The Experts below are selected from a list of 72 Experts worldwide ranked by ideXlab platform

Larry R. Beuchat - One of the best experts on this subject based on the ideXlab platform.

  • Viability of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in yellow fat spreads as affected by storage temperature.
    Journal of Food Protection, 2003
    Co-Authors: Sarah L. Holliday, Larry R. Beuchat
    Abstract:

    : A study was conducted to characterize the survival and inactivation kinetics of a five-serotype mixture of Salmonella (6.23 to 6.55 log10 CFU per 3.5-ml or 4-g sample), a five-strain mixture of Escherichia coli O157:H7 (5.36 to 6.14 log10 CFU per 3.5-ml or 4-g sample), and a six-strain mixture of Listeria monocytogenes (5.91 to 6.18 log10 CFU per 3.5-ml or 4-g sample) inoculated into seven yellow fat spreads (one margarine, one butter-margarine blend, and five dairy and nondairy spreads and toppings) after formulation and processing and stored at 4.4, 10, and 21 degrees C for up to 94 days. Neither Salmonella nor E. coil O157:H7 grew in any of the test products. The time required for the elimination of each pathogen depended on the product and the storage temperature. Death was more rapid at 21 degrees C than at 4.4 or 10 degrees C. Depending on the product, the time required for the elimination of viable cells at 21 degrees C ranged from 5 to 7 days to >94 days for Salmonella, from 3 to 5 days to 28 to 42 days for E. coli O157:H7, and from 10 to 14 days to >94 days for L. monocytogenes. Death was most rapid in a water-continuous spray product (pH 3.66, 4.12% salt) and least rapid in a butter-margarine blend (pH 6.66, 1.88% salt). E. coli O157:H7 died more rapidly than did Salmonella or L. monocytogenes regardless of storage temperature. Salmonella survived longer in high-fat (> or = 61%) products than in products with lower fat contents. The inhibition of growth is attributed to factors such as acidic pH, salt content, the presence of preservatives, emulsion characteristics, and nutrient deprivation. L. monocytogenes did not grow in six of the test products, but its population increased between 42 and 63 days in a butter-margarine blend stored at 10 degrees C and between 3 and 7 days when the blend was stored at 21 degrees C. On the basis of the experimental parameters examined in this study, traditional margarine and spreads not containing butter are not "Potentially Hazardous Foods" in that they do not support the growth of Salmonella, E. coli O157:H7, or L. monocytogenes.

Marianne Smukowski - One of the best experts on this subject based on the ideXlab platform.

  • Growth of Listeria monocytogenes, Salmonella spp., Escherichia coli O157:H7, and Staphylococcus aureus on cheese during extended storage at 25°C.
    Journal of Food Protection, 2014
    Co-Authors: Wan Mei Leong, Renae Geier, Sarah K. Engstrom, Steve C. Ingham, Barbara H. Ingham, Marianne Smukowski
    Abstract:

    Potentially Hazardous Foods require time/temperature control for safety. According to the U.S. Food and Drug Administration Food Code, most cheeses are Potentially Hazardous Foods based on pH and water activity, and a product assessment is required to evaluate safety of storage >6 h at 21°C. We tested the ability of 67 market cheeses to support growth of Listeria monocytogenes (LM), Salmonella spp. (SALM), Escherichia coli O157:H7 (EC), and Staphylococcus aureus (SA) over 15 days at 25°C. Hard (Asiago and Cheddar), semi-hard (Colby and Havarti), and soft cheeses (mozzarella and Mexican-style), and reduced-sodium or reduced-fat types were tested. Single-pathogen cocktails were prepared and individually inoculated onto cheese slices (~105 CFU/g). Cocktails were 10 strains of L. monocytogenes, 6 of Salmonella spp., or 5 of E. coli O157:H7 or S. aureus. Inoculated slices were vacuum packaged and stored at 25°C for ≤15 days, with surviving inocula enumerated every 3 days. Percent salt-in-the-moisture phase, pe...

Lamont Sweet - One of the best experts on this subject based on the ideXlab platform.

