Growth of Listeria monocytogenes in egg salad and pasta salad formulated with mayonnaise of various pH and stored at refrigerated and abuse temperatures.

This study investigated and modeled the behavior of Listeria monocytogenes in egg salad and pasta salad as affected by mayonnaise pH (3.8, 4.2, 4.

Transfer coefficient models for escherichia coli O157:H7 on contacts between beef tissue and high-density polyethylene surfaces.

Risk studies have identified cross-contamination during beef fabrication as a knowledge gap, particularly as to how and at what levels Escherichia coli O157:H7 transfers among meat and cutting board (or equipment) surfaces. The objectives of this study were to determine and model transfer coefficients (TCs) between E. coli O157:H7 on beef tissue and high-density polyethylene (HDPE) cutting board surfaces.

Models of the behavior of Escherichia coli O157:H7 in raw sterile ground beef stored at 5 to 46 degrees C.

Escherichia coli O157:H7 can contaminate raw ground beef and cause serious human foodborne illness. Previous reports describe the behavior of E. coli O157:H7 in ground beef under different storage conditions; however, models are lacking for the pathogen's behavior in raw ground beef stored over a broad range of temperature.

Thermal Destruction of Escherichia coli O157:H7 in Hamburger .

The inactivation of E. coli O157:H7 in ground beef patties cooked in a skillet was investigated. Ground beef patties inoculated with a mixture of five strains of E.

Potential for Growth from Spores of Bacillus cereus and Clostridium botulinum and Vegetative Cells of Staphylococcus aureus , Listeria monocytogenes , and Salmonella Serotypes in Cooked Ground Beef during Cooling .

The ability of 16 foodborne pathogens, representative of 5 different species, to grow during cooling of previously sterilized cooked beef was studied to determine a safe cooling rate. Auto-claved ground beef samples (3 g) were inoculated with heat-shocked spores of Bacillus cereus (strain BH 86) or Clostridium botulinum (nonproteolytic type B strains CBW 25, 17B, and KAP B5 and type E strains Whitefish, Saratoga, and Alaska) or vegetative cells of Listeria monocytogenes (strains HO-VJ-S, V-7, and Scott A), Staphylococcus aureus (strains 196E, B121, and B 124), or Salmonella serotypes ( S. dublin , S.

Interactive Effects of Temperature, Initial pH, Sodium Chloride, and Sodium Pyrophosphate on the Growth Kinetics of Clostridium perfringens .

The interactive effects of temperature (12 to 42°C), initial pH (5.5 to 7), sodium chloride (0 to 3%) and sodium pyrophosphate concentrations (0 to 0.3%) on the growth in Trypticase-peptone-glucose-yeast extract broth of a three-strain mixture of Clostridium perfringens vegetative cells were determined.

Growth of Escherichia coli O157:H7 at Fluctuating Incubation Temperatures.

Temperature abuse of foods is often transitory and little information is available describing the response of the foodborne pathogen, Escherichia coli O157:H7, to nonisothermal and/or fluctuating temperature storage. Growth responses were determined for a mixture of three E. coli O157:H7 strains in brain heart infusion (BHI) broth as a function of temperature (static and fluctuating), initial pH (5, 6, and 7), and NaCl content (0.

Thermal Resistance of Nonproteolytic Type B and Type E Clostridium botulinum Spores in Phosphate Buffer and Turkey Slurry.

The heat resistance of nonproteolytic type B and type E Clostridium botulinum spores in phosphate buffer and turkey slurry was determined from 70 to 90°C. Thermal-death times were determined in vials heated using a water bath. Recovery of heat-injured spores was on reinforced clostridial medium (RCM) and tryptic soy agar (TSA) with and without added lysozyme (10 μg/ml).