Listeria is a ubiquitous organism and can be isolated from a variety of sources such as raw foods, soil, stream water, silage, sewage, plants. It is also been found in uncooked meats, fish, uncooked vegetables, unpasteurized milks, their products, processed foods and food processing environments from different parts of the world. Various methods are used to sanitize the food processing environm...

A simplified technique permitting the pipetting of raw puréed meats for quantitative bacteriological study is described for use in determining survival of these non-sporing bacteria, which are exceptionally resistant to radiation. Survival curves, using gamma radiation as the sterilizing agent, were determined in raw beef with four strains of Micrococcus radiodurans. Survival curves of the R(1)...

A new microwave heating process was developed for cooking microwaveable foods containing raw meats. A commercially available inverter-based microwave oven was modified for pasteurization of mechanically tenderized beef, inoculated with Escherichia coli O157:H7 (approximately 5 log(10) CFU/g) and packaged in a 12-oz CPET tray containing 150-mL de-ionized water. The new microwave heating system w...

The aim of any packaging system for fresh muscle foods is to prevent or delay undesirable changes to the appearance, flavour, odour, and texture. Deterioration in these qualities can result in economic losses due to consumer rejection of the product. Therefore, a preservative packaging should ideally inhibit undesirable enzyme activities, but not interfere with, or inhibit, activities that are ...

ground beef. This summary briefly addresses the remaining questions about food irradiation. In addition, it provides a useful summary of the regulatory history and the current state of scientific knowledge of the technology as applied to food. Federal regulators, food scientists, food processors, and consumers will write the next chapter in the story of irradiation. New challenges awaiting reso...

BACKGROUND We report the results of a 3-year Salmonella surveillance study of persons with diarrhea; asymptomatic children; and retail pork, poultry, and beef in Yucatan, Mexico. METHODS Isolates were characterized according to serotype, antimicrobial susceptibility, and genetic relatedness with pulsed-field gel electrophoresis. RESULTS Salmonella Typhimurium was the most common serotype fo...

BACKGROUND Escherichia coli O157:H7 (E. coli O157:H7) is now recognized as a major cause of diarrhoea, hemorrhagic colitis and hemolytic-uremic syndrome worldwide. Consumption of raw or undercooked meat of bovine origin has been the most common means of transmitting this organism. METHODOLOGY Over a period of 7 months (October 2006 to April 2007), a total of 738 raw meat samples were collecte...

Title of Document: BIOFILM FORMATION BY ESCHERICHIA COLI O157:H7 Karen Suzanne Silagyi, M.S., 2007 Directed By: Associate Professor, Dr. Y. Martin Lo, Nutrition and Food Science Escherichia coli O157:H7 from cattle was evaluated for its ability to produce biofilm on food contact surfaces and quorum sensing signals in various raw meat, raw poultry, and produce broths. Generally, the strain was a...