Pressure resistance of cold-shocked Escherichia coli O157:H7 in ground beef, beef gravy and peptone water.

Aims: (i) To study the effects of cold shock on Escherichia coli O157:H7 cells. (ii) To determine if cold-shocked E. coli O157:H7 cells at stationary and exponential phases are more pressure-resistant than their non-cold-shocked counterparts.

Manufacture of spent hen ayami and its utilisation in meatloaf and fresh sausage.

1. Spent hens were slaughtered, hand deboned and then further processed into a surimi-like material, ayami, which was used to manufacture meatloaf and fresh sausage as value-added products. 2.

Emergence of Salmonella enteritidis phage type 4 in the Caribbean: case-control study in Trinidad and Tobago, West Indies.

A prospective case-control study involving 46 case patients and 92 age- and neighborhood-matched control subjects was conducted in Trinidad and Tobago (T&T) between March 1998 and May 1999 to determine the etiology, sources, and risk factors for Salmonella enteritidis (SE) infection. SE infection in T&T was found to be associated with the consumption of shell eggs, and in particular raw or undercooked eggs. SE isolates from 30 (88%) of 34 patients and from 9 implicated egg or egg-containing food samples were phage type 4.

Salmonellosis in Trinidad: evidence for transovarian transmission of Salmonella in farm eggs.

The aim of this study was to determine whether the contents of farm eggs in Trinidad are contaminated with Salmonella and if transovarian transmission occurs. 750 fresh eggs from 10 farms supplying 75% of the country's eggs were cultured for Salmonella. Salmonella was found on the egg shells' surfaces from all farms, and in the egg contents from three farms.

Fate of Listeria monocytogenes and pediococcal starter cultures during the manufacture of chicken summer sausage.

Two formulations of chicken summer sausages [100% hand deboned chicken meat (HDCM) and 85% HDCM and 15% chicken hearts (HDCM-CH)] were prepared with a nonpediocin-producing (PED-) Pediococcus acidilactici starter culture and inoculated with 10(4) or 10(7) cfu of a five-strain mixture of Listeria monocytogenes/g of batter. Sausages were fermented to pH 5.0 (11 h), cooked to an internal temperature of 66.