Isolation and sources of ‘blown pack’ spoilage clostridia in beef abattoirs

Controlling Blown Pack Spoilage Using Anti-Microbial Packaging

Active (anti-microbial) packaging was prepared using three different formulations; Auranta FV; Inbac-MDA and sodium octanoate at two concentrations (2.5 and 3.5 times their minimum inhibitory concentration (MIC, the lowest concentration that will inhibit the visible growth of the organisms) against Clostridium estertheticum, DSMZ 8809). Inoculated beef samples were packaged using the active pac...

Isolation, Typing and Rapid Diagnosis of pathogenic clostridia from Infected Animals in Iran

Alicyclobacillus spoilage and isolation--a review.

Until recently, acidic products such as fruit juice and fruit based products were generally thought to be susceptible to spoilage by yeasts, mycelia fungi and lactic acid bacteria, as the low pH of these products acts as natural control measures against spoilage by most bacteria. Alicyclobacillus seem to be prevalent in fruit based products as they survive the acidic fruit juice environment, ev...

Spoilage Identification of Beef Using an Electronic Nose System

A commercially available Cyranose-320. conducting polymer-based electronic nose system was used to analyze the volatile organic compounds emanating from fresh beef strip loins (M. Longisimmus lumborum) stored at 4°C and 10°C. Two statistical techniques, i.e., linear discriminant analysis (LDA) and quadratic discriminant analysis (QDA), were used to develop classification models from the collect...

The Isolation and Detection of Acanthamoeba in Rural Water Sources of Arak, Iran

Abstract Background and Objective: Acanthamoeba species are free-living protozoa that can be isolated from all environments. They can bring about different diseases in healthy individuals and immune suppressed patients, for example, Granulomatous Amoebic Encephalitis (GAE), Acanthamoeba Keratitis (AK), Cutaneous and Nasopharyngeal infections. The aim of this study was to evaluate the Acanthamoe...