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AIMS The objective of this study was to determine whether low concentrations of chitosan and benzoate in combination could be used to enhance the antimicrobial action of either compound alone against three spoilage yeasts in saline solutions. METHODS AND RESULTS Saccharomyces exiguus, Saccharomycodes ludwigii and Torulaspora delbrueckii were suspended in(More)
The literature dealing with the role of glucose in the microbiological changes of meat and certain meat products is reviewed. Discussion is centered on two aspects. First, glucose plays a part in the selection of the dominant spoilage organisms, Pseudomonas fragi, Ps. lundensis, and Ps. fluorescens, on red meat stored aerobically under chill (2-7 degrees C)(More)
The extensive literature on natural antimicrobial systems in animals, plants, and microorganisms is surveyed and particular systems are discussed, viz., the peroxidase systems in saliva and milk, singlet oxygen in the phagosome, cecropins and attacins in insects, complement, lysozyme and, to a limited extent, phytoalexins. The review draws attention to the(More)
A study was made of the persistence of different Salmonella serotypes in hens' egg albumin in vitro at 4, 20 and 30 degrees C. The majority of serotypes remained viable but did not increase in numbers at 20 and 30 degrees C for 42 days. At 4 degrees C many of the serotypes died out. The addition of ferric ammonium citrate on the 42nd day of incubation(More)
The effect of some factors on the growth of Salmonella enteritidis phage type 4 in artificially contaminated shell eggs was investigated. Salmonella enteritidis was found to be resistant to the antimicrobial properties of the albumen. Growth occurred on storage at 25 degrees C but not at 4 or 10 degrees C. The rate and extent of infection was influenced by(More)
The growth of Staphylococcus aureus S-6, enterotoxin production and exoprotein formation were always higher in NZ-amine A medium compared with brain heart infusion medium. The formation of exoproteins, including enterotoxin B, per bacterial cell in static culture was influenced by the addition of glucose. Lactate and amino acids were used by Staph. aureus(More)
A five-tube most probable number (MPN) method, with the pre-enrichment and enrichment stages, was used in a study of the incidence of salmonella contamination of British fresh sausages and the ingredients used in their manufacture. All samples were taken from a large factory in the course of routine production. There was an incidence of 65% contamination of(More)