Antibiotics in foods — naturally occurring, developed, and added

Preservation Methods for Minimally Processed Refrigerated Fruits and Vegetables

“…(Also see Marth 1966.) The literature does not cover these compounds for use in MPR fruits and vegetables but applications should be sought where…”

ANTIMICROBIAL ACTIVITY OF SPICES 1

“…Acrolein in onion and crotonaldehyde in garlic were reported to be the antimicrobial fraction in onion and garlic. Various organic sulfur compounds related to the flavor of garlic and onion are also believed to be antimicrobial (Marth 1966;Barone and Tansey 1977;Sharma et al 1979). Flavor compounds of the genus Allium (garlic, onion, leek, and caucas) have various biologically active sulfur compounds (Mochizuki and Yamamoto 1998).…”

GROWTH AND SURVIVAL OF E. coli AND S. Typhimurium IN CULTURED BUTTERMILK

“…± 07 3.9 ± 0.4 4.0 ± 0.07 2.2 ± 0.3 4 ± 0.07 2.2 ± 0.3 2 4.2± 0.04 3.8 ± 0.1 4.1± 0.04 2.2 ± 0.2 4.3 ± 0.01 2.3 ± 0.0 4.0 ± 0.1 1.9 ± 0.2 3 4.3 ± 0.1 2.2 ± 0.1 4.3 ± 0.01 < 10 4.4 ± 0.03 1.7 ± 0. In this study, generally survival patterns of S.typhimurium was different from that of E.coli as the later is more resistant and tends to persist longer in the product than S.typhimuriun and this may be returned to the possible presence of antibiotics produced by some lactics (Kulshrestha and Marth, 1974) or production of volatile compounds inhibitory to the bacterial growth (Marth, 1966). It was clearly evidence that the starter cultures used in the manufacture of cultured buttermilk do not guarantee the safety or quality of that product if post-heat treatment contamination occurred as evidenced by growth of E.coli and S.typhimurium in milk during fermentation and the long persistence of them in subsequence refrigerated milks.…”