Ultimate pH values and bacteriological condition of meat and stress metabolites in blood of transported reindeer bulls

The Stomacher® 400 was used to blend reindeer meat for two minutes.

The study found that at slaughter, there was no difference in ASAT activity, urea and Cortisol concentrations between the two transported groups. However, the plasma ASAT activity and urea concentrations at slaughter were significantly lower in the non-transported group. In both transport groups, the plasma Cortisol concentrations increased during loading onto and unloading from the lorry. Abomasal lesions were observed in all treatment groups. It was concluded that reindeer showed an acute stress response to manual handling and transport.

food microbiology meat quality stress metabolites reindeer stomacher 400

Influence of variations in methodology on populations of Listeria monocytogenes recovered from lettuce treated with sanitizers

Stomaching, homogenizing, or stomaching followed by homogenizing lettuce treated with sanitizers resulted in recovery of similar numbers of L. monocytogenes, indicating that stomaching and homogenizing are equivalent in extracting cells.

food microbiology sanitizer evaluation lettuce listeria monocytogenes stomacher 400

Biomonitoring by combination of immunomagnetic separation and direct epifluorescence filter technique

The Stomacher® 400 is used to support DEFT (Direct Epifluorescence Filter Technique).

Dried apricots and figs were used in the experiments. 10g of fruits were mixed with 90mL of phosphate buffered solution (PBS) in a ´400´ Closure Bag and homogenised in a Stomacher 400 device for 10 minutes.

food microbiology dynabead direct epifluoresence apricot stomacher 400

Microbiological Spoilage of Fruits and Vegetables

The Stomacher method, probably the most widely applied in the food industry, is rapid, does not come into physical contact with the diluted sample (does not require re-sterilization between samples), and reportedly provides a high rate of recovery of viable microbes from the sample (Sharpe, Hearn, & Kovacs-Nolan, 2000; Wu, Jitareerat, & Fung, 2003).

Physically dislodging the microbes can be accomplished by palpating the sample in a Stomacher for up to 2 min.

food microbiology fruit vegetable TVC stomacher 400

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 subjected to low-dose E beam irradiation, the aroma and flavour of the ground beef would not be impacted. The data presented indicates that low-dose, low-penetration, E beam irradiation has potential use as an antimicrobial intervention on beef carcasses during processing and minimally impacts the organoleptic qualities of the treated beef products.

food microbiology meat irradiation escherichia coli 0157 stomacher 400