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Microbial Safety, Shelf Life Stability, Quality Preservation, And Consumer Acceptance Of Vacuum-Infused, Irradiated Chicken Breast Meat Treated With Natural Plant Extracts And Organic Acids, Kenneth Franklin Over

Graduate Theses and Dissertations

Contamination of poultry products with food borne pathogens is a consistently recurring problem in the United States and the world. Recalls associated with chicken contamination are responsible for considerable economic losses to the poultry industry. Many decontamination steps are currently in place to reduce the likelihood of contaminated products reaching the consumer, but despite these safeguards, contamination events are still uncomfortably frequent. Irradiation is a safe and effective means of ensuring the safety of both ready-to-cook and ready-to-eat poultry but is not utilized in the United States. This is due, in part, to certain irradiation dose-dependent quality characteristic defects associated …

Reduction Of Campylobacter Jejuni On Chicken Wingettes By Treatment With Caprylic Acid, Chitosan Or Protective Cultures Of Lactobacillus Spp., Ann Nicole Woo-Ming

Graduate Theses and Dissertations

Poultry is one of the main sources of protein in the United States and in 2014 Americans ate approximately 100 lbs per person. However, consumption of poultry products is strongly associated with foodborne illness from Campylobacter. In the first study, chitosan, caprylic acid and their combination were evaluated as a coating treatment for the reduction of Campylobacter jejuni on poultry products. For the initial screening trials, chitosan of three different molecular weights (15-50 kDa, 190-310 kDa and 400-600 kDa) was evaluated at three concentrations (0.5%, 1.0%, 2.0%) and separately, caprylic acid was tested at 0.5%, 1.0% and 2.0% using chicken …

Systematic Approach To Food Safety Education On The Farm, Angela Shaw, Catherine Strohbelhn, Linda Naeve, Paul Domoto, Lester A. Wilson

The Journal of Extension

Food safety education from farm to end user is essential in the mitigation of food safety concerns associated with fresh produce. Iowa State University developed a multi-disciplinary three-level sequential program ("Know," "Show," "Go") to provide a holistic approach to food safety education. This program provides knowledge on GAP (Know); guides development and documentation of food safety practices (Show); and aids in grower's readiness for third party auditing (Go). Evaluations suggest this program is effective in changing long term food safety knowledge, attitude, and behaviors. The multi-disciplinary sequential approach can be used by other Extension programs to reach.

Consumer Knowledge And Perceptions Towards Food Safety Practices: Implications For Consumer Education Programs, Amit Sharma, Rama Radhakrishna

Journal of Human Sciences and Extension

Food safety knowledge and perceptions of consumers are important factors in preventing incidence of foodborne illnesses. The purpose of this study was to determine consumers’ knowledge and perceptions towards food safety and practices. In particular, this study assessed knowledge level of consumers related to key food safety practices and determined the perceptions of consumers regarding food safety practices in foodservice operations. Additionally, it determined consumers’ ability to observe food safety practices in foodservice operations. Results revealed that, in general, consumers were knowledgeable about food safety but did not understand certain basic processes of food safety, such as handwashing and preventing …

Knowledge Gained From Good Agricultural Practices Courses For Iowa Growers, Angela M. Shaw, Catherine H. Strohbehn, Linda L. Naeve, Paul A. Domoto, Lester A. Wilson

The Journal of Extension

Good Agricultural Practices (GAP) educational courses provide produce growers with the fundamental information for producing and processing safe produce. To determine the effectiveness of the current 7-hour GAP course provided in Iowa, growers were surveyed before and 7-14 days after the course to determine changes in knowledge and opinions. Results show that growers positively changed their knowledge and opinions on key food safety principles and regulations, which provides evidence that Extension programming is an effective method to educate small growers. Food safety educators should focus their training on practical methods for documentation, sanitation, and facilities.

Accelerating Experience In Food Research, Education, Kelly Hannigan

Seek

The Global Food Systems Initiative, announced by Kansas State University President Kirk Schulz in January 2014, builds on the university’s legacy of leadership in food production, food safety and food security.

Public Health Metrics: Key Considerations And Criteria For Food Safety Modernization, Glen P. Mays

Health Management and Policy Presentations

Robust measures of public health impact are needed to guide implementation of the U.S. Food Safety Modernization Act. This session describes strategies used in the field of public health services research to specify and select measures based on considerations of relevance, tractability, attribution, precision, and feasibility.

