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The Isolation and Characterization of the Tribe Mimeae in Foodstuffs
Author(s) -
SNODGRASS CHARLOTTE J.,
KOBURGER JOHN A.
Publication year - 1967
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1967.tb00839.x
Subject(s) - isolation (microbiology) , tribe , biology , food science , microbiology and biotechnology , sociology , anthropology
SUMMARY— Mima and Herellea organisms, which have been reported to be members of the tribe Mimeae and to have pathogenic properties, were isolated from 25 of 96 retail food samples investigated. Mima were isolated from 16% of the samples; Herellea were found in 9%. Fresh and prepared meats, seafoods, dairy products, and vegetables contained these organisms, but dehydrated foods were free of Mimeae. Because of certain similarity to the Neisseriaceae and the pseudomonads and their relatively limited biochemical activity, these organisms are often difficult to identify. The morphological and physiological characteristics of Mima and Herellea are described and their possible significance in foods discussed.