Search Results - "Dodd, C.E.R."

Effect of a single dose of Saccharomyces cerevisiae var. boulardii on the occurrence of porcine neonatal diarrhoea by Hancox, L. R., Le Bon, M., Richards, P. J., Guillou, D., Dodd, C. E. R., Mellits, K. H.

“…Piglet neonatal diarrhoea is an important issue in modern pig production and is linked to increased mortality and poor growth rates, affecting long-term pig…”
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Characterization of dominant microbiota of a Ghanaian fermented milk product, nyarmie, by culture- and nonculture-based methods by Obodai, M, Dodd, C.E.R

“…To characterize the predominant micro-organisms in a Ghanaian traditional fermented dairy product, nyarmie, made from cows' milk, using both culture- and…”
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Evaluation of the natural virucidal activity of teas for use in the phage amplification assay by de Siqueira, R.S., Dodd, C.E.R., Rees, C.E.D.

“…Many natural products have intrinsic antimicrobial activity. In this study we have examined infusions from nine types of loose-leaf tea for their ability to…”
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Enzymes from isolates of Pseudomonas fluorescens involved in food spoilage by Rajmohan, S, Dodd, C.E.R, Waites, W.M

“…Aims: Psychrotrophic Gram-negative bacteria, such as Pseudomonas species, pose a significant spoilage problem in refrigerated meat and dairy products due to…”
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Evaluation of bacteriocinogenic Pediococcus acidilactici as protective culture in the preservation of Tsire, a traditional Nigerian stick meat by Olaoye, O.A, Dodd, C.E.R

“…In an effort to control spoilage and pathogenic organisms in tsire, a Nigerian stick meat, the potential of a bacteriocinogenic Pediococcus acidilactici NCIMB…”
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A comparison of three modelling approaches for quantitative risk assessment using the case study of Salmonella spp. in poultry meat by Parsons, D.J., Orton, T.G., D'Souza, J., Moore, A., Jones, R., Dodd, C.E.R.

“…A comprehensive review of both the scientific literature and industry practices was undertaken to identify and quantify all sources of contamination throughout…”
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The survival and disinfection of Salmonella typhimurium on chopping board surfaces of wood and plastic by Gough, N.L., Dodd, C.E.R.

“…To simulate the persistence of Salmonella typhimurium on food preparation surfaces, survival was assessed on 25 cm 2 wood and plastic chopping boards both new…”
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Detection of rope spoilage in bread caused by Bacillus species by Thompson, J.M, Waites, W.M, Dodd, C.E.R

“…Rope spoilage of bread by eight Bacillus isolates obtained from a bakery environment was examined via direct inoculation of slices of bread with bacterial…”
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Bacterial community structure and location in Stilton cheese by Ercolini, D, Hill, P.J, Dodd, C.E.R

“…The microbial diversity occurring in Stilton cheese was evaluated by 16S ribosomal DNA analysis with PCR-denaturing gradient gel electrophoresis. DNA templates…”
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Application of host-specific bacteriophages to the surface of chicken skin leads to a reduction in recovery of Campylobacter jejuni by Atterbury, R.J, Connerton, P.L, Dodd, C.E.R, Rees, C.E.D, Connerton, I.F

“…Retail poultry products are widely purported as the major infection vehicle for human campylobacteriosis. Numerous intervention strategies have sought to…”
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Isolation and characterization of Campylobacter bacteriophages from retail poultry by Atterbury, R.J, Connerton, P.L, Dodd, C.E.R, Rees, C.E.D, Connerton, I.F

“…The ability of phages to survive processing is an important aspect of their potential use in the biocontrol of Campylobacter in poultry production. To this…”
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Suicide through stress: A bacterial response to sub-lethal injury in the food environment by Dodd, Christine E.R., Richards, Philip J., Aldsworth, Timothy G.

“…The response of bacteria to sub-lethal injury is an important aspect of food microbiology as many inimical processes to which bacteria are subjected during…”
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Longitudinal study of Campylobacter jejuni bacteriophages and their hosts from broiler chickens by Connerton, P.L, Loc Carrillo, C.M, Swift, C, Dillon, E, Scott, A, Rees, C.E.D, Dodd, C.E.R, Frost, J, Connerton, I.F

“…A longitudinal study of bacteriophages and their hosts was carried out at a broiler house that had been identified as having a population of…”
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Locating nisin‐producing Lactococcus lactis in a fermented meat system by Stringer, S.C., Dodd, C.E.R., Morgan, M.R.A., Waltes, W.M.

“…S.C. STRINGER, C.E.R. DODD, M.R.A. MORGAN AND W.M. WAITES. 1995. Antibody‐linked probes were used to locate nisin in a fermented meat system. Free nisin or…”
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Survival of Staphylococcus aureus and enterotoxin A in glassy and rubbery states of gelatin by Bolton, K.J, Dodd, C.E.R, Gould, G.W, Waites, W.M

“…About 1% of Staphylococcus aureus cells survived the production of gelatin sheets containing nutrient broth. Those cells which survived showed no evidence of…”
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Specific antibody‐mediated detection of Brochothrix thermosphacta in situ in British fresh sausage by Stringer, S.C., Chaffey, B.J., Dodd, C.E.R., Morgan, M.R.A., Waites, W.M.

“…S.C. STRINGER, B.J. CHAFFEY, C.E.R. DODD, M.R.A. MORGAN AND W.M. WAITES. 1995. A rabbit polyclonal antibody‐linked probe was developed which detected 76% of…”
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Cross‐contamination of carcasses and equipment during pork processing by Warriner, K., Aldsworth, T.G., Kaur, S., Dodd, C.E.R.

“…Aims:  The cross‐contamination events within a commercial pork processing line were examined by a combination of ERIC‐PCR DNA fingerprinting of Escherichia…”
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Inimical processes: Bacterial self-destruction and sub-lethal injury by Dodd, Christine E.R., Sharman, Rachel L., Bloomfield, Sally F., Booth, Ian R., Stewart, Gordon S.A.B.

“…It is well recognized that exponentially growing cells are more sensitive than stationary-phase cells to inimical processes such as heating, freezing and the…”
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Use of plasmid profiles to detect changes in strains of Staphylococcus aureus during poultry processing by Dodd, C E, Adams, B W, Mead, G C, Waites, W M

“…The plasmid profiles of Staphylococcus aureus strains isolated at different stages in three poultry processing plants have been examined. Changes in profiles…”
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The significance of bacteria in stationary phase to food microbiology by Rees, Catherine E.D., Dodd, Christine E.R., Gibson, Paula T., Booth, Ian R., Stewart, Gordon S.A.B.

“…In the natural environment growth rates are limited by the availability of specific nutrients and, consequently, starvation is one of the most prevalent…”
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