By Y.H. Hui, Merle D. Pierson, J. Richard Gorham
Includes new chapters at the position of U. S. poison facilities in bacterial exposures; micro organism biota in meals; salmonellosis in animals; human salmonellosis; vibro cholerae; vibrio vulnificus; and extra.
Read Online or Download Foodborne Disease Handbook, Volume 1: Bacterial Pathogens PDF
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Additional resources for Foodborne Disease Handbook, Volume 1: Bacterial Pathogens
24:343-362. 2. , and Collins. M. , (1993). Lactic acid bacteriaand human clinical infection. J. Appl. , 75:95-107. 3. Jett, B. , Huycke,M. , and Gilmore. S . (1994). Virulenceof enterococci. Clin. Microbiol. , 7:462-478. 4. Jones, D. (1975). A numerical taxonomic study of coryneform and related bacteria. J. Gen. , 8752-96. 5. Hughes, D. , and Hoover, D. G. (1991). Bifidobacteria: Their potential for use in American dairy products. , 45(4):74, 76, 78-80. 82. 6. Jay, J. M. (2000). , Aspen Publishers, Gaithersburg,MD.
This surprisingly low numTable 6 Examples of Log,, Aerobic Plate Count (APC) Numbers of Bacteria/g of Fresh Ground Beef Year Number APC mean Ref. 90 22 23 24 25 26 26 27 28 29 1976 1977 1994 ~~~~~ On day 0. 5"C. 32 Jay ber could be a reflection of the downward trend for appearance of bacteria in such products due in part to more attention being paid to sanitation throughout the production cycle or in part to the methodology employed in gathering these data. 90 is the result of APC determinations being made at 35°C for 24 hours.
Gram-negative bacteria are either absent or quite low in numbers in products of this type if they have been properly dried and packaged. , rosemary and thyme) are also known to possess some antibacterial properties. C. Meat Products The bacterial biota of fresh ground meats is reflective of carcass contamination during slaughtering, processing, and storage. Since such products are kept at refrigerator temperatures, it is not surprising to find large numbers of psychrotrophic bacteria. Mean log,, APCs/g of ground beef tested in 1914 and in 1994 are presented in Table 6.