Food Safety Education And Disparities In North Carolina Emergency Food, Ashley Chaifetz, Benjamin Chapman

Food Systems Summit 2015

Each year, an estimated 48 million Americans (1 in 6) contract foodborne illness (Scallan, 2011) stemming from grocery stores, hospitals, day care centers, church banquets, county fairs, restaurants, private homes, schools, and even food banks (CDC FOOD, 2011). However, little research has explored the potential connection between food-insecure populations and risk of foodborne illness, especially for emergency foods (c.f. Henley et al., 2012; Koro et al., 2010; Quinlan, 2013). For the majority of people who seek food assistance, food pantries are a fixed part of food sources; that is, the pantries are for subsistence and no longer just “emergency food” …

Phenotypic And Functional Genomics Analyses Of Salmonella For Food Safety Applications, Turki Dawoud

Graduate Theses and Dissertations

Non-typhoidal Salmonella species have been major foodborne zoonotic pathogens causing serious problems in public health and food industry for several decades. Numerous Salmonella species have frequently been associated with different food commodities mainly poultry meat, eggs, and their products. This dissertation begins with a literature reviews discussing many aspects of Salmonella generally; and subsequently focused on two serotypes, Salmonella Enteritidis and S. Typhimurium as they are at the top of all other serovars responsible for most illness cases and outbreaks. In addition, some Salmonella strains have exhibited their ability to tolerate and survive many food processing treatments. We can divide …

Effective Education On Consumers' Food Safety Knowledge, Perceptions, And Behaviors At Local Area Farmers' Markets, Molly Louise Albin

Masters Theses

Although extensive research has been conducted to understand consumers’ knowledge of food safety risks, there is a lack of research on consumers’ knowledge, perceptions, and behaviors towards risks associated with locally grown, processed, and manufactured foods sold at farmers’ markets. Recently, there has been a movement toward purchasing local foods to support local economies, out of concern for food miles, or because of a perception of higher quality goods. In Tennessee, the number of farmers’ markets has doubled in five years. Furthermore, previous research determined food safety education is most effective if developed with input from the target audience. The …

China Grows Organic, Gabriella Padgett

Collection of Engaged Learning

In the past two decades, the growth of the organic industry in China has exploded as China reacts to poor food quality and global market demands, as well as heightened environmental degradation. This paper explores the rise of the organic movement, the causes for its success, and the importance of its continued growth.

Cook Like A Chef 1- And 4-Week Camp Models, Margaret D. Condrasky, Glenda Johnson, Anne Corr, Julila L. Sharp

The Journal of Extension

Children participating in cooking classes gain confidence in their abilities to prepare food. If children are to make informed, healthy, food ingredient and cooking method choices, they need to be equipped with these necessary skills, as well as with nutrition competence. Extension programs that incorporate nutrition and hands-on cooking can present a challenge; yet with tools and support this mission can be accomplished with ease and finesse.

Pubh 3136 A - Principles Of Environmental Health, Tempest Hill

Jiann-Ping Hsu College of Public Health Syllabi

This course is designed to provide students with an introduction to and overview of the key areas of environmental health. Using the perspectives of the population and community, the course will cover factors associated with the development of environmental health problems. Students will gain an understanding of the interaction of individuals and communities with the environment, the potential impact on health of environmental agents, and specific applications of concepts of environmental health. The course will consist of a series of lectures and activities which will cover principles derived from core environmental health disciplines. The sequence of major topics begins with …

Layer-By-Layer Antimicrobial N-Halamine Polymer Coatings For Food Contact Materials, Luis J. Bastarrachea Gutierrez

Doctoral Dissertations

Cross contamination during food processing represents a risk for public health and financial burden. Surface modification of food contact materials to render them antimicrobial can be effective against such risk. The objective of the present work was to develop antimicrobial coatings with the potential to be applied in a variety of food contact materials. The polymer coatings developed became antimicrobial by incorporation of a type of chlorinated compounds called N-halamines, capable of regenerating their antimicrobial activity. Two layer-by-layer (LbL) assembly surface modification procedures were followed. In the first procedure, bilayers of branched polyethyleneimine (PEI) and poly(acrylic acid) (PAA) were applied …

Escherichia Coli O157:H7 Bacteriophage Φ241 Isolated From An Industrial Cucumber Fermentation At High Acidity And Salinity, Zhongjing Lu, Fred Breidt

Faculty and Research Publications

A novel phage, Φ241, specific for Escherichia coli O157:H7 was isolated from an industrial cucumber fermentation where both acidity (pH ≤ 3.7) and salinity (≥5% NaCl) were high. The phage belongs to the Myoviridae family. Its latent period was 15 min and average burst size was 53 phage particles per infected cell. The phage was able to lyse 48 E. coli O157:H7 strains, but none of the 18 non-O157 strains (including E. coli O104:H7) or the 2 O antigen-negative mutants of O157:H7 strain, 43895Δper (also lacking H7 antigen) and F12 (still expressing H7 antigen). However, the phage was able to …

