The Experts below are selected from a list of 5658 Experts worldwide ranked by ideXlab platform
Hannu J. Korkeala - One of the best experts on this subject based on the ideXlab platform.
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Use of rRNA gene restriction patterns to evaluate lactic acid Bacterium Contamination of vacuum-packaged sliced cooked whole-meat product in a meat processing plant
Applied and Environmental Microbiology, 1997Co-Authors: K. Johanna Bj??rkroth, Hannu J. KorkealaAbstract:Molecular typing was applied to an in-plant lactic acid Bacterium (LAB) Contamination analysis of a vacuum-packaged sliced cooked whole-meat product. A total of 982 LAB isolates from the raw mass, product, and the environment at different production stages were screened by restriction endonuclease (EcoRI and HindIII) analysis. rRNA gene restriction patterns were further determined for different strains obtained from each source. These patterns were used for recognizing the spoilage-causing LAB strains from the product on the sell-by day and tracing the sources and sites of spoilage LAB Contamination during the manufacture. LAB typing resulted in 71 different ribotypes, of which 27 were associated with Contamination routes. Raw material was distinguished as the source of the major spoilage strains. Contamination of the product surfaces after cooking was shown to be airborne. The removal of the product from the cooking forms was localized as a major site of airborne LAB Contamination. Food handlers and some surfaces in contact with the product during the manufacture were also contaminated with the spoilage strains. Some LAB strains were also able to resist cooking in the core of the product bar. These strains may have an effect on the product shelf life by contaminating the slicing machine. The air in the slicing department and adjacent cold room contained very few LAB. Surface-mediated Contamination was detected during the slicing and packaging stages. Food handlers also carried strains later found in the packaged product. Molecular typing provided useful information revealing the LAB Contamination sources and sites of this product. The production line will be reorganized in accordance with these results to reduce spoilage LAB Contamination.
K. Johanna Bj??rkroth - One of the best experts on this subject based on the ideXlab platform.
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Use of rRNA gene restriction patterns to evaluate lactic acid Bacterium Contamination of vacuum-packaged sliced cooked whole-meat product in a meat processing plant
Applied and Environmental Microbiology, 1997Co-Authors: K. Johanna Bj??rkroth, Hannu J. KorkealaAbstract:Molecular typing was applied to an in-plant lactic acid Bacterium (LAB) Contamination analysis of a vacuum-packaged sliced cooked whole-meat product. A total of 982 LAB isolates from the raw mass, product, and the environment at different production stages were screened by restriction endonuclease (EcoRI and HindIII) analysis. rRNA gene restriction patterns were further determined for different strains obtained from each source. These patterns were used for recognizing the spoilage-causing LAB strains from the product on the sell-by day and tracing the sources and sites of spoilage LAB Contamination during the manufacture. LAB typing resulted in 71 different ribotypes, of which 27 were associated with Contamination routes. Raw material was distinguished as the source of the major spoilage strains. Contamination of the product surfaces after cooking was shown to be airborne. The removal of the product from the cooking forms was localized as a major site of airborne LAB Contamination. Food handlers and some surfaces in contact with the product during the manufacture were also contaminated with the spoilage strains. Some LAB strains were also able to resist cooking in the core of the product bar. These strains may have an effect on the product shelf life by contaminating the slicing machine. The air in the slicing department and adjacent cold room contained very few LAB. Surface-mediated Contamination was detected during the slicing and packaging stages. Food handlers also carried strains later found in the packaged product. Molecular typing provided useful information revealing the LAB Contamination sources and sites of this product. The production line will be reorganized in accordance with these results to reduce spoilage LAB Contamination.
Korkeala Hannu - One of the best experts on this subject based on the ideXlab platform.
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Use of rRNA Gene Restriction Patterns To Evaluate Lactic Acid Bacterium Contamination of Vacuum-Packaged Sliced Cooked Whole-Meat Product in a Meat Processing Plant
American Society for Microbiology (ASM), 1997Co-Authors: Björkroth Johanna, Korkeala HannuAbstract:http://aem.asm.org/Molecular typing was applied to an in-plant lactic acid Bacterium (LAB) Contamination analysis of a vacuum-packaged sliced cooked whole-meat product. A total of 982 LAB isolates from the raw mass, product, and the environment at different production stages were screened by restriction endonuclease (EcoRI and HindIII) analysis. rRNA gene restriction patterns were further determined for different strains obtained from each source. These patterns were used for recognizing the spoilage-causing LAB strains from the product on the sell-by day and tracing the sources and sites of spoilage LAB Contamination during the manufacture. LAB typing resulted in 71 different ribotypes, of which 27 were associated with Contamination routes. Raw material was distinguished as the source of the major spoilage strains. Contamination of the product surfaces after cooking was shown to be airborne. The removal of the product from the cooking forms was localized as a major site of airborne LAB Contamination. Food handlers and some surfaces in contact with the product during the manufacture were also contaminated with the spoilage strains. Some LAB strains were also able to resist cooking in the core of the product bar. These strains may have an effect on the product shelf life by contaminating the slicing machine. The air in the slicing department and adjacent cold room contained very few LAB. Surface-mediated Contamination was detected during the slicing and packaging stages. Food handlers also carried strains later found in the packaged product. Molecular typing provided useful information revealing the LAB Contamination sources and sites of this product. The production line will be reorganized in accordance with these results to reduce spoilage LAB Contamination
Björkroth Johanna - One of the best experts on this subject based on the ideXlab platform.
