Campden BRI Chipping Campden Gloucestershire GL55 6LD UKAFP, Cardiff 2017 26 th September 2017 UK Annual Figures UK 25% people
More informationBy reading food labels and handling foods safely, you can avoid many foodrelated health problems.
By reading food labels and handling foods safely, you can avoid many foodrelated health problems. food additives foodborne illness pasteurization cross-contamination food allergy food intolerance Nutrition
More informationThe Wegmans Experience with Irradiated Food
The Wegmans Experience with Irradiated Food 3/31/2015 I have a small project for you.. -Danny Wegman Summer 1995 1998 Cook to 160 Campaign 3/31/2015 3/31/2015 THERE S MORE TO COOKING BURGERS THAN MEETS
More informationManaging Risk in a Zero Tolerance World: International Impact of Risk Assessment
Managing Risk in a Zero Tolerance World: International Impact of Risk Assessment Robert L. Buchanan Department of Nutrition and Food Science Presentation Historical Perspective Consideration of Dose-Response
More informationFood technologies to render and keep foods safe
Module 02 - lecture 04, short Food technologies to render and keep foods safe Foodtecshort 1 Introduction (1) Historically, objectives of food technologies have been : preservation of food rendering food
More informationChapter 13 Food Preservation and Safety
Chapter 13 Food Preservation and Safety Objectives: After reading Chapter Thirteen, you should understand General concepts associated with food spoilage and sources of food contamination. How spoilage
More informationMicrobial load and prevalence of pathogens on surface of fresh vegetables in local market yards across Junagadh district of Gujarat
International Journal of Plant Protection Volume 5 Issue 1 April, 2012 84-88 Research Article IJPP Microbial load and prevalence of pathogens on surface of fresh vegetables in local market yards across
More informationNew publications in Food Microbiology : EN and ISO* standards, FDA-BAM, USDA/FSIS since Nov Reference Progress Scope.
Current events : March 2017 New publications in Food Microbiology : EN and ISO* standards, FDA-BAM, USDA/FSIS since Nov 2016 ISO standards ISO 18465 Microbiology of the food chain - Quantitative determination
More informationFood Microbiology 101
Food Microbiology 101 Nina G. Parkinson NGP Consulting November 6, 2018 Food Safety and Sanitation Conference Summary Microbiological contamination of food Routes of contamination by pathogens Overview
More informationIndustry Uses of Microbiological Criteria and Testing for Raw Food Products. R. B. Tompkin Food Safety Consultant
Industry Uses of Microbiological Criteria and Testing for Raw Food Products R. B. Tompkin Food Safety Consultant October 31-November 1, 2005 Washington, DC This presentation is limited to food safety,
More informationNutrition & CSFP: Older Adults. Sheldon Gordon, MS, RD, LD Nutritionist CSFP New Staff State Training January 2010
Nutrition & CSFP: Older Adults Sheldon Gordon, MS, RD, LD Nutritionist CSFP New Staff State Training January 2010 Agenda Dietary Guidelines Adequate Nutrients Physical Activity Sodium and Potassium Food
More informationGlencoe Health. Lesson 4 Nutrition Labels and Food Safety
Glencoe Health Lesson 4 Nutrition Labels and Food Safety Health espotlight Video BIG IDEA By reading food labels and handling foods safety, you can avoid many foodrelated health problems. New Vocabulary
More informationGrowth Suppression of Listeria monocytogenes by Lactates in Broth, Chicken, and Beef
283 Journal of Food Protection, Vol. 54, No. 4, Pages 283-287 (April 1991) Copyright International Association of Milk, Food and Environmental Sanitarians Growth Suppression of Listeria monocytogenes by
More informationIssued for: RAPID Salmonella method, short protocol. RAPID Salmonella method, short protocol. RAPID Salmonella method, double enrichment protocol
NordVal International / NMKL c/o Danish Technical University Kemitorvet B201, DK-2800 Kgs. Lyngby, DK www.nmkl.org Issued for: RAPID Salmonella method, short protocol RAPID Salmonella method, double enrichment
More informationGuidance for Reduced Oxygen Packaging
Consumer Protection Division Policy, Standards, And Quality Assurance Section Public Sanitation And Retail Food Safety Unit INTRODUCTION Guidance for Reduced Oxygen Packaging While reduced oxygen packaging
