Cultivation of Pleurotus mushrooms in substrates obtained by short composting and steam pasteurization

2012 ◽  
Vol 11 (53) ◽  
Author(s):  
Félix G. de Siqueira
Keyword(s):  
Steam Pasteurization

scholarly journals Evaluation of steam pasteurization in controllingSalmonellaserotype Enteritidis on raw almond surfaces

2010 ◽  
Vol 50 (4) ◽  
pp. 393-398 ◽  
Author(s):  
S.-S. Chang ◽  
A.R. Han ◽  
J.I. Reyes-De-Corcuera ◽  
J.R. Powers ◽  
D.-H. Kang
Keyword(s):  
Steam Pasteurization

Effectiveness of a Laboratory-Scale Vertical Tower Static Chamber Steam Pasteurization Unit against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria innocua on Prerigor Beef Tissue†

2004 ◽  
Vol 67 (8) ◽  
pp. 1630-1633 ◽  
Author(s):  
DEANNA RETZLAFF ◽  
RANDALL PHEBUS ◽  
ABBEY NUTSCH ◽  
JAMES RIEMANN ◽  
CURTIS KASTNER ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Salmonella Typhimurium ◽  
Cold Water ◽  
Laboratory Scale ◽  
Listeria Innocua ◽  
Steam Treatment ◽  
Escherichia Coli O157 ◽  
Tissue Samples ◽  
Before And After ◽  
Steam Pasteurization

A laboratory-scale vertical tower steam pasteurization unit was evaluated to determine the antimicrobial effectiveness of different exposure times (0, 3, 6, 12, and 15 s) and steam chamber temperatures (82.2, 87.8, 93.3, and 98.9°C) against pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria innocua) inoculated onto prerigor beef tissue. Samples were collected and microbiologically analyzed immediately before and after steam treatment to quantify the effectiveness of each time-temperature combination. The 0-s exposure at all chamber temperatures (cold water spray only, no steam treatment) was the experimental control and provided ≤0.3 log CFU/cm2 reductions. Chamber temperatures of 82.2 and 87.8°C were ineffective (P > 0.05) at all exposure times. At 93.3°C, significant reductions (>1.0 log CFU/cm2) were observed at exposure times of ≥6 s, with 15 s providing approximately 1 log cycle greater reductions than 12 s of exposure. The 98.9°C treatment was consistently the most effective, with exposure times of ≥9 s resulting in >3.5 log CFU/cm2 reductions for all pathogens.

scholarly journals Evaluation of a Steam Pasteurization Process in a Commercial Beef Processing Facility

1997 ◽  
Vol 60 (5) ◽  
pp. 485-492 ◽  
Author(s):  
ABBEY L. NUTSCH ◽  
RANDALL K. PHEBUS ◽  
M. JAMES RIEMANN ◽  
DAVID E. SCHAFER ◽  
J. E. BOYER ◽  
...  
Keyword(s):  
Pathogenic Bacteria ◽  
Control Point ◽  
Meat Products ◽  
Steam Treatment ◽  
Salmonella Spp ◽  
Bacterial Populations ◽  
E Coli ◽  
Critical Control Point ◽  
Beef Processing ◽  
Steam Pasteurization

The effectiveness of a steam pasteurization process for reducing naturally occurring bacterial populations on freshly slaughtered beef sides was evaluated in a large commercial facility. Over a period of 10 days, 140 randomly chosen beef sides were microbiologically analyzed. Each side was sampled immediately before, immediately after, and 24 h after steam pasteurization treatment. Total aerobic bacteria (APC), Escherichia coli (generic), coliform, and Enterobacteriaceae populations were enumerated. The process significantly (P ≤ 0.01) reduced mean APCs from 2.19 log CFU/cm2 before treatment to 0.84 log CFU/cm2 immediately after and 0.94 log CFU/cm2 24 h after treatment. Before pasteurization (8 s steam exposure), 16.4% of carcasses were positive for generic E. coli (level of 0.60 to 1.53 log CFU/cm2), 37.9% were positive for coliforms (level of 0.60 to 2.26 log CFU/cm2), and 46.4% were positive for Enterobacteriaceae (level of 0.60 to 2.25 log CFU/cm2). After pasteurization, 0% of carcasses were positive for E. coli, 1.4% were positive for coliforms (level of 0.60 to 1.53 log CFU/cm2), and 2.9% were positive for Enterobacteriaceae (level of 0.60 to 1.99 log CFU/cm2). Of the 140 carcasses evaluated, one carcass was positive for Salmonella spp. before treatment (0.7% incidence rate); all carcasses were negative after steam treatment. This study indicates that steam pasteurization is very effective in a commercial setting for reducing overall bacterial populations on freshly slaughtered beef carcasses. The system may effectively serve as an important critical control point for HACCP systems at the slaughter phase of beef processing. In conjunction with other antimicrobial interventions (mandated by USDA to achieve zero tolerance standards for visible contamination) and good manufacturing practices, this process can play an important role in reducing the risk of pathogenic bacteria in raw meat and meat products.

