Studies on the thermophilic bacteria causing “Swels” of canned food
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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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Background: Application of nanoparticles in the removal of pathogenic bacteria is very important. The use of these materials can be appropriate for controlling pathogens and food-borne diseases. The purpose of this study was to synthesize magnesium oxide nanoparticles and investigate its antibacterial effect on several bacteria causing food poisoning. Materials and Methods: Oxide magnesium nan...
متن کاملThermophilic spore-forming bacteria isolated from spoiled canned food and their heat resistance. Results of a French ten-year survey.
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...
متن کاملDistribution of thermophilic aerobic sporeforming bacteria in food ingredients.
Samples of sugar, starch, spices, and miscellaneous products were tested for thermophilic sporeformers of Bacillus to determine the dominant species present. Surface colonies selected at random were identified. Six species of Bacillus were isolated: B. stearothermophilus, B. coagulans, B. licheniformis, B. subtilis, B. circulans, and B. pumilus. Samples of starch and pepper were tested for ther...
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ژورنال
عنوان ژورنال: NIPPON SUISAN GAKKAISHI
سال: 1950
ISSN: 1349-998X,0021-5392
DOI: 10.2331/suisan.16.53