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Predicting The Growth Of Salmonella Typhimurium On Beef By Using The Temperature Function Integration Technique, James S. Dickson, G. R. Siragusa, J. E. Wray Jr.
Predicting The Growth Of Salmonella Typhimurium On Beef By Using The Temperature Function Integration Technique, James S. Dickson, G. R. Siragusa, J. E. Wray Jr.
James S. Dickson
Lag and generation times for the growth of Salmonella typhimurium on sterile lean beef were modeled as functions of cooling time under various carcass-chilling scenarios. Gompertz growth models were fit to the log10 colony counts over time at each of six temperatures in the range of 15 to 40 degrees C. Lag and generation times were defined as the points at which the second and first derivatives, respectively, of each growth curve attained a maximum. Generation time and lag time parameters were modeled as functions of temperature by use of exponential-decay models. The models were applied to typical beef carcass-cooling …
Microbiological Decontamination Of Food Animal Carcasses By Washing And Sanitizing Systems: A Review, James S. Dickson, Maynard E. Anderson
Microbiological Decontamination Of Food Animal Carcasses By Washing And Sanitizing Systems: A Review, James S. Dickson, Maynard E. Anderson
James S. Dickson
Microbial contamination of animal carcasses is a result of the necessary procedures required to process live animals into retail meat. The contamination can be minimized by good manufacturing processes, but the total elimination of foodborne pathogenic microorganisms is difficult, if not impossible. A variety of methods have been developed to reduce the levels of contaminating bacteria on carcasses, although most of the current methods focus on washing and sanitizing procedures. The commonly used sanitizing agents include hot water, chlorine, and short-chain organic acids. The effectiveness of these compounds varies by the concentration used, the temperature of the sanitizers and contact …
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 …
Acetic Acid Action On Beef Tissue Surfaces Contaminated With Salmonella Typhimurium, James S. Dickson
Acetic Acid Action On Beef Tissue Surfaces Contaminated With Salmonella Typhimurium, James S. Dickson
James S. Dickson
Beef tissue surfaces (lean and fat) were artificially contaminated with Salmonella typhimurium and then sanitized with 2% acetic acid. The reduction in bacterial population by the acid treatment was consistently proportional to the initial inoculum level for both tissue types. Increasing the amount of organic material in the inoculating menstra reduced the bactericidal effects of acetic acid on Salmonella typhimurium on fat tissue, although there was no change in effectiveness on lean tissue. Acid treatment sublethally injured about 65% of the population on both lean and fat tissue, and the residual effects of the acid resulted in a 1 log …