Effect 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 for 60 seconds.

The study found that there was no difference for the recovery of C. jejuni from fresh, refrigerated or frozen samples after selective enrichment, showing that this microorganism can survive under the tested storage conditions.

food microbiology chicken campylobacter jejuni stomacher 400

Thermal 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.

The Stomacher® 400 was used to blend beef for 5 five minutes to ensure an even distribution of the organisms in the respective menstruums. Thermal death times from this study will assist the retail food industry to design cooking regimes that ensure the safety of beef contaminated with E. coli O157:H

food microbiology ground beef escherichia coli 0157 stomacher 400

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 solution (Oxoid) for 2 min in a stomacher (LAB
blender 400; PBI, Italy) at room temperature.

Lean minced beef (20 g) was diluted 1:10 (wt/vol) with 20 mmol of phosphate buffer (pH 6.5) liter1 , homogenized in a Stomacher 400 blender for 3 min, and centrifuged at 16,000  g for 20 min at 4°C.

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Development and Evaluation of a 16S Ribosomal DNA Array-Based Approach for Describing Complex Microbial Communities in Ready-To-Eat Vegetable Salads Packed in a Modified Atmosphere

A Stomacher® 400 was used to test salad samples as part of the development and evaluation of a 16S ribosomal DNA Array-Based Approach for describing complex microbial communities in ready-to-eat vegetable salads packed in a modified atmosphere. The practical implications of these results are that microbial communities in ready-to-eat vegetable salads can be diverse and that microbial composition is dependent both on the origin of the raw material and on the storage conditions.

food microbiology DNA array lettuce stomacher 400

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 to pummel ground beef for 2 minutes as part of the study. The study found that the residue levels of CPC were seen to be too high for human consumption.

food microbiology beef cetylpyridinium chloride washes stomacher 400

Evaluation of chlorine dioxide gas as a sanitizer for fresh fruits and vegetables

Pummeling samples in a Stomacher blender (Seward Medical, Ltd., London, U.K.) was
also evaluated as a procedure to remove Salmonella, yeasts, and molds from berries. Samples were prepared as described for the wash method, except that, instead of washing berries, strawberries were pummeled at normal speed for 1 min in a Stomacher 400 blender and blueberries and raspberries were pummeled in for 1 min in a Stomacher 80 blender.

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Effects of Reproductive Hormones on Experimental Vaginal Candidiasis

The Stomacher 80 was used to extract candida from tissue vulvovaginal candidiasis. VVC is an opportunistic mucosal infection caused by Candida albicans that affects large numbers of otherwise healthy women of childbearing age. Continue reading

Effects of Reproductive Hormones on Experimental Vaginal Candidiasis

The Stomacher was used to process genitourinary tissue in an investigation of vulvovaginal candidiasis (VVC). This is an opportunistic mucosal infection caused by Candida albicans that affects large numbers of otherwise healthy women of childbearing age. Continue reading

Critical control points for meat balls and kibbe preparations in a hospital kitchen

Raw meat, meatballs and kibbe), samples were homogenized in a Stomacher Lab Blender 400 for 2 minutes.The detected hazards were: contamination of raw meat and vegetables, multiplication of the microorganisms during meat manipulation, poor hygiene of utensils and equipment, and survival of microorganisms to the cooking process. Cooking and hot-holding were considered CCPs. The results stress the importance of the implementation of a training program for nutricionists and foodhandlers and the monitoring of CCPs and other measures to prevent foodborne diseases.

food microbiology meat balls HACCP stomacher 400