Lactic Acid Bacteria Synergy: Electrostatic spraying, Dipping and Formulation Applications of Lactobacillus salivarius L28 and Enterococcus faecium J19 to Enhance Cheese Safety Against Listeria monocytogenes [0.03%]
乳酸菌协同增效作用：以L28和J19菌株为例，通过电荷喷雾、浸泡及制剂应用提高奶酪中单增李斯特氏菌的安全性
David L Campos,Angela Perdomo,Kendra Nightingale et al.
David L Campos et al.
Recent outbreaks of listeriosis linked to cheese and recalls of cheese contaminated with Listeria monocytogenes have emerged as a significant public health concern due to the ability of this pathogen to grow during refrigerated storage. We ...
Differences in Salmonella Serotypes in Broiler Chickens Within and Between Slaughter Establishments in the United States [0.03%]
美国不同屠宰场内和之间的家禽中沙门氏菌血清型的差异性研究
Michael S Williams,Eric D Ebel,Kis Robertson-Hale et al.
Michael S Williams et al.
There are more than 2500 serotypes of Salmonella enterica. One interesting feature of this bacterium is that regardless of whether samples are collected from food commodities, a single animal species, humans, or a specific environmental set...
The effects of sampling sites, collection time, and refrigerated storage duration on microbiota of raw milk from a Chinese dairy farm:an exploratory study [0.03%]
中国某奶牛场生乳样品检测位点、采样时间及冷藏储存时长对生乳菌群结构影响的探索性研究
Han Lu,Chongshu Dang,Ruonan Liu et al.
Han Lu et al.
Raw milk is the primary material for all dairy products, making it imperative to characterize and monitor its microbial composition to ensure product quality. To investigate microbial contamination from pasture to processing facilities and ...
Formation of Antibacterial Maillard Reaction Products from D-xylose and L-phenylalanine during Stewing Cooking [0.03%]
炖煮过程中由D-木糖和L-苯丙氨酸形成抗菌美拉德反应产物
Hitomi Hirakawa,Hiroshi Ono,Junko Shinozaki et al.
Hitomi Hirakawa et al.
Maillard reaction products (MRPs) produced by heating D-xylose and L-phenylalanine at 121 °C for 1 h have been reported to inhibit the growth of Bacillus cereus and Clostridium perfringens. This study investigated whether MRPs with antibac...
Updated Assessment of State Food Safety Laws for Norovirus Outbreak Prevention in the United States [0.03%]
美国州食品安全法律对诺如病毒爆发预防评估的更新
Anita K Kambhampati,E Rickamer Hoover,Lisa A Landsman et al.
Anita K Kambhampati et al.
Foodborne norovirus outbreaks are often associated with food contamination during preparation by an ill employee. The US Food and Drug Administration's Food Code outlines food safety provisions to prevent illness transmission in food establ...
Using a Dose Response Approach on the Growth of Food Borne Pathogens in Feces of Cattle Fed Three Different Direct-Fed Rations Reveals the Efficacy of Lactobacillus salivarius L28 [0.03%]
通过在喂食三种不同直接饲料的牛粪便中食物源病原体的增长来使用剂量反应方法揭示了L28唾液乳杆菌的功效
Erin M Castelli,David L Campos,Andrea English et al.
Erin M Castelli et al.
In the past two decades, the use of probiotics in livestock production has significantly increased. Direct-fed microbials (DFMs) have become popular in beef cattle production due to consumer demand for more natural meat alternatives. The ob...
Survivability of Escherichia coli O157:H7 ATCC 43888 and Enterococcus faecium ATCC 8459 in a Hydrocolloid Gel Bar Model and Macronutrient Bar Model in Response to Vacuum Microwave Drying and Storage [0.03%]
真空微波干燥和储存对凝胶条模型和宏量营养素条模型中大肠杆菌O157：H7 ATCC 43888及肠球菌粪便亚种ATCC 8459存活性的影响
Dominique Pacitto-Reilly,Genevieve Flock
Dominique Pacitto-Reilly
This study aimed to investigate the microbial safety of Vacuum Microwave Drying (VMD) and 30 days storage at 25°C on survivability of Escherichia coli O157:H7 ATCC 43888 and Enterococcus faecium ATCC 8459 in a nutritionally minimal bar mod...
Temporality and genetic relatedness of Salmonella in a pork processing facility [0.03%]
猪肉加工厂中沙门氏菌的时间变化性和基因相关性
A E Asmus,K M Heimer,K W Davis et al.
A E Asmus et al.
The goal of this study was to investigate the prevalence and genetic relatedness of Salmonella enterica in meat and contact surfaces from two processing lines at a pork processing plant over a commercial production schedule. Across 192 samp...
USDA Food Recalls for the period 2012-2023 compared with FDA Regulated Food Recalls over the past two decades [0.03%]
美国农业部2012-2023年期间的食品召回与美国食品药品监督管理局过去二十年监管的食品召回比较
Erika Rene Blickem,Jon W Bell,Mona Baumgartel et al.
Erika Rene Blickem et al.
This manuscript evaluates recalls of food products that are regulated by the United States Department of Agriculture (USDA), Food Safety and Inspection Service (FSIS). The FSIS regulates food products made from animals raised on farms inclu...
A critical review of parameters relevant for Shiga toxin-producing Escherichia coli and Listeria monocytogenes risk assessments of leafy greens [0.03%]
关于产志贺毒素大肠埃希菌和单核细胞增多性李斯特菌对叶类蔬菜的风险评估相关参数的重要回顾分析
YeonJin Jung,Gabriella Pinto,Gustavo Reyes et al.
YeonJin Jung et al.
In the past decade, several quantitative models and risk assessments for Shiga toxin-producing Escherichia coli (STEC) and Listeria monocytogenes have been developed to guide the management of these pathogens in fresh produce. However, ther...