Butterball recalls 39 tons of turkey over salmonella risk

Suspect ground turkey products were distributed nationwide to grocery chains including Kroger and Food Lion
Source: Health News: CBSNews.com - Category: Consumer Health News Source Type: news

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Publication date: Available online 18 June 2019Source: Food BioscienceAuthor(s): Seoung Hyuk Kim, Wang June Kim, Seok-Seong KangAbstractThe inhibitory effect of Lactobacillus brevis DF01 and Pediococcus acidilactici K10, which had been isolated from kimchi, on enteropathogenic bacterial adhesion to intestinal epithelial cells as well as their probiotic potential was studied. After the incubation of Lb. brevis DF01 and P. acidilactici K10 in simulated gastrointestinal juice, they showed higher tolerance to acidic juice (pH 3.0) and porcine bile extract (0.3%) than Lb. rhamnosus GG. Both Lb. brevis DF01 and P. acidilactici K...
Source: Food Bioscience - Category: Food Science Source Type: research
In this study, microencapsulation is applied for enhancing the stability and efficacy of phages as bio-control agent. Microencapsulated phage cocktail kept in aluminium laminated foil bag (LF) at 4 °C showed the highest survivability with a titer loss of 0.5 log PFU/g after 12 weeks of storage. Titer loss of phage cocktail lysate>4 log PFU/mL was observed after 12 weeks, at 4 °C. Color change of microencapsulated phage cocktail kept in LF at 4 °C did not show any significant difference during storage, and water activity (free water content) at 0.13 was found in these conditions. In-vitro study, S. Ente...
Source: Food Microbiology - Category: Food Science Authors: Tags: Food Microbiol Source Type: research
This study assessed the adhesion and formation of biofilm by five Salmonella enterica strains (S. Enteritidis 132, S. Infantis 176, S. Typhimurium 177, S. Heidelberg 281 and S. Corvallis 297) on polypropylene (PP) and glass (G) surfaces as affected by pH (4-7), NaCl concentration (0-10% w/v) and temperature (8-35 °C). Sessile counts 4% and at a temperature
Source: Food Microbiology - Category: Food Science Authors: Tags: Food Microbiol Source Type: research
Abstract Fresh vegetables are important components of an everyday balanced diet making ready to-eat-salads (RTE) a commodity widely consumed. However, in the past few years these products have been linked with outbreaks of salmonellosis and listeriosis; thus the continuous investigation of their safety is an essential requirement. A total of 216 samples of ready-to-eat salads from the Cypriot market were analysed to determine the microbiological quality and safety, along with physicochemical attributes of the salads and identify possible correlations between them. The samples were randomly collected from four reta...
Source: Food Microbiology - Category: Food Science Authors: Tags: Food Microbiol Source Type: research
The objective of this study was to evaluate the use of Pediococcus acidilactici ATCC 8042, a generally recognized as safe bacterium (GRAS), as potential surrogate for Salmonella in commercial toasted oats cereal (TOC) and peanut butter. P. acidilactici was compared to a five-serovar cocktail of Salmonella and Enterococcus faecium NRRL-B2354, separately. Cultures were inoculated into TOC and thermal kinetic parameters (δ, β) were determined at 80, 85, 90, and 95 °C using the Weibull model. In peanut butter, δ and β parameters were obtained at 63, 68, 73, and 77 °C. In TOC, the δ value...
Source: Food Microbiology - Category: Food Science Authors: Tags: Food Microbiol Source Type: research
AbstractField studies onSalmonella infection in suckling piglets are scarce due to the intrinsic difficulties of collecting proper samples (i.e. tonsils or mesenteric lymph nodes), and most of them rely on the analysis of rectal swabs that limit their accuracy. We used 495 slaughtered 4-weeks-old male piglets intended for human consumption from 5Salmonella-seropositive breeding farms to collect gastrointestinal packages and perform a thorough detection ofSalmonella on mesenteric lymph nodes and intestinal content. The overall prevalence of both infection and shedding was high ( ≈ 36%) indicating that piglets p...
Source: Veterinary Research - Category: Veterinary Research Source Type: research
The adaptive in vivo mechanisms underlying the switch in Salmonella enterica lifestyles from the infectious form to a dormant form remain unknown. We employed Caenorhabditis elegans as a heterologous host to understand the temporal dynamics of Salmonella pathogenesis and to identify its lifestyle form in vivo. We discovered that Salmonella...
Source: Proceedings of the National Academy of Sciences - Category: Science Authors: Tags: Biological Sciences Source Type: research
In this study, we screened and evaluated all aptamers that we targeted to Salmonella Enteritidis (S. Enteritidis). After 13 rounds of selection we obtained 77,296 unique sequences from a total of 3,225,931 sequences using Next Generation Sequencing. We identified two high affinity aptamers that possessed dissociation constants of 43.8 and 56.2 nM. In addition, these two aptamers showed low binding activity to other foodborne bacterial isolates including Staphylococcus aureus, Listeria monocytogenes and Escherichia coli. Furthermore, by incorporation of AuNP-based colorimetric aptasensor, both aptamers showed alterations in...
Source: Food Control - Category: Food Science Source Type: research
Analyst, 2019, Accepted Manuscript DOI: 10.1039/C9AN00843H, PaperShasha Li, Su Liu, Yicheng Xu, Rufeng Zhang, Yihan Zhao, Xiaonan Qu, Yu Wang, Jiadong Huang, Jinghua Yu A simple and robust fluorescence sensing strategy has been developed for pathogenic bacteria detection by the combination of dual functionality of phi29 DNA polymerase with isothermal circular strand displacement polymerization... The content of this RSS Feed (c) The Royal Society of Chemistry
Source: RSC - Analyst latest articles - Category: Chemistry Authors: Source Type: research
This study involved ten enterprises producing Italian salami, 20 different samples of fermented sausages underwent challenge tests to assess and record the following parameters; time, temperature, pH, aw, and Salmonella counts. A linear regression model was used to describe the Salmonella spp. decay: at the end of the process the result of total Salmonella reduction was 0.97–5.84 Log10 CFU/g and it was significantly associated with pH at the end of acidification/drying process, aw at the end of seasoning period, the duration of seasoning, and the caliber of salami respectively. High Pressure Processing (HPP) further ...
Source: Meat Science - Category: Food Science Source Type: research
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