Search Results - "Gill, Colin O."

Use of propidium monoazide and quantitative PCR for differentiation of viable Escherichia coli from E. coli killed by mild or pasteurizing heat treatments by Yang, Xianqin, Badoni, Madhu, Gill, Colin O.

“…Suspensions of Escherichia coli in peptone water were heated at temperatures between 52 and 90 °C, inclusive. Samples withdrawn at suitable times were not or…”
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Non-O157 verotoxigenic Escherichia coli and beef: A Canadian perspective by Gill, Alexander, Gill, Colin O.

“…Verotoxigenic Escherichia coli (VTEC) are important foodborne pathogens in Canada. VTEC of the O157:H7 serogroup have been the focus of regulatory action and…”
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Determination of Sources of Escherichia coli on Beef by Multiple-Locus Variable-Number Tandem Repeat Analysis by Yang, Xianqin, Tran, Frances, Youssef, Mohamed K, Gill, Colin O

“…The possible origin of Escherichia coli found on cuts and trimmings in the breaking facility of a beef packing plant was examined using multiple-locus…”
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Use of sodium lauroyl sarcosinate (sarkosyl) in viable real-time PCR for enumeration of Escherichia coli by Wang, Hui, Gill, Colin O., Yang, Xianqin

“…The cell membranes of inactivated Escherichia coli are not always permeable to propidium monoazide (PMA). This limits the use of PMA real-time PCR (PMA-qPCR)…”
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Microbiological effects of a routine treatment for decontaminating hide-on carcasses at a large beef packing plant by Yang, Xianqin, Badoni, Madhu, Tran, Frances, Gill, Colin O

“…To investigate the microbiological effects of a hide-on carcass decontaminating treatment recently implemented at a beef packing plant, carcasses undergoing…”
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Spatial and Temporal Distribution of Escherichia coli on Beef Trimmings Obtained from a Beef Packing Plant by Visvalingam, Jeyachchandran, Wang, Hui, Youssef, Mohamed K, Devos, Julia, Gill, Colin O, Yang, Xianqin

“…The objective of this study was to determine the immediate source of Escherichia coli on beef trimmings produced at a large packing plant by analyzing the E…”
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Storage life at 2 °C or −1.5 °C of vacuum‐packaged boneless and bone‐in cuts from decontaminated beef carcasses by Youssef, Mohamed K, Gill, Colin O, Yang, Xianqin

“…BACKGROUND: The microbiological condition of beef produced at North American plants has been improved as a result of the use of effective…”
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Characterization of germination of spores of Clostridium estertheticum, the primary causative agent of blown pack spoilage of vacuum packaged beef by Rajagopal, Suraksha, McMullen, Lynn M., Gill, Colin O., Yang, Xianqin

“…The aim of this study was to investigate the effect of various factors on the germination of Clostridium estertheticum endospores (spores) in relation to beef…”
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Substrate utilization by Clostridium estertheticum cultivated in meat juice medium by Yang, Xianqin, Balamurugan, Sampathkumar, Gill, Colin O.

“…Blown pack spoilage of vacuum packaged beef, which results in packs being grossly distended with gas, is caused by the psychrophile Clostridium estertheticum…”
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Development of a real-time PCR procedure for quantification of viable Escherichia coli in populations of E. coli exposed to lactic acid, and the acid tolerance of verotoxigenic E. coli (VTEC) from cattle hides by Wang, Hui, Gill, Colin O., Yang, Xianqin

“…The aims of this study were to develop a real-time PCR procedure for determining the effects on Escherichia coli of treatment for decontaminating beef…”
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Sources of Escherichia coli deposited on beef during breaking of carcasses carrying few E. coli at two packing plants by Youssef, Mohamed K., Badoni, Madhu, Yang, Xianqin, Gill, Colin O.

“…Microbiological samples were obtained from the hands of workers, personal equipment and conveyor belts, in the carcass breaking facility of a beef packing…”
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Effects of meat pH on growth of 11 species of psychrotolerant clostridia on vacuum packaged beef and blown pack spoilage of the product by Yang, Xianqin, Youssef, Mohamed K., Gill, Colin O., Badoni, Madhu, López-Campos, Óscar

“…The aim of the study was to determine the effects of meat pH on the abilities of 11 psychrotolerant Clostridium spp. to grow on, and to possibly cause blown…”
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The viabilities of cells in cultures of Escherichia coli growing with formation of filaments at 6 °C by Visvalingam, Jeyachchandran, Gill, Colin O., Holley, Richard A.

“…Cold adapted, exponential phase cells of three strains of Escherichia coli were incubated at 6 °C for 10 days. Cells in all cultures grew by elongation, with…”
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The relationship between numbers of bacteria on surfaces and in deep tissues of mechanically tenderized beef by Youssef, Mohamed K., Yang, Xianqin, Gill, Colin O.

“…The objective of the study was to identify factors affecting the fractions of the bacteria naturally present on surfaces of beef cuts that are carried into…”
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Effects of mild and pasteurizing heat treatments on survival of generic and verotoxigenic Escherichia coli from beef enrichment cultures by Yang, Xianqin, Badoni, Madhu, Wang, Hui, Gill, Colin O.

“…At many North American beef packing plants, hot water washes and pasteurizing treatments are used to clean and decontaminate carcasses. The aim of this study…”
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Morphological and viability changes in Escherichia coli and E. coli O157:H7 cells upon rapid shift from 6 °C to 37 °C by Visvalingam, Jeyachchandran, Gill, Colin O., Holley, Richard A.

“…Cells in log phase cultures of Escherichia coli ATCC 23739 and E. coli O157:H7 02:0627 incubated at 6 °C for 8 days grew by elongation and the formation of…”
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Products of glucose and lactate fermentation, and utilization of amino acids by Clostridium estertheticum subspp. laramiense and estertheticum growing in meat juice medium by Yang, Xianqin, Gill, Colin O, Balamurugan, Sampathkumar

“…The type strains of Clostridium estertheticum subsp. laramiense and C. estertheticum subsp. estertheticum both utilized glucose and glycogen when growing in…”
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Effects of temperature and pH on the growth of bacteria isolated from blown packs of vacuum-packaged beef by Yang, Xianqin, Gill, Colin O, Balamurugan, Sampathkumar

“…Bacteria recovered from the microflora of blown packs of vacuum-packaged beef were identified as Leuconostoc mesenteroides, Lactococcus lactis, Carnobacterium…”
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Implementation of a validated HACCP system for the control of microbiological contamination of pig carcasses at a small abattoir by Bryant, Jeffrey, Brereton, Donald A, Gill, Colin O

“…To guide the implementation of a Hazard Analysis Critical Control Point (HACCP) system at a small abattoir, the microbiological conditions of pig carcasses at…”
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Storage life at 2 degree C or -1.5 degree C of vacuum-packaged boneless and bone-in cuts from decontaminated beef carcasses by Youssef, Mohamed K, Gill, Colin O, Yang, Xianqin

“…BACKGROUND The microbiological condition of beef produced at North American plants has been improved as a result of the use of effective…”
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