Full Text Journal Articles by
Author Arthur Hinton

Advertisement

Find full text journal articles






Research NoteBacterial Community Assessed by Utilization of Single Carbon Sources in Broiler Ground Meat after Treatment with an Antioxidant, Carnosine, and Cold Plasma.

Hung-Yueh Yeh, John E Line, Arthur Hinton, Yue Gao, Hong Zhuang,

Contaminated poultry meat is a major source of human foodborne illnesses. Many interventions have been developed to reduce and/or eliminate human foodborne pathogens in poultry products; however, treatments with cold plasma or carnosine or a combination of both interventions have not been extensively investigated. In this communication, the bacterial microflora ... Read more >>

J. Food Prot. (Journal of food protection)
[2020, :]

Cited: 0 times

View full text PDF listing >>



Detection of multiple naturally occurring Salmonella serotypes from commercial broiler carcasses with conventional methods

Nelson A Cox, Mark E Berrang, Sandra L House, Arthur Hinton, J Eric Line, Latoya T Wiggins,

Many laboratories sampling foods for Salmonella are interested only in presence or absence of Salmonella, so only one colony may be selected. The objectives of this study were to use two selective enrichment broths and two selective agar plating media for Salmonella recovery from naturally contaminated broiler carcass rinsates and ... Read more >>

(Journal of food safety.)
[2020, 40(2):Not Available]

Cited: 0 times

View full text PDF listing >>



Advertisement

Rapid Identification of Campylobacter Strains Cultured Under Aerobic Incubation Using Hyperspectral Microscope Imaging.

Matthew Eady, Bosoon Park, Arthur Hinton,

ABSTRACT:Campylobacter is an organism of concern for food safety and is one of the leading causes of foodborne bacterial gastroenteritis. This pathogen can be found in broiler chickens, and the level of allowable contamination of processed poultry is regulated by federal agency guidelines. Traditional methods for detecting and isolating this ... Read more >>

J. Food Prot. (Journal of food protection)
[2020, 83(3):405-411]

Cited: 0 times

View full text PDF listing >>



Neutral pH sodium chlorite decreases recovery of Campylobacter in neutralizing buffered peptone water from simulated broiler carcass rinses

Gary R Gamble, Mark E Berrang, Douglas E Cosby, Nelson A Cox, Arthur Hinton,

The goal of this study was to evaluate factors causing low recovery of Campylobacter during regulatory sampling following acidified sodium chlorite (ASC) treatment of broiler carcasses and subsequent carry‐over into neutralizing buffered peptone water (nBPW) rinses. Solution alkalinity was shown to positively correlate with the presence of un‐reduced chlorite anion ... Read more >>

(Journal of food safety.)
[2019, 39(4):Not Available]

Cited: 0 times

View full text PDF listing >>



Community-Level Physiological Profiling for Microbial Community Function in Broiler Ceca.

Hung-Yueh Yeh, John E Line, Arthur Hinton,

Poultry production is a major agricultural output worldwide. It is known that the gut health of broilers is essential for their growth and for providing wholesome products for human consumption. Previously, the microbial diversity of broiler ceca was studied at the genetic level. However, the functional diversity and metabolic activity ... Read more >>

Curr. Microbiol. (Current microbiology)
[2019, 76(2):173-177]

Cited: 1 time

View full text PDF listing >>



Molecular Analysis, Biochemical Characterization, Antimicrobial Activity, and Immunological Analysis of Proteus mirabilis Isolated from Broilers.

Hung-Yueh Yeh, John E Line, Arthur Hinton,

Proteus mirabilis, a Gram-negative bacterium, is ubiquitous in the environment and is considered as the normal microflora in the human gastrointestinal tract. However, this bacterium is an opportunistic pathogen in humans, often causing urinary tract infections. Moreover, Proteus has been frequently isolated from food animals, including poultry. Whether this bacterium ... Read more >>

J. Food Sci. (Journal of food science)
[2018, 83(3):770-779]

Cited: 1 time

View full text PDF listing >>



Neutralization of Bactericidal Activity Related to Antimicrobial Carryover in Broiler Carcass Rinse Samples.