Evaluation Of On-Farm Food Safety Programming In Pennsylvania: Implications For Extension, Roshan Nayak, Daniel Tobin, Joan Thomson, Rama Radhakrishna

The Journal of Extension

Penn State Extension conducted on-farm food safety workshops statewide to train fruit and vegetable growers on Good Agricultural Practices (GAPs). These workshops were evaluated using pre- and post-tests to assess the impact of the training on participating growers. Results indicate overall increases in produce growers' knowledge, attitudes, confidence, and intentions on GAP-related activities. However, few respondents (20%) intended to seek third-party certification (TPC) for their farms. Future evaluations should collect information on the challenges that growers face in implementing GAPs on their farms. Extension should tailor its food safety programs to meet growers' GAPs needs.

2015-01 Nfs 245 Food Safety And Microbiology, Julia Lovett

Library Impact Statements

Library Impact Statement submitted in response to new course proposal for NFS 245 Food Safety and Microbiology. This course was supported with no need for additional resources.

Case 9 : Combating Food Borne Illnesses Through Safe Food Handling Practices In The United Nations/African Union Mission In Darfur (Unamid), Sudan, Babajide Ogunjimi, Marlene Janzen Le Ber

Western Public Health Casebooks

Given the statistics showing high incidence of gastro-enteritis emanating from United Nations/African Union Mission in Darfur (UNAMID), the Head of Field Medical Services (HFMS) in Darfur was directed by New York to investigate the causes, effects, and impact of food borne diseases in the mission as well as mitigating measures to curtail their spread. As a result of this development, the HFMS met with Dr. Maurice Ezeoke, Director of UNAMID Level II Hospital, and charged him to assemble and coordinate a team of experts to address the problem. Dr. Ezeoke constituted a task force on UMAMID Food Hygiene and Safety. …

Antimicrobial-Resistant Listeria Species From Retail Meat In Metro Detroit, Liziane Da Rocha

Wayne State University Theses

A total of 138 Listeria isolates, including 58 Listeria welshimeri, 44 Listeria monocytogenes, and 36 Listeria innocua, from retail meat were characterized by antimicrobial susceptibility tests against nine antimicrobials. In addition, the 44 L. monocytogenes were analyzed by serotype identification using PCR and genotyping using pulsed-filed gel electrophoresis (PFGE). Resistance to one or two antimicrobials was observed in 32 Listeria (23.2%). No multidrug resistance was identified. Tetracycline resistance was the most common resistance phenotype and identified in 22 Listeria isolates. Low prevalence of resistance to ciprofloxacin, erythromycin, gentamicin, and vancomycin was also detected. L. innocua demonstrated the highest overall prevalence …

Phage Therapy Applications: Efficacy And Impact On The Animal Intestinal Microbiome, Yingying Hong

Open Access Dissertations

Phage therapy is a promising antibacterial intervention that has received renewed interest in recent years. In this study, the antibacterial efficacy of phage treatments was tested in different food matrices, under different conditions, as well as in both phage cocktail and single phage forms. Additionally, this study also examined phage genome sequences, bacterial phage resistance, and the impact of orally administered phages on acute immune response and gut microbiome of the host in effort to more clearly assess the safety and long-lasting efficacy of phage-based treatments.

Food Safety Research For Fresh Produce, Jun Won Chang

Open Access Theses

Recent outbreaks and recalls associated with cantaloupe contaminated with Salmonella s.v. Typhimurium and Listeria monocytogenes have led to an increasing need for methods consumers can use at home to clean and sanitize cantaloupe before consumption. Hot water (82°C) and household chemicals, such as bleach, vinegar, iodine, salt and hydrogen peroxide, were tested to determine their efficacy for the reduction of S. Typhimurium and L. monocytogenes inoculated on cantaloupe surfaces. The hot water treatment was the most effective at reducing S. Typhimurium (3.8 log reduction) and L. monocytogenes (2.5 log reduction) on the cantaloupe surface.

