Salmonella in meat

L. Croci, E. Delibato, G. Volpe and G. Palleschi, A rapid electrochemical ELISA for the detection of Salmonella in meat samples, Anal. Lett., 34 (2001) 2597-2607. 

OTHER COMMENTS used as a chemical intermediate in the preparation of polyethers to form polyurethanes used in the preparation of lubricants, surfactants, oil demulsifiers, urethane polyols, and propylene and dipropylene glycols propylene oxide treatment is a practical method of control for salmonella in meat scraps also used in the manufacture of detergents and as a component in brake fluids. 

Mani-Lopez E, Garcia H, Lopez-Malo A. Organic acids as antimicrobials to control Salmonella in meat and poultry products. Food Res Int 2012 45 713-21. 

Croci, L., Delibato, E., Volpe, G., Medici, D.D., and Palleschi, G. (2004) Comparison of PGR, electrochemical enzyme-linked immunosorbent assays, and the standard culture method for detecting salmonella in meat products. AppL Environ. Microbiol, 70(3), 1393-1396. 

Viral and bacterial organisms account for most episodes of infectious diarrhea. Common causative bacterial organisms include Shigella, Salmonella, Campylobacter, Staphylococcus, and Escherichia coli. Food-borne bacterial infection is amajor concern, as several major food poisoning episodes have occurred that were traced to poor sanitary conditions in meat-processing plants. Acute viral infections are attributed mostly to the Norwalk and rotavirus groups. 

Porto-Pett ACS, Call JE, Luchansky JB (2008) Validation of commercial process for inactivation of Escherichia coli 0157H7, Salmonella Typhimurium, and Listeria monocytogenes ion the surface of whole muscle beef jerky. J Food Prot 71(5) 918-926 Quintavalla S, Vicini L (2002) Antimicrobial food packaging in meat industry. Meat Sd 62 373-380... 

Reduces salmonella and other food-borne pathogens in meat, fish, and poultry. 

Astounding nnmbers of viruses of different kinds may occnr in meat products. Although there are concerns, and rightly so, abont bacterial contamination — for example, the species Escherichia coli or E. coli, and the genns Salmonella — little or nothing is said abont viruses. These viruses may occur naturally or by contami-... 

Josefsen, M. H., Krause, M., Hansen, F., Hoorfar, J. (2007). Optimization of a 12-hour TaqMan PCR-based method for detection of Salmonella bacteria in meat. Applied and Environmental Microbiology, 73(9), 3040-3048. http //dx.doi.org/10.1128/ AEM.02823-06. 

Medium dose (100 to 1000 kilorads) Delays spoilage of meat, poultry, and fish by kdhng spoilage microorganism. Reduces salmonella and other food-bome pathogens in meat, fish, and poultry. Extends shelf life by delaying mold growth on strawberries and some other fruits. 

Hernandez, J. T. (1978). Heat Resistance of Salmonellae in Fresh Beef Meat. M.Sc. Thesis. University of Reading. 

The electrochemical microplate model has also been used in an array for Salmonella enterica detection in meat, using immunomagnetic beads [27]. -Antibody-modified magnetic beads allow rapid bacterial capture and are readily separated and rinsed prior to incubation with a second, enzyme-labeled antibody. Amperometric detection of the product of the enzyme reaction allowed excellent detection limits of 1-10 CPU (viable cells) per 25 g meat sample. 

Delibato E, Volpe G, Romanazzo D, De Medici D, Toti L, Moscone D, Palleschi G (2009) Development and application of an electrochemical plate coupled with immunomagnetic beads (ELIME) array for Salmonella enterica detection in meat samples. J Agric Food Chem 57 7200-7204... 

---