Gary R Gamble, Mark E Berrang, R Jeff Buhr, Arthur Hinton, Dianna V Bourassa, Kimberly D Ingram, Eric S Adams, Peggy W Feldner, John J Johnston,

Studies were conducted to examine the ability of three chemicals to neutralize residual antibacterial activity of commercial antimicrobial chemicals used in poultry processing. Chemical antimicrobial interventions used in poultry processing may have potential for carryover into whole poultry carcass buffered peptone water (BPW) rinses collected for monitoring Salmonella contamination. Such ... Read more >>

J. Food Prot. (Journal of food protection)
[2017, 80(4):685-691]

Cited: 3 times

View full text PDF listing >>



Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets

Jiamei Wang, Arthur Hinton, Hong Zhuang, Jianhao Zhang,

The effect of in-package cold plasmas (CP) was studied on microbiological shelf life and surface lightness of fresh chicken fillets (pectoralis major). Chicken fillets were packaged in food trays in air or modified atmosphere (MA) gas (O2:CO2:N2 = 65:30:5) and stored at 4 °C after exposed to an in-package cold ... Read more >>

Food Microbiol. (Food microbiology)
[2016, 60:142-146]

Cited: 1 time

View full text PDF listing >>



Growth of Campylobacter incubated aerobically in fumarate-pyruvate media or media supplemented with dairy, meat, or soy extracts and peptones

Arthur Hinton,

The ability of Campylobacter to grow aerobically in media supplemented with fumarate-pyruvate or with dairy, meat, or soy extracts or peptones was examined. Optical densities (OD) of Campylobacter cultured in basal media, media supplemented with fumarate-pyruvate or with 1.0, 2.5, 5.0, or 7.5% beef extract was measured. Growth was also ... Read more >>

Food Microbiol. (Food microbiology)
[2016, 58:23-28]

Cited: 0 times

View full text PDF listing >>



Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets.

Jiamei Wang, Hong Zhuang, Arthur Hinton, Jianhao Zhang,

The effect of in-package cold plasmas (CP) was studied on microbiological shelf life and surface lightness of fresh chicken fillets (pectoralis major). Chicken fillets were packaged in food trays in air or modified atmosphere (MA) gas (O2:CO2:N2 = 65:30:5) and stored at 4 °C after exposed to an in-package cold plasma (80 kV for ... Read more >>

Food Microbiol. (Food microbiology)
[2016, 60:142-146]

Cited: 2 times

View full text PDF listing >>



Growth of Campylobacter incubated aerobically in fumarate-pyruvate media or media supplemented with dairy, meat, or soy extracts and peptones.

Arthur Hinton,

The ability of Campylobacter to grow aerobically in media supplemented with fumarate-pyruvate or with dairy, meat, or soy extracts or peptones was examined. Optical densities (OD) of Campylobacter cultured in basal media, media supplemented with fumarate-pyruvate or with 1.0, 2.5, 5.0, or 7.5% beef extract was measured. Growth was also ... Read more >>

Food Microbiol. (Food microbiology)
[2016, 58:23-28]

Cited: 1 time

View full text PDF listing >>



Effect of Simulated Sanitizer Carryover on Recovery of Salmonella from Broiler Carcass Rinsates.

Gary R Gamble, Mark E Berrang, R Jeff Buhr, Arthur Hinton, Dianna V Bourassa, John J Johnston, Kimberly D Ingram, Eric S Adams, Peggy W Feldner,

Numerous antimicrobial chemicals are currently utilized as processing aids with the aim of reducing pathogenic bacteria on processed poultry carcasses. Carryover of active sanitizer to a carcass rinse solution intended for recovery of viable pathogenic bacteria by regulatory agencies may cause false-negative results. This study was conducted to document the ... Read more >>

J. Food Prot. (Journal of food protection)
[2016, 79(5):710-714]

Cited: 5 times

View full text PDF listing >>



Salmonella isolated from ready-to-eat pasteurized liquid egg products: Thermal resistance, biochemical profile, and fatty acid analysis.

