...Shajuty Marjan; Kamal Kanta Das; Saurab Kishore Munshi; Rashed Noor Purpose – Current study was carried to detect the presence of pathogenic bacteria including the drug-resistant ones from milk and milk products. The paper aims to discuss these issues. Design/methodology/approach – Twenty...

.../approach – Twelve samples of each sea fish were collected from super shops in Dhaka city and a portion of each sample was subjected to γ-irradiation at a dose of 3 kilo gray (kGy). Then, both non-irradiated and irradiated samples were tested for the presence of pathogenic bacteria though culture...

... in the mixed cultures. Originality/value The paper demonstrates that konjac glucomannan hydrolysates combined with probiotic bacteria, may be used to inhibit the growth of pathogenic bacteria such as S. aureus and S. typhimurium. These data support the development of an alternative...

... hypochlorite and 100 ppm KMnO₄. Vegetables Bacteria Pathogens Sanitizers Sodium hypochlorite Potassium permanganate Raw vegetables Coriander leaves Details of mean log counts of TPC and pathogens and the effect of sanitizers on the microbial load of coriander leaves...

... Man, Rogosa and Sharpe and Columbia blood agar and growth of both strains was assessed. Findings The probiotic bacteria L. acidophilus was able to “out grow” S. mutans in the presence of konjac glucomannan in the mixed cultures. Originality/value The results indicate...

...×10⁹ CFU/ml. Survival was made possible by cell accumulation of trehalose from growth medium before drying processes (Sunny‐Roberts and Knorr, 2009). Tymczyszyn et al. (2007) and Ferreira et al. (2005) demonstrated the preservation and survival of dehydrated bacteria after growing...

... antibacterial activity against the tested bacteria with the diameter of inhibition zone ranging between 9 and 16 mm. Of the plants studied, the most active extracts were those obtained from essential oil of H. lasiopetalum fruits and ethanol extract of A. euchroma roots. The MIC values...

...Shao‐Quan Liu; Marlene Tsao Purpose There is a need to improve stability of lactic acid bacteria (LAB) and probiotics in fermented milks especially at elevated temperatures. The purpose of this paper is to evaluate the impact of yeast Williopsis saturnus var. saturnus...

... methods deployed and use M. lysodeikticus (Osserman and Lawlor, 1966 ; Jenzano et al., 1986 ; Proctor and Cunningham, 1988). In the gel diffusion or lysoplate method a pour agar plate is prepared containing M. lysodeikticus bacteria, whose presence produces a degree...

... be a candidate for possible treatment of subjects with high cholesterol and for diabetics. © Emerald Group Publishing Limited 2008 Food products Bacteria Glucomannan is a polysaccharide that can be extracted from, for example, the Amorphophallus konjac plant (or group of plants...

... changes in the texture, aroma, colour, taste and nutritional composition. The diversity of the bacteria groups isolated from the fermented oil bean seed product shows that the seeds contain sufficient nutrients to support the growth of these organisms. The bacteria are able to perform these roles because...

... (Sucrose, glucose and fructose) through high performance liquid chromatography, sensory characteristics (both internal and external) and microbial count (Bacterial and fungal count) for each treatment were conducted at different storage intervals. Findings The hetero‐fermentative bacteria i.e...

...I. Štyriak; E. Čonkova´; R. Bořutová; L. Leng; J. Mojžišova´ Purpose Some useful bacteria could be used regularly in mycotoxins biodegradation. It is a very good and ecological method, which was tested in experiments when lactobacilli were used. The paper aims to describe this. Design...

... bath for 10min to allow labelling of membrane‐compromised cells (Ananta et al., 2004). E.O. Sunny‐Roberts can be contacted at: igwejis@yahoo.co.uk © Emerald Group Publishing Limited 2007 Food products Food testing Bacteria Lactic acid bacteria (LAB) constitute...

... of the disc assay and minimum lethal concentration methods was highly significant (r = 0.977; p = 0.0001). © MCB UP Limited 2001 Health Bacteria Vegetables Allium species are characterised by possessing a number of sulphur‐containing organic compounds, one major...

...Linda Everis Food can contain a variety of micro‐organisms such as the bacteria Salmonella and E. coli and the yeasts and moulds. The presence of micro‐organisms in foodstuffs can affect both the safety and quality of the product. Consequently, food manufacturers have developed food processing...

...D.C.J. Maidment; Z. Dembny; C. Harding A quantitative method involving colony counting was undertaken to assess the antibiotic effects of garlic Allium sativum on possible food‐borne bacteria. The investigation using garlic was targeted at higher education students planning an Independent Study...

...Quintin A. McKellar Antibiotics are used in animals to cure disease and prevent suffering. Bacterial populations in animals which are exposed to these antibiotics may be selected for resistance. There is a concern that spread of these bacteria in the food chain to humans may result...

...Sarah A. Taylor; Toni E. Steer; Glenn R. Gibson The links between diet, bacteria and colonic cancer are examined in this article. Studies suggest that high intakes of fat and protein are associated with elevated risk of colonic cancer whereas cereals, fruits and vegetables seem to be protective...

... is unknown. This study investigates the possibility that the home environment, which has previously been found to be the most common place of contamination for other bacteria, also provides a reservoir for human infection by Listeria monocytogenes and other Listeria spp. In those houses...