Lysozyme as a barrier to growth of Bacillus anthracis strain Sterne in liquid egg white, milk and beef.

In this study, we investigated the role of lysozyme on the viability of Bacillus cereus, Bacillus subtilis, Bacillus pumilus and Bacillus anthracis (Sterne) in egg white (EW), ground beef and milk. At 35 °C in EW, growth rates (GR) for B. cereus, B.

The survivability of Bacillus anthracis (Sterne strain) in processed liquid eggs.

In this study, we investigated the survival and inactivation kinetics of a surrogate strain of Bacillus anthracis (Sterne strain) in whole egg (WE), egg white (EW), sugared egg yolk (YSU), and salted egg yolk (YSA) at low (-20, 0, and 5 degrees C), moderate (15, 20, 25, 30, 35, and 40 degrees C), and high storage temperatures (45, 50, 55, and 60 degrees C). Outgrowth of the spores was measured as lag phase duration (LPD). Replication of vegetative cells was measured in terms of growth rate (GR) and maximum population density (MPD).

An evaluation of a method for the detection of sensory ganglia in product derived from advanced meat recovery systems.

A method is described for the identification of dorsal root ganglia (DRG)-associated sensory neurons within advanced meat recovery (AMR) product derived from bovine vertebral columns. This method relies on the unique microanatomy of sensory neurons and immunohistochemical staining, primarily for glial fibrillary acidic protein. Sensory neurons are variably sized unipolar neurons, exhibiting a single-cell process that is rarely seen in histologic sections.