Joshua B Gurtler, Arthur Hinton, Rebecca B Bailey, William C Cray, Richard J Meinersmann, Takiyah A Ball, Tony Z Jin,

The Egg Products Inspection Act of 1970 requires that egg products in the U.S. must be pasteurized prior to release into commerce. The USDA Food Safety and Inspection Service (FSIS) is responsible for regulating egg products. Salmonellae are infrequently isolated from pasteurized egg products by food manufacturers or the FSIS ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2015, 206:109-117]

Cited: 3 times

View full text PDF listing >>



The characterization of Salmonella enterica serotypes isolated from the scalder tank water of a commercial poultry processing plant: Recovery of a multidrug-resistant Heidelberg strain.

Michael J Rothrock, Kimberly D Ingram, John Gamble, Jean Guard, Kellie M Cicconi-Hogan, Arthur Hinton, Kelli L Hiett,

The recent multistate outbreak of a multidrug-resistant (MDR) Salmonella Heidelberg strain from commercial poultry production highlights the need to better understand the reservoirs of these zoonotic pathogens within the commercial poultry production and processing environment. As part of a larger study looking at temporal changes in microbial communities within the ... Read more >>

Poult. Sci. (Poultry science)
[2015, 94(3):467-472]

Cited: 11 times

View full text PDF listing >>



Photocatalytic disinfection of spoilage bacteria Pseudomonas fluorescens and Macrococcus caseolyticus by nano-TiO2

Jiamei Wang, Arthur Hinton, Brian Bowker, Hong Zhuang, Jianhao Zhang,

Photocatalytic disinfection of gram-negative (G−) Pseudomonas fluorescens and gram-positive (G+) Macrococcus caseolyticus spoilage bacteria by nano-TiO2 under different experimental conditions and its disinfection mechanism were investigated. The disinfection mechanism was determined by the release of cellular K+, lipid oxidation, and the TEM morphological images. Photocatalytic treatments showed the similar effects ... Read more >>

Lebensm Wiss Technol (Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire)
[2014, 59(2):1009-1017]

Cited: 0 times

View full text PDF listing >>



Aerobic growth of campylobacter in media supplemented with C3-monocarboxylates and C4-dicarboxylates.

Arthur Hinton,

Experiments were conducted to examine aerobic growth of Campylobacter spp. in basal media supplemented with C4-dicarboxylates (fumarate, succinate, or malate) and C3-monocarboxylates (pyruvate or lactate). Basal medium was supplemented with 30 mM fumarate, succinate, or malate and 0 to 100 mM lactate or pyruvate; inoculated with 10(6) CFU/ml of Campylobacter ... Read more >>

J. Food Prot. (Journal of food protection)
[2013, 76(4):685-690]

Cited: 1 time

View full text PDF listing >>



Comparison of dkgB-linked intergenic sequence ribotyping to DNA microarray hybridization for assigning serotype to Salmonella enterica.

Jean Guard, Roxana Sanchez-Ingunza, Cesar Morales, Tod Stewart, Karen Liljebjelke, Joann Van Kessel, Kim Ingram, Deana Jones, Charlene Jackson, Paula Fedorka-Cray, Jonathan Frye, Richard Gast, Arthur Hinton,

Two DNA-based methods were compared for the ability to assign serotype to 139 isolates of Salmonella enterica ssp. I. Intergenic sequence ribotyping (ISR) evaluated single nucleotide polymorphisms occurring in a 5S ribosomal gene region and flanking sequences bordering the gene dkgB. A DNA microarray hybridization method that assessed the presence ... Read more >>

FEMS Microbiol. Lett. (FEMS microbiology letters)
[2012, 337(1):61-72]

Cited: 16 times

View full text PDF listing >>



Classification and structural analysis of live and dead Salmonella cells using Fourier transform infrared spectroscopy and principal component analysis.

Jaya Sundaram, Bosoon Park, Arthur Hinton, Seung Chul Yoon, William R Windham, Kurt C Lawrence,

Fourier transform infrared spectroscopy (FT-IR) was used to detect Salmonella Typhimurium and Salmonella Enteritidis food-borne bacteria and to distinguish between live and dead cells of both serotypes. Bacteria cells were prepared in 10(8) cfu/mL concentration, and 1 mL of each bacterium was loaded individually on the ZnSe attenuated total reflection ... Read more >>

J. Agric. Food Chem. (Journal of agricultural and food chemistry)
[2012, 60(4):991-1004]

Cited: 6 times

View full text PDF listing >>



Use of the agar diffusion assay to evaluate bactericidal activity of formulations of alkaline salts of fatty acids against bacteria associated with poultry processing

