Safety Of Enterococcus Faecium Nrrl B 2354 And Enterococcus Faecalis Atcc 29212 For Use As Surrogate Organisms In The Thermal Processing Of Dry Foods
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Safety Of Enterococcus Faecium Nrrl B 2354 And Enterococcus Faecalis Atcc 29212 For Use As Surrogate Organisms In The Thermal Processing Of Dry Foods
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Author : Lauren Michelle Kopit
language : en
Publisher:
Release Date : 2013
Safety Of Enterococcus Faecium Nrrl B 2354 And Enterococcus Faecalis Atcc 29212 For Use As Surrogate Organisms In The Thermal Processing Of Dry Foods written by Lauren Michelle Kopit and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with categories.
Enterococcus species are lactic acid bacteria that are commensal residents of plants and mammalian gastrointestinal tracts and are involved in the production of fermented foods. Over the last thirty years, however, Enterococcus faecalis and Enterococcus faecium have become increasingly associated with infections among immunocompromised and hospitalized patients. Enterococcal infections are not well understood, but virulence factors have been identified and linked to pathogenicity. Enterococcus faecium strain NRRL B-2354 has long been used by the food industry as a starter culture and as a surrogate organism in the validation of thermal processing methods. E. faecalis ATCC 29212 is a clinically isolated strain often used for species identification and as a reference for antibiotic sensitivity testing. The purpose of this study was to evaluate the safety of E. faecium NRRL B-2354 and E. faecalis ATCC 29212 on both a genotypic and a phenotypic basis. The genomes of these strains were sequenced, assembled, and annotated. E. faecium NRRL B-2354 was found to either lack or contain non-functional copies of a number of E. faecium virulence genes, was negative for gelatinase, hemolysin, and pilus production, and was unable to adhere to extracellular matrix proteins and unable to form biofilms on polystyrene. E. faecalis ATCC 29212 was found to either lack or contain non-functional copies of E. faecalis virulence genes agg, esp, and the fsr operon, but the presence of ace, cyl, ebp, gelE, salB, and sprE was confirmed. E. faecalis ATCC 29212 was negative for gelatinase production but positive for hemolytic activity, and was unable to adhere to collagen or fibronectin but could bind to fibrinogen. Compared with hospital-associated strains, E. faecium NRRL B-2354 was less sensitive to acid pH (pH 2.4) and high temperatures (60 °C) and was able to grow in 8% ethanol. E. faecalis ATCC 29212 was sensitive to high temperatures (60 °C) and was unable to grow in 8% ethanol. Finally, E. faecium NRRL B-2354 was found to be sensitive to medically-relevant antibiotics, while E. faecalis ATCC 29212 was found to be sensitive to medically-relevant antibiotics including vancomycin, ampicillin, gentamycin, and streptomycin, but was resistant to tetracycline and two different cephalosporins. These data suggest that E. faecium NRRL B-2354 is genetically and phenotypically distinct from clinical strains of E. faecium and hence is suitable for continued use as a surrogate organism by the food industry. Although E. faecalis ATCC 29212 has not been associated with infection, this strain contains genetic and phenotypic determinants that indicate it is unsuitable for use in process testing of food products intended for human consumption.
Microorganisms In Foods 6
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Author : International Commission on Microbiological Specifications for Foods (ICMSF)
language : en
Publisher: Springer Science & Business Media
Release Date : 2006-06-18
Microorganisms In Foods 6 written by International Commission on Microbiological Specifications for Foods (ICMSF) and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-06-18 with Technology & Engineering categories.
Intended for those interested in applied aspects of food microbiology, for 17 commodity areas, this book describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens.
Foodborne Parasites
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Author : Ynes R. Ortega
language : en
Publisher: Springer Science & Business Media
Release Date : 2006-11-22
Foodborne Parasites written by Ynes R. Ortega and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-11-22 with Technology & Engineering categories.
This book examines the two major parasite groups that are transmitted via water or foods: the single-celled protozoa, and the helminths: cestodes (tapeworms), nematodes (round worms), and trematodes (flukes). Each chapter covers the biology, mechanisms of pathogenesis, epidemiology, treatment, and inactivation of these parasites. This important new text offers a better understanding of the biology and control of parasitic infections necessary to reduce or eliminate future outbreaks in the U.S. and elsewhere.
Control Of Salmonella And Other Bacterial Pathogens In Low Moisture Foods
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Author : Richard Podolak
language : en
Publisher: John Wiley & Sons
Release Date : 2017-09-05
Control Of Salmonella And Other Bacterial Pathogens In Low Moisture Foods written by Richard Podolak and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-09-05 with Technology & Engineering categories.
The first and only comprehensive reference/solutions manual for managing food safety in low-moisture foods The first book devoted to an increasingly critical public health issue, Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods reviews the current state of the science on the prevalence and persistence of bacterial pathogens in low-moisture foods and describes proven techniques for preventing food contamination for manufacturers who produce those foods. Many pathogens, such as Salmonella, due to their enhanced thermal resistance in dry environments, can survive the drying process and may persist for prolonged periods in low-moisture foods, especially when stored in refrigerated environments. Bacterial contamination of low-moisture foods, such as peanut butter, present a vexing challenge to food safety, and especially now, in the wake of widely publicized food safety related events, food processors urgently need up-to-date, practical information on proven measures for containing the risk of contamination. While much has been written on the subject, until now it was scattered throughout the world literature in scientific and industry journals. The need for a comprehensive treatment of the subject has never been greater, and now this book satisfies that need. Discusses a wide variety of foods and evaluates multiple processing platforms from the standpoint of process validation of all food safety objectives for finished food products Takes a practical approach integrating the latest scientific and technological advances in a handy working resource Presents all known sources and risk factors for pathogenic bacteria of concern in the manufacturing environment for low-moisture/water activity products Characterizes the persistence and thermal resistance of bacterial pathogens in both the environment and most low-moisture food products Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods is a much-needed resource for food microbiologists and food industry scientists, as well as managers and executives in companies that produce and use low-moisture foods. It also belongs on the reference shelves of food safety regulatory agencies worldwide.
