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Animal Science Database

Supporting your research in animal production, welfare and health

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Abstract

The effect of milk homogenization conditions, including speed (17,400 rpm; 20,600 rpm; and 24,000 rpm) and time (5-25 min) on phage affinity in milk fractions was investigated. A broad host-range Listeria phage (A511) was inoculated. Milk fractions separation was carried out and phage enumeration...

Author(s)
García-Anaya, M. C.; Sepulveda, D. R.; Rios-Velasco, C.; Zamudio-Flores, P. B.; Acosta-Muñiz, C. H.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Journal of Food Engineering, 2019, 244, pp 73-79
Abstract

Globalisation, international trade and the ever-growing flow of goods and people enable animal diseases and zoonotic pathogens to travel worldwide. The risk of reintroducing previously eradicated animal diseases into the European Union is omnipresent as considerable amounts of food products of...

Author(s)
Jansen, W.; Müller, A.; Grabowski, N. Th.; Kehrenberg, C.; Muylkens, B.; Al-Dahouk, S.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Veterinary Journal, 2019, 244, pp 75-82
AbstractFull Text

With the improvement of people's living standards and economic level, it is more popular for pasteurized milk that can retain more nutrients. Therefore, the safety of pasteurized milk needs to be paid attention to. This paper briefly introduced the procedure of microbiological risk assessment,...

Author(s)
Wei ZhaoYi; Fang Ting
Publisher
Journal of Food Safety and Quality, Beijing, China
Citation
Journal of Food Safety and Quality, 2019, 10, 4, pp 949-954
Abstract

Polypropylene (PP) was mixed with polypropylene-graft-maleic anhydride (PP-g-MA) to obtain a reactive blend (PP/PP-g-MA) and render it antimicrobial by the application of ε-poly(lysine) and styrene maleic anhydride copolymer (SMA) onto its surface through reactive blending. Infrared spectroscopy...

Author(s)
Bastarrachea, L. J.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 102, pp 276-283
Abstract

High voltage atmospheric cold plasma (HVACP) is a novel technology which has shown promising results on microbial inactivation under low temperature, and thus offers opportunities on decontamination of biological materials. In this study, Listeria innocua spot inoculated tryptic soy agar (TSA),...

Author(s)
Wan ZiFan; Pankaj, S. K.; Mosher, C.; Keener, K. M.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2019, 102, pp 268-275
Abstract

This study compares dynamic tertiary and competition models for L. monocytogenes growth as a function of intrinsic properties of a traditional Brazilian soft cheese and the inhibitory effect of lactic acid bacteria (LAB) during refrigerated storage. Cheeses were prepared from raw or pasteurized ...

Author(s)
Cadavez, V. A. P.; Campagnollo, F. B.; Silva, R. A.; Duffner, C. M.; Schaffner, D. W.; Sant'Ana, A. S.; Gonzales-Barron, U.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Microbiology, 2019, 79, pp 48-60
Abstract

Challenge tests with eight brands of fresh ricotta showed rapid growth of Listeria monocytogenes and significant variability in physical-chemical characteristics. Thus, two cardinal parameters models were developed for the growth of L. monocytogenes in ricotta including, respectively, terms for...

Author(s)
Tirloni, E.; Stella, S.; Bernardi, C.; Dalgaard, P.; Rosshaug, P. S.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Microbiology, 2019, 78, pp 123-133
Abstract

Gorgonzola is an Italian blue-veined, mould-ripened PDO cheese obtained using pasteurised cow's milk. Like other mould cheeses, Gorgonzola rind represents a suitable substrate for the growth of Listeria. In this study, we proposed the use of lactic acid bacteria (LAB) to limit the growth of L....

Author(s)
Morandi, S.; Silvetti, T.; Battelli, G.; Brasca, M.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Control, 2019, 96, pp 499-507
Abstract

Three strains of lactic acid bacteria (LAB) and a commercial probiotic were selected to evaluate their in vitro activity towards Listeria monocytogenes. The strains Lactococcus lactis ssp. lactis, strain 340, L. lactis ssp. lactis, strain 16; Lactobacillus casei ssp. casei, strain 208 and ...

Author(s)
Iulietto, M. F.; Sechi, P.; Cella, E.; Grispoldi, L.; Ceccarelli, M.; Al-Ani, A. R.; Ișıklar, B.; Anil, H. M.; Cenci-Goga, B. T.
Publisher
Taylor & Francis, Abingdon, UK
Citation
Italian Journal of Animal Science, 2018, 17, 4, pp 845-850
Abstract

The aim of this study was the assessment of the microbiological quality of three types of traditional cheeses which are produced from raw and pasteurized cow's milk. Two types of cheeses were of the short-ripened type, and one cheese was long-ripened. A microbial examination was conducted for the...

Author(s)
Pyz-Łukasik, R.; Knysz, P.; Gondek, M.
Publisher
Hindawi, London, UK
Citation
Journal of Food Quality, 2018, 2018, pp Article ID 8732412

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