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 used to prepare faeces samples for comparative study of fluorescent in situ hybridization and the current gold standard for intestinal microbiota quantification. In general, a good correlation between the two methods was observed. 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
Listeria monocytogenes is a ubiquitous, saprophytic, Gram-positive bacterium and occasional food-borne pathogen, often associated with ready-to-eat meat products. Because of the increased consumer interest in organic, all natural, and free range poultry products, it is important to understand L. monocytogenes in the context of such systems. Pasture-reared poultry were surveyed over the course of two 8-wk rearing periods. Cecal, soil, and grass samples were collected for Listeria isolation and characterization. Seven of 399 cecal samples (or 1.75%) were Listeria-positive.
The Stomacher® 400 was used to process vegetable samples for a period of minute as part of the study to test the effect of gamma irradiation on the microbiological quality of minimally processed vegetables. The study found that there was no significant differences present in sensory total quality between the control and the irradiated vegetable and between days of storage.
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.
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.
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.