David Patrick Green
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Works (10)
Updated: April 5th, 2024 00:09
2015 journal article
Control of Histamine-Producing Bacteria and Histamine Formation in Fish Muscle by Trisodium Phosphate
JOURNAL OF FOOD SCIENCE, 80(6), M1253–M1258.
author keywords: bacteria; barrier; fish; histamine; histidine decarboxylase; pH
MeSH headings : Animals; Bacteria / drug effects; Bacteria / growth & development; Bacteria / metabolism; Food Contamination / analysis; Food Handling / methods; Foodborne Diseases / microbiology; Histamine / metabolism; Marine Toxins / metabolism; Marine Toxins / poisoning; Muscles / metabolism; Perciformes / microbiology; Phosphates / pharmacology; Seafood / analysis; Seafood / microbiology; Tuna / microbiology
TL;DR:
It is revealed that phosphate treatment of mahi-mahi and tuna fish muscle resulted in significantly lower histamine production over 4 d of storage at 10 °C, which may serve as a secondary barrier in addition to FDA recommended time and temperature controls for reducing public health concerns of scombrotoxin fish poisoning.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2010 journal article
Development of molecular-based methods for determination of high histamine producing bacteria in fish
International Journal of Food Microbiology, 139(3), 161–167.
author keywords: Histamine; Bacteria; DNA probes; Colony lift hybridization; Fish
MeSH headings : Agar / analysis; Animals; Colony Count, Microbial; Culture Media; DNA Probes; DNA, Bacterial / analysis; Digoxigenin / chemistry; Food Contamination; Food Microbiology; Foodborne Diseases / microbiology; Genes, Bacterial; Gram-Negative Bacteria / genetics; Gram-Negative Bacteria / isolation & purification; Histamine / analysis; Histidine Decarboxylase / genetics; Polymerase Chain Reaction; Seafood / microbiology
TL;DR:
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.
(via Semantic Scholar)
Sources: Web Of Science, Crossref
Added: August 6, 2018
2006 journal article
Validation of a green fluorescent protein-labeled strain of Vibrio vulnificus for use in the evaluation of postharvest strategies for handling of raw oysters
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 72(11), 7205–7211.
MeSH headings : Animals; Biomarkers / metabolism; Colony Count, Microbial; Culture Media; Food Handling / methods; Green Fluorescent Proteins / genetics; Green Fluorescent Proteins / metabolism; Hydrogen-Ion Concentration; Ostreidae / virology; Shellfish; Temperature; Time Factors; Vibrio vulnificus / genetics; Vibrio vulnificus / growth & development; Vibrio vulnificus / metabolism
TL;DR:
Ease of detection and comparability to the wild-type parent make Vv-GFP a good candidate for use in studying the behavior of V. vulnificus upon exposure to sublethal stressors that might be encountered during postharvest handling of molluscan shellfish.
(via Semantic Scholar)
aem.asm.org (publisher PDF)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2004 journal article
Optimization of incorporation of low-molecular-weight cryoprotectants into intact fish muscle
JOURNAL OF FOOD SCIENCE, 69(4), E164–E171.
author keywords: diffusion; vacuum; trout; sorbitol; ATPase
TL;DR:
Initial sorbinal uptake and weight loss were greater at higher sorbitol concentrations, but adequate cryoprotection was achieved by all treatments when diffusion time following immersion was extended sufficiently.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2003 journal article
Consumer ratings of non-native (Crassostrea gigas and Crassostrea ariakensis) vs. native (Crassostrea virginica) oysters
Journal of Shellfish Research, 22(1), 21–30.
Source: NC State University Libraries
Added: August 6, 2018
2000 journal article
Determination of volatile bases in seafood using the ammonia ion selective electrode: Collaborative study
Journal of AOAC International, 83(4), 933–943.
Source: NC State University Libraries
Added: August 6, 2018
1999 journal article
Detection of discoloration in thermally processed blue crab meat
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 79(5), 786–791.
author keywords: blue crab meat; colorimetry; meat discoloration; reflectance
TL;DR:
Results showed that meat became darker with increasing heating process; crab harvest location had significant effect on the lightness of the flesh; and meat that is located in the bottom of a can was darker than that in the top.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
1999 journal article
Use of a mutant strain for evaluating processing strategies to inactivate Vibrio vulnificus in oysters
JOURNAL OF FOOD PROTECTION, 62(6), 592–600.
MeSH headings : Animals; Anti-Infective Agents / pharmacology; Colony Count, Microbial; Drug Resistance, Microbial; Food Handling; Freezing; Hot Temperature; Nalidixic Acid / pharmacology; Ostreidae / microbiology; Vibrio / drug effects; Vibrio / genetics; Vibrio / growth & development
TL;DR:
This study demonstrated that Vv-NA is readily enumerated and could be used as a surrogate for evaluating the degree of V. vulnificus inactivation provided by freezing and thermal treatments of oyster homogenates.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
1998 journal article
Industry perspectives: The hard blue crab fishery - Atlantic and gulf
Journal of Shellfish Research, 17(2), 371–374.
Source: NC State University Libraries
Added: August 6, 2018
1998 personal communication
Wrong affiliation in excellent article
Source: NC State University Libraries
Added: August 6, 2018
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