FTI REPORT R-03:
NOVEL PROCESSES FOR REDUCING
BACTERIAL LEVELS IN FOODS
VOL. II Revised 1998 Food Technology Intelligence has continued to learn of new developments as scientists combat a complex problem. This followup report to Vol. I reviews additional technologies aimed at improving food safety by inhibiting or detecting microbial growth in food.
| Novel Processes for Reducing Bacterial Levels in Foods, Vol. II, Report R0-3, revised 1998, 118 pp., $365/copy; outside North America add $20/copy for postage and handling. New Jersey orders add 6% sales tax. Also available electronically; contact publisher for details. |
TABLE OF CONTENTS INTRODUCTION
- Enumerate L. monocytogenes in fresh salad in less than 1 hr
- Developing a rapid, sensitive method for detecting enterohaemorragic E. coli
- H. pylori may not pose contamination threat
- Antibiotic-resistant bacteria in food
- Effects of minimal processing on microbial quality of fresh potatoes
- Quality assurance and HACCP
- Food Safety Consortium:
- Kansas State University addresses food safety
- Benefits of counter current scalding
- Technique rapidly detects bacteria in meat
- Microbial and other characteristics of acid-rinsed pork carcasses
- Apply liquid smoke to eliminate bacteria
- Iowa State investigates bacteriocins
- Extrusion and irradiation optimize safety of beef snacks
- Thermal destruction of Listeria monocytogenes
- Survival of viruses in irradiated ground pork
- Electrolytes for electrical stimulation
- Surfactants may prevent Salmonella attachment to chicken skin
- Ammonium may also prevent bacteria attachment to poultry skin
- DNA sequencing speeds detection of E. coli O157:H7
- Use steam and vacuum to kill bacteria in poultry
- Hot water treatment extends shelflife of broccoli
- Flavored oilive oil condiments made safe
- Meat's internal temperature is the reliable indicator of thorough cooking
- Elisa detects C. perfringens in 6 hr
- Spices protect against food spoilage
- Identifying and controlling emerging foodborne pathogens
- Harness L. gelidum to preserve ground beef
- Refrigeration decreases bacterial contamination
- Rapid methods predict bacterial load in ground beef
- Use ozone for sterilization
- B. cereus grows in infant cereal
- Safety criteria for minimally processed foods
- Controlling spoilage yeasts
- Food safety research advances at IFR
- Demand for antimicrobials that are perceived as natural
- Carrot extracts control Listeria monocytogenes
- Acidulants, pH and temperature influence pathogen growth
- Ozone inhibits bacteria on poultry products
- Harness the hurdle approach to preserve products
- Barrier combinations enhance shelf life and safety
- Alternative heat treatments
- French alternatives to aseptic processing
- Pediocin inhibits pathogens and spoilage organisms
- Nisin in Cheddar cheese inhibits pathogenic and spoilage organisms
- Phosphate blends, antimicrobial films help inhibit bacteria
- Produce antimicrobial compounds from starter cultures
- Washing could inhibit microbial growth
- Electroheating high-viscosity and particulated foods
- Use radio frequency to process poultry
- Ohmic heating as a sterilization alternative
- Microwave heating pasteurizes, sterilizes high-viscosity foods
- Irradiation reduces food-poisoning risk
- Irradiation alternative to chemical treatment
- Chitosan coatings offer antifungal, antibacterial activity
- Modeling to predict life of pathogenic bacteria
- Computer simulation for continuous sterilization
- Quickly detect pathogenic Yersinia enterocolitica
- Rapidly assess beef spoilage
- Detect heat-injured Listeria monocytogenes
- Faster, more precise measurement of contaminants
- Measure fouling in inaccessible parts of processing plants
- Microbial attachment and biofilm formation pose safety threat, but there are solutions
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