The effect of lactic acid decontamination on the microflora on meat

The immediate bactericidal effect of lactic acid on meat-borne pathogens

Wholesomeness of some types of semi-preserved foods

Over 300 samples of different foods packed in hermetically sealed containers were examined for wholesomeness, subsequent to a pre‐incubation suitably adapted to their mode of processing and intrinsic antimicrobial parameters: aw, pH and concentration of inhibitory substances. Those in Group 1 were incubated for 5 days at 171°C, those in Group 2...

Ervaringen met zgn. Agarworsten volgens Ten Cate als hulpmiddel bij het hygiënische slachtlijnonderzoek

"Taking prints" by Ten Cate's so-called agar sausages was found to be a very useful method in sanitary line-studies in poultry processing plants. To prevent the spread of marginal infection of the sausages, however, the scalpels had to be stored in seventy per cent alcohol. The parallel use of violet-red-bile glucose agar and brilliant-green...

Étude des milieux utilisés pour le dénombrement des spores des bactéries anaérobies en microbiologie alimentaire

Tentative classification of food irradiation processes with microbiological objectives

The rapid evaluation of disinfectants intended for use in food processing plants

The author describes the simple test applied to various bactericidal agents to determine their suitability for use in the preparation of foods of a satisfactory microbiological quality. The test is based on the principle of the estimation of the number of decimal reductions obtained with a given set of test strains, rather than on "end point"...

The rapid tentative recognition of psychrotrophic types among enterobacteriaceae isolated from foods

Enterobacteriaceae which can grow at the temperatures prevailing in refrigerated food stores ('psychrotrophic' Enterobacteriaceae) can be distinguished from strains which cannot develop below 10° because the latter generally grow quickly on nutrient agar at 43 ± 0·1° whereas the former do not. By this test inadequately refrigerated foods can be...

Voeding en voedsel: Een samenvatting van de Summer Courses in Food Science, gegeven te Cambridge, Sept. 1948 en 1951

De sterilisatie van voedingsbodems in kleine drukpannen (pressure cookers)

The sterilization of bacteriological culture media in pressure cookers 1. HTST-sterilization (15-20 min. / 121° C) in a 2-4 gallon pressure cooker after 5 min. steam exhaustion is recommended as a general procedure for sterilization of smaller batches of culture media. 2. The recommended procedure sterilizes broth inoculated with as many as 10^4...

De schadelijkheid van genotmiddelen, die coffeïne bevatten

Water bonding and water determination in foods

Determination of the water content of foods I: Indirect determination of the water content

The indirect determination of the water content of foods is dealt with on the basis of the following general considerations: A. The absolute vapour pressure of the water in the substance to be desiccated; B. The absolute vapour pressure of the water in the surrounding air, C. Behaviour of the non-water components of the substance to be...