scholarly journals Steam pasteurization of beef carcasses

1996 ◽  
pp. 1-3
Author(s):  
D.E. Schafer ◽  
R.K. Prasai ◽  
Abbey L. Nutsch ◽  
Randall K. Phebus ◽  
John R. Wolf ◽  
...  
Keyword(s):  
Beef Carcasses ◽  
Steam Pasteurization

Efficacy of Chemical and Biological Agents to Suppress Fusarium and Pythium Damping-Off of Container-Grown Douglas-fir Seedlings

2008 ◽  
Vol 9 (1) ◽  
pp. 20 ◽  
Author(s):  
Robert G. Linderman ◽  
E. Anne Davis ◽  
Charles J. Masters
Keyword(s):  
Biological Control ◽  
Douglas Fir ◽  
Biological Agents ◽  
Biological Control Agents ◽  
Damping Off ◽  
Pythium Irregulare ◽  
Plant Soil ◽  
Container Nurseries ◽  
Steam Pasteurization ◽  
Conifer Seedling

Douglas-fir seedlings are susceptible to Fusarium or Pythium damping-off that currently is controlled by pre-plant soil fumigation in bareroot nurseries and steam pasteurization or chemical drenches of soilless media in container nurseries. However, because few chemical or biological agents are registered for use on conifer seedlings, we tested several on greenhouse-grown seedlings and found that over-seed applications of Cleary's 3336, Strike, Compass, Compass + Strike, Cygnus, Endura, Medallion, Medallion + Strike, Thiram, and Enzone effectively suppressed pre-emergence damping-off by Fusarium oxysporum, but only Cleary's 3336WP and Medallion + Strike also reduced post-emergence damping-off. Compass, Medallion, and Thiram reduced post-emergence damping-off, but not to a statistically significant level. Pre-emergence damping-off by Pythium irregulare was reduced only by Ranman, but post-emergence damping-off was reduced by Thiram, Hurricane, Ranman, and Subdue MAXX. Over-seed drenches of biological control agents Companion, Kodiak, Subtilex, Taegro, Primastop, SoilGard, Actinovate, Mycostop, RootShield, and Green-Releaf were ineffective in suppressing either Fusarium or Pythium diseases, and combining several agents with chemicals did not improve efficacy. These results provide data in support of registration of some of the effective chemicals, but no biological control agents, for the control of conifer seedling damping-off. Accepted for publication 14 January 2008. Published 17 March 2008.

scholarly journals Comparison of Steam Pasteurization and Other Methods for Reduction of Pathogens on Surfaces of Freshly Slaughtered Beef

1997 ◽  
Vol 60 (5) ◽  
pp. 476-484 ◽  
Author(s):  
RANDALL K. PHEBUS ◽  
ABBEY L. NUTSCH ◽  
DAVID E. SCHAFER ◽  
R. CRAIG WILSON ◽  
M. JAMES RIEMANN ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Hot Water ◽  
Tissue Samples ◽  
Bacterial Populations ◽  
Water Steam ◽  
Before And After ◽  
Pathogen Populations ◽  
Steam Pasteurization

The effectiveness of a recently invented “steam pasteurization” (S) process in reducing pathogenic bacterial populations on surfaces of freshly slaughtered beef was determined and compared with that of other standard commercial methods including knife trimming (T), water washing (35°C; W), hot water/steam vacuum spot cleaning (V), and spraying with 2% vol/vol lactic acid (54°C, pH 2.25; L). These decontamination treatments were tested individually and in combinations. Cutaneus trunci muscles from freshly slaughtered steers were inoculated with feces containing Listeria monocytogenes Scott A, Escherichia coli OI57:H7, and Salmonella typhimurium over a predesignated meat surface area, resulting in initial populations of ca. 5 log CFU/cm2 of each pathogen. Tissue samples were excised from each portion before and after decontamination treatments, and mean population reductions were determined. Treatment combinations evaluated were the following (treatment designations within the abbreviations indicate the order of application): TW, TWS, WS, VW, VWS, TWLS, and VWLS. These combinations resulted in reductions ranging from 3.5 to 5.3 log CFU/cm2 in all three pathogen populations. The TW, TWS, WS, TWLS, and VWLS combinations were equally effective (P > 0.05), resulting in reductions ranging from 4.2 to 5.3 log CFU/cm2. When used individually, T, V, and S resulted in pathogen reductions ranging from 2.5 to 3.7 log CFU/cm2 Steam pasteurization consistently provided numerically greater pathogen reductions than T or V. Treatments T, V, and S were all more effective than W (which gave a reduction on the order of 1.0 log CFU/cm2). Steam pasteurization is an effective method for reducing pathogenic bacterial populations on surfaces of freshly slaughtered beef, with multiple decontamination procedures providing greatest overall reductions.

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