Virulent bacteriophage for efficient biocontrol of Listeria monocytogenes in ready-to-eat foods.

Stomacher used to prepare hot dogs, sliced turkey meat, smoked salmon, seafood, sliced cabbage, and lettuce leaves for bacteriophage assay against food-borne Listeria monocytogenes. Food-borne Listeria monocytogenes is a serious threat to human health, and new strategies to combat this opportunistic pathogen in foods are needed. Continue reading

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

Yields, Chemical Composition, and Value of Beef Shank Tissues Obtained Using Baader® Processing

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.

food chemistry Baader processing beef shank stomacher 400