Escherichia coli O157:H7 is a member of the enterohemorrhagic group of pathogenic E. coli that has emerged as a foodborne pathogen of major public health concern. E. coli O157:H7 is highly tolerant of acidic pH and outbreaks attributed to this bacterium have been in many acidic foods which have pH level with similar to those of pickled products. Therefore, pickled vegetables, although acidic, m...

The cheese microbiota, whose community structure evolves through a succession of different microbial groups, plays a central role in cheese-making. The subtleties of cheese character, as well as cheese shelf-life and safety, are largely determined by the composition and evolution of this microbiota. Adjunct and surface-ripening cultures marketed today for smear cheeses are inadequate for adequa...

Pallets play an important role in food transportation but are seldom in direct contact with food and are not intended to be used in contact with food. We have surveyed information relevant to the possible influence of wood versus plastic pallets on food safety. Wood absorbs bacteria, which cannot later be recovered alive at its surface. Bacteria do not penetrate below the surface of new plastic...

A microbiological safety cabinet was evaluated to determine conditions under which microorganisms might escape. Tests were conducted under three cabinet-closure conditions, various airflow velocities, and different laboratory operations, with 10(5), 1.1 x 10(5), and 10(6) microorganisms per cubic foot of cabinet space released per min for 5 min. The data revealed that (i) escape of a human infe...

Management of microbiological food safety is largely based on good design of processes, products and procedures. Finished product testing may be considered as a control measure at the end of the production process. However, testing gives only very limited information on the safety status of a food. If a hazardous organism is found it means something, but absence in a limited number of samples i...

Important shifts have occurred over the past twenty years in how food safety experts in government and the private sector think about achieving food safety. These include the increasing use of risk analysis, especially risk assessment, in food safety decision making; a much-expanded focus on microbial hazards in the food supply; and a new emphasis on prevention of foodborne hazards and illnesse...

The review is devoted to the problems of microbiota and the ways of it correction employing beneficial life bacteria- probiotics. It covers the issues related to the functioning of human microbiota and its importance for the health, individual variability of microbial content, functioning of the probiotics in the human organism and the history of probiotic studies with particular focus on the m...

One of the most important concerns for food industry is safety. Predictive microbiology is the application of mathematical models to describe microbial behavior in order to prevent food spoilage as well as food-borne illness. Because of complexity of microbial behavior and food systems, predictive microbiology presents some limitations. System dynamics could be a useful alternative and compleme...

FUNCTION Mass/energy flow and balance GENERAL FUNCTION Flow and storage of heat, etc. PHYSICAL FUNCTION States of components what? what? what? what? what?