Arthur Hinton, Kimberly D Ingram,

The agar diffusion assay was used to examine antibacterial activity of alkaline salts of fatty acids (FA). Wells in agar seeded with bacteria were filled with FA-potassium hydroxide (KOH) solutions, plates were incubated and zones of inhibition were measured. Effects of lauric acid-KOH concentration and pH of caproic, caprylic, capric, ... Read more >>

(Journal of food safety.)
[2011, 31(3):357-364]

Cited: 0 times

View full text PDF listing >>



Bacterial flora of processed broiler chicken skin after successive washings in mixtures of potassium hydroxide and lauric acid.

Arthur Hinton, John A Cason,

Changes in the size of populations of different groups of bacteria composing the normal flora of processed broiler skin were examined after each of five consecutive washings in mixtures of potassium hydroxide (KOH) and lauric acid (LA). Portions of skin from commercially processed broiler carcasses were washed in distilled water ... Read more >>

J. Food Prot. (Journal of food protection)
[2008, 71(8):1707-1713]

Cited: 3 times

View full text PDF listing >>



Antimicrobial activity of potassium hydroxide and lauric acid against microorganisms associated with poultry processing.

Arthur Hinton, Kimberly D Ingram,

The antimicrobial activity of solutions of potassium hydroxide (KOH) and mixtures of KOH and lauric acid against microorganisms associated with poultry processing was determined. In vitro tests were performed by enumerating viable microorganisms recovered from bacterial cultures suspended in peptone water (control) and in solutions of 0.1% KOH or mixtures ... Read more >>

J. Food Prot. (Journal of food protection)
[2006, 69(7):1611-1615]

Cited: 3 times

View full text PDF listing >>



Growth of Campylobacter in media supplemented with organic acids.

Arthur Hinton,

The growth of Campylobacter spp. in media supplemented with organic acids was examined. A Bioscreen C Microbiology Reader was used to measure growth of cultures incubated at 37 degrees C for 48 h in a tryptose-yeast extract basal broth medium and in basal broth supplemented with 10, 20, 30, 40, ... Read more >>

J. Food Prot. (Journal of food protection)
[2006, 69(1):34-38]

Cited: 5 times

View full text PDF listing >>



Microbicidal activity of tripotassium phosphate and fatty acids toward spoilage and pathogenic bacteria associated with poultry.

Arthur Hinton, Kimberly D Ingram,

The ability of solutions of tripotassium phosphate (TPP) and fatty acids (lauric and myristic acids) to reduce populations of spoilage and pathogenic microorganisms associated with processed poultry was examined. In vitro studies were conducted with cultures of bacteria (Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella Typhimurium, and Staphylococcus ... Read more >>

J. Food Prot. (Journal of food protection)
[2005, 68(7):1462-1466]

Cited: 9 times

View full text PDF listing >>



Tracking spoilage bacteria in commercial poultry processing and refrigerated storage of poultry carcasses.

Arthur Hinton, J A Cason, Kimberly D Ingram,

Four trials were conducted to examine the effect of commercial processing and refrigerated storage on spoilage bacteria in the native microflora of broiler carcasses. Prescalded, picked, eviscerated, and chilled carcasses were obtained from a commercial processing facility, and psychrotrophs in the bacterial flora were enumerated on Iron Agar, Pseudomonas Agar, ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2004, 91(2):155-165]

Cited: 21 times

View full text PDF listing >>



Use of MIDI-fatty acid methyl ester analysis to monitor the transmission of Campylobacter during commercial poultry processing.

Arthur Hinton, J A Cason, Michael E Hume, Kimberly D Ingram,

The presence of Campylobacter spp. on broiler carcasses and in scald water taken from a commercial poultry processing facility was monitored on a monthly basis from January through June. Campylobacter agar, Blaser, was used to enumerate Campylobacter in water samples from a multiple-tank scalder; on prescalded, picked, eviscerated, and chilled ... Read more >>

J. Food Prot. (Journal of food protection)
[2004, 67(8):1610-1616]

Cited: 8 times

View full text PDF listing >>



Advertisement

Disclaimer
1.3104 s