Microbiological quality of fresh produce obtained from retail stores on the Eastern Shore of Maryland, United States of America.

Microbiological quality of fresh produce obtained from retail stores on the Eastern Shore of Maryland, United States of America. Food Microbiol. 2016 Jun;56:29-34 Authors: Korir RC, Parveen S, Hashem F, Bowers J Abstract The aim of this study was to investigate the microbiological quality of six types of fresh produce obtained from three retail stores located on the Eastern Shore of Maryland, USA. A total of 414 samples representing basil, cilantro, lettuce, scallion, spinach, and parsley were analyzed for total aerobic bacteria (APC), total coliforms, Escherichia coli, and three pathogenic bacteria (E. coli O157:H7, Listeria monocytogenes, and Salmonella), using standard methods. Presumptive pathogenic isolates were confirmed using BAX Polymerase Chain Reaction. Total aerobic populations varied widely between samples, while 38.41% were positive for total coliforms and only 10.15% for E. coli. Median abundance (log CFU/g) of total coliforms and E. coli were less than the limit of detection and that of APC ranged from 5.78 to 6.61 over the six produce types. There was a statistically significant difference in prevalence of total coliforms among the retail stores, but not for abundance of APC or prevalence of E. coli. E. coli O157:H7 and L. monocytogenes were detected in one spinach sample each, while one parsley and one cilantro sample were positive for Salmonella. There were no statistically significant differences in microbiological quality among p...
Source: Food Microbiology - Category: Food Science Authors: Tags: Food Microbiol Source Type: research

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Publication date: January 2020Source: LWT, Volume 117Author(s): A. García, L.M. Pérez, G.N. Piccirilli, R.A. VerdiniAbstractSoy sauce is a traditional seasoning for foods available at the global market that is consumed all over the world. This sauce has a unique flavor and also antimicrobial and antioxidant properties. There is a wide range of soy sauces and their differences are mainly based on the manufacturing methods. Variation in chemical composition is mainly due to differences in fermentation process and the addition of supplementary ingredients like flavor enhancers, among others. The present work, fi...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
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Source: Food Bioscience - Category: Food Science Source Type: research
Updated Date: Fri, 13 Sep 2019 00:00:00 EDT
Source: DailyMed Drug Label Updates - Category: Drugs & Pharmacology Source Type: alerts
We performed a study to (i) investigate efficacy of an Escherichia coli/Salmonella spp./Listeria monocytogenes-targeting bacteriophage cocktail (tentatively named F.O.P.) to reduce a human pathogenic E. coli strain O157:H7 in experimentally infected mice, and (ii) determine how bacteriophages impact the normal gut microbiota when compared with antibiotic therapy. A total of 85 mice were inoculated with E. coli O157:H7 strain Ec231 [nalidixic acid resistant (NalAcR)] via oral gavage, and were randomized into six groups separated into three categories: 1st category received PBS or No phage/No PBS (control), 2nd category rece...
Source: Frontiers in Microbiology - Category: Microbiology Source Type: research
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Source: Food Microbiology - Category: Food Science Authors: Tags: Food Microbiol Source Type: research
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Source: LWT Food Science and Technology - Category: Food Science Source Type: research
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Source: International Journal of Biological Macromolecules - Category: Biochemistry Authors: Tags: Int J Biol Macromol Source Type: research
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