Search Results - "Dykes, G.A."

Potential of a nisin-containing bacterial cellulose film to inhibit Listeria monocytogenes on processed meats by Nguyen, V.T., Gidley, M.J., Dykes, G.A.

“…A bacterially produced cellulose film containing nisin was developed and used in a proof-of-concept study to control Listeria monocytogenes and total aerobic…”
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Influence of different carbon sources on bacterial cellulose production by Gluconacetobacter xylinus strain ATCC 53524 by Mikkelsen, D, Flanagan, B.M, Dykes, G.A, Gidley, M.J

“…To determine the effect of carbon sources on cellulose produced by Gluconacetobacter xylinus strain ATCC 53524, and to characterize the purity and structural…”
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Issues in determining factors influencing bacterial attachment: a review using the attachment of Escherichia coli to abiotic surfaces as an example by Goulter, R.M, Gentle, I.R, Dykes, G.A

“…An understanding of the mechanisms which facilitate the attachment of Escherichia coli and other bacterial species to abiotic surfaces is desired by numerous…”
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Attachment of different Salmonella serovars to materials commonly used in a poultry processing plant by Chia, T.W.R., Goulter, R.M., McMeekin, T., Dykes, G.A., Fegan, N.

“…Salmonella can adhere to poultry and food contact surfaces and persist to cause diseases. Adhesion of Salmonella Sofia ( n = 14), S. Typhimurium ( n = 6), S…”
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Planktonic or biofilm growth affects survival, hydrophobicity and protein expression patterns of a pathogenic Campylobacter jejuni strain by Dykes, G.A., Sampathkumar, B., Korber, D.R.

“…The effect of planktonic or biofilm modes of growth on survival, hydrophobicity and cellular protein expression patterns of a pathogenic Campylobacter jejuni…”
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Significance of the rdar and bdar morphotypes in the hydrophobicity and attachment to abiotic surfaces of Salmonella Sofia and other poultry‐associated Salmonella serovars by Chia, T.W.R, McMeekin, T.A, Fegan, N, Dykes, G.A

“…Aims: To investigate the relative role of the red dry and rough (rdar) and brown dry and rough (bdar) morphotypes on hydrophobicity and ability to attach to…”
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Physicochemical properties of Shiga toxigenic Escherichia coli by Rivas, L, Fegan, N, Dykes, G.A

“…Aims:  To investigate the physicochemical surface properties, such as cellular surface charge, hydrophobicity and electron donor/acceptor potential of a…”
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Growth temperature of four Campylobacter jejuni strains influences their subsequent survival in food and water by Duffy, L, Dykes, G.A

“…To determine if Campylobacter jejuni grown at 37 and 42 °C have different abilities to survive on beef and chicken, and in water. Beef, chicken and water were…”
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Biogenic amine formation by poultry-associated spoilage and pathogenic bacteria by Geornaras, I, Dykes, G A, von Holy, A

“…The production of biogenic amines by 50 poultry-associated bacterial strains (25 Pseudomonas, 13 Salmonella and 12 Listeria) was investigated on amine agar…”
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Chemical Composition and Anti-Nutritional Profiling of Wattle (Acacia cyclops, Acacia microbotrya and Acacia victoriae) Seed Originating from Western Australia by Chong, Wei Shan Cassandra, Dykes, Gary A., Coorey, Ranil

“…The chemical and anti-nutritional, antioxidative and anti-microbial properties of seeds from Acacia cyclops , Acacia microbotrya and Acacia victoriae (which…”
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Taxonomy of lactic acid bacteria associated with vacuum-packaged processed meat spoilage by multivariate analysis of cellular fatty acids by Dykes, G.A., Cloete, T.E., von Holy, A.

“…The taxonomy of lactic acid bacteria from vacuum-packaged processed meats is problematic, and atypical members of the leuconostocs and the Lactobacillus…”
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Enhancement of poultry meat : trends, nutritional profile, legislation and challenges by Coorey, R., Tan, S.M., Dykes, G.A., Buys, E.M., De Kock, H.L.

“…Poultry meat is a good source of animal protein, and is affordable for many low-income families in developing countries. It is also part of a balanced diet…”
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Significance of the rdar and bdar morphotypes in the hydrophobicity and attachment to abiotic surfaces of Salmonella Sofia and other poultry-associated Salmonella serovars: Salmonella and morphotypes by Chia, T.W.R., McMeekin, T.A., Fegan, N., Dykes, G.A.

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Attachment of Shiga toxigenic Escherichia coli to stainless steel by Rivas, Lucia, Fegan, Narelle, Dykes, Gary A.

“…Shiga toxigenic Escherichia coli (STEC) are important foodborne pathogens causing gastrointestinal disease worldwide. Bacterial attachment to food surfaces,…”
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Yeasts associated with Vienna sausage packaging by Viljoen, B C, Dykes, G A, Callis, M, von Holy, A

“…A total of 123 representative yeast isolates from a previous study of a Vienna sausage processing plant were identified according to conventional methods and…”
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In vitro antibacterial activity of Australian native herb extracts against food-related bacteria by Dupont, Stéphanie, Caffin, Nola, Bhandari, Bhesh, Dykes, Gary A.

“…The antibacterial activities of water, ethanol and hexane extracts of five Australian herbs ( Backhousia citriodora, Anetholea anisata, Eucalyptus staigerana,…”
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Relative prevalence of Salmonella Sofia on broiler chickens pre- and postprocessing in Australia by Mellor, G. E., Duffy, L. L., Dykes, G. A., Fegan, N.

“…ABSTRACT A survey was conducted to determine the relative prevalence of Salmonella serovars on whole chicken carcasses before and after processing in 3…”
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Decontamination of knives used in the meat industry: effect of different water temperature and treatment time combinations on the reduction of bacterial numbers on knife surfaces by Goulter, Rebecca M, Dykes, Gary A, Small, Alison

“…Previous regulations in Australia and internationally required that knives used during the slaughter and dressing of carcasses be sanitized by brief submersion…”
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Determination of quarantine period in African catfish (Clarias gariepinus) fed with pig (Sus sp.) offal to assure compliance with halal standards by Wan Norhana, M.N., Dykes, G.A., Padilah, B., Ahmad Hazizi, A.A., Masazurah, A.R.

“…► The period of quarantine period for catfish fed with pig offal for halal markets was determined. ► The absence of pig DNA in the gastrointestinal tract was…”
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Numerical taxonomy and identification of lactic acid bacteria from spoiled, vacuum-packaged vienna sausages by Dykes, G A, Britz, T J, von Holy, A

“…Sixty-one lactic acid bacteria from spoiled vacuum-packaged vienna sausages and 15 reference strains were tested for 72 phenotypic characteristics. An…”
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