The purpose of this study was to develop, evaluate and compare, ICP-MS, XRF, and TXRF methods for accurate quantitation of mercury in 10 different face…
Continue Reading
Detection of Cryptosporidium oocytes on lettuce and raspberries
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…
Continue ReadingThermal Destruction of Escherichia coli O157:H7 in Sous-Vide Cooked Ground Beef as Affected by Tea Leaf and Apple Skin Powders
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….
Continue Reading Microbiological Spoilage of Fruits and Vegetables
The Stomacher method, probably the most widely applied in the food industry, is rapid, does not come into physical contact with the diluted sample (does not require…
Continue Reading
Development and Evaluation of a 16S Ribosomal DNA Array-Based Approach for Describing Complex Microbial Communities in Ready-To-Eat Vegetable Salads Packed in a Modified Atmosphere
A Stomacher® 400 was used to test salad samples as part of the development and evaluation of a 16S ribosomal DNA Array-Based Approach for describing…
Continue Reading
Effect of gamma irradiation on the microbiological quality of minimally processed vegetables
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…
Continue ReadingEffect 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…
Continue Reading
Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef
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…
Continue Reading
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…
Continue Reading
The effectiveness of Triclosan-Incorporated plastic against bacteria on beef surfaces
A Stomacher® 400 was used as part of the study to test the effectiveness of Triclosan-Incorporated plastic against bacteria on beef surfaces. The Stomacher® was used…
Continue Reading