More informationBY ZACHARY MODISPACHER 11 TH GRADE CENTRAL CATHOLIC HIGH SCHOOL
BY ZACHARY MODISPACHER 11 TH GRADE CENTRAL CATHOLIC HIGH SCHOOL INTRODUCTION Chicken is one of the most consumed meats in the world, though can pose health risks (salmonella). Salmonella was thought only
More informationTechnical Specifications for LNS-AM. -Lipid-based Nutrient Supplement for prevention of Acute Malnutrition-
Technical Specifications for LNS-AM -Lipid-based Nutrient Supplement for prevention of Acute Malnutrition- Specification reference: LNS category Version: V1.1 Date of issue: 20 August, 2012 1. INTRODUCTION
More informationGB Translated English of Chinese Standard: GB NATIONAL STANDARD OF
Translated English of Chinese Standard: GB4789.40-2016 www.chinesestandard.net Sales@ChineseStandard.net GB NATIONAL STANDARD OF THE PEOPLE S REPUBLIC OF CHINA GB 4789.40-2016 National Food Safety Standard
More informationMt. San Antonio College Microbiology 22 Lab Schedule for Fall 2017 Tues/Thurs. Split Lab Sections ONLY
Mt. San Antonio College Microbiology 22 Lab Schedule for Fall 2017 Tues/ Split Lab Sections ONLY Wk 1 Aug. 29 Orientation with Introductions & Safety Rules/Regulations Aug. 31 Orientation with Pathogen
More informationMETABOLIC INJURY TO BACTERIA AT LOW TEMPERATURES
METABOLIC INJURY TO BACTERIA AT LOW TEMPERATURES ROBERT P. STRAKA AND J. L. STOKES Western Regional Research Laboratory,' Albany, California Received for publication January 19, 1959 The death of bacteria
More informationGlen Pinna General Manager, Biotech Laboratories. Session A1 Food Safety
Session A1 Food Safety Using a Biological Testing Laboratory Water and surface testing Validating the quality of water used to wash produce or incorporate into food Monitoring of food surface cleaning
More informationOverview of applications of radiation processing in combination with conventional treatments to assure food safety
Overview of applications of radiation processing in combination with conventional treatments to assure food safety Lacroix, M.*1, Turgis, M. 1, Borsa, J.2, Millette, M.1, Salmieri, S. 1, Caillet, S.1,
More informationNovel technologies for the dairy industry: Applicability to non-bovine milk
Novel technologies for the dairy industry: Applicability to non-bovine milk Thom Huppertz Tuesday, March 31, 2015 thom.huppertz@nizo.com Non bovine milk 3.9% fat 3.2% protein 4.7% carbohydrate 7.7% fat
More informationRegulation (EC) No 2073/2005 on Microbiological Criteria for Foodstuffs Information for Manufacturers/Processors
ISSUE NO. 1 OCTOBER 2011 This factsheet outlines the main issues to be considered by manufacturers/processors to ensure compliance with Regulation (EC) No 2073/2005. It should be read in conjunction with
More informationGCSE Food Technology (AQA) Food safety and hygiene
GCSE Food Technology (AQA) Food safety and hygiene Food spoilage Food spoilage Food products can t be stored for a long time without changes taking place. The changes that often occur are to the taste,
More informationLIST OF PUBLISHED STANDARDS
Report : 08-0-0 Page o : Of 9 LST OF PUBLSHED STDRDS Total Count: 06 umber SS umber pproved mendment SBS/TC 04 SS 49:0.0 ible gelatin 0-09-6 0-09-6 06-09-6 SS 88:007.0 Commercial dextrose and liquid glucose
More informationMt. San Antonio College Microbiology 22 Lab Schedule for Spring 2018 Mon/Weds. Split Lab Sections ONLY
Mt. San Antonio College Microbiology 22 Lab Schedule for Spring 2018 Mon/ Split Lab Sections ONLY Wk 1 Feb. 26 Orientation with Introductions & Safety Rules/Regulations Feb. 28 Orientation with Pathogen
More informationMt. San Antonio College Microbiology 22 Lab Schedule for Spring 2018 Tues/Thurs. Split Lab Sections ONLY
Mt. San Antonio College Microbiology 22 Lab Schedule for Spring 2018 Tues/ Split Lab Sections ONLY Wk 1 Feb. 27 Orientation with Introductions & Safety Rules/Regulations March 1 Orientation with Pathogen
More informationPredictive Modeling for Risk Assessment of Microbial Hazards
A D V A N C E S I N P A T H O G E N R E D U C T I O N Predictive Modeling for Risk Assessment of Microbial Hazards THOMAS P. OSCAR * Risk assessment models of meat animal production and processing systems
More informationRecipes for Media and Solution Preparation SC-ura/Glucose Agar Dishes (20mL/dish, enough for 8 clones)
