TY  - JOUR
AU  - Radin, Dragoslava
AU  - Niebuhr, SE
AU  - Dickson, JS
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1318
AB  - Approximately 100 CFU/cm(2) of a five-strain mixture of Listeria monocytogenes was coinoculated onto frankfurters with three different concentrations (10(2), 10(4), and 10(6) CFU/cm(2)) of an undefined spoilage microflora derived from commercial frankfurters. The frankfurters were vacuum packaged and stored at 10 degrees C for up to 48 days. The populations of L. monocytogenes, aerobic mesophilie bacteria, lactic acid bacteria, and Enterobacteriaceae were determined at various time intervals during storage. After 14 days, the population of L. monocytogenes was highest when grown with a spoilage microflora population of 10(2) CFU/cm(2), and this trend continued until 48 days. Throughout the entire storage period, the populations of L. monocytogenes at any concentration of inoculated spoilage microflora rarely differed by more than 0.5 log CFU/cm(2), and the maximum observed difference as 1.1 log CFU/cm(2) at 40 days. The growth rate of L. monocytogenes was approximately the same at all concentrations of the inoculated spoilage microflora. These results suggest that the concentration of spoilage microflora present on the original processed meat may have a slight impact on the growth of L monocytogenes in the package.
PB  - Int Assoc Food Protection, Des Moines
T2  - Journal of Food Protection
T1  - Impact of the population of spoilage microflora on the growth of Listeria monocytogenes on frankfurters
EP  - 681
IS  - 3
SP  - 679
VL  - 69
DO  - 10.4315/0362-028X-69.3.679
ER  - 

@article{
author = "Radin, Dragoslava and Niebuhr, SE and Dickson, JS",
year = "2006",
abstract = "Approximately 100 CFU/cm(2) of a five-strain mixture of Listeria monocytogenes was coinoculated onto frankfurters with three different concentrations (10(2), 10(4), and 10(6) CFU/cm(2)) of an undefined spoilage microflora derived from commercial frankfurters. The frankfurters were vacuum packaged and stored at 10 degrees C for up to 48 days. The populations of L. monocytogenes, aerobic mesophilie bacteria, lactic acid bacteria, and Enterobacteriaceae were determined at various time intervals during storage. After 14 days, the population of L. monocytogenes was highest when grown with a spoilage microflora population of 10(2) CFU/cm(2), and this trend continued until 48 days. Throughout the entire storage period, the populations of L. monocytogenes at any concentration of inoculated spoilage microflora rarely differed by more than 0.5 log CFU/cm(2), and the maximum observed difference as 1.1 log CFU/cm(2) at 40 days. The growth rate of L. monocytogenes was approximately the same at all concentrations of the inoculated spoilage microflora. These results suggest that the concentration of spoilage microflora present on the original processed meat may have a slight impact on the growth of L monocytogenes in the package.",
publisher = "Int Assoc Food Protection, Des Moines",
journal = "Journal of Food Protection",
title = "Impact of the population of spoilage microflora on the growth of Listeria monocytogenes on frankfurters",
pages = "681-679",
number = "3",
volume = "69",
doi = "10.4315/0362-028X-69.3.679"
}

Radin, D., Niebuhr, S.,& Dickson, J.. (2006). Impact of the population of spoilage microflora on the growth of Listeria monocytogenes on frankfurters. in Journal of Food Protection
Int Assoc Food Protection, Des Moines., 69(3), 679-681.
https://doi.org/10.4315/0362-028X-69.3.679

Radin D, Niebuhr S, Dickson J. Impact of the population of spoilage microflora on the growth of Listeria monocytogenes on frankfurters. in Journal of Food Protection. 2006;69(3):679-681.
doi:10.4315/0362-028X-69.3.679 .

Radin, Dragoslava, Niebuhr, SE, Dickson, JS, "Impact of the population of spoilage microflora on the growth of Listeria monocytogenes on frankfurters" in Journal of Food Protection, 69, no. 3 (2006):679-681,
https://doi.org/10.4315/0362-028X-69.3.679 . .

