Inhibition of Listeria monocytogenes in pH-adjusted pasteurized liquid whole egg.

Although the transmission of L. monocytogenes to humans via pasteurized egg products has not been documented, L. monocytogenes and other Listeria species have been isolated from commercially broken raw liquid whole egg (LWE) in both the United States and Ireland.

Thermal Resistance of Salmonella spp. and Listeria monocytogenes in Liquid Egg Yolk and Egg White .

Decimal reduction times ( values) were determined for Salmonella spp. and Listeria monocytogenes (five pooled strains per pathogen) in raw liquid egg yolk (pH 6.3) and liquid egg white (pH 8.

Thermal Resistance of Aeromonas hydrophila in Liquid Whole Egg .

Aeromonas hydrophila (AH) is a psychrotrophic spoilage bacterium and potential pathogen which has been isolated from a variety of refrigerated foods of animal origin, including raw milk, red meat, poultry, and commercially broken raw liquid whole egg (LWE). Decimal reduction times ( values) of 4 strains of AH (1 egg isolate, 2 egg processing plant isolates, 1 ATCC type strain) were determined in LWE using an immersed sealed capillary tube (ISCT) procedure. Initial populations (7.

The Relationship Between Botulinal Toxin Production and Spoilage of Fresh Tomatoes Held at 13 and 23°C Under Passively Modified and Controlled Atmospheres and Air.

The formation of botulinal toxin relative to spoilage of fresh whole tomatoes was investigated at 13 and 23°C under passively modified (MA) and controlled atmospheres (CA) and air. Tomatoes were subsurface inoculated with a composite of type A and proteolytic and nonproteolytic type B strains of Clostridium botulinum spores. Some were also inoculated with Alternaria mold spores.