Protocol: 300 ml Yeast culture preparation Equipment and Reagents needed: Autoclaved toothpicks Shaker Incubator set at 30 C Incubator set at 30 C 60 mm 2 sterile petri dishes Autoclaved glass test tubes
More informationLesson 2: Pasteurization
Lesson 2: Pasteurization 1 Terms Caesin Coagulation Ecological succession Fermentation Metabolize Pasteurization ph Putrefaction Spoilage 2 What is the composition of milk? Cow s milk consists of about
More informationStandardization of Technology for Preparation of Functional Frozen Misti Dahi
2017 IJSRST Volume 3 Issue 8 Print ISSN: 2395-6011 Online ISSN: 2395-602X Themed Section: Science and Technology Standardization of Technology for Preparation of Functional Frozen Misti Dahi Gayatri Saikia
More informationEvaluation of Antibacterial Effect of Odor Eliminating Compounds
Evaluation of Antibacterial Effect of Odor Eliminating Compounds Yuan Zeng, Bingyu Li, Anwar Kalalah, Sang-Jin Suh, and S.S. Ditchkoff Summary Antibiotic activity of ten commercially available odor eliminating
More information19021 Mitchell Road, Pitt Meadows, BC V3Y 1Y1 Tel
19021 Mitchell Road, Pitt Meadows, BC V3Y 1Y1 Tel 604-288-2719 www.ftcinternational.com contact@ftcinternational.com Food Microbiology Microbiology is the study of microorganisms. These include the general
More informationRisk management, Risk assessment and Predictive microbiology in the meat industry. Paul Vanderlinde and Patricia Desmarchelier
Risk management, Risk assessment and Predictive microbiology in the meat industry Paul Vanderlinde and Patricia Desmarchelier Risk Management Codex definition The process of weighing policy alternatives
More informationInstitute of Food Research. Predicting bacterial growth in reduced salt foods
Institute of Food Research Predicting bacterial growth in reduced salt foods Dr Sandra Stringer Institute of Food Research, Norwich Nofima, Oslo, Norway 3 rd March 2011 Effects of salt on foods Texture
More informationMozzarella Cheese Making
Mozzarella Cheese Making Ricki s 30 Minute Mozzarella from New England CheeseMaking Supply Company http://www.cheesemaking.com/ Kathryn McCarthy, Professor Emerita Erin DiCaprio, Food Safety Extension
More informationSurvival and Growth of Campylobacter fetus subsp. jejuni on Meat and in Cooked Foods
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, Aug. 192, p. 259-263 99-224/2/259-5$2./ Vol. 44, No. 2 Survival and Growth of Campylobacter fetus subsp. jejuni on Meat and in Cooked Foods C.. GILL* AND LYNDA M.
More information2008 State Dairy Products CDE Iowa FFA Association
1. The fat content of reduced fat milk is. a. 0.5% b. 1.0% c. 2.0% d. 3.25% 2. Designed to increase milk production in dairy cows, recombinant bovine somatotropin (rbst) was approved for commercial use,
More informationKathiravan Krishnamurthy Assistant Professor Institute for Food Safety and Health 2015 Clean Label Conference March 31 to April 1
Kathiravan Krishnamurthy Assistant Professor Institute for Food Safety and Health kkrishn2@iit.edu 2015 Clean Label Conference March 31 to April 1 High Pressure Processing (HPP) A novel food processing
More informationFORMULATION, SENSORY EVALUATION AND NUTRIENT ANALYSIS OF PRODUCTS WITH ALOE VERA
WORLD JOURNAL OF PHARMACY AND PHARMACEUTICAL SCIENCES Joy K et al. Volume 2, Issue 6, 5321-5328. Research Article ISSN 2278 4357 FORMULATION, SENSORY EVALUATION AND NUTRIENT ANALYSIS OF PRODUCTS WITH ALOE
More informationGuidance on the safety and shelf-life of vacuum and modified atmosphere packed chilled foods. January 2004 (DRAFT)
Guidance on the safety and shelf-life of vacuum and modified atmosphere packed chilled foods January 2004 (DRAFT) Introduction This document provides advice on vacuum and modified atmosphere packaged (VP/MAP)
More informationEffect of Cold Temperature on Germicidal Efficacy of Quaternary Ammonium Compound, lodophor, and Chlorine on Listeria
Journal of Food Protection, Vol. 56, No. 12, Pages 1029-1033 (December 1993) Copyright, International Association of Milk, Food and Environmental Sanitarians 1029 Effect of Cold Temperature on Germicidal
More informationAPPENDIX A - Potentially Hazardous Foods
APPENDIX A - Potentially Hazardous Foods Potentially hazardous food ( food) is defined in terms of whether or not it requires time/temperature control for safety to limit pathogen growth or toxin formation.
