Survival of Salmonellae During Pepperoni Manufacture

Survival of Escherichia coli O157:H7 during manufacture and storage of white brined cheese.

Escherichia coli O157:H7 is a major foodborne pathogen that causes severe disease in humans. Survival of E. coli O157:H7 during processing and storage of white brined cheese was investigated. Cheeses were prepared using pasteurized milk inoculated with a 4 strain E. coli O157:H7 cocktail (7 log(10) CFU/g) with or without yogurt starter culture (Lactobacillus delbrueckii ssp. bulgaricus and Stre...

Survival of methicillin-resistant Staphylococcus aureus during various thermal lethality processes used to manufacture pork products

Study on the growth and survival of Escherichia coli O157:H7 during the manufacture and storage of Iranian white cheese in brine

The behaviour of Escherichia coli O157:H7 was studied during the manufacture and storage of Iranian white cheese in brine. Cheese was manufactured using pasteurized cow milk and inoculated with E. coli O157:H7 with inoculum level of 103 cfu/ml. Four treatments were designed. Cheeses were made with or without starter culture and kept immersed in 6 or 8% salt brine during ripening and storage. Ch...

Asbestos exposure during routine brake lining manufacture.

Occupational exposure to asbestos fiber and total dust of workers of a major brake lining manufacture plant in a developing country were examined and compared with those in developed countries. Time weighted average of total dust and asbestos fiber concentration in the potential sources of exposure were monitored. All personal air sampling were collected on membrane filters and analyzed by phas...

Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion.

An erythromycin-resistant strain of probiotic Lactobacillus paracasei ssp. paracasei LBC-1 (LBC-1e) was added to part-skim Mozzarella cheese in alginate-microencapsulated or free form at a level of 10(8) and 10(7)cfu/g, respectively. Survival of LBC-1e and total lactic acid bacteria (LAB) was investigated through the pasta filata process of cheese making (in which the cheese curd was heated to ...