Cashew A Monograph
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Author : M. Abdul Salam
language : en
Publisher: Studium Press (India) Pvt. Limited
Release Date : 2010-01-01
Cashew A Monograph written by M. Abdul Salam and has been published by Studium Press (India) Pvt. Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-01-01 with Cashew categories.
Foreword Preface Acknowledgements 1. Cashew - Origin and Distribution 2. Growth and Development 3. Crop Improvement 4. Climate and Soil 5. Propagation 6. Planting and Management 7. Nutrition 8. Crop Protection 9. Cashew nut Production Technology for Indian States 10. Cashew nut Processing 11. Processing Equipment and Packaging 12. Export Specifications and Quality 13. By products of cashew industry 14. Cashew Apple Utilization 15. Cashew nut Recipes REFERENCES APPENDICES INDEX
Peanuts Production Processing Products
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Author : W. Ray Junk
language : en
Publisher:
Release Date : 1973
Peanuts Production Processing Products written by W. Ray Junk and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1973 with Technology & Engineering categories.
Meat and meat products. Poultry and egg products. Dairy products. Fruits and vegetables. Citrus products. Cereals and cereal products. Fats and oils. Spices. Sanitation. Water and water control. Methods of nutriente analysis.
Food Safety Culture
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Author : Frank Yiannas
language : en
Publisher: Springer Science & Business Media
Release Date : 2008-12-10
Food Safety Culture written by Frank Yiannas and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-12-10 with Technology & Engineering categories.
Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the home. Accordingly, retail and foodservice establishments, as well as food producers at all levels of the food production chain, have a growing responsibility to ensure that proper food safety and sanitation practices are followed, thereby, safeguarding the health of their guests and customers. Achieving food safety success in this changing environment requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of organizational culture and the human dimensions of food safety. To improve the food safety performance of a retail or foodservice establishment, an organization with thousands of employees, or a local community, you must change the way people do things. You must change their behavior. In fact, simply put, food safety equals behavior. When viewed from these lenses, one of the most common contributing causes of food borne disease is unsafe behavior (such as improper hand washing, cross-contamination, or undercooking food). Thus, to improve food safety, we need to better integrate food science with behavioral science and use a systems-based approach to managing food safety risk. The importance of organizational culture, human behavior, and systems thinking is well documented in the occupational safety and health fields. However, significant contributions to the scientific literature on these topics are noticeably absent in the field of food safety.
Foodborne Pathogens
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Author : Joshua B. Gurtler
language : en
Publisher: Springer
Release Date : 2017-06-14
Foodborne Pathogens written by Joshua B. Gurtler and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-06-14 with Technology & Engineering categories.
Foodborne illnesses continue to be a major public health concern. All members of a particular bacterial genera (e.g., Salmonella, Campylobacter) or species (e.g., Listeria monocytogenes, Cronobacter sakazakii) are often treated by public health and regulatory agencies as being equally pathogenic; however, this is not necessarily true and is an overly conservative approach to ensuring the safety of foods. Even within species, virulence factors vary to the point that some isolates may be highly virulent, whereas others may rarely, if ever, cause disease in humans. Hence, many food safety scientists have concluded that a more appropriate characterization of bacterial isolates for public health purposes could be by virotyping, i.e., typing food-associated bacteria on the basis of their virulence factors. The book is divided into two sections. Section I, “Foodborne Pathogens and Virulence Factors,” hones in on specific virulence factors of foodborne pathogens and the role they play in regulatory requirements, recalls, and foodborne illness. The oft-held paradigm that all pathogenic strains are equally virulent is untrue. Thus, we will examine variability in virulence between strains such as Listeria, Salmonella, Campylobacter, Cronobacter, etc. This section also examines known factors capable of inducing greater virulence in foodborne pathogens. Section II, “Foodborne Pathogens, Host Susceptibility, and Infectious Dose” , covers the ability of a pathogen to invade a human host based on numerous extraneous factors relative to the host and the environment. Some of these factors include host age, immune status, genetic makeup, infectious dose, food composition and probiotics. Readers of this book will come away with a better understanding of foodborne bacterial pathogen virulence factors and pathogenicity, and host factors that predict the severity of disease in humans.
Tree Nuts
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Author : Jasper Guy Woodroof
language : en
Publisher:
Release Date : 1979
Tree Nuts written by Jasper Guy Woodroof and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1979 with Gardening categories.
Tree nuts of the world. Production and marketing of tree nuts. Composition and nutritive value of nuts. Using nutmeats in candy plants, restaurants and homes. Roasting and salting nuts. Almonds. Brazil nuts. Cashew nuts. Chestnuts. Filberts. Macadamia nuts. Pecans. Pine nuts. Pistachio nuts. Black walnuts. Persian walnuts. Tree nuts of less importance. Candy plant sanitation.
Strawberries Safe Methods To Store Preserve And Enjoy
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Author :
language : en
Publisher: UCANR Publications
Release Date : 2007
Strawberries Safe Methods To Store Preserve And Enjoy written by and has been published by UCANR Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with categories.
Strawberries are a seasonal delight in California and they add a healthy component to a well-balanced diet. Learn how to get the most out of the strawberries you buy at market or from a You-Pick farm or grow in your own garden. Includes recipes for Strawberry Jelly, Strawberry Freezer Jam, and Strawberry-Kiwi Freezer Jam.