More informationBACTERIAL EXAMINATION OF WATER
BACTERIAL EXAMINATION OF WATER The bacteriological examination of water is performed routinely by water utilities and many governmental agencies to ensure a safe supply of water for drinking, bathing,
More informationOn shelf life of foods
On shelf life of foods What does best before date and use by date mean? Jens Kirk Andersen REG-no. DK 30 06 09 46 Technical University of Denmark Mørkhøj Bygade 19 Tel 45 35 88 70 00 jkia@food.dtu.dk National
More informationList of answers: Escherichia coli 0157:H7, sucrose, aspartame, histamine
FINAL REVIEW FILL IN THE BLANK 1. Ice cream is usually frozen using this process (be specific): 2. This type of mycotoxins can be found in peanuts, are highly toxic and potently carcinogenic: 3. The mechanism
More informationFPP.01: Examine components of the food industry and historical development of food products and processing.
Food Products and Processing Systems AG3 and AG4 Essential Questions: 1. How do the components and history of the food industry affect the development of food products and processing? 2. How do safety
More informationFood Entrepreneurs Series: Science Basics
Food Entrepreneurs Series: Science Basics How Microorganisms Affect Food Safety and Quality All raw food items contain microorganisms. These microorganisms can eventually lead to food spoilage or even
More information(Unofficial) (Mr. Pradit Sinthawanarong) Minister of Public Health
(Unofficial) Notification of the Ministry of Public Health (No.364) B.E.2556 (2013) Re: Standards for Pathogenic Microorganisms in Food --------------------------------------------------- It deems appropriate
More informationEvaluation of supplements to enhance recovery of thermal induced Escherichia coli from fresh chicken meat
IOSR Journal of Agriculture and Veterinary Science (IOSR-JAVS) e-issn: 2319-2380, p-issn: 2319-2372. Volume 10, Issue 10 Ver. I (October 2017), PP 58-63 www.iosrjournals.org Evaluation of supplements to
More informationRadiation Preservation of Foods
Lec.6 Food Microbiology Dr.Jehan Abdul Sattar Radiation Preservation of Foods Radiation may be defined as the emission and propagation of energy through space or through a material medium. Radiation in
More informationChecklist of issues to be considered by food business operators when implementing Commission Regulation (EC) No 2073/2005
Checklist of issues to be considered by food business operators when implementing Commission Regulation 1. General requirements 2. Sampling foodstuffs and testing against the relevant criteria 2.1 Validation
More informationOVERVIEW OF THE USDA ARS & FSIS FRANKFURTER STORAGE STUDY
OVERVIEW OF THE USDA ARS & FSIS FRANKFURTER STORAGE STUDY John B. Luchansky, Ph.D. John B. Luchansky, Ph.D. Agricultural Research Service Eastern Regional Research Center Microbial Food Safety Research
More informationFFA Dairy Foods 2007 Dairy Foods Examination
FFA Dairy Foods 2007 Dairy Foods Examination Please answer each question by filling in the appropriate circle on your answer sheet. Make sure that your name and school are clearly filled in on the answer
More informationThe Role of Technology in Food Safety
The Role of Technology in Food Safety High-Pressure Processing, Food Safety, Increased Shelf Life and Nutritional Value: The Benefits of a New Technology in a Changing World by Errol V. Raghubeer, Ph.D.
More informationFood Security and Nutrition - The Tetra Pak Case
Food Security and Nutrition - The Tetra Pak Case Dr. Bozena Malmgren Company Specialist BM/2018 Dr. Bozena Malmgren For every dairy production solutions Company Specialist Dairy Aseptic Educated in food
More informationReduction and Survival of Listeria monocytogenes in Ready-to-Eat Meats after Irradiation
77 Journal of Food Protection, Vol. 67, No. 1, 24, Pages 77 82 Copyright q, International Association for Food Protection Reduction and Survival of Listeria monocytogenes in Ready-to-Eat Meats after Irradiation
More information6 th Asian Conference on Food and Nutrition Safety (Nov 27, 2012)
ILSI SEA Region 6th Asian Conference on Food and Nutrition Safety (Nov 2012) http://www.ilsi.org/sea_region/pages/vieweventdetails.aspx?webid=4d540914-eeb6-40e4-89eb-0b73ba3d76c1&listid=478be3cb-581b-4ba2-a280-8e00ccb26f9c&itemid=66
More informationWeds. Date. Aug. 26. Sept. 2
Mt.SanAntonioCollege Microbiology 22 Lab Schedule for Fall 2015 Mon./ Split Lab Sections ONLY Wk. Mon. 1 Aug. 24 Orientation with Introductions & Safety Rules/Regulations 2 Aug. 31 Exercise #1: The Microscope
More informationTitle of Paper: EFFECTS OF SODIUM HYPOCHLORITE ON THE PHYSICAL QUALITY AND MICROFLORA OF FRESH-CUT MANGO
Title of Paper: EFFECTS OF SODIUM HYPOCHLORITE ON THE PHYSICAL QUALITY AND MICROFLORA OF FRESH-CUT MANGO CV. NAMDOKMAI Authors: Nanyarat Ratanasatien and Sirichai Kanlayanarat Address for Correspondence:
More information