Contamination of retail foods, particularly turkey, from community markets (Minnesota, 1999-2000) with antimicrobial-resistant and extraintestinal pathogenic Escherichia coli.

To assess the food supply as a possible vehicle for antimicrobial-resistant and extraintestinal pathogenic Escherichia coli (ExPEC), we defined the prevalence, density, clonal diversity, virulence characteristics, and antimicrobial resistance profiles of E. coli among diverse retail food items. A microbiological survey was undertaken of 346 food items (vegetables, produce, beef, pork, chicken, and turkey) purchased as a convenience sample from 16 retail markets within the Minneapolis-St.

Antimicrobial-resistant and extraintestinal pathogenic Escherichia coli in retail foods.

Background: Extraintestinal Escherichia coli infections are associated with specialized extraintestinal pathogenic E. coli (ExPEC) strains and, increasingly, with antimicrobial resistance. The food supply may disseminate ExPEC and antimicrobial-resistant E.

Comparative Study of Recovery of Salmonella javiana from Mozzarella Cheese by Two Official Analytical Procedures.

The Association of Official Analytical Chemists (AOAC) and the Canadian Health Protection Branch (CHPB) methods for detection of Salmonella spp. were compared for recovery of Salmonella javiana from experimentally contaminated mozzarella cheese. Ten trials were conducted with two levels of random surface contamination of cheese.

Enumeration of Viable Listeria Species and Listeria monocytogenes in Foods.

A direct plating procedure was developed for the enumeration of Listeria spp. and Listeria monocytogenes in foods. Both naturally contaminated foods and foods spiked with L.

Microbiological Safety of Blue and Cheddar Cheeses Containing Naturally Modified Milk Fat.

Milk containing naturally modified fat was obtained by feeding lactating dairy cows a Control diet and two experimental diets containing either extruded soybeans or sunflower seeds. Milk from cows fed the experimental diets contained higher levels of both long chain (C) and unsaturated fatty acids than the milk from cows fed the Control diet. Each milk was pasteurized, standardized to 3.

An Evaluation of the Microbiological Safety of Reduced-Fat Cheddar-like Cheese.

This study was carried out to investigate microbiological safety of reduced-fat Cheddar cheese. This was done by studying the behavior of two strains of Listeria monocytogenes , (Scott A-4b and V7-1a) and two species of the genus Salmonella , ( Salmonella typhimurium and Salmonella senftenberg ) during manufacture and aging of reduced or low-fat stirred curd Cheddar cheese made from milk containing 1.5 to 2.

Storage Life of Pork Chops in CO-Containing Atmospheres .

Pork chops were packaged in a controlled atmosphere (10% CO/79% N/1% O, 30% CO/68% N/2% O, 30% CO/70% N, 100% CO or air) and then stored at either 2 or 5 C. Changes in gas composition, microbiological counts and sensory quality were monitored after 0, 9, 12, 16, 19, 23, 30 and 37 days of storage. Two chops from each treatment were stored additionally under retail-like conditions for 3 and 5 days.

Comparative Evaluation of the Difco Disc Assay Method for Detecting Penicillin in Milk and Milk Products.

The Difco disc assay method to detect antibiotic residues was evaluated and compared with the Bacillus subtilis disc assay and the Sarcinia lutea cylinder plate methods. The Difco method, using both color change and zone of inhibition as indicator, was able to detect penicillin to levels as low as 0.002 units per ml.