  • Clostridium perfringens outbreak associated with roast beef supper fundraising event
    Environmental Health Review, 2012
    Co-Authors: Carolyn Sanford, Heather Morrison, Ryan Neale, Lamont Sweet
    Abstract:

    Epidemiological, environmental, and microbiological investigations were conducted to investigate the source of a gastrointestinal illness from a community take-out church supper related outbreak in Prince Edward Island in April 2012. There were 209 probable cases that met the case definition and 85 controls. Although the majority of cases and controls consumed the roast beef, the cases more likely picked up their meals later in the day than the controls. Clostridium perfringens was lab confirmed in 3 stool samples. Food samples contained elevated levels of C. perfringens in addition to other pathogens. Clostridium perfringens was the most likely etiology of the church fundraiser outbreak. The reheating temperature was not sufficient to destroy any toxin producing spores in the large volume of meat on the trays. This organism has been implicated as a common source of foodborne outbreaks, especially when large amounts of food are not properly prepared in advance. Volunteers require adequate training before preparing, cooking, or reheating Potentially Hazardous Foods served at community organized events. Proper education, inspection, and licensing must be reinforced for these types of events, so that meals are not prepared in contraction with the Public Health Act.

Sarah L. Holliday - One of the best experts on this subject based on the ideXlab platform.

  • Viability of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in yellow fat spreads as affected by storage temperature.
    Journal of Food Protection, 2003
    Co-Authors: Sarah L. Holliday, Larry R. Beuchat
    Abstract:

    : A study was conducted to characterize the survival and inactivation kinetics of a five-serotype mixture of Salmonella (6.23 to 6.55 log10 CFU per 3.5-ml or 4-g sample), a five-strain mixture of Escherichia coli O157:H7 (5.36 to 6.14 log10 CFU per 3.5-ml or 4-g sample), and a six-strain mixture of Listeria monocytogenes (5.91 to 6.18 log10 CFU per 3.5-ml or 4-g sample) inoculated into seven yellow fat spreads (one margarine, one butter-margarine blend, and five dairy and nondairy spreads and toppings) after formulation and processing and stored at 4.4, 10, and 21 degrees C for up to 94 days. Neither Salmonella nor E. coil O157:H7 grew in any of the test products. The time required for the elimination of each pathogen depended on the product and the storage temperature. Death was more rapid at 21 degrees C than at 4.4 or 10 degrees C. Depending on the product, the time required for the elimination of viable cells at 21 degrees C ranged from 5 to 7 days to >94 days for Salmonella, from 3 to 5 days to 28 to 42 days for E. coli O157:H7, and from 10 to 14 days to >94 days for L. monocytogenes. Death was most rapid in a water-continuous spray product (pH 3.66, 4.12% salt) and least rapid in a butter-margarine blend (pH 6.66, 1.88% salt). E. coli O157:H7 died more rapidly than did Salmonella or L. monocytogenes regardless of storage temperature. Salmonella survived longer in high-fat (> or = 61%) products than in products with lower fat contents. The inhibition of growth is attributed to factors such as acidic pH, salt content, the presence of preservatives, emulsion characteristics, and nutrient deprivation. L. monocytogenes did not grow in six of the test products, but its population increased between 42 and 63 days in a butter-margarine blend stored at 10 degrees C and between 3 and 7 days when the blend was stored at 21 degrees C. On the basis of the experimental parameters examined in this study, traditional margarine and spreads not containing butter are not "Potentially Hazardous Foods" in that they do not support the growth of Salmonella, E. coli O157:H7, or L. monocytogenes.

Wan Mei Leong - One of the best experts on this subject based on the ideXlab platform.

  • Growth of Listeria monocytogenes, Salmonella spp., Escherichia coli O157:H7, and Staphylococcus aureus on cheese during extended storage at 25°C.
    Journal of Food Protection, 2014
    Co-Authors: Wan Mei Leong, Renae Geier, Sarah K. Engstrom, Steve C. Ingham, Barbara H. Ingham, Marianne Smukowski
    Abstract:

    Potentially Hazardous Foods require time/temperature control for safety. According to the U.S. Food and Drug Administration Food Code, most cheeses are Potentially Hazardous Foods based on pH and water activity, and a product assessment is required to evaluate safety of storage >6 h at 21°C. We tested the ability of 67 market cheeses to support growth of Listeria monocytogenes (LM), Salmonella spp. (SALM), Escherichia coli O157:H7 (EC), and Staphylococcus aureus (SA) over 15 days at 25°C. Hard (Asiago and Cheddar), semi-hard (Colby and Havarti), and soft cheeses (mozzarella and Mexican-style), and reduced-sodium or reduced-fat types were tested. Single-pathogen cocktails were prepared and individually inoculated onto cheese slices (~105 CFU/g). Cocktails were 10 strains of L. monocytogenes, 6 of Salmonella spp., or 5 of E. coli O157:H7 or S. aureus. Inoculated slices were vacuum packaged and stored at 25°C for ≤15 days, with surviving inocula enumerated every 3 days. Percent salt-in-the-moisture phase, pe...