Despite efforts made by different regulatory agencies throughout the world, listeriosis is still one of the most serious foodborne diseases of our society due to the severity of manifestations (septicaemia, meningitis and foetal death) with a case-fatality rate ranging from 20% to 50%. Listeria monocytogenes is a food-borne pathogen widely distributed throughout the natural environment and cons...

Although the consumption of fresh and minimally processed vegetables is considered healthy, outbreaks related to the contamination of these products are frequently reported. Among the food-borne pathogens that contaminate vegetables is Listeria monocytogenes, a ubiquitous organism that exhibits the ability to survive and multiply at refrigerated temperatures. This study aimed to evaluate the oc...

To determine whether the potency of botulinum toxin A (BTA) decreases after being reconstituted with normal saline and stored in refrigerator, we injected one side of the extensor digitorum brevis muscle with 2.5 units of botulinum toxin A that had been immediately reconstituted with saline, and the contralateral side with identical material that had been reconstituted and stored in a refrigera...

Blue crab processors need packaging options for fresh and pasteurized crab meat that reduce processing and packaging costs, improve quality, safety, and shelf life, and accommodate smaller portion sizes. Traditional fresh and pasteurized crab meat containers are 16 oz polyethylene cups and 16 oz steel cans, respectively. Processors have been presented with a number of new commercial options for...

The psychrotolerant foodborne pathogen Listeria monocytogenes withstands the stress of low temperatures and can proliferate in refrigerated food. Bacteria adapt to growth at low temperatures by increasing the production of fatty acids that increase membrane fluidity. The mechanism of homeoviscous increases in unsaturated fatty acid amounts in bacteria that predominantly contain straight-chain f...

introduction: fish salting is a traditional method of processing in most countries including iran. there are different methods of salting which can be used for producing different salted products. there is variation in the amount of salt used in the salting process depending on the context of use.salting was done simultaneously with salt penetration into the muscles of fish and water dripping o...

Colostrum and milk fed to dairy calves become remarkably high in total bacteria count (cfu/ml) during summer weather unless they are refrigerated and/or fed very soon after collection. A paper that we published in 2012 examines the seasonal effect of milk kept at ambient temperature following pasteurization; the bacteria count rises to very high levels again in just a few hours during typical s...

in this research, the survival of probiotic microorganisms in yogurts stored at room temperature (cold chain interruption conditions) was studied. milk inoculated with yogurt bacteria (mixed culture of streptococcus thermophilus and lactobacillus delbrueckii ssp. bulgaricus) and a single probiotic culture (l. acidophilus la-5 or bifidobacterium lactis bb-12 or l. rhamnosus hn001 or l. paracasei...

The practical value of portable hand-held ion selective electrode sensors (ISE) for on-farm [NO3−] measurement to assist with crop N management vegetable crops has been demonstrated in numerous previous studies. They provide rapid, in-situ the nitrate concentration ([NO3−]) nutrient and soil solutions, petiole sap. Sample temperatures, measurements, vary appreciably. This study evaluated effect...