A Selective Medium for the Enumeration of <i>Microbacterium thermosphactum</i> in Meat and Meat Products

Gardner, G. A.

doi:10.1111/j.1365-2672.1966.tb03497.x

Cited by 178 publications

(56 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The plates were incubated at 20°C for 3 d (31,32). To confirm the oxidase negative rods of B. thermosphacta, an oxidase reagent (10 g/L tetramethyl p-phenylenediamine dihydrochloride aq.…”

Section: Culture Methodsmentioning

confidence: 99%

Antimicrobial Effects of Sodium Tripolyphosphate Against Bacteria Attached to the Surface of Chicken Carcasses

Vareltzis

Soultos

Koidis

et al. 1997

LWT - Food Science and Technology

View full text Add to dashboard Cite

“…The plates were incubated at 20°C for 3 d (31,32). To confirm the oxidase negative rods of B. thermosphacta, an oxidase reagent (10 g/L tetramethyl p-phenylenediamine dihydrochloride aq.…”

Section: Culture Methodsmentioning

confidence: 99%

Antimicrobial Effects of Sodium Tripolyphosphate Against Bacteria Attached to the Surface of Chicken Carcasses

Vareltzis

Soultos

Koidis

et al. 1997

LWT - Food Science and Technology

View full text Add to dashboard Cite

“…Assuming that non-typical colonies could also belong to the Enterobacteriaceae family (unpublished data), all the colonies growing in the plate were enumerated. Brochothrix thermosphacta was enumerated on spread plates of STAA (Gardner, 1966) (2% peptone, 0.2% yeast extract, 0.1% KH 2 PO 4 , 0.1% MgSO 4 Á 7H 2 O, 1.5% glycerol, 1.3% agar, 0.05% streptomycin, 0.005% cycloheximide and 0.005% thallium acetate) incubated at 20°C, after confirming the Gram, catalase and oxidase reactions of the colonies.…”

Section: Microbiological Analysesmentioning

confidence: 99%

Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements

Cardinal

Gunnlaugsdóttir

Bjoernevik

et al. 2004

Food Research International

133

View full text Add to dashboard Cite

Samples of different brand names of cold-smoked salmon products were purchased in supermarkets in six different European countries (Belgium, Denmark, France, Germany, Italy and United Kingdom), to classify and select products of smoked salmon for preference establishment. From the 117 products obtained, 60 were selected to characterise the qualities of products available to European consumers. These 60 products of smoked salmon were then ordered directly from the producers in each country. Altogether 57 products were received and analysed. All samples were stored at 4°C and then examined 2 and 3 weeks after production. For all samples, sensory evaluation, chemical (lipid, salt, phenol, TVB-N and trimethylamine content) and physical (texture, colour) analyses and microbiological measurements (total psychrotrophic count, total lactic acid bacteria, lactobacilli, Brochothrix thermosphacta, yeasts, Enterobacteriaceae) were performed at the same time.The results show that the samples could be classified into 11 groups according to specific sensory properties evaluated by a trained panel. The main discriminating factors were found to be colour, intensity and characteristic of smoke note, amine note and salty perception.Some of the chemical and physical measurements were found to be rather good indicators of sensory properties. Polynomial models were tested to find relationships between sensory properties and chemical/physical parameters.

show abstract

“…were counted on starch ampicillin (SA) agar (Hi Media, India) containing 10ug/ml of ampicillin incubated at 28°C fir 48 h. [19]. Brochothrix thermosphacta was determined on Streptomycin sulfateThallous acetate -Actidione Agar (STAA Hi Media, India) after incubation at 20°C for 4days [20].…”

Section: Microbiological Analysismentioning

confidence: 99%

Effect of Chilling on Microbiological, Biochemical and Sensory Attributes of Whole Aquacultured Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792)

Ninan¹,

K.V²,

A.A³

et al. 2014

J Aquac Res Development

View full text Add to dashboard Cite

The effect of chilling (0-2ºC) on the quality deterioration of whole ungutted aquacultured rainbow trout (Oncorhynchus mykiss, Walbaum,1792) was studied by integrated evaluations of microbiological, biochemical, and sensory attributes. The counts of aerobic mesophilic, psychrotrophic bacteria and Pseudomonas increased exponentially. An initial lag phase was noticed for H2S producing bacteria, Aeromonas and Enterobacteriaceae. Presence of pathogens such as Aeromonas hydrophila and A. sobria are of concern in the case of delay in icing or temperature abuse during storage. The pH values increased from an initial value of 6.74 to 7.13. PV showed fluctuations. Of the chemical indicators of spoilage, Thiobarbituric acid (TBA) values increased very slowly reaching final value of 16.56 µg MA g -1 . Total Volatile Base Nitrogen (TVB-N) values exceeded 27. 87 mg N 100 g -1 on day 14 when the psychrotrophic counts exceeded 10 7 cfu g -1 indicating that this value may be useful as a measure of degree of freshness for whole ungutted rainbow trout. Based on the TVB-N and microbiological limits, the shelf life of trout at 0-2˚C was 9-12 days.

show abstract

A Selective Medium for the Enumeration of Microbacterium thermosphactum in Meat and Meat Products

Abstract: Summary. A selective medium for the isolation and enumeration of Microbacterium thermosphactum is described and data is presented on its use in assessing the composition of the flora of meat and meat products.

Cited by 178 publications

References 7 publications

Antimicrobial Effects of Sodium Tripolyphosphate Against Bacteria Attached to the Surface of Chicken Carcasses

Antimicrobial Effects of Sodium Tripolyphosphate Against Bacteria Attached to the Surface of Chicken Carcasses

Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements

Effect of Chilling on Microbiological, Biochemical and Sensory Attributes of Whole Aquacultured Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792)

Contact Info

Product

Resources

About