Richard E Ingram

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Seasonal vertical migration of Meloidogyne chitwoodi through soil and its impact on potato production in Washington and Oregon was studied. Nematode eggs and second-stage juveniles (J2) were placed at various depths (0-180 cm) in tubes filled with soil and buried vertically or in holes dug in potato fields. Tubes were removed at intervals over a 12-month(More)
Ascopyrone P (APP), a novel antibacterial from fungi, was evaluated as a food preservative. Efficacy was generally assessed by comparing the time taken for test strains to grow to 10(6) CFU/g in food +/- APP. In chilled chicken soup, 2000 mg kg-1 APP prevented Bacillus cereus, Listeria monocytogenes, Pseudomonas fluorescens, Salmonella and Escherichia coli(More)
Heat-resistant spore-forming bacteria such as Bacillus and Clostridium can survive and grow in cooked potato products. This situation represents both a public health problem and an economic problem. The natural food preservative nisin is used in heat-treated foods to prevent the growth of such bacteria. A cocktail of Clostridium sporogenes and Clostridium(More)
AIMS To assess the antimicrobial efficacy of ascopyrone P (APP), a secondary metabolite formed by the fungi Anthracobia melaloma, Plicaria anthracina, Plic. leiocarpa and Peziza petersi belonging to the order Pezizales. METHODS AND RESULTS In vitro testing using a well diffusion procedure showed that APP at a high concentration (approximately 5%)(More)
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