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Biomedical subjects

J C White

Publications and source records attributed to J C White.

At least 163 records · Page 9Linked to original sources
PubMed1966

Thermal resistance of salmonellae and staphylococci in foods.

The heat-resistant Salmonella senftenberg 775W and two strains of Staphylococcus aureus were tested at temperatures up to 68.3 C (71.1 C for S. senftenberg) in four different media. From the survival data, decimal reduction times (D values) were calculated for each set of conditions, and decimal reduction time curves were constructed for each bacterial strain in each medium. Slopes of decimal reduction time curves (Z(D)) ranged from 4.52 to 6.38 C with a single exception. There was no statistical heterogeneity among the remaining values. Results were in close agreement with published results of similar studies conducted at somewhat lower temperatures and support the practice of using a slope value (Z(D)) of 5.56 C for establishing time-temperature relationships for food processing. It is recommended that such a decimal reduction time curve not be extrapolated to temperatures more than 5.56 C higher than those actually tested.

Food Microbiology↗
PubMedDate not supplied

A new example of anti-LW and further studies on heterogeneity of the system.

A case is reported in which an LW3 woman formed anti-LW. It is shown that the case represents the "genetic" and not the "transient" type of red blood cell LW antigen depletion. Studies have confirmed the quantitative difference of LW antigen on LW3 and LW4 red blood cells and the fact that Rhnull individuals produce the only totally LW-negative red blood cells. The difficulties encountered in the identification of anti-LW, because of the LW3 and LW4 states, are described. It is clear, from this study, that if random donors are typed for LW using anti-LW made by an LW4 indvidual, those who are LW3 will be classed as unremarkable LW-positives.

Adsorption↗