Search Results - "Patterson, M.F"

Microbiology of pressure-treated foods by Patterson, M.F

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Defining the stability interfaces of apple juice: Implications on the optimisation and design of High Hydrostatic Pressure treatment by Valdramidis, V.P., Graham, W.D., Beattie, A., Linton, M., McKay, A., Fearon, A.M., Patterson, M.F.

“…In this article an experimental approach is applied to determine the impact of High Hydrostatic Pressure (HHP) processing (350 to 550 MPa at 20 °C and for 1 to…”
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The effect of growth stage and growth temperature on high hydrostatic pressure inactivation of some psychrotrophic bacteria in milk by McClements, J M, Patterson, M F, Linton, M

“…The effect of high hydrostatic pressure on the survival of the psychrotrophic organisms Listeria monocytogenes, Bacillus cereus, and Pseudomonas fluorescens…”
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Effect of ante- and postmortem hide clipping on the microbiological quality and safety and ultimate pH value of beef carcasses in an EC-approved abattoir by McCleery, D.R, Stirling, J.M.E, McIvor, K, Patterson, M.F

“…Effect of ante- and postmortem hide clipping on the microbiological quality of beef carcasses. Bovine carcasses (362) were tested for indicator micro-organisms…”
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Inactivation of Escherichia coli O157:H7 in orange juice using a combination of high pressure and mild heat by Linton, M, McClements, J M, Patterson, M F

“…The effect of high pressure on the survival of a pressure-resistant strain of Escherichia coli O157:H7 (NCTC 12079) in orange juice was investigated over the…”
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Effect of high pressure and pasteurization on Mycobacterium avium ssp. paratuberculosis in milk by Donaghy, J.A, Linton, M, Patterson, M.F, Rowe, M.T

“…To determine the effect of high pressures alone and in conjunction with pasteurization on the viability of two strains of Mycobacterium avium ssp…”
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Survival of Escherichia coli O157:H7 during storage in pressure-treated orange juice by Linton, M, McClements, J M, Patterson, M F

“…The effect of a high-pressure treatment on the survival of a pressure-resistant strain of Escherichia coli O157:H7 (NCTC 12079) in orange juice during storage…”
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Comparison of 40 Salmonella enterica serovars injured by thermal, high-pressure and irradiation stress by Sherry, A.E, Patterson, M.F, Madden, R.H

“…Aim: To investigate and compare the inherent resistance of 40 Salmonella serovars to heat, irradiation and high-pressure stress. Methods and Results: D10…”
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Use of conductimetry to rapidly determine relative stress sensitivity in Salmonella isolates by Sherry, A.E, Patterson, M.F, Madden, R.H

“…To compare conventional plate counting and indirect conductimetry as techniques for ranking the resistance of Salmonella spp. to processing stressors. Forty…”
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Changes in the microbiological quality of vacuum-packaged, minced chicken treated with high hydrostatic pressure by Linton, M., McClements, J.M.J., Patterson, M.F.

“…Vacuum-packaged, minced chicken was pressure treated at 500 MPa for 15 min at 40 °C and stored at 3 °C. Aerobic plate counts, psychrotrophic counts and…”
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Evaluation of the use of conductimetry for the rapid and precise measurement of Salmonella spp. growth rates by Sherry, A.E., Patterson, M.F., Kilpatrick, D., Madden, R.H.

“…The growth rates of 14 Salmonella serovars in tryptone soy broth plus yeast extract (TSBYE) were estimated using conventional plating techniques and indirect…”
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Sensitivity of Campylobacter spp. to irradiation in poultry meat by Patterson, M F

“…The sensitivity of Campylobacter jejuni (three strains), Camp. coli (three strains), Camp. fetus (one strain) and Camp. lari (one strain) to irradiation in…”
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Modelling the recovery of Listeria monocytogenes in high pressure processed simulated cured meat by Valdramidis, V.P., Patterson, M.F., Linton, M.

“…Current EC regulations require that ready-to-eat products should not exceed the limit of 100 CFU/g for Listeria monocytogenes throughout their shelf-life. On…”
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Effect of high pressure, in combination with antilisterial agents, on the growth of Listeria monocytogenes during extended storage of cooked chicken by Patterson, M.F., Mackle, A., Linton, M.

“…A cocktail of Listeria monocytogenes strains was inoculated into cooked chicken (∼2.2 × 103 CFU g−1) which was then pressure-treated (600 MPa/2 min/20 °C) and…”
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High pressure processing of shellfish: A review of microbiological and other quality aspects by Murchie, Laura W., Cruz-Romero, Malco, Kerry, Joseph P., Linton, Mark, Patterson, Margaret F., Smiddy, Mary, Kelly, Alan L.

“…Many commercially important shellfish are filter feeders and, as a consequence, concentrate microbes from the surrounding waters. Shellfish may be relayed or…”
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The combined effects of high pressure and nisin on germination and inactivation of Bacillus spores in milk by Black, E.P., Linton, M., McCall, R.D., Curran, W., Fitzgerald, G.F., Kelly, A.L., Patterson, M.F.

“…Summary Aims:  The aim of this work was to investigate the germination and inactivation of spores of Bacillus species in buffer and milk subjected to high…”
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Effects of high-pressure processing on proteolytic enzymes and proteins in cold-smoked salmon during refrigerated storage by Lakshmanan, R., Patterson, Margaret F., Piggott, John R.

“…The present paper describes the effects of high-pressure processing on the activity of proteolytic enzymes in cold-smoked salmon and enzyme extracts for…”
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Role for compatible solutes glycine betaine and L-carnitine in listerial barotolerance by Smiddy, M, Sleator, R.D, Patterson, M.F, Hill, C, Kelly, A.L

“…Increased listerial barotolerance at elevated osmolarity is attributed, in part, to the presence of accumulated betaine and L-carnitine. The percentage of…”
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The combined effect of high hydrostatic pressure and mild heat on inactivation of pathogens in milk and poultry by Patterson, M F, Kilpatrick, D J

“…The combined effects of high hydrostatic pressure and heat on the inactivation of Escherichia coli O157:H7 NCTC 12079 and Staphylococcus aureus NCTC 10652 in…”
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Inactivation of pathogenic Escherichia coli in skimmed milk using hhigh hydrostatic pressure by Linton, M., McClements, J.M.J., Patterson, M.F.

“…The pressure resistance of a range of pathogenic Escherichia coli strains was determined in skimmed milk. Pressure resistances varied widely among the 12…”
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