A rare outbreak of anaerobic nitrite burn in fermented sausage afforded the isolation and characterization of the offending microorgansim which was identified as a Staphylococcus sp. Unlike most staphylococci, this organism reduces nitrite as well as nitrate.

Dayton, W. R. & Schollmeyer, J. V. (1980b)J. Cell Biol. 87,267~ Dayton, W. R., Goll, D. E., Stromer, M. H.. Reville, W. J., Zeece, M. G. & Robson, R. M. (1975) Cold Spring Harbor Conf. Cell Proliferation; Vol. 2: Proteases and Biological Control (Reich, E., Rifkin, D. B. & Shaw, E., eds.), pp. 551-577, Cold Spring Harbor Laboratory, Cold Spring Harbor, NY Dayton, W. R., Goll, D. E., Zeece, M. G...

The Foot-and-Mouth Disease virus (FMDV) is not a public health threat, but it is highly contagious to cloven-footed animals. The virus is shed into milk up to 33 h before there are apparent signs of the disease in dairy cows, and, in extreme cases, signs of disease may not appear for up to 14 d. During this time, raw milk can serve as a vector for spread of the disease both at the farm and duri...

BACKGROUND Over the past 10 years, food safety incidents have occurred frequently in China. Food safety issues in the dairy sector have increasingly gained the attention of the Chinese government and the public. The objective of this research is to explore consumption changes of dairy products of different income groups after these dairy safety incidents. RESULTS The research indicates that c...

Thermophilic spore-forming bacteria are a common cause of contamination in dairy products. We isolated the thermophilic strain Geobacillus thermoglucosidans TNO-09.020 from a milk processing plant and report the complete genome of a dairy plant isolate consisting of a single chromosome of 3.75 Mb.

Fermented dairy products have long been an important component of nutritional diet. Historically, fermentation process involved unpredictable and slow souring of milk caused by the organisms inherently present in milk. However, modern microbiological processes have resulted in the production of different fermented milk products of higher nutritional value under controlled conditions. These prod...

background and objectives: staphylococcal food poisoning is a gastrointestinal disease, which is caused by consumption of contaminated food with enterotoxins produced by staphylococcus aureus (ses). milk and its products are known sources of food borne diseases. this study was carried out to evaluate the prevalence of enterotoxigenic s. aureus strains in organic milk and cheese in tabriz - iran...

Milk As regards milk, I have made some calculations from Tables 3 and 4 of the paper of Dr Magee and his collaborators (Bransby, Magee, Bowley & Stanton, 1947). What in effect is asked for, in that paper, is the provision, in 1946, for liquid consumption of almost 1700 x 1o6 gal. of milk, or 0.774 pt./head/day on the average, and, in 1964, of some 1720 x 1o6 gal. or about 0.75 pt./head/day. In ...

The aim of this work was to determine the milk and dairy products share in hospital diets of children and pregnant women due to special importance for this population. Hospital meals for this population were therefore analysed. Meals were pre­ pared exclusively for hospitalised children and pregnant women without metabolic deseases. Results showed that milk and dairy products portions as very i...