Staphylococcus aureus Growth and Thermostable Nuclease and Enterotoxin Production in Canned Salmon and Sardines.

Staphylococcus aureus growth, thermostable nuclease (TNase) and enterotoxin production in inoculated canned salmon incubated at 22 ± 1°C for 4 d were dependent on the size of inoculum, and on the amount of oxygen present in the headspace; under nitrogen with an inoculum of 7 cfu/can, 10-10 cfu/g, no TNase and traces of enterotoxins (A, B, C) were observed; under oxygen with the same inoculum ≥10 cfu/g, ≥6.0 μg TNase and up to 5.2 μg total enterotoxins (A, B, and C)/100 g of salmon were observed.

Reduction of Salmonella Excretion into Drinking Water Following Treatment of Chicks with Nurmi Culture.

Day-old chicks ( Gallus domesticus ) were treated with cultured feces of adult chickens according to the Nurmi concept and were challenged 2 days later with Salmonella typhimurium . Treated chicks were less susceptible to infection than untreated chicks (16% vs. 79% infected).

Food Poisoning Associated with Post-Process Leakage (PPL) in Canned Foods.

One hundred and fifty-four incidents of food poisoning were associated with post-process leakage (PPL) between 1921 and 1979. These occurred mainly in Great Britian (72.7%) and Canada (17.

Control of Foaming during Microbiological Analysis of Foods and Recovery of Indicator Organisms.

Persistent foam formation occurring during blending of jelly powder (JP), whole egg powder (WEP) and skim milk power (SMP) was demonstrated. Reduction of foaming was uniformly best achieved by using the Colworth Stomacher 400 (STOM) for mixing or blending under a vacuum (VAC). Two hundred, 1000 and 6000 ppm of Dow Corning Antifoam Agent (DAF) was necessary to reduce foaming of JP, SMP and WEP, respectively.

Simple Method for Anaerobic Inoculation of Foods in Cans, Retort Pouches, Glass Jars or Semi-Rigid Containers.

Cured silicon sealant (SS) on lids of cans and glass jars, on retort pouch and semi-rigid container surfaces was employed for providing a port of entry during inoculation of foods while maintaining anaerobiosis. Following inoculation, the SS was covered by molten wax and aluminum foil. Anaerobic growth in the packs was demonstrated by gas formation by several species of clostridia.