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

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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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

Effect of refrigeration and frozen storage on the campylobacter jejuni recovery

The 25-g aliquots were placed in Stomacher® 400 filter bags containing 225 ml of buffered peptone water (HiMedia Laboratories, Mumbai, India). The samples and diluent were mixed in Stomacher® 400 for 60 seconds.

The study found that there was no difference for the recovery of C. jejuni from fresh, refrigerated or frozen samples after selective enrichment, showing that this microorganism can survive under the tested storage conditions.

food microbiology chicken campylobacter jejuni stomacher 400

Effects of Low-Dose, Low-Penetration Electron Beam Irradiation of Chilled Beef Carcass Surface Cuts on Escherichia coli O157:H7 and Meat Quality

The Stomacher® 400 was used to blend beef pieces for one minute as part of the study. the study found that if chilled carcasses were subjected to low-dose E beam irradiation, the aroma and flavour of the ground beef would not be impacted. The data presented indicates that low-dose, low-penetration, E beam irradiation has potential use as an antimicrobial intervention on beef carcasses during processing and minimally impacts the organoleptic qualities of the treated beef products.

food microbiology meat irradiation escherichia coli 0157 stomacher 400