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Journals and Conferences
Skinless precooked, uncured sausage links with and without potassium sorbate (0.1% wt/wt) were inoculated with salmonellae, Staphylococcus aureus, Clostridium perfringens, and Clostridium botulinum… (More)
The anaerobic film pouch technique was used to quantitate and isolate clostridial spores in 2,358 samples of raw meat (1,078 of chicken, 624 of beef, 656 of pork). Of 19,727 putrefactive anaerobic… (More)
The combined effects of pH, sodium chloride, and sodium nitrite were studied by using a dialysis sac technique in brain heart infusion broth. Growth and enterotoxin A production by Staphylococcus… (More)
Propylene oxide added in liquid form to dried materials (e.g., animal by-products) is highly effective for destroying salmonellae.
Final internal processing temperatures within the range of 63 to 74 degrees C did not alter the degree of botulinal inhibition in inoculated perishable canned comminuted cured pork abused at 27… (More)
Rejection of lamb carcasses due to a strong potato odor was caused by Pseudomonas taetrolens. Although of rare occurrence, this defect can be of considerable commercial concern.
Detection of salmonellae in animal by-products is influenced by the enrichment and plating media and by quantity of product tested, and is related to the total plate count. A linear relationship… (More)
Pork bellies were formulated to 0, 30, 60, 120, 170, or 340 mug of nitrite per g of meat and inoculated with Clostridium botulinum via pickle or after processing and slicing. Processed bacon was… (More)