Relation between species of spore-forming bacteria as spoilage organisms and canned food categories.
نویسندگان
چکیده
منابع مشابه
Effects of Tylosin and Nisin on Canned Food Spoilage Bacteria
Many antibiotics have been screened for inhibition of sporeforming bacteria during the last 10 years in this laboratory. The effect of some of these antibiotics on canned food spoilage bacteria has previously been described (Denny and Bohrer, 1959). Recently, two antibiotics which eventually may be of use in food processing have been through a preliminary screening in this laboratory. These ant...
متن کاملEffects of tylosin and nisin on canned food spoilage bacteria.
Many antibiotics have been screened for inhibition of sporeforming bacteria during the last 10 years in this laboratory. The effect of some of these antibiotics on canned food spoilage bacteria has previously been described (Denny and Bohrer, 1959). Recently, two antibiotics which eventually may be of use in food processing have been through a preliminary screening in this laboratory. These ant...
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Thermal processing of Low Acid Canned Foods (LACF), which are safe and shelf-stable at ambient temperature for several years, results in heat inactivation of all vegetative microorganisms and the partial or total inactivation of spores. Good Manufacturing Hygienic Practices include stability tests for managing the pathogen risk related to surviving mesophilic bacterial spores. LACF are also oft...
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Neutralization method evaluation is a crucial preliminary step in biocidal agent evaluation and environmental monitoring (EM) programs. In the present study, four commercial peroxygen/Ag+-based sporicidal disinfectants in pharmaceutical industry were tested against 3 spore-forming microorganisms (Aspergillus brasiliensis, Bacillus subtilis subsp. spizizenii and Bacillus cereus). An in-house mad...
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Stevia rebaudiana Bertoni, is an ancient perennial shrub of South America, with great potential as a crop for the production of high-power natural sweetener. Due to its chemical composition and content of the phytochemical compounds, it is suitable as a raw material for the extraction and production of functional foods. Diterpene glycosides component of low-calorie sweetener is approximately 30...
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KOGYO GAKKAISHI
سال: 1985
ISSN: 0029-0394
DOI: 10.3136/nskkk1962.32.9_615