@article{bjornsdottir-butler_green_bolton_mcclellan-green_2015, title={Control of Histamine-Producing Bacteria and Histamine Formation in Fish Muscle by Trisodium Phosphate}, volume={80}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12875}, abstractNote={Abstract}, number={6}, journal={JOURNAL OF FOOD SCIENCE}, author={Bjornsdottir-Butler, Kristin and Green, David P. and Bolton, Greg E. and McClellan-Green, Patricia D.}, year={2015}, month={Jun}, pages={M1253–M1258} }
 @article{björnsdóttir-butler_bolton_jaykus_mcclellan-green_green_2010, title={Development of molecular-based methods for determination of high histamine producing bacteria in fish}, volume={139}, ISSN={0168-1605}, url={http://dx.doi.org/10.1016/j.ijfoodmicro.2010.03.017}, DOI={10.1016/j.ijfoodmicro.2010.03.017}, abstractNote={Histamine (or scombroid) fish poisoning is a significant cause of food borne disease in the United States. In this study, we describe the development of a molecular-based technique which uses digoxigenin (DIG) labeled DNA probes for the detection of Gram negative bacteria producing high amounts of histamine (> 1000 ppm). A cocktail of PCR amplification fragments corresponding to a 709 bp fragment of the histidine decarboxylase (hdc) gene of four high producing bacteria (Morganella morganii, Enterobacter aerogenes, Raoultella planticola and Photobacterium damselae) was DIG-labeled and screened against a strain bank of 152 Gram negative bacteria isolated from scrombroid fish and their harvest environment. The probe cocktail reacted specifically (100%) with the high histamine producing strains but failed to react with low histamine producers and non-producers. To further evaluate the feasibility of the approach, fish homogenate inoculated with known concentrations of four high histamine producing bacterial strains was plated on modified Niven's medium (culture method) and trypticase soy agar supplemented with 2% NaCl (for colony lift hybridization). The colony lift hybridization counts did not differ significantly from the level of the initial inoculum (p > 0.05), while the modified Niven's counts were significantly lower (p < 0.05) than either inoculum or colony lift counts. The use of digoxigenin (DIG) labeled DNA probes with colony lift hybridization shows promise for accurate and specific enumeration of histamine producing bacteria in scombroid fish.}, number={3}, journal={International Journal of Food Microbiology}, publisher={Elsevier BV}, author={Björnsdóttir-Butler, Kristin and Bolton, Gregory E. and Jaykus, Lee-Ann and McClellan-Green, Patricia D. and Green, David P.}, year={2010}, month={May}, pages={161–167} }
 @article{kreske_bjornsdottir_breidt_hassan_2008, title={Effects of pH, Dissolved Oxygen, and Ionic Strength on the Survival of Escherichia coli O157:H7 in Organic Acid Solutions}, volume={71}, ISSN={["1944-9097"]}, DOI={10.4315/0362-028X-71.12.2404}, abstractNote={The ability of Escherichia coli O157:H7 to survive in acidified vegetable products is of concern because of previously documented outbreaks associated with fruit juices. A study was conducted to determine the survival of E. coli O157:H7 in organic acids at pH values typical of acidified vegetable products (pH 3.2 and 3.7) under different dissolved oxygen conditions (< or = 0.05 and 5 mg/liter) and a range of ionic strengths (0.086 to 1.14). All solutions contained 20 mM gluconic acid, which was used as a noninhibitory low pH buffer to compare the individual acid effect to that of pH alone on the survival of E. coli O157:H7. E. coli O157:H7 cells challenged in buffered solution with ca. 5-mg/liter dissolved oxygen (present in tap water) over a range of ionic strengths at pH 3.2 exhibited a decrease in survival over 6 h at 30 degrees C as the ionic strength was increased. Cells challenged in 40 mM protonated L-lactic and acetic acid solutions with ionic strength of 0.684 achieved a > 4.7-log CFU/ml reduction at pH 3.2. However, under oxygen-limiting conditions in an anaerobic chamber, with < or = 0.05-mg/ liter oxygen, E. coli O157:H7 cells showed < or = 1.55-log CFU/ml reduction regardless of pH, acid type, concentration, or ionic strength. Many acid and acidified foods are sold in hermetically sealed containers with oxygen-limiting conditions. Our results demonstrate that E. coli O157:H7 may survive better than previously expected from studies with acid solutions containing dissolved oxygen.}, number={12}, journal={JOURNAL OF FOOD PROTECTION}, author={Kreske, Audrey C. and Bjornsdottir, Kristin and Breidt, Fred, Jr. and Hassan, Hosni}, year={2008}, month={Dec}, pages={2404–2409} }
 @article{bjornsdottir_breidt_mcfeeters_2006, title={Protective effects of organic acids on survival of Escherichia coli O157 : H7 in acidic environments}, volume={72}, ISSN={["1098-5336"]}, DOI={10.1128/aem.72.1.660-664.2006}, abstractNote={ABSTRACT}, number={1}, journal={APPLIED AND ENVIRONMENTAL MICROBIOLOGY}, author={Bjornsdottir, K and Breidt, F and McFeeters, RF}, year={2006}, month={Jan}, pages={660–664} }