This method is applicable to the rapid detection of Listeria species to determine compliance with the requirements of Sections 4 and 7 of the Food…
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Food Microbiology 
Listeria monocytogenes and hemolytic Listeria innocua in poultry
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…
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Food Microbiology 
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…
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Food Microbiology Thermal 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….
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Food Microbiology 
Life Sciences 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…
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Life Sciences 
Comparison Of XRF, TXRF, AND ICP-MS Methods for determination of mercury in face cream
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…
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Industrial 
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…
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Food Microbiology 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…
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Food Microbiology
Life Sciences 
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…
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Food Microbiology
Life Sciences 
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…
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Food Microbiology 
