Validation of the Peel Plate Staphylococcus Aureus (SA) Test for Enumeration of S. aureus in Selected Foods and Non-cultured Dairy Products: AOAC Performance Tested MethodSM 082401.

Background: The microbial testing platform, Peel Plate™, was developed with Baird Parker ingredients for Staphylococcus aureus (SA) specificity. After rehydrating with 1 mL of the diluted food sample, Peel Plate SA is incubated for 24-48 h at 35-37 °C and observed for purple colonies.

Objective: A validation study was performed to evaluate Peel Plate SA for enumeration of S.

Control of Escherichia coli O157:H7 using lytic bacteriophage and lactic acid on marinated and tenderized raw pork loins.

Escherichia coli (E. coli) O157:H7- contaminated pork and production environments, are often a major source of foodborne outbreaks. This study evaluated the inhibition of E.

spp. Response to Lytic Bacteriophage and Lactic Acid on Marinated and Tenderized Raw Pork Loins.

Bacterial food poisoning cases due to Salmonella have been linked with a variety of pork products. This study evaluated the effects of a Salmonella-specific lytic bacteriophage and lactic acid (LA) on Salmonella Enteritidis, Salmonella Montevideo, and Salmonella Heidelberg growth on raw pork loins. Pork loins were cut into approximately 4 cm thick slices.

Salmonella Typhimurium DT 104 response to Lytic bacteriophage and Lactobionic acid on raw chicken breast.

Bacterial food poisoning cases due to Salmonella have been linked with a variety of poultry products. This study evaluated the effects of a Salmonella-specific Lytic bacteriophage and Lactobionic acid (LBA) on Salmonella Typhimurium DT 104 growth on raw chicken breast meat. Each chicken breast was randomly assigned to a treatment group (Control, DI water, phage 1%, phage 5%, LBA 10 mg/mL, LBA 20 mg/mL, and phage 5% + LBA 20 mg/mL) with four chicken breasts per group.