Learn More
AIMS This study elucidates the mechanisms by which a nonbacteriocinogenic Carnobacterium piscicola inhibits growth of Listeria monocytogenes. METHODS AND RESULTS Listeria monocytogenes was exposed to live cultures of a bacteriocin-negative variant of C. piscicola A9b in co-culture, in a diffusion chamber system, and to a cell-free supernatant. Suppression(More)
A number of intervention strategies against Campylobacter-contaminated poultry focus on postslaughter reduction of the number of cells, emphasizing the need for rapid and reliable quantitative detection of only viable Campylobacter bacteria. We present a new and rapid quantitative approach to the enumeration of food-borne Campylobacter bacteria that(More)
Bacteriocin-producing starter cultures have been suggested as natural food preservatives; however, development of resistance in the target organism is a major concern. We investigated the development of resistance in Listeria monocytogenes to the two major bacteriocins pediocin PA-1 and nisin A, with a focus on the variations between strains and the(More)
The growth of Listeria monocytogenes 13-249 in vacuum-packed, minced beef was investigated as a function of degree of heat injury (including no injury i.e. uncooked beef), growth phase (logarithmic and late stationary phase), pH (5.6 and 6.2), and storage temperature (3, 10 and 20 degrees C) during a storage period of 30 days. Late logarithmic and late(More)
A secret sharing scheme is non-perfect if some subsets of players that cannot recover the secret value have partial information about it. The information ratio of a secret sharing scheme is the ratio between the maximum length of the shares and the length of the secret. This work is dedicated to the search of bounds on the information ratio of non-perfect(More)
Heating at slowly rising temperatures is suspected to enhance thermotolerance in Listeria monocytogenes and, since anaerobic environments have been shown to facilitate resuscitation of heat-injured cells of this micro-organism, concern may arise about the possibility of L. monocytogenes surviving in minimally preserved products. The effect of rapid ( > 10(More)
AIMS To evaluate a quantifying image analysis method for assessing the degree of hand contamination and efficacy of hand washing procedures. METHODS AND RESULTS Two types of experimental design were used. In one, different concentrations of pure cultures of Escherichia coli, Listeria innocua and Pseudomonas flourescens were applied to hands. In the other,(More)
This work presents a systematic analysis of symmetric encryption modes for SSH that are in use on the Internet, providing deployment statistics, new attacks, and security proofs for widely used modes. We report deployment statistics based on two Internet-wide scans of SSH servers conducted in late 2015 and early 2016. Dropbear and OpenSSH implementations(More)
The anticaking agent potassium ferrocyanide, K(4)Fe(CN)(6), was found to affect lipid oxidation in frozen, minced pork meat both in 'normal' concentrations, when added together with food grade salt to yield 2 % NaCl in the product, and in 'unrealistic' high concentrations added separately or together with analytical grade salt. The level of K(4)Fe(CN)(6)(More)
  • 1