Aflatoxins Not Recovered from Commercial Mold-Ripened Cheeses
نویسندگان
چکیده
منابع مشابه
Surface microflora of four smear-ripened cheeses.
The microbial composition of smear-ripened cheeses is not very clear. A total of 194 bacterial isolates and 187 yeast isolates from the surfaces of four Irish farmhouse smear-ripened cheeses were identified at the midpoint of ripening using pulsed-field gel electrophoresis (PFGE), repetitive sequence-based PCR, and 16S rRNA gene sequencing for identifying and typing the bacteria and Fourier tra...
متن کاملFirst Identification of Two Potent Thiol Compounds in Ripened Cheeses
Different methods of sample preparation followed by extractions with phydroxymercuribenzoate (pHMB) were used to investigate the occurrence of thiol compounds in ripened cheeses. The analysis of cheese extracts by GC coupled with PFPD, MS and olfactometry detections enabled the identification of ethyl 2mercaptopropionate (ET2MP) and ethyl 3-mercaptopropionate (ET3MP) in Munster and Camembert ch...
متن کاملPolymorphism of Listeria monocytogenes and Listeria innocua strains isolated from short-ripened cheeses.
Thirty isolates of Listeria monocytogenes and 18 of L. innocua obtained from different short-ripened cheeses manufactured in Asturias (northern Spain), were compared with each other and with reference strains using serotype, phage type and pulsed-field restriction endonuclease digestion profiles analysis of the total DNA. Restriction enzymes ApaI and SmaI defined five clusters in L. monocytogen...
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Storage sheds like these Cameroonian corn cribs leave crops vulnerable to Aspergillus contamination. But contamination isn't always as obvious as it is on this ear of corn, and aflatoxin exposure can go undetected until health effects occur. Aid and development agencies are helping farmers learn how to spot and prevent Aspergillus.
متن کاملModeling the growth of Listeria monocytogenes on the surface of smear- or mold-ripened cheese
Surface-ripened cheeses are matured by means of manual or mechanical technologies posing a risk of cross-contamination, if any cheeses are contaminated with Listeria monocytogenes. In predictive microbiology, primary models are used to describe microbial responses, such as growth rate over time and secondary models explain how those responses change with environmental factors. In this way, prim...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1969
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(69)86815-3