The Stomacher® was used to prepare samples of skin, liver and breast meat for PCR study. The present study provides data on contamination level with Campylobacter in poultry and poultry products after air chilling. Continue reading
The Stomacher® was used to blend cat fish samples to study the use of vinegar to reduce the growing number of illnesses caused by spoilage bacteria. Continue reading
Stomacher® 400 lab blender has been used to process fish meat samples. The Stomacher® has also been used to conduct a preservative challenge test. Continue reading
A Stomacher® 400 was used as part of the study to homogenize beef tissue. The study showed that Baader processing can improve quality and add value to beef shanks by removing the sinew and increasing the lean percentage of the desinewed lean. Processed parts of the shank are more valuable than the whole shank due to sinew now being a legal sausage ingredient.
The Stomacher® 400 is used as a key piece of equipment in the USDA methodology for meat species identification.
The aim of this study was to compare two previously tested buffers and three extraction methods to find out if any combination was superior for detection of Cryptosporidium oocysts on lettuce and raspberries. No significant differences between use of different buffers or extraction methods were found and thus, no combination can be said to be
superior to the others. To find any differences, investigations with a higher number of
replicates may be required. Stomacher® Bags were used as part of this study.
Contamination of ground beef with Escherichia coli O157:H7 is a potential health hazard and a continuing concern both for consumers and the food service industry.
The Stomacher® 400 was used to blend beef for 5 five minutes to ensure an even distribution of the organisms in the respective menstruums. Thermal death times from this study will assist the retail food industry to design cooking regimes that ensure the safety of beef contaminated with E. coli O157:H
The Stomacher® 400 was used in the following ways:
Surface samples (35 cm2) from each muscle were aseptically weighed and homogenized in 225 ml of one-quarter-strength Ringer’s solution (Oxoid) for 2 min in a stomacher (LAB
blender 400; PBI, Italy) at room temperature.
Lean minced beef (20 g) was diluted 1:10 (wt/vol) with 20 mmol of phosphate buffer (pH 6.5) liter1 , homogenized in a Stomacher 400 blender for 3 min, and centrifuged at 16,000 g for 20 min at 4°C.
A Stomacher® 400 was used to help test antimicrobial activity of cetylpyridinium chloride washes against pathogenic bacteria on beef surfaces. The Stomacher® 400 was used to pummel ground beef for 2 minutes as part of the study. The study found that the residue levels of CPC were seen to be too high for human consumption.
Pummeling samples in a Stomacher blender (Seward Medical, Ltd., London, U.K.) was
also evaluated as a procedure to remove Salmonella, yeasts, and molds from berries. Samples were prepared as described for the wash method, except that, instead of washing berries, strawberries were pummeled at normal speed for 1 min in a Stomacher 400 blender and blueberries and raspberries were pummeled in for 1 min in a Stomacher 80 blender.