Regulating Farming: Balancing Food Safety And Environmental Protection In A Cooperative Governance Regime, Margot J. Pollans

Elisabeth Haub School of Law Faculty Publications

After providing a brief overview of regulation in each area, Part I of this Article identifies three types of discordance between produce safety and environmental protection on farms. First, because of limited resources, farmers will have to choose between implementing food safety practices and implementing environmental practices. Second, indirect trade-offs between the two regulatory goals result in damaging collateral consequences for the environment. Food safety regulation may exacerbate a range of existing environmental harms. Third, there is at least one direct clash that may make compliance with food safety law incompatible with participation in certain environmental programs. Part I also …

Risk Factors And Food-Borne Illness: An Analysis Of Restaurant Violations In Georgia, Jovan Harris

Walden Dissertations and Doctoral Studies

Restaurant managers complete certification in food safety in order to ensure that food is handled and prepared in a manner that decreases risk factors associated with food-borne illness. However, the literature has been inconclusive concerning the connection between manager certification and the incidence of critical food-safety violations. The purpose of this quantitative study was to examine the relationship between the presence or absence of a certified food safety manager (CFSM) and the number of risk factors cited on food inspection reports and the food safety score. In addition, this study was designed to determine whether operation type (i.e., chain vs. …

Chemical Composition Of Some Apiaceae Plants Commonly Used In Herby Cheese In Eastern Anatolia, Murat Tunçtürk, Fevzi̇ Özgökçe

Turkish Journal of Agriculture and Forestry

Traditional uses of wild edible plants in daily diets are common in Eastern Anatolia. It is well known that more than 40 different plant species have been used as fresh vegetable, dried herbs, and pickled plants in some sole or mixed milk and meat products. The major use of wild edible plants is Van herby cheese in this region. To date, the mineral compositions of wild edible plants used in Van herby cheese production have been studied individually. In the present study, the plants were grouped by their plant families and their mineral compositions were determined. Therefore, variations and relations …

Food Safety Knowledge, Attitudes, And Behaviors Of Native American Families With Young Children: A Mixed Methods Study, Kara Vlasin-Marty, Paula Ritter-Gooder, Julie A. Albrecht

Department of Nutrition and Health Sciences: Faculty Publications

Children are at increased risk for foodborne illness due to underdeveloped immune system. Limited research has been reported on food safety knowledge of Native American families with children 10 years of age and younger. This study was conducted to determine the food safety knowledge, attitudes, and behaviors of the main food preparer in these families by collecting quantitative and qualitative data simultaneously in a mixed method approach. A food safety knowledge survey created using FightBAC!™ concepts was administered prior to focus groups discussions held in Native American communities using a script based upon the Health Belief Model. Quantitative data were …

The Risks We Are Willing To Eat: Food Imports And Safety, Alexia Brunet Marks

Publications

Recent efforts to regulate the safety of U.S. food imports have not kept up with the complexity of global trade and the risks that accompany globalization. Congress drafted the Food Safety Modernization Act of 2011 ("FSMA") in response to heightened food safety risks, surging imports, and an outdated food import safety system. While the FSMA provides the Food and Drug Administration ("FDA") additional authority to regulate food facilities, establish standards for safe produce, recall contaminated foods, and oversee imported foods, vulnerabilities still exist.

This article exposes problems with the old system of food import rules and significant challenges facing the …

Food And Condiments For The Twenty-First Century: Business, Science, And Policy, Lewis D. Solomon

GW Law Faculty Publications & Other Works

We are in the midst of a paradigm shift in the food industry. People are more closely examining the impact of food not only on their health and wellness but also on the environment. Some are also concerned about the relationship between food and animal welfare as well as resource scarcities. Big food conglomerates face competition from upstart rivals. The for-profit companies profiled in this work, Nu-tek Food Science, Lyrical Foods, Hampton Creek, Beyond Meat, Impossible Foods, Modern Meadow, and Rosa Labs, are leading the reinvention of condiments and food. Although picking winners and also-rans represents a difficult endeavor, some …

The Codex Alimentarius Commission, Corporate Influence, And International Trade: A Perspective On Fda's Global Role, Sam F. Halabi

Faculty Publications

Section 305 of the FDA Food Safety Modernization Act specifically calls for FDA to develop recommendations on whether and how to harmonize requirements under the Codex Alimentarius Commission (“Codex”), an international organization charged with developing food standards, guidelines, codes of practice and “other recommendations to ensure fair practices in food trade and protect[ion of] the health of consumers.” FDA’s International Food Safety Capacity-Building Plan is largely supportive and deferential to Codex, concluding that “the use of Codex standards helps assure a safe global food supply.” To be sure, Codex’s stated mission and policies should create and facilitate adoption of universal …

The Uneasy Case For Food Safety Liability Insurance, John Aloysius Cogan Jr.

John Aloysius Cogan Jr.