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Inhibition Of Listeria Monocytogenes On Beef Tissue By Application Of Organic Acids Immobilized In A Calcium Alginate Gel, James S. Dickson, Gregory R. Siragusa
Inhibition Of Listeria Monocytogenes On Beef Tissue By Application Of Organic Acids Immobilized In A Calcium Alginate Gel, James S. Dickson, Gregory R. Siragusa
James S. Dickson
Organic acids added to calcium alginate gels and immobilized on lean beef tissue inoculated with LLtetia monocytogenes (Lm) reduced the population significantly more than did acid treatment alone. Lactic acid (1.7% v/v) immobilized in alginate reduced counts by 1.3 log,, units vs 0.03 log unit decrease from the acid treatment alone. Acetic acid (2% v/v) reduced counts 1.5 and 0.25 log units, respectively. Over 7 days, Lm proliferated in samples without acid and/or alginate treatment. Differential counts on selective and non-selective agars indicated sublethal cellular injury occurred. Alginate coatings did not enhance acid inhibition on fat tissue. Immobilized agents may …
Control Of Salmonella Typhimurium, Listeria Monocytogenes, And Escherichia Coli 0157:H7 On Beef In A Model Spray Chilling System, James S. Dickson
Control Of Salmonella Typhimurium, Listeria Monocytogenes, And Escherichia Coli 0157:H7 On Beef In A Model Spray Chilling System, James S. Dickson
James S. Dickson
Simulated water spray chilling cycles were modified to include acetic acid as a sanitizer. The modified cycles were tested for effectiveness in reducing levels of S. typhimutium, L. monocyfogenes, and E. coli 0157:H7 on beef lean and fat tissue. Reductions of up to 3 log cycles were obtained for all three bacterial species on fat tissue. Reduction was less on lean tissue with the same treatments, although the modified cycles reduced populations when compared to the control cycle.
Surface Moisture And Osmotic Stress As Factors That Affect The Sanitizing Of Beef Tissue Surfaces, James S. Dickson
Surface Moisture And Osmotic Stress As Factors That Affect The Sanitizing Of Beef Tissue Surfaces, James S. Dickson
James S. Dickson
The use of osmotic stress or desiccation in combination with 2% acetic acid reduced the numbers of Salmonella typhimurium or Listeria monocytogenes on beef tissue to a greater degree than the acid alone. Bacteria were osmotically stressed by NaCl, CaCl2, or sucrose solutions. Pre-washing with 20% NaCl followed by sanitizing with acetic acid reduced the numbers of S. typhimurium an additional 1.5-to 2-log cycles compared with acetic acid alone. Similar reductions were seen by allowing the tissue surfaces to dry before the application of the acid. Desiccation in combination with acetic acid was also effective in reducing the numbers of …
Effect Of Electrical Charge On Attachment Of Salmonella Typhimurium To Meat Surfaces, James S. Dickson, John D. Crouse
Effect Of Electrical Charge On Attachment Of Salmonella Typhimurium To Meat Surfaces, James S. Dickson, John D. Crouse
James S. Dickson
Treating tissue with electrical current was found to affect both the initial attachment and total numbers of attached Salmonella typhimun’unl to meat tissues. When lean tissue was attached to the positive terminal of the power supply operating at 50 volts/125 mA DC, the total numbero f attachedc ells increasedT. hcrc was no effect when the samples were attached to the negative terminal. There was a significant (PcO.05) effect on the percentage of strongly attached bacteria with an increase in treating time. Electrical current was found to increase the percentage of strongly attached cells immediately after the current was applied.