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Modeling Heat Transfer During Cooling Of Ready-To-Eat Meat And Poultry Products Using Three-Dimensional Finite Element Analysis And Web-Based Simulation, Jihan F. Cepeda Jimenez

Department of Biological Systems Engineering: Dissertations and Theses

The meat industry is required to comply with processing performance standards for preventing the growth of foodborne pathogens in products. These performance standards, established by the United States Department of Agriculture - Food Safety and Inspection Service (USDA-FSIS) require a reduction of Salmonella spp (lethality standard) and limit the growth of sporeforming bacteria (stabilization standard) in certain processed meat products. In general, strategies used to comply with these standards are associated with thermal processing. Meat processors have difficulties complying with these performance standards. Moreover, thermal processing deviations are an issue in the meat industry that generate uncertainty regarding the safety …

Food Handling Practices, Knowledge And Beliefs Of Families With Young Children Based On The Health Belief Model, Adeline Lum

Department of Nutrition and Health Sciences: Dissertations, Theses, and Student Research

Objective: To determine current food handling practices, knowledge and beliefs of primary food handlers with children 10 years old and the relationship between these components.

Design: Surveys were developed based on FightBac!™ concepts and the Health Belief Model (HBM) construct.

Participants: The majority of participants (n= 503) were females (67%), Caucasians (80%), aged between 30 to 49 years old (83%), had one or two children (83%), prepared meals all or most of the time (76%) and consumed meals away from home three times or less per week (66%).

Analysis: Descriptive statistics and inferential statistics using Spearman’s rank correlation coefficient (rho) …