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Full-Text Articles in Food Science
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 …
Use Of A Bacteriocin Produced By Pediococcus Acidilactici To Inhibit Listeria Monocytogenes Associated With Fresh Meat, J. W. Nielsen, James S. Dickson, J. D. Crouse
Use Of A Bacteriocin Produced By Pediococcus Acidilactici To Inhibit Listeria Monocytogenes Associated With Fresh Meat, J. W. Nielsen, James S. Dickson, J. D. Crouse
James S. Dickson
A bacteriocin produced by Pediococcus acidilactici had an inhibitory and bactericidal effect on Listeria monocytogenes associated with fresh meat. MICs were significantly lower than minimum killing concentrations. When meat was inoculated with L. monocytogenes, the bacteriocin reduced the number of attached bacteria in 2 min by 0.5 to 2.2 log cycles depending upon bacteriocin concentration. Meat treated initially with the bacteriocin resulted in attachment of 1.0 to 2.5 log cycles fewer bacteria than that attained with the control. The bacteriocin, after 28 days of refrigerated storage on meat surfaces, was stable and exhibited an inhibitory effect on L. monocytogenes.
Transfer Of Listeria Monocytogenes And Salmonella Typhimurium Between Beef Tissue Surfaces, James S. Dickson
Transfer Of Listeria Monocytogenes And Salmonella Typhimurium Between Beef Tissue Surfaces, James S. Dickson
James S. Dickson
Beef tissue surfaces were inoculated with either Listeria monocytogenes or Salmonella typhimurium and placed in contact with uninoculated tissue surfaces. The transfer of bacteria from one surface to another was determined under conditions designed to simulate contamination during meat processing. Bacterial transfer decreased when the initial inoculum was allowed to adsorb to the base tissue prior to contact with the second tissue. The type of base tissue was a factor (P<0.05), with a greater transfer from fat with contact times of less than 1 min and a greater transfer from lean with longer contact times.