A novel approach for calculating shelf life of minimally processed vegetables

For microbiological analysis, 10 g of each sample were diluted with 90 ml of 0.1% peptone solution in a Stomacher® bag and blended for 1 min in a Stomacher® Lab Blender 400.

The new equation was able to describe the data well and to estimate the shelf life. The results obtained emphasize the importance of using the standard errors for the shelf life value to show significant differences among the samples.

food microbiology lettuce carrot fennel TVC stomacher 400

Predictive model for growth of Clostridium perfringens in cooked cured pork

The inoculated meat was blended with a Stomacher 400 for 5 min to ensure even distribution of sodium nitrite and the organisms in the meat samples.

The study shows that the kinetic and growth parameters obtained from this study can be used in evaluating growth of C. perfringens from spore populations during dynamically changing temperature conditions such as those encountered in meat processing. Further, this model can be successfully used to design microbiologically “safe” cooling regimes for cured pork hams and similar products.

food microbiology pork meat clostridium perfringens stomacher 400

Comparison of homogenization by blending or Stomaching on the recovery of Listeria monocytogenes from beef tissue

A Stomacher® 400 was used to blend beef tissue as part of the comparison in Listeria monocytogenes recovery.

The study shows that there was no difference between blending and stomaching on the recovery of Listeria monocytogenes in beef tissue.

food microbiology red meat listeria monocytogenes stomacher 400

Elimination by Gamma Irradiation of Salmonella spp. and Strains of Staphylococcus aureus Inoculated in Bison, Ostrich, Alligator,and Caiman Meat

Sterile meat was thawed rapidly (in about 5 min) by submerging the package in a
50°C water bath, inoculated with enough cells ( 10 ml/100g of meat) for a final
population of ca. 109 stationary- phase cells per g, and stomached for 90 s in
sterile no.400 polyethylene stomacher bags using a Stomacher® 400.

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Polymerase chain reaction (pcr) for the detection of salmonella in artificially

Thirty-two samples of chicken meat were used. From each sample, 25 grams were weighted in  Stomacher® 400 sterile bags and inoculated with 1 mL of a dilution (10-7,10-8 or 10-9) of S. Enteritidis or S. Typhimurium and 1 mL of the other 18 bacteria pool diluted 10-2 . In two of the samples, only the pool was inoculated. Finally, 225 mL of PBW 1% were added and homogenized in a Stomacher 400 for 30 seconds.

As the results are obtained in a shorter time period than that of microbiological culture, this procedure will be useful in the methodology for detection of Salmonella in chicken.

food microbiology PCR chicken salmonella stomacher 400

Ultimate pH values and bacteriological condition of meat and stress metabolites in blood of transported reindeer bulls

The Stomacher® 400 was used to blend reindeer meat for two minutes.

The study found that at slaughter, there was no difference in ASAT activity, urea and Cortisol concentrations between the two transported groups. However, the plasma ASAT activity and urea concentrations at slaughter were significantly lower in the non-transported group. In both transport groups, the plasma Cortisol concentrations increased during loading onto and unloading from the lorry. Abomasal lesions were observed in all treatment groups. It was concluded that reindeer showed an acute stress response to manual handling and transport.

food microbiology meat quality stress metabolites reindeer stomacher 400