Thermal Destruction of Listeria monocytogenes in Ground Pork Prepared with and without Soy Hulls.

D-values and z-values were determined for Listeria monocytogenes Scott A cells heated in raw ground pork prepared with and without soy hulls and in a soy hull/water mixture. Products inoculated with ca. 10 colony-forming units (CFU) per g were sealed in glass vials, immersed in a water bath, and held at 50, 55, 60, or 62°C for predetermined times.

Ultrafiltration and Reverse Osmosis in Dairy Technology: A Review.

Ultrafiltration and reverse osmosis processes can be useful in the dairy foods industry. When milk is processed, milk fat and casein are rejected fully (e.g.

Growth of Listeria monocytogenes at 4, 32, and 40°C in Skim Milk and in Retentate and Permeate from Ultrafiltered Skim Milk.

Pasteurized skim milk and retentate (concentrated fivefold or twofold by volume) and permeate from ultrafiltered skim milk were inoculated with Listeria monocytogenes strains California or V7 and incubated at 4, 32, or 40°C. Changes in populations of the pathogen were determined, growth curves were derived, and generation times and maximum populations calculated for each combination of strain, product, and temperature. Both strains grew faster and achieved higher (ca.

Fate of Listeria monocytogenes in Sweetened Condensed and Evaporated Milk During Storage at 7 or 21 °C.

Sweetened condensed and evaporated milks were inoculated to contain ca. 10 to 10 cells of Listeria monocytogenes (strains Scott A, California, or V7)/ml. Both inoculated products were cooled from 25°C to 21°C in ca.

Role of Hydrogen Peroxide in the Prevention of Growth and Aflatoxin Production by Aspergillus parasiticus.

Hydrogen peroxide, 0.0, 0.03, 0.

Loss of Viability by Listeria monocytogenes in Commercial Calf Rennet Extract.

Loss of viability by Listeria monocytogenes (strain California) in three lots of commercial calf rennet extract was determined during storage for 56 d at 7°C. Four levels (3 × 10 to 10/ml) of L. monocytogenes were added to the rennet extract, and McBride Listeria Agar was used to determine numbers of survivors.

Growth and Aflatoxin Production by Aspergillus parasiticus NRRL 2999 in the Presence of Acetic or Propionic Acid and at Different Initial pH Values.

Experiments were done to determine effects of different concentrations of acetic or propionic acid in a glucose-yeast extract-salts medium with an initial pH value of 4,5 or 5.5 on growth and aflatoxin production by Aspergillus parasiticus NRRL 2999. Amounts of aflatoxin were measured with reversed-phase high-performance liquid chromatography.

Growth and Aflatoxin Production by Aspergillus parasiticus NRRL 2999 in the Presence of Lactic Acid and at Different Initial pH values.

Twenty-five milliliters of glucose-yeast-salts medium containing 0, 0.5, 0.75, 1.

Sodium Benzoate in the Control of Growth and Aflatoxin Production by Aspergillus parasiticus.

Sodium benzoate, 0.0, 0.1, 0.

Growth of and Aflatoxin Production by Aspergillus parasiticus in a Medium Containing Potassium Chloride or a Mixture of Potassium Chloride and Sodium Chloride.

Twenty-five milliliters of glucose-yeast-salts medium containing 0, 2, 4, 6, 8 and 10% KCl or a mixture of NaCl (%) and KCl (%) (0:0, 1.5:0.5, 3.

Growth and Aflatoxin Production by Aspergillus parasiticus in the Presence of Sodium Chloride.

Twenty-five milliliters of glucose-yeast-salt medium containing 0, 2, 4, 6, 8, or 10% NaCl was inoculated to contain, approximately 10 or 10 conidia of Aspergillus parasiticus NRRL 2999 and then incubated at 13 or 28°C. Amounts of aflatoxin produced were determined using Reversed-Phase High Performance Liquid Chromatography (HPLC). Increasing the concentration of NaCl reduced accumulation of aflatoxin and also induced a lag in growth of the culture.

Toxigenic and Nontoxigenic Strains of Aspergilli and Penicillia Grown in the Presence of Sodium Chloride Cause Enzyme-Catalyzed Hydrolysis of Protein, Fat and Hydrogen Peroxide.

Eight strains of Aspergillus flavus , three of Aspergillus parasiticus , one of Aspergillus ochraceus and ten of Penicillum spp. were evaluated for their ability to hydrolyze protein, fat and hydrogen peroxide when the molds were grown in the presence of different amounts (0-10%) of sodium chloride. Proteolytic and lipolytic activities of strains of A.