ABSTRACT Salsa-associated outbreaks, including the large multistate outbreak in the United States in 2008 caused by jalapeño and serrano peppers contaminated with Salmonella Saintpaul, have raised concerns…
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Effects of Chitosan and Natamycin on Vacuum-Packaged Phyllo: A Pastry Product
The effects of vacuum packaging, chitosan (1.5%, w/v), and natamycin (10 mg/L, w/v) on phyllo pastry quality were studied by monitoring microbiological, chemical, and sensory…
Continue ReadingEffect of refrigeration and frozen storage on the campylobacter jejuni recovery
The 25-g aliquots were placed in Stomacher® 400 filter bags containing 225 ml of buffered peptone water (HiMedia Laboratories, Mumbai, India). The samples and diluent were mixed in Stomacher® 400…
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Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef
The Stomacher® 400 was used in the following ways: Surface samples (35 cm2) from each muscle were aseptically weighed and homogenized in 225 ml of one-quarter-strength Ringer’s…
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Antimicrobial activity of cetylpyridinium chloride washes against pathogenic bacteria on beef surfaces
A Stomacher® 400 was used to help test antimicrobial activity of cetylpyridinium chloride washes against pathogenic bacteria on beef surfaces. The Stomacher® 400 was used…
Continue ReadingAssessment of Microbial Populations in the Manufacture of Vacuum-Packaged Ready-to-Eat Roast Beef and in a Related Production Plant
The use of the Seward Stomacher in preparing samples for the assessment of microbial populations in the manufacture of vacuum-packaged ready-to-eat roast beef and in…
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Phenolic compounds from wine as natural preservatives of fish meat.
Stomacher® 400 lab blender has been used to process fish meat samples. The Stomacher® has also been used to conduct a preservative challenge test. The…
Continue ReadingThermal Destruction of Escherichia coli O157:H7 in Sous-Vide Cooked Ground Beef as Affected by Tea Leaf and Apple Skin Powders
Contamination of ground beef with Escherichia coli O157:H7 is a potential health hazard and a continuing concern both for consumers and the food service industry….
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Effects of Low-Dose, Low-Penetration Electron Beam Irradiation of Chilled Beef Carcass Surface Cuts on Escherichia coli O157:H7 and Meat Quality
The Stomacher® 400 was used to blend beef pieces for one minute as part of the study. the study found that if chilled carcasses were…
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