The impact of functional genomics on microbiological food quality and safety

In the food processing industry, unwanted occurrence and growth of spoilage and pathogenic microorganisms is a key concern. A prime example is the extremely heat resistant bacterial endospores, microbial survival structures, that create problems due to their ability to survive classical thermal treatments and their ability to subsequently...

Comparison of media for enumeration of Clostridium perfringens from foods

Many media have been developed to enumerate Clostridium perfringens from foods. In this study, six media [iron sulfite (IS) agar, tryptose sulfite cycloserine (TSC) agar, Shahidi Ferguson perfringens (SFP) agar, sulfite cycloserine azide (SCA), differential clostridial agar (DCA), and oleandomycin polymyxin sulfadiazine perfringens (OPSP) agar]...

Kombucha fermentation and its antimicrobial activity

Kombucha was prepared in a tea broth (0.5% w/v) supplemented with sucrose (10% w/v) by using a commercially available starter culture. The pH decreased steadily from 5 to 2.5 during the fermentation while the weight of the 'tea fungus' and the OD of the tea broth increased through 4 days of the fermentation and remained fairly constant...

Use of reagent-inpregnated ('Patho-Tec') test papers in the identification of enterobacteriaceae and similar bacteria

A comparative examination of Patho-Tec reagent-impregnated paper strips and the corresponding classical biochemical tests for the identification of Enterobacteriaceae was made. Patho-Tec papers appeared to be reliable for the cytochrome-oxidase and phenylalanine-deaminase tests. The urease test papers gave false negative reactions in Citrobacter...