TY  - JOUR
AU  - Nikšić, Miomir
AU  - Niebuhr, SE
AU  - Dickson, JS
AU  - Mendonca, AF
AU  - Koziczkowski, JJ
AU  - Ellingson, JLE
PY  - 2005
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1015
AB  - Sauerkraut was produced from shredded cabbage, as is typical in the United States, and from whole head cabbages, which is a traditional process in parts of Eastern Europe. The sauerkraut was inoculated with five strain mixtures of Escherichia coli O157:H7 and Listeria monocytogenes, and the populations of these bacteria, as well as lactic acid bacteria, pH, and titratable acidity, were monitored over the course of fermentation. Fermentation variables were temperature (18 and 22 degrees C) and salt concentration (1.8, 2.25, and 3%). For most of the analyses, the type of cabbage processing was a significant factor, although within cabbage type, neither salt nor fermentation temperature had significant effects. The final pH of the whole-head sauerkraut was lower than the shredded sauerkraut, but the titratable acidity was significantly higher in the shredded sauerkraut. E. coli O157:H7 and L. monocytogenes persisted in the brines for most of the fermentation, although at the end of the fermentations (15 days for shredded, 28 days for whole head), neither pathogen had detectable populations. E. coli populations decreased more rapidly in the shredded sauerkraut even though the pH was higher because of the higher total acidity in the shredded sauerkraut. Acid-tolerant strains of E. coli and L monocytogenes were isolated from both shredded and whole-head sauerkraut at different salt concentrations and temperatures after 15 days of fermentation and could be detected at 35 days in the whole-head sauerkraut.
PB  - Int Assoc Food Protection, Des Moines
T2  - Journal of Food Protection
T1  - Survival of listeria monocytogenes and Escherichia coli O157 : H7 during Sauerkraut fermentation
EP  - 1374
IS  - 7
SP  - 1367
VL  - 68
DO  - 10.4315/0362-028X-68.7.1367
ER  - 

@article{
author = "Nikšić, Miomir and Niebuhr, SE and Dickson, JS and Mendonca, AF and Koziczkowski, JJ and Ellingson, JLE",
year = "2005",
abstract = "Sauerkraut was produced from shredded cabbage, as is typical in the United States, and from whole head cabbages, which is a traditional process in parts of Eastern Europe. The sauerkraut was inoculated with five strain mixtures of Escherichia coli O157:H7 and Listeria monocytogenes, and the populations of these bacteria, as well as lactic acid bacteria, pH, and titratable acidity, were monitored over the course of fermentation. Fermentation variables were temperature (18 and 22 degrees C) and salt concentration (1.8, 2.25, and 3%). For most of the analyses, the type of cabbage processing was a significant factor, although within cabbage type, neither salt nor fermentation temperature had significant effects. The final pH of the whole-head sauerkraut was lower than the shredded sauerkraut, but the titratable acidity was significantly higher in the shredded sauerkraut. E. coli O157:H7 and L. monocytogenes persisted in the brines for most of the fermentation, although at the end of the fermentations (15 days for shredded, 28 days for whole head), neither pathogen had detectable populations. E. coli populations decreased more rapidly in the shredded sauerkraut even though the pH was higher because of the higher total acidity in the shredded sauerkraut. Acid-tolerant strains of E. coli and L monocytogenes were isolated from both shredded and whole-head sauerkraut at different salt concentrations and temperatures after 15 days of fermentation and could be detected at 35 days in the whole-head sauerkraut.",
publisher = "Int Assoc Food Protection, Des Moines",
journal = "Journal of Food Protection",
title = "Survival of listeria monocytogenes and Escherichia coli O157 : H7 during Sauerkraut fermentation",
pages = "1374-1367",
number = "7",
volume = "68",
doi = "10.4315/0362-028X-68.7.1367"
}

Nikšić, M., Niebuhr, S., Dickson, J., Mendonca, A., Koziczkowski, J.,& Ellingson, J.. (2005). Survival of listeria monocytogenes and Escherichia coli O157 : H7 during Sauerkraut fermentation. in Journal of Food Protection
Int Assoc Food Protection, Des Moines., 68(7), 1367-1374.
https://doi.org/10.4315/0362-028X-68.7.1367

Nikšić M, Niebuhr S, Dickson J, Mendonca A, Koziczkowski J, Ellingson J. Survival of listeria monocytogenes and Escherichia coli O157 : H7 during Sauerkraut fermentation. in Journal of Food Protection. 2005;68(7):1367-1374.
doi:10.4315/0362-028X-68.7.1367 .

Nikšić, Miomir, Niebuhr, SE, Dickson, JS, Mendonca, AF, Koziczkowski, JJ, Ellingson, JLE, "Survival of listeria monocytogenes and Escherichia coli O157 : H7 during Sauerkraut fermentation" in Journal of Food Protection, 68, no. 7 (2005):1367-1374,
https://doi.org/10.4315/0362-028X-68.7.1367 . .