Do trade credits finance long-term investments?

Our model indicates that European firms across all size categories use trade credits to purchase 6%-15% of tangible fixed assets and 14%-30% of intangible assets in the short-run. A long-run target adjustment model shows that large firms eventually replace most of this temporary trade credit financing with cheaper sources of funds. However, even in the long-run, small firms finance 4%-6% of tangible fixed asset purchases and 5%-10% of intangible fixed asset purchases using trade credit.

Survival of methicillin-resistant Staphylococcus aureus during commercial heat treatment of slab bacon and consumer preparation of sliced bacon.

With the knowledge that retail pork products may be contaminated with methicillin-resistant Staphylococcus aureus (MRSA), the risk of consumers contracting a MRSA infection or foodborne illness from processed meats, especially bacon, is uncertain. Therefore, a study was designed to investigate the survival of MRSA during heat treatment of slab bacon at a commercial process and during cooking of sliced bacon at the consumer level. Fresh pork bellies were injected with a curing solution, inoculated, and heat treated to an internal temperature of 52°C.

Survival of methicillin-resistant Staphylococcus aureus during thermal processing of frankfurters, summer sausage, and ham.

Infections from antibiotic-resistant bacteria are a major concern for human health professionals around the world. Methicillin-resistant Staphylococcus aureus (MRSA) is just one of the resistant organisms of concern. MRSA prevalence has also been recently reported in retail meat products at rates higher than originally thought.

Inactivation of feline calicivirus as a surrogate for norovirus on lettuce by electron beam irradiation.

Caliciviridae, including norovirus, are considered important sources of human gastroenteritis. As leafy green vegetables are commonly consumed without additional processing, it is important to evaluate interventions to reduce the presence of human pathogens in these products. Feline calicivirus was used as a model for small round structured viruses on lettuce.

Impact of irradiation on the safety and quality of poultry and meat products: a review.

For more than 100 years research on food irradiation has demonstrated that radiation will make food safer and improve the shelf life of irradiated foods. Using the current food safety technology, we may have reached the point of diminishing returns even though recent figures from the CDC show a significant drop in the number of foodborne illnesses. However, too many people continue to get sick and die from eating contaminated food.

Isolation and Purification of Colicin ECL 12, a Bacteriocin That Inhibits Strains of Escherichia coli O157:H7 .

A swine fecal isolate, identified as Escherichia coli ECL12, was found to produce an antimicrobial substance designated as colicin ECL12. Colicin ECL12 was inhibitory against 20 strains of E. coli O157:H7 previously isolated from both human and bovine feces.

Use of High Hydrostatic Pressure and Irradiation To Eliminate Clostridium sporogenes Spores in Chicken Breast.

High pressure has been studied for its usefulness in reducing microbial contaminants in foods. We sought to determine whether this technology could be used in combination with irradiation to develop shelf-stable products. We first determined the optimal pressure, temperature, and time conditions that would result in maximum reduction of Clostridium sporogenes spores in fresh chicken.

Survival and Injury of Listeria monocytogenes , Listeria innocua and Listeria ivanovii in Ground Pork Following Electron Beam Irradiation .

The sensitivity of five strains of Listeria to electron beam irradiation in ground pork as well as the extent of sublethal radiation injury exhibited by each were investigated. Ground pork was inoculated with one of five strains of Listeria and irradiated with from 0 to 1.25 kGy at 0.

Irradiation and Packaging of Fresh Meat and Poultry.

Extensive research on the irradiation of fresh meat and poultry has been carried out during the past 40 years; yet there is a need for consideration of combined use with other technologies such as modified atmosphere (MA) packaging. Some of the past work has focused on spoilage microorganisms and pathogens, whereas other reports emphasize the sensory quality of fresh meat and poultry. Reports published indicate that the effects of irradiation in conjunction with packaging vary depending upon the kind of meat and poultry and the atmosphere composition in the package.

Isolation and Purification of Enterocin EL1, a Bacteriocin Produced by a Strain of Enterococcus faecium .

A meat isolate, identified as Enterococcus faecium L1, was found to produce a bacteriocin designated enterocin EL1 Enterocin EL1 was active against a narrow spectrum of microorganisms, inhibiting all tested strains of Listeria . Identification of the producer strain was determined phenotypically by biochemical and morphological tests. Enterocin EL1 was heat stable, sensitive to several proteolytic enzymes, and stable from pH 2 to 11.

Bactericidal and Bacteriolytic Effects of Selected Food-Grade Phosphates, Using Staphylococcus aureus as a Model System.

Phosphates have been approved for use in meat products primarily to protect flavor and increase yields. It also is known that phosphates have antimicrobial properties. The objective of this study was to compare the effects of different phosphates in a model system.

Antibacterial Mechanism of Long-Chain Polyphosphates in Staphylococcus aureus.

The results of previous studies indicated that the antibacterial effects of long-chain polyphosphates (sodium polyphosphate glassy [SPG] and sodium ultraphosphate [UP]) to Staphylococcus aureus ISP40 8325 could be attributed to damage to the cell envelope (cell wall or cell membrane). Also, Ca (0.01 M) or Mg (0.

Metal Ions Reverse the Inhibitory Effects of Selected Food-Grade Phosphates in Staphylococcus aureus.

Previous studies showed that levels as low as 0.1% sodium ultraphosphate (UP), 0.1% sodium polyphosphate glassy (SPG) and 0.

Elimination of Pathogens of Significance in Food by Low-dose Irradiation: A Review.

Food irradiation is a processing technology that has been shown to be a wholesome process by many scientific studies conducted worldwide during the past 40 years. The research has been supported by the World Health Organization, the Food and Agricultural Organization, and govemmental agencies in many different countries. Industrial support also has been substantial.

DEVELOPMENT OF AN ENZYME-LINKED IMMUNOSORBENT ASSAY (ELISA) FOR ANALYSIS OF LISTERIOLYSIN O PRODUCED BY .

Listeriolysin O (LLO) is a heat-labile hemolysin produced by Listeria mono-cytogenes. Its hemolytic activity has been evaluated qualitatively by sodium dodecyl sulfate (SDS) electrophoresis and immunoblotting. In this experiment, an enzyme-linked immunosorbent assay (ELISA) was developed for quantitative analysis of LLO by using Streptolysin O (SLO) and antistreptolysin O (ASO) as the reagents.