April 2006
Journal of Food Protection, Volume 69, Number 4, April 2006, pp. 938-942(5)
Angelidis, Apostolos S and Koutsoumanis, Konstantinos
Abstract:
The aim of this work was to estimate the prevalence and concentration of Listeria monocytogenes in packaged precut (slices or cubes) ready-to-eat (RTE) meat products available in the Hellenic retail market. Samples of these
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Comparison of Listeria monocytogenes virulence in a mouse model
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April 2006
Journal of Food Protection, Volume 69, Number 4, April 2006, pp. 842-846(5)
Takeuchi, Kazue et al
Abstract:
Listeriosis results from exposure to the foodborne pathogen Listeria monocytogenes. Although many different strains of L. monocytogenes are isolated from food, no definitive tests currently predict which isolates are most virulent. The objectives of this study…
Molecular typing to trace Listeria monocytogenes isolated from cold-smoked fish to a contamination source in a processing plant
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April 2006
Journal of Food Protection, Volume 69, Number 4, April 2006, pp. 835-841(7)
Nakamura, Hiromi et al
Abstract:
In this study, Listeria monocytogenes contamination in a cold-smoked fish processing plant in Osaka, Japan, was examined from 2002 to 2004. A total of 430 samples were collected and divided into five categories: raw fish, materials…
Formation of biofilm at different nutrient levels by various genotypes of Listeria monocytogenes
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April 2006
Journal of Food Protection, Volume 69, Number 4, April 2006, pp. 826-834(9)
Folsom, James P. et al
Abstract:
Strains of Listeria monocytogenes differ in their ability to form biofilms. The objectives of this study were to determine whether genetically related strains have similar biofilm-forming capacities and what effect nutrient concentration has on the…
Growth of Listeria monocytogenes in fresh-cut coconut as affected by storage conditions and inoculum size
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April 2006
Journal of Food Protection, Volume 69, Number 4, April 2006, pp. 820-825(6)
Sinigaglia, Milena et al
Abstract:
In this study, the effects of packaging atmosphere (air and modified atmosphere, 65% N2, 30% CO2, and 5% O2), temperature (2, 4, 8, and 12″C) and inoculum size (low inoculum, 102 CFU/g; high inoculum, 5 ?…
Prevalence and typing of Listeria monocytogenes in raw catfish fillets
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April 2006
Journal of Food Protection, Volume 69, Number 4, April 2006, pp. 815-819(5)
Chou, Chung-His et al
Abstract:
Raw channel catfish fillets collected from three processing plants during four time periods were tested for the presence of Listeria species. Listeria monocytogenes was the predominant Listeria species found in these catfish fillets, with 25 to…
Death of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in shelf-stable, dairy-based, pourable salad dressings
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April 2006
Journal of Food Protection, Volume 69, Number 4, April 2006, pp. 801-814(14)
Beuchat, Larry R. et al
Abstract:
The objectives of this study were to determine the death rates of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in three commercially manufactured full-fat ranch salad dressings, three reduced-fat ranch salad dressings, two full-fat blue…
Validation of a traditional Italian-style salami manufacturing process for control of Salmonella and Listeria monocytogenes
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April 2006
Journal of Food Protection, Volume 69, Number 4, April 2006, pp. 794-800(7)
Nightingale, K.K.et al
Abstract:
Italian-style salami batter (formulated with pork shoulder) was inoculated with ca. 7.0 log CFU/g of either Salmonella or Listeria monocytogenes. Salami links (55-mm cellulose casings) were fermented at 30″C for 24, 40, or 72 h and then…
Listeria test speeds up detection process, company claims
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April 11, 2006
Foodnavigator.com
Ahmed ElAmin
A new Listeria assay allows processors to simultaneous detect and differentiate between two species in a single test for food products.
Increasing regulatory emphasis on food safety in plants and the cost of recalls has spurred food companies to seek faster ways of detecting pathogens.
bioMÈrieux said its new Vidas Lduo test now enables the simultaneous detection and differentiation of Listeria spp and Listeria monocytogenes in a single test.Continue Reading Listeria test speeds up detection process, company claims
Don’t pass over the horseradish
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Wednesday, April 05, 2006
BY MARY ANN CASTRONOVO FUSCO
For the Star-Ledger
Among the traditional foods served at Passover, few are as powerful — both literally and figuratively — as horseradish.
“When it comes time to use it ritually in the Seder service, boy, does it bring tears to people’s eyes — which is what it’s supposed to do,” observed Rabbi Norman Patz of Temple Shalom in Cedar Grove, a Reform congregation. The most pungent cultivated root on earth, horseradish is customarily used for the maror or bitter herbs, ceremony within the Passover Seder, which recalls the bitterness of the Jews’ captivity in Egypt. “I can’t think of anybody that uses anything else,” said Rabbi Patz.
During the Seder, the maror is consumed twice: on its own, and then in the korech, a type of sandwich made with matzo and charoset, a mixture of apples or other sweet fruit, such as dates, nuts, cinnamon and wine. This bittersweet aspect of the meal drives home the message that “in times of freedom there is knowledge of servitude and in times of bondage there is the hope of redemption,” explained Rabbi Patz.Continue Reading Don’t pass over the horseradish