Gamma radiation effectively controls Listeria monocytogenes in uncooked and in ready-to-eat foods. This study was conducted to determine if gamma radiation could be used to control L. monocytogenes in ground pork. Ground pork was contaminated with L. monocytogenes, kept at refrigeration (4 degrees C), chilling (0 degrees C), and freezing (-18 degrees C) temperatures overnight, exposed to gamma ...

BACKGROUND Diet is a critical element of diabetes self-management. An emerging area of research is the use of images for dietary records using mobile telephones with embedded cameras. These tools are being designed to reduce user burden and to improve accuracy of portion-size estimation through automation. The objectives of this study were to (1) assess the error of automatically determined por...

This study was carried out comparing the conventional methods (ISO 11290-1 and BAM method, 2008) and system mini-Vidas® (Biomerieux), for detection of Listeria sp. and Salmonella sp. in cooled sausage. The immunoenzymatic method has shown to be effective for the detection of target pathogens, it has presented itself as an excellent screening method.

Nowadays, the consumption of meat and meat products has been increased with modern manufacturing techniques. Due to the economic value, the likelihood of using unauthorized tissue is possible in meat products. The aim of this study was to apply morphological methods for detection of unauthorized tissues in meat sausage. In this study, a total number of 20 samples of different types of sausages ...

Let and be positive constants. Let X be the supercritical super-Brownian motion corresponding to the evolution equation ut = 12 + u u2 in Rd and let Z be the binary branching Brownian-motion with branching rate . For t 0, let R(t) = Sts=0 supp(X(s)), that is R(t) is the (accumulated) support of X up to time t. For t 0 and a > 0, let Ra(t) = Sx2R(t) B(x;a): We call Ra(t) the super-Brownian sausa...

Synthetic antioxidants are widely used to inhibit quality deterioration of the beef sausage. This study utilizes high carotene content in Red Palm Oil (RPO) as a substitute for vegetable oil aims determine sensory and chemical characteristics sausage with addition RPO 5%, 10%, 15%, obtain best formulation. Based on study, it is known that 10% received highest overall rating an average score 5.3...

background and objectives: with regard to the hazards of nitrite, application of natural preservatives in order to reduce the microbial load of meat and meat products is increasing. owing to their anti-bacterial properties, red barberry and the dried residue of red grape could be suitable replacers for nitrite. materials and methods: agar dilution method was employed in order to determine the m...

We prove that for a densest packing of more than three d–balls, d ≥ 3, where the density is measured by parametric density, the convex hull of their centers is either linear (a sausage) or at least 3–dimensional. This is also true for restrictions to lattice packings. The proofs require a Lagrange–type theorem from number theory and Minkowski’s theory of mixed volumes.

We describe an outbreak of Shiga toxin-producing Escherichia coli O26:H11 infection in 20 patients (median age, 2 years). The source of the infection was an organic fermented beef sausage. The source was discovered by using credit card information to obtain and compare customer transaction records from the computer systems of supermarkets.

During January-March 2011, diagnoses of hepatitis E virus (HEV) infection increased in Marseille University hospitals in southeastern France. HEV genotype 4, which is described almost exclusively in Asia, was recovered from 2 persons who ate uncooked pork liver sausage. Genetic sequences were 96.7% identical to those recently described in swine in Europe.