Escherichia coli O157:H7 reduction in hamburgers with regard to premature browning of minced beef, colour score and method for determining doneness
نویسندگان
چکیده
منابع مشابه
Development and assessment of a rapid method to detect Escherichia coli O26, O111 and O157 in retail minced beef.
A molecular-based detection method was developed to detect Escherichia coli O26, O111 and O157 in minced (ground) beef samples. This method consists of an initial overnight enrichment in modified tryptone soya broth (mTSB) and novobiocin prior to DNA extraction and subsequent serogrouping using a triplex PCR. This method has a low limit of detection and results are available within 24 hours of ...
متن کاملIdentification of Escherichia coli O157: H7 from Slaughtered Beef in Mashhad Using Biochemical and Molecular Methods
Background and Aims: Escherichia coli O157:H7 is one of the main causes of transmitted diseases by food, including meat and meat products. The purpose of this study was to investigate the prevalence of E. coli O157:H7 contamination in Mashhad with the detection of rfbE gene. Materials and Methods: For this study, 148 slaughtered beef samples from Mashhad (spring to winter, 2018) were randomly ...
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supervisors play an undeniable role in training teachers, before starting their professional experience by preparing them, at the initial years of their teaching by checking their work within the proper framework, and later on during their teaching by assessing their progress. but surprisingly, exploring their attributes, professional demands, and qualifications has remained a neglected theme i...
15 صفحه اولValidation of a method for simultaneous isolation of Shiga toxin-producing Escherichia coli O26, O103, O111, and O145 from minced beef by an international ring-trial.
An isolation method described by Possé et al. (FEMS Microbiol Lett 2008;282:124-131) was satisfactorily validated in an international ring-trial using artificially contaminated minced beef samples. Until now, no validated method existed for the simultaneous isolation of Shiga toxin-producing Escherichia coli serogroups O26, O103, O111, and O145 in food. Twelve laboratories from five European co...
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در این پروژه ترکیبات 3-آریل-2h-بنزو[b]-4،1-اکسازین ها از مواد اولیه تجاری مشتقات دو آمینو فنول و ?-هالو کتون های آروماتیک در مایع یونی 1-اکتیل-3-متیل ایمیدازولیوم تترا فلورو بورات([omim]bf4) سنتز شده است. این واکنش توسط باز پتاسیم کربنات محلول از طریق o-آلکیلاسیون و سپس یک واکنش آمیداسیون درون مولکولی خود بخود در مدت زمان کوتاه انجام می شود. ترکیبات 4،1-بنزوکسازین به این روش با بهره خوب تا آلی ...
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ژورنال
عنوان ژورنال: International Journal of Food Microbiology
سال: 2015
ISSN: 0168-1605
DOI: 10.1016/j.ijfoodmicro.2015.08.023