PubMed Health⌕ Search

Biomedical subjects

D L Zink

Publications and source records attributed to D L Zink.

40 records · Page 3Linked to original sources
PubMed1980

Enzyme-linked immunosorbent assay for detecting antibodies to Brucella abortus in bovine milk and serum.

An enzyme-linked immunosorbent assay (ELISA) method was evaluated for the detection of antibodies to Brucella abortus in cows milk. Milk samples from seropositive or -negative cows were sed to determine the distribution of absorbance values to classify milk as ELISA positive or ELISA negative. Brucella abortus was isolated from milk samples from 10 (45%) of the 22 cows whose milk and serum were ELISA positive. The ELISA was evaluated and determined to be an appropriate method for detecting antibodies to B abortus in bovine milk.

Animals↗
PubMed1979

Isolation and characteristics of Yersinia enterocolitica-like bacteria from meats.

Seventeen Yersinia enterocolitica-like isolates from vacuum-packaged beef and lamb are described. A majority of the isolates were motile at 25 degrees C but not at 36 degrees C, utilized citrate at 25 degrees C (delayed or negative at 36 degrees C) and produced acid from rhamnose, raffinose and melibiose. Increases in count of Y. enterocolitica occurred on raw beef stored at 0--1 degrees C over a 10-day period. No viable Y. enterocolitica were detected in beef roasts which were inoculated with about 3 x 10(6) cells/g and subsequently heated to a final internal temperature of 60--62 degrees C. Y. enterocolitica counts of inoculated beef steaks stored at 1--5 degrees C for 21--35 days were consistently higher in the more oxygen-permeable films than in vacuum packages. Colonies of Y. enterocolitica and related bacteria from meats produced shiny, enamel-black colonies on bismuth sulfite agar with plate incubation at 25 degrees C for 3--5 days.

Agar↗
PubMedDate not supplied

The impact of consumer demands and trends on food processing.

In the United States, consumer demand for new foods and changes in eating habits and food safety risks are affecting the food processing industry. The population is becoming older on average; moreover, consumers want fresh and minimally processed food without synthetic chemical preservatives. To address the need for safer food and compete for consumer acceptance, manufacturers are exploring new food processing and preservation methods.

Food Handling↗