Violet Red Bile 2 Agar for Stressed Coliforms1

Hartman, Paul A.; Lanz, Wayne W.

doi:10.1128/aem.29.4.537-539.1975

Cited by 66 publications

(36 citation statements)

References 6 publications

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“…Possible detrimental effects from the medium selected for enumeration of Enterobacteriuceae cannot be discounted. Trypticase soy agar (TSA) overlaid with double-strength violet red bile agar (VRB) was originally developed by Hartman et al (1975) for enumerating stressed coliforms. However, extensive testing in our laboratory (unpublished data) Although SuZmoneZZu spp.…”

Section: Resultsmentioning

confidence: 99%

Changes in Microflora and Other Characteristics of Vacuum‐packaged Pork Loins irradiated at 3.0 kGy

Lebepe¹,

Molins²,

Charoen³

et al. 1990

Journal of Food Science

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Effects of 3.0-kGy irradiation on microflora and other attributes of fresh, vacuum-packaged pork loins were examined during storage (2-4"C, 98 days) and mishandling (24-2X, 24 and 48 hr). Shelf life of pork chops from irradiated loins was determined at 5°C. Irradiated loins kept at 2-4"C tested negative for Salmonella spp., Campylobacter spp., Clostridium perjkingens and Staphylococcus aureus. Yersinia spp. was detected in pork chops held at 5°C; this organism, C. perfringens and Aeromonas spp. were present in abused samples. In two irradiated samples Listeria monocytogenes was found. Irradiation reduced aerobic, anaerobic and Aeromonos spp. counts; lactobacilli were least affected. Chemical spoilage began after 91 days at 2-4°C. With irradiation, TBA values were unaffected but Hunter a color values increased.

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Section: Resultsmentioning

confidence: 99%

Changes in Microflora and Other Characteristics of Vacuum‐packaged Pork Loins irradiated at 3.0 kGy

Lebepe¹,

Molins²,

Charoen³

et al. 1990

Journal of Food Science

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“…It was observed that injured cells could not completely recover on a selective medium because of selective agents supplemented in the selective medium (Helander et al 2001;Wu et al 2001). A two-step overlay method was developed to recover injured bacterial cells (Hartman et al 1975;Speck et al 1975). However, the method is time-consuming and inconvenient in isolating suspicious colonies for further confirmation.…”

Section: Discussionmentioning

confidence: 99%

EVALUATION OF ESCHERICHIA COLI O157:H7, LISTERIA MONOCYTOGENES, SALMONELLA TYPHIMURIUM AND STAPHYLOCOCCUS AUREUS IN GROUND BEEF WITH CRANBERRY CONCENTRATE BY THIN AGAR LAYER METHOD

Qiu

Wu²

2007

Rapid Methods Automation Mic

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The present study investigated the antimicrobial effects of cranberry concentrate on four foodborne pathogens in ground beef. Ground beef samples inoculated with pathogens were supplemented with cranberry concentrate (10% w/w) or sterile water (control) and kept at 21C and 7C for 7 days. Thin agar layer plates were used to enumerate pathogens. Results showed that Salmonella Typhimurium was reduced to undetectable levels after 7 days at 7C and after 3 days at 21C. In contrast to the control, cranberry concentrate suppressed Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus by 2.3–4.1 log cfu/g at 7C and by 5.5–8.0 log cfu/g at 21C on day 7. The antimicrobial effects of cranberry concentrate were more effective at 21C than at 7C. E. coli O157:H7 and S. Typhimurium (Gram‐negative) were more sensitive to the cranberry concentrate than S. aureus and L. monocytogenes (Gram‐positive). Cranberry concentrate could be used to control foodborne pathogens in the food industry. PRACTICAL APPLICATIONS Ground beef is a potentially hazardous food product, which can be contaminated by pathogens and cause foodborne outbreaks. Cranberries have proven antimicrobial effects and many health benefits. Ground beef supplemented with cranberry concentrate may help to increase the safety of the product and also offer health benefits.

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“…Lactobacilli populations were determined by using lactobacilii scl&ztive agar (LB>,' BBL) containing 0.017% acetic acid and incubating the plates at 30°C for 72 hr. Mcmbcrs of the Enterobncteriaceae where enumerated in TSA overlaid with double-strength violet red bile agar (VRB, DIFCO) incubated at 37°C for 24 hr (Hartman et al, 1975). Although a spoilage level of 10' psychrotrophic bacteria/cm* and/or lo* lactobacilli/cm* had been defined on the basis of the work of Ayres (1960) and of Hanna et al (1979), respectively, sampling was discontinued earlier if offensive odors were detected when packages were opened.…”

Section: Microbiological Analysesmentioning

confidence: 99%

Microbiological and Some Physical and Chemical Changes in Vacuum‐Packaged Beef Steaks Treated with Combinations of Potassium Sorbate, Phosphate, Sodium Chloride and Sodium acetate

Unda

Molins

Walker

1990

Journal of Food Science

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Fresh rib eye steaks were examined for microbiological, lipid oxidation, pH, color and weight changes after immersion in water or in aqueous solutions of a phosphate blend and of a mixture of potassium sorbate, phosphates, sodium chloride and sodium acetate and subsequent vacuum packaging. Keeping characteristics of steaks were monitored during 12-wk storage at 2-4"C. Mesophilic, psychrotrophic, anaerobic and facultative anaerobic bacteria and lactobacilli were strongly inhibited (PcO.05) in steaks treated with the composition that contained potassium sorbate, whereas growth of Enterobacreriaceae was suppressed (PcO.01). Compared with controls, compositions containing phosphates with or without potassium sorbate protected lipids, increased solution uptake and decreased purge in steaks without affecting meat color.

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Violet Red Bile 2 Agar for Stressed Coliforms1

Cited by 66 publications

References 6 publications

Changes in Microflora and Other Characteristics of Vacuum‐packaged Pork Loins irradiated at 3.0 kGy

Changes in Microflora and Other Characteristics of Vacuum‐packaged Pork Loins irradiated at 3.0 kGy

EVALUATION OF ESCHERICHIA COLI O157:H7, LISTERIA MONOCYTOGENES, SALMONELLA TYPHIMURIUM AND STAPHYLOCOCCUS AUREUS IN GROUND BEEF WITH CRANBERRY CONCENTRATE BY THIN AGAR LAYER METHOD

Microbiological and Some Physical and Chemical Changes in Vacuum‐Packaged Beef Steaks Treated with Combinations of Potassium Sorbate, Phosphate, Sodium Chloride and Sodium acetate

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