PMID(sorted ascending)
production of hydrogen cyanide by pseudomonas fluorescens.two pseudomonas fluorescens isolates were found to produce hydrogen cyanide when cultured on either trypticase soy agar supplemented with 0.5% yeast extract or on irradiation-sterilized chicken.1975164822
survival and growth of food poisoning bacteria following inoculation into cottage cheese varieties.following inoculation into cottage cheese varieties with and without sorbic acid, obtained directly from the manufacturer, strains of enteropathogenic escherichia coli and other e. coli survived but failed to multiply during storage at 7, 10 or 25 degrees c. in the absence of sorbic acid spoilage due to pseudomonas fluorescens occurred after storage for 5-13 days at 7 or 10 degrees c and 1-2 days at 25 degrees c. salmonella enteritidis, s. hadar, s. saint-paul, s. typhimurium and s. virchow surv ...19892518228
classification, pathogenicity, and drug susceptibility of hemolytic gram-negative bacteria isolated from sick or dead chickens.fifteen hemolytic gram-negative bacteria were isolated from the respiratory tracts of sick birds suffering from a long-lasting respiratory syndrome or from the bone marrow of dead birds distributed in the southern part of taiwan. these were classified as pseudomonas aeruginosa (10 isolates), pseudomonas fluorescens (2 isolates), pseudomonas stutzeri (1 isolate), pasteurella haemolytica (1 isolate), and proteus morganii (1 isolate). each isolate was inoculated intraperitoneally into one group of ...19938452510
spoilage bacteria of fresh broiler chicken carcasses.studies were conducted to identify the bacteria responsible for spoilage of fresh broiler chicken carcasses and to characterize the off-odors these bacteria produce. broiler carcasses were collected from processing plants in the northeast georgia area, the southeastern u.s., arkansas, california, and north carolina. the carcasses were allowed to spoil under controlled conditions at 3 c and spoilage bacteria were isolated. each spoilage bacterium was separately inoculated into a sterile chicken s ...19958825595
identification of pseudomonads from fresh and chill-stored chicken carcasses.results of carbon source assimilation tests (17 carbon compounds) led to 88% of pseudomonads from cold-stored chicken carcasses being assigned to one of 17 groups. of these groups, 13 had combinations of properties identical to, or with readily recognizable degrees of similarity to those of published species/biovars. two of the four groups having carbon assimilation patterns dissimilar to any known species had cellular fatty acid composition corresponding to pseudomonas fluorescens, and two to p ...19989553797
trisodium phosphate increases sensitivity of gram-negative bacteria to lysozyme and nisin.cell suspensions of campylobacter jejuni, escherichia coli, pseudomonas fluorescens, and salmonella enteritidis exposed to sublethal concentrations (0.5 to 5 mm) of trisodium phosphate (tsp) for 10 min showed greatly increased susceptibility to lysozyme (10 micrograms ml-1) and/or nisin (1 microm). under optimal conditions at 37 degrees c, reductions in viable count after 30 min were up to six log cycles. at 4 degrees c, c. jejuni showed greater resistance than at 37 degrees c, and maximal cell ...19989678166
comparison of sodium hypochlorite and peracetic acid as sanitising agents for stainless steel food processing surfaces using epifluorescence microscopy.the effects of the sanitising agents sodium hypochlorite and peracetic acid on escherichia coli, pseudomonas fluorescens and staphylococcus aureus adhering to stainless steel were compared using epifluorescence microscopy. the bacteria were isolated from chicken carcasses and allowed to adhere to stainless steel coupons for 1 h before being rinsed with sterile distilled water and treated with the sanitising agents at 250 or 1000 mg l(-1) (peracetic acid) or 100 or 200 mg l(-1) (hypochlorite) for ...200011028962
effect of low extraction temperatures on microbiological quality of rendered chicken fat recovered from skin.ground or finely homogenized skin, inoculated with circa 7 log10 cfu/g of an acinetobacter sp., brochothrix thermosphacta, candida tropicalis, debaryomyces hansenii, enterobacter agglomerans, enterococcus faecalis, a lactobacillus sp., or pseudomonas fluorescens, or not inoculated, was heated to 50 or 80 c to release fat from adipocytes, and the released fat was separated by centrifugation. extraction at 80 c resulted in nearly complete inactivation of indigenous and inoculated flora, resulting ...200011055859
investigation of the effectiveness of ascopyrone p as a food preservative.ascopyrone p (app), a novel antibacterial from fungi, was evaluated as a food preservative. efficacy was generally assessed by comparing the time taken for test strains to grow to 10(6) cfu/g in food +/- app. in chilled chicken soup, 2000 mg kg-1 app prevented bacillus cereus, listeria monocytogenes, pseudomonas fluorescens, salmonella and escherichia coli reaching this threshold for >60 days. good activity was also observed at 500-1000 mg kg-1 but not against l. monocytogenes. no activity was o ...200415163588
monochloramine versus sodium hypochlorite as antimicrobial agents for reducing populations of bacteria on broiler chicken carcasses.studies were conducted to compare the effect of sodium hypochlorite (sh) versus monochloramine (mon) on bacterial populations associated with broiler chicken carcasses. in study 1, nominal populations (6.5 to 7.5 log cfu) of escherichia coli, listeria monocytogenes, pseudomonas fluorescens, salmonella serovars, shewanella putrefaciens, and staphylococcus aureus were exposed to sterilized chiller water (controls) or sterilized chiller water containing 50 ppm sh or mon. sh at 50 ppm eliminated all ...200515830667
effectiveness of trisodium phosphate treatment against pathogenic and spoilage bacteria on poultry during refrigerated determine the efficacy of trisodium phosphate (tsp) against pathogenic and spoilage bacteria on poultry and to assess the influence of the bacterial combination of inoculum on tsp effect, chicken legs were coinoculated with similar concentrations of a pathogenic (salmonella enterica ser. enteritidis or listeria monocytogenes) and a spoilage (pseudomonas fluorescens or brochothrix thermosphacta) bacteria. samples were dipped in tsp (12%, 15 min) or were not treated (control). microbiological a ...200515830686