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Use of rRNA Gene Restriction Patterns To Evaluate Lactic Acid Bacterium Contamination of Vacuum-Packaged Sliced Cooked Whole-Meat Product in a Meat Processing Plant
American Society for Microbiology (ASM), 1997Co-Authors: Björkroth Johanna, Korkeala HannuAbstract:http://aem.asm.org/Molecular typing was applied to an in-plant lactic acid Bacterium (LAB) Contamination analysis of a vacuum-packaged sliced cooked whole-meat product. A total of 982 LAB isolates from the raw mass, product, and the environment at different production stages were screened by restriction endonuclease (EcoRI and HindIII) analysis. rRNA gene restriction patterns were further determined for different strains obtained from each source. These patterns were used for recognizing the spoilage-causing LAB strains from the product on the sell-by day and tracing the sources and sites of spoilage LAB Contamination during the manufacture. LAB typing resulted in 71 different ribotypes, of which 27 were associated with Contamination routes. Raw material was distinguished as the source of the major spoilage strains. Contamination of the product surfaces after cooking was shown to be airborne. The removal of the product from the cooking forms was localized as a major site of airborne LAB Contamination. Food handlers and some surfaces in contact with the product during the manufacture were also contaminated with the spoilage strains. Some LAB strains were also able to resist cooking in the core of the product bar. These strains may have an effect on the product shelf life by contaminating the slicing machine. The air in the slicing department and adjacent cold room contained very few LAB. Surface-mediated Contamination was detected during the slicing and packaging stages. Food handlers also carried strains later found in the packaged product. Molecular typing provided useful information revealing the LAB Contamination sources and sites of this product. The production line will be reorganized in accordance with these results to reduce spoilage LAB Contamination
Lundström Hanna-saara - One of the best experts on this subject based on the ideXlab platform.
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Maitohappobakteerit mausteissa ja marinadeissa
Helsingin yliopisto, 2002Co-Authors: Lundström Hanna-saaraAbstract:The levels of lactic acid bacteria in some of the most commonly used spices and in some marinades used in meat processing in Finland were enumerated. The spices and herbs studied included black pepper, white pepper, allspice, rosé pepper, green pepper, cayenne pepper, oregano, paprika, cinnamon, ginger and garlic. The spices added to the marinades were not known in detail due to trademark protection reasons. The method employed in this study was the Determination of Lactic Acid Bacteria in Meat and Meat Products, issued by the Nordic Committee on Food Analysis. However, the temperature used in the incubation of the samples was 25oC. The samples were also enriched in MRS-S-broth. Lactic acid bacteria were found either in low numbers or not at all in most samples, usually less than 100 CFU/g or /ml. Relatively high concentrations were found in samples of allspice (up to 4.3 ' 105 CFU/g) and from some of the white and black peppers (up to 2.0 ' 104 CFU/g). In the marinades, highest levels of bacteria were detected in the sweet and sour type of marinade (highest level found: 8.0 ' 105 CFU/ml), whereas nearly all samples of honey and tomato flavored marinades showed lower levels of lactic acid bacteria (1.0 ' 102 - 2.5 ' 103 CFU/ml). Based on these results spices may well be considered a source of lactic acid Bacterium Contamination. It also appears that even if meat does not contain relevant numbers of lactic acid bacteria, the marinade added to the product may contaminate it. This may lead to spoilage problems during storage.Tutkimuksessa selvitettiin maitohappobakteeritasoja joissakin yleisimmissä vähittäiskaupassa myytävissä mausteissa sekä lihanjalostusteollisuuden Suomessa käyttämissä marinadeissa. Tutkittuihin mausteisiin kuului musta-, valko-, mauste-, rosé-, viher- ja cayennepippureita sekä oreganoa, paprikaa, kanelia, inkivääriä ja valkosipulia. Marinadien sisältämiä mausteita ei tunnettu yksityiskohtaisesti tuotesuojasyistä. Maustenäytteitä oli yhteensä 54 kpl ja marinadinäytteitä 53 kpl. Tutkimuksessa käytettiin Pohjoismaisen elintarvikkeiden metodiikkakomitean (NMKL) menetelmää lihavalmisteille, kuitenkin niin muunneltuna, että inkubointilämpötila oli 25 oC. Näytteistä tehtiin myös rikasteet MRS-S-liemeen. Suurimmasta osasta näytteitä löytyi vähän tai ei lainkaan maitohappobakteereita; tavallisimmin määrä oli alle 100 PMY/g tai /ml. Maustepippureista löydettiin melko korkeita bakteeripitoisuuksia; 1,1 ' 104 - 4,3 ' 105 PMY/g. Samoin joissain valko- ja mustapippurinäytteissä bakteerimäärä oli korkeimmillaan 2,0 ' 104 PMY/g:n luokkaa. Marinadeista maitohappobakteereita löytyi eniten hapanimelätyyppisestä marinadista, enimmillään 8,0 ' 105 PMY/ml. Hunajanmakuisista ja tomaattisista marinadeista löytyi vähäisempiä määriä (1,0 ' 102 - 2,5 ' 103 PMY/ml) miltei kaikista näytteistä. Tulosten perusteella mausteita voidaan pitää maitohappobakteerikontaminaatiolähteinä. Näyttää myös siltä, että vaikka liha ei itse sisältäisikään merkittäviä maitohappobakteerimääriä tyhjiöpakkausvaiheessa, lisätty marinadi voi tuoda näitä mukanaan. Tämä lisää pilaantumisriskiä säilytyksen aikana
