Fletcher M Arritt

Works (4)

Updated: April 5th, 2024 07:58

2015 journal article

Controlling Listeria monocytogenes in Cold Smoked Salmon with the Antimicrobial Peptide Salmine

JOURNAL OF FOOD SCIENCE, 80(6), M1314–M1318.

By: C. Cheng  n, F. Arritt n & C. Stevenson n

author keywords: antimicrobial; Listeria monocytogenes; salmon; smoked
MeSH headings : Animals; Anti-Infective Agents / pharmacology; Colony Count, Microbial; Food Handling / methods; Food Microbiology; Food Preservation / methods; Humans; Listeria monocytogenes / drug effects; Peptides / pharmacology; Salmine / pharmacology; Salmon / microbiology; Salts; Seafood / microbiology; Smoke
TL;DR: There is potential for salmine to be used as a natural hurdle to inhibit growth of LM due to post process contamination; however, future investigations for extending this effect throughout the shelf life of smoked salmon products are warranted. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2015 journal article

Effects of Acetic Acid and Arginine on pH Elevation and Growth of Bacillus licheniformis in an Acidified Cucumber Juice Medium

JOURNAL OF FOOD PROTECTION, 78(4), 728–737.

By: Z. Yang *, X. Meng *, F. Breidt*, L. Dean n & F. Arritt*

MeSH headings : Acetic Acid / pharmacology; Arginine / pharmacology; Bacillus / drug effects; Bacillus / growth & development; Citric Acid / pharmacology; Colony Count, Microbial; Cucumis sativus / microbiology; Fermentation; Food Contamination / analysis; Food Microbiology; Fruit and Vegetable Juices / microbiology; Hydrogen-Ion Concentration; Salts / chemistry
TL;DR: The data indicate that growth and pH increase by B. licheniformis may be inhibited by the acetic acid present in most commercial acidified vegetable products but not by the citric acid in many tomato products. (via Semantic Scholar)
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Added: August 6, 2018

2014 journal article

Cleaning and sanitation of Salmonella-contaminated peanut butter processing equipment

FOOD MICROBIOLOGY, 46, 100–106.

By: E. Grasso*, S. Grove*, L. Halik*, F. Arritt n & S. Keller*

author keywords: Peanut butter; Salmonella; Sanitation
MeSH headings : Arachis / chemistry; Arachis / microbiology; Equipment Contamination; Food Contamination / analysis; Food Handling / instrumentation; Food Handling / standards; Salmonella / growth & development; Salmonella / isolation & purification; Sanitation / instrumentation; Sanitation / methods
TL;DR: Data suggest that a two-step hot oil clean and isopropanol sanitization treatment may eliminate pathogenic Salmonella from contaminated equipment. (via Semantic Scholar)
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Added: August 6, 2018

2013 journal article

Determination of 5-Log Reduction Times for Escherichia coli O157:H7, Salmonella enterica, or Listeria monocytogenes in Acidified Foods with pH 3.5 or 3.8

JOURNAL OF FOOD PROTECTION, 76(7), 1245–1249.

By: F. Breidt n, K. Kay n, J. Cook*, J. Osborne n, B. Ingham* & F. Arritt n

MeSH headings : Acetates / pharmacology; Benzoic Acid / pharmacology; Colony Count, Microbial; Dose-Response Relationship, Drug; Escherichia coli O157 / growth & development; Escherichia coli O157 / isolation & purification; Food Contamination / analysis; Food Microbiology; Food Preservatives; Food Safety; Hydrogen-Ion Concentration; Listeria monocytogenes / growth & development; Listeria monocytogenes / isolation & purification; Salmonella enterica / growth & development; Salmonella enterica / isolation & purification; Time Factors
TL;DR: The efficacy of benzoic acid is indicated for reducing the time necessary to achieve a 5-log reduction in target pathogens and may be useful for supporting process filings and the determination of critical controls for the manufacture of acidified foods. (via Semantic Scholar)
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Added: August 6, 2018

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