gram-negative bacteria from the camel tick hyalomma dromedarii (ixodidae) and the chicken tick argas persicus (argasidae) and their antibiotic sensitivities.a total of nine species of gram-negative bacteria were isolated from organs and haemolymph of the hard tick hyalomma (hyalomma) dromedarii and the soft tick argas (persicargas) persicus. four species namely serratia liquefaciens, stenotrophomonas maltophilia, klebsiella ornithinolytica and aeromonas hydrophila were isolated from h. dromedarii and five species namely rahnella aquatilis, pseudomonas fluorescens, enterobacter cloacae, chryseomonas luteola and chryseobacterium meningosepticum were i ...200515880998
rapid high-throughput assessment of aerobic bacteria in complex samples by fluorescence-based oxygen respirometry.a simple method has been developed for the analysis of aerobic bacteria in complex samples such as broth and food homogenates. it employs commercial phosphorescent oxygen-sensitive probes to monitor oxygen consumption of samples containing bacteria using standard microtiter plates and fluorescence plate readers. as bacteria grow in aqueous medium, at certain points they begin to deplete dissolved oxygen, which is seen as an increase in probe fluorescence above baseline signal. the time required ...200616461677
comparison of pathogenic and spoilage bacterial levels on refrigerated poultry parts following treatment with trisodium phosphate.this study was undertaken to determine whether trisodium phosphate decontamination of poultry could give a competitive advantage to pathogens and increase microbiological risk to consumers. chicken legs were co-inoculated with similar concentrations of pathogenic (salmonella enteritidis or listeria monocytogenes) and spoilage (pseudomonas fluorescens or brochothrix thermosphacta) bacteria. samples were dipped in tsp (12%, 15 min) or were non-treated (control). microbiological analyses were carri ...200616943004
occurrence of proteolytic activity and n-acyl-homoserine lactone signals in the spoilage of aerobically chill-stored proteinaceous raw foods.proteolytic pseudomonads dominate the spoilage flora of aerobically chill-stored proteinaceous raw foods. proteolysis during spoilage of these food systems affects both food quality and the dynamics of the bacterial community because it increases the availability of nutrients to the community as a whole. quorum sensing, or cell-cell signaling, is associated closely with ecological interactions among bacteria in mixed communities. the potential role of quorum sensing in proteolytic food spoilage ...200617133818
the effect of an acidic, copper sulfate-based commercial sanitizer on indicator, pathogenic, and spoilage bacteria associated with broiler chicken carcasses when applied at various intervention points during poultry processing.studies were conducted to evaluate 1) the effect of an acidic, copper sulfate-based commercial sanitizer on pathogenic, indicator, and spoilage bacteria in a model scalder system, 2) the effect of this sanitizer on total aerobic bacteria (apc) and escherichia coli counts, and salmonella prevalence on broiler chicken carcasses when applied during scalding or scalding and postpick dipping, and 3) the ability of sanitizer to extend the shelf-life of broiler chicken carcasses. exposure of salmonella ...200818577627
evidence for a role of biosurfactants produced by pseudomonas fluorescens in the spoilage of fresh aerobically stored chicken meat.fresh chicken meat is a fat-rich environment and we therefore hypothesised that production of biosurfactants to increase bioavailability of fats may represent one way in which spoilage bacteria might enhance the availability of nutrients. numbers of pseudomonas were determined on a total of 20 fresh and 20 spoiled chicken thighs with skin. a total of 400 randomly isolated pseudomonas colonies from fresh (200) and spoiled (200) chicken were screened for the presence of biosurfactant production. b ...201121569958
behaviour of co-inoculated pathogenic and spoilage bacteria on poultry following several decontamination treatments.the potential of chemical decontaminants to cause harmful effects on human health is among the causes of the rejection of antimicrobial treatments for removing surface contamination from poultry carcasses in the european union. this study was undertaken to determine whether decontaminants might give a competitive advantage to pathogenic bacteria on poultry and involve a potential risk to consumer. a total of 144 chicken legs were co-inoculated with similar concentrations of pathogenic bacteria ( ...201223072701
binding sites of mosquitocidal toxins of pseudomonas fluorescens and bacillus subtilis on pupae and larvae of culex quinquefasciatus.two of the potential bacterial isolates, viz., pseudomonas fluorescens (vcrc b-426) and bacillus subtilis (vcrc b-471) whose toxins kill the mosquito pupae/larvae have been identified at our center. as the mode of action of these bacteria are not known, an attempt was made to find out the binding sites of the toxic proteins through immunological methods. antibodies were raised in balb/c mice and egg yolk system of chicken layers against the mosquitocidal proteins. the antibodies showed specific ...201524624898
evaluation of the spoilage potential of bacteria isolated from chilled chicken in vitro and in situ.microorganisms play an important role in the spoilage of chilled chicken. in this study, a total of 53 isolates, belonging to 7 species of 3 genera, were isolated using a selective medium based on the capacity to spoil chicken juice. four isolates, namely aeromonas salmonicida 35, pseudomonas fluorescens h5, pseudomonas fragi h8 and serratia liquefaciens 17, were further characterized to assess their proteolytic activities in vitro using meat protein extracts and to evaluate their spoilage poten ...201728040161
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