Effect of microbial control measures on farmstead cheesemaking and antimicrobial resistance of Staphylococcus aureus and Enterococcus spp. isolates
Abstract
The effect of microbial control measures in farmstead cheese making was evaluated in a small dairy farm in Gyeong‐gi province, Korea. Teat washing and pasteurization significantly (p < .05) reduced the level of indicator bacteria (mesophilic aerobes, total coliforms, and Escherichia coli). However, farmstead cheeses were contaminated with increased levels of mesophilic aerobes, total coliforms, Staphylococcus aureus, and Enterococcus faecium during post‐pasteurization steps, including the cheesemaking process and ripening. S. aureus isolates from cheese samples exhibited antibiotic resistance to penici...
Source: Journal of Food Safety - December 28, 2017 Category: Food Science Authors: Il ‐Byeong Kang, Dong‐Hyeon Kim, Jung‐Whan Chon, Kun‐Ho Seo Tags: ORIGINAL ARTICLE Source Type: research
Household consumption preferences of dairy products and their perceptions of milk safety
Abstract
The study investigated consumer perceptions of milk safety and consumption preferences of dairy products. Households randomly selected from urban areas (n = 135) and non‐urban areas (n = 135) were surveyed using semi‐structured questionnaires. An ordinal logistic regression was used to estimate probability of households preferring to consume particular milk products and that of milk safety knowledge being important to households. Urban households were 2.8 times more likely to consume fresh milk (p < .05). Households from urban areas were two times more likely to purchase fresh milk from the kios...
Source: Journal of Food Safety - December 28, 2017 Category: Food Science Authors: Annah Shingirai Paraffin, Titus Jairus Zindove, Michael Chimonyo Tags: ORIGINAL ARTICLE Source Type: research
Food safety practices, levels of knowledge, and problems of dairy companies in Turkey
This study used an in‐depth interview method to survey business managers and employees. We surveyed managers and employees concerning their knowledge of food security, sources of information, and problems and solutions. (Source: Journal of Food Safety)
Source: Journal of Food Safety - December 28, 2017 Category: Food Science Authors: Seval Sevgi Kirdar Tags: ORIGINAL ARTICLE Source Type: research
Serological and molecular detection of Toxoplasma gondii in sheep and goats in Kashan, Central Iran
Journal of Food Safety, EarlyView. (Source: Journal of Food Safety)
Source: Journal of Food Safety - December 27, 2017 Category: Food Science Source Type: research
Safety evaluation of subchronic feeding of nisI transformed Lactobacillus plantarum in Sprague ‐Dawley rats
Journal of Food Safety, EarlyView. (Source: Journal of Food Safety)
Source: Journal of Food Safety - December 27, 2017 Category: Food Science Source Type: research
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Journal of Food Safety, Ahead of Print. (Source: Journal of Food Safety)
Source: Journal of Food Safety - December 27, 2017 Category: Food Science Source Type: research
Safety evaluation of subchronic feeding of nisI transformed Lactobacillus plantarum in Sprague ‐Dawley rats
In this study, six groups of Sprague‐Dawley (three groups/sex) rats were orally administered with Lp, Lp590 or physiological saline for 90 days. Nutritional status and growth performance were evaluated followed by analysis of blood biochemistry, hematology and organ variables. Compared with control, we did not find any treatment‐related adverse or toxic effects on the examination of clinical signs, body weight, organ weight, serum biochemistry, hematology, gross, and microscopic anatomic pathological examination. These results demonstrated that the Lp590 is as safe as Lp in our subchronic feeding trial.
Practical appli...
Source: Journal of Food Safety - December 27, 2017 Category: Food Science Authors: Haiyan Liu, Xiaoyun He, Wentao Xu, Kunlun Huang, Jianwei Zhang Tags: ORIGINAL ARTICLE Source Type: research
Selection and identification of protective culture for controlling Staphylococcus aureus in fresh Domiati like cheese
Journal of Food Safety,Volume 38, Issue 1, February 2018. (Source: Journal of Food Safety)
Source: Journal of Food Safety - December 15, 2017 Category: Food Science Source Type: research
Microbial contamination and good manufacturing practices in school kitchen
Journal of Food Safety,Volume 38, Issue 1, February 2018. (Source: Journal of Food Safety)
Source: Journal of Food Safety - December 15, 2017 Category: Food Science Source Type: research
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Journal of Food Safety,Volume 38, Issue 1, February 2018. (Source: Journal of Food Safety)
Source: Journal of Food Safety - December 15, 2017 Category: Food Science Source Type: research
Selection and identification of protective culture for controlling Staphylococcus aureus in fresh Domiati like cheese
Abstract
Antibacterial activity of forty lactic acid bacteria (LAB) isolates toward Staphylococcus aureus was evaluated. The selected strains were then used as protective culture in artificial contaminated Domiati like cheese with S. aureus. The effect of using these strains on physicochemical properties and overall acceptability of fresh cheese was evaluated. Depending on its antibacterial activity, three strains of Lactobacillus rhamnosus 130RZFAAU, 131RZFAAU, and 190RZFAAU were selected for cheese making. No negative sensory properties were observed by the panelists when LAB strains were used as a single culture in the...
Source: Journal of Food Safety - December 15, 2017 Category: Food Science Authors: Amel Ibrahim, Sameh Awad Tags: ORIGINAL ARTICLE Source Type: research
Potentially toxigenic fungi from selected grains and grain products
Journal of Food Safety,Volume 38, Issue 1, February 2018. (Source: Journal of Food Safety)
Source: Journal of Food Safety - December 7, 2017 Category: Food Science Source Type: research
