.... Originality/value This study demonstrated that the spindle is a useful to separate biofilms from surfaces without destructing structure, and thus it can be used for analysis in food laboratories as well as utilized for vegetable washing step in the food industry. Food safety Bacteria Food processing...

... for cultivation, inoculation and enumeration are as follows. Control Food safety Food processing Bacteria Contamination Factorial design Emerging technology Challenge test Fruit juices are commonly pasteurized by employing heat methods. However, non-thermal technologies have been widely...

...Arup Nag; Shantanu Das Purpose – The authors aim to report a novel encapsulation technology for probiotic bacteria, through which L. casei CRL431 cells have been successfully delivered in shelf stable dry and intermediate moisture foods. Design/methodology/approach – Manufacturing...

... inoculated one by one with both bacteria at high inoculum levels and were treated with different doses of fresh lemon juice (2, 5, 10 and 15 ml) for 10 seconds, 30 seconds, and 1, 5, 15, 30 and 60 minutes. Findings Treatments of lemon juice for different exposure times caused reduction ranging between...

... et al., 1973). Bacterial spores are more resistant than vegetative cells to H₂O₂ and the inactivation of bacteria spores by H₂O₂ depends on various factors including: the nature of the spores, a wet or dry environment, the concentration...

... be contacted at: tolgakah@istanbul.edu.tr © Emerald Group Publishing Limited 2010 Dairy products Bacteria Food poisoning Turkey A total of 280 cheese samples (105 white cheese, 70 processed cheese, 45 dil cheese and 60 kasar cheese), which were collected at intervals between March...

...‐poisoning Bacteria Milk Birds Thermophilic campylobacters, particularly Campylobacter jejuni, C. coli and C. lari, continue to remain the most common cause of acute bacterial enteritis. Most recent confirmed data for 2006 recorded 937 laboratory reports for Northern...

..., which allowed the simultaneous detection of both bacteria directly from the chicken rinse water microbial community. Originality/value The optimized mPCR detected enterobacteria directly from the rinse samples, a complex matrix food, in one workday. There was 100 per cent agreement...

... properties. Milk Health foods Nutrition Animal products Bacteria Extent of acidification by yoghurt cultures enhanced with the inclusion of B. bifidum (0.76 vs 0.89 per cent lactic acid) and is attributed to better association of B. bifidum (0.88 vs 0.43 per cent lactic acid...

...Omar A. Alhaj; Ara D. Kanekanian; Adrian C. Peters Purpose The main aim of this study is to investigate the whey protein profiles of different commercially available fermented milk drinks that might have been influenced by the growth of probiotics bacteria that have been added according...

... that refrigerators have an internal temperature above a minimum bacterial growth temperature, although the behaviour of bacteria under such fluctuating conditions is not well understood. Originality/value These data can assist with food safety promotion and act as an input into food safety risk assessments. R.J...

...S.S. O'Brien; D. Lindsay; A. von Holy Purpose The purpose of this paper is to assess equipment surfaces associated with the production of Baker's compressed yeast for microbial biofilms. Design/methodology/approach Yeast and bacteria (aerobic plate counts – APC, Enterococcus, E...

... formation (Oosthuizen et al., 2001). Similarly, is has been reported that 20 per cent of the proteome in Staphylococcus (S.) aureus is differentially regulated in biofilm cells when compared to corresponding planktonic forms (Parsek and Fuqua, 2004). Bacteria Food safety Micro...

... (Scott, 1996). Domestic safety Hygiene Contamination Bacteria Food safety © Emerald Group Publishing Limited 2005 Bacterial contaminants are introduced to the kitchen in a variety of ways and once attached to surfaces, particularly in biofilms, are difficult to remove (Eginton...

... and in areas considered clean after washing up and wiping surfaces are established. These indicate that contaminants are unlikely to be removed from some sites unless cleaning procedures are rigorous. © Emerald Group Publishing Limited 2004 Food safety Contamination Bacteria Many studies...

...Rosa Katherine Pawsey; Pamela Howard Surveys confirm that ice can be a vector for gastrointestinal disease, its quality reflecting the water from which it was made. High levels of organisms which indicate hygiene failure, as well as faecal contamination and/or the presence of pathogenic bacteria...

... , P. and Doyle , M.P. , “ Fate of Escherichia coli 0157:H7 as affected by pH or sodium chloride and in fermented dry sausage ”, Applied and Environmental Microbiology , Vol. 58 , 1992 ,pp. 2513 ‐ 16 . © Company 1995 Bacteria Illness Escherichia coli...

... will be brighter. Acceptance sampling Bacteria Consumer attitudes Food Health Preservation Radiation Taste Gourmet products, originating from around the world, occupy a significant and increasing proportion of UK food sales. Producers and retailers must ensure optimum quality, to meet the high...

... of Food Part II , Committee on the Microbiological Safety of Food, HMSO , London , 1991 . 2 . The Microbiological Safety of Food Part I , Committee on the Microbiological Safety of Food, HMSO , London , 1990 . 3 . Mackey , B.M. , “ The Incidence of Food Poisoning Bacteria on Red Meat...

... Bacteria Diseases Europe Food Health North America Sickness Surveillance Foodborne infections have become a major public health problem, with a significant increase observed in their reported incidence worldwide in Westernized countries in recent years. Notifications of food poisoning...