Yeast, beef and pork extracts counteractClostridium difficiletoxin A enterotoxicity
نویسندگان
چکیده
منابع مشابه
23 Meats – Beef and Pork
Beef and pork are two commonly consumed meats that can be processed in many different ways. The primary reason for processing beef and pork is to improve consumer acceptability and convenience of preparation, and to extend shelf life. To achieve this, processing usually accomplishes the following. 1. Remove bones, if applicable. 2. Make connective tissue less objectionable, by removal of extrem...
متن کاملComparison of ELISA and PCR Assays for Detection of Pork Adulteration in Halal-Labelled Beef Products
Background: Food adulteration with pork in processed beef products is one of the most serious issues in a food sector in a Muslim-majority country since it is related to religious food ethics regarding the halal products. The goal of this research is to test the suitability of ingredients in beef floss and its Halal by knowing the presence of pork DNA and protein in those products. Methods: Me...
متن کاملRelationship between Dietary Beef, Fat, and Pork and Alcoholic Cirrhosis
Nanji and French investigated the relationship between per-caput consumption of total fat, beef, and pork and for alcohol consumption and rates of mortality for cirrhosis for 16 countries for 1965. The present study reports significant and positive associations for 1996 and 2003 between the following: alcohol consumption and cirrhosis mortality, pork consumption and cirrhosis mortality, the pro...
متن کاملControl of Clostridium perfringens spores by green tea leaf extracts during cooling of cooked ground beef, chicken, and pork.
We investigated the inhibition of Clostridium perfringens spore germination and outgrowth by two green tea extracts with low (green tea leaf powder [GTL]; 141 mg of total catechins per g of green tea extract) and high (green tea leaf extract [GTE]; 697 mg of total catechins per g of extract) catechin levels during abusive chilling of retail cooked ground beef, chicken, and pork. Green tea extra...
متن کاملBacterial sampling techniques on beef, pork, and lamb adipose tissue.
Two methods were used to evaluate bacterial recovery from beef, pork, and lamb adipose tissue. Higher counts were obtained with a tissue removal and fluid agitation technique (shaking) than with surface swabbing, but only when bacterial levels were low. Bacterial recovery by both methods was unaffected by specie origin of adipose tissue and differences in surface texture, sample storage time (1...
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ژورنال
عنوان ژورنال: FEMS Microbiology Letters
سال: 2009
ISSN: 0378-1097,1574-6968
DOI: 10.1111/j.1574-6968.2009.01598.x