Life Sciences Commons^™

Improve Food Safety Of Chinese Restaurants In Kansas Through Multicultural Intervening Measures, Shijun Yan, Autumn Schuck

Institute for Student Learning Assessment

Chinese restaurants' food safety problems have attracted the attention of food safety regulators. According to the many feedback of the state food safety inspectors, there are more problems in the operations of Chinese restaurants than in those others. The probability of repeating the same mistakes is also high in the review of the violation items in the inspection reports. Due to the number of violating behaviors in Chinese restaurants, food safety inspectors have to do many follow-up inspections, and this causes much waste of human resources.

The purpose of this study was to enable Chinese restaurant practitioners to understand US …

Novel Advancements For Improving Sprout Safety, Kyle S. Landry

Doctoral Dissertations

All varieties of bean sprouts (mung bean, alfalfa, broccoli, and radish) are classified as a “super-food” and are common staples for health conscious consumers. Along with the proposed health benefits, there is also an inherent risk of foodborne illness. When sprouts are cooked, there is little risk of illness. The purpose of this dissertation was to explore novel techniques to minimize or prevent the incidence of foodborne illness associated with the consumption of sprouts. Three areas were investigated: 1) the use of a biocontrol organism, 2) the use of a novel spontaneous carvacrol nanoemulsion, and 3) the influence of the …

Advanced Materials For Rapid Diagnostics In Food, Agriculture And Healthcare, Charmaine K.W. Koo

Doctoral Dissertations

Paper based devices are an emerging trend for micro total analysis systems due to their rapid, sensitive and specific attributes. Lateral flow assays (LFAs), the predecessor of paper-fluidic devices, are developed for many applications which range from nucleic acid and antibody detection to commercial home pregnancy tests. With growing interest in replacing conventional detection methods, multistep assays are needed. These assays require multiple test reagents, therefore, there is a need to control fluid flow for the development of complex paper-based devices. We were able fabricate paper-fluidic platforms where we used electrowetting-on-dielectrics to create valves on paper. With this method, we …

The Food Industry’S Perception Of Economically Motivated Adulteration And Related Risk Factors, Lindsay Colleen Murphy

Masters Theses

The United States of America has numerous safeguards in place to protect our food supply, including federal regulations and the food and beverage industry’s dedication to food safety. One of the issues that the food and beverage industry continuously battles is the prevalence of intentional adulteration. The Food Safety Modernization Act (FSMA) specifically addresses intentional adulteration and its sub-category of economically motivated adulteration (EMA) by requiring all facilities that supply food to the US to assess the vulnerabilities within their operation in order to prevent events that could cause public harm. The purposes of this study are threefold: (1) to …

Food Safety Management Practices Of Small And Medium Sized Food Industry Enterprizes In Tanzania, Bright Barestus Kahindi

Masters Theses & Specialist Projects

The study aimed to investigate the food safety practices of HACCP and ISO2200 in food establishments in Tanzania, focused on knowledge (awareness) and management practices of food safety systems. The research randomly surveyed 200 food establishments from three regions in the country; only 113 managers completed the survey. Research conducted face-to-face by questioning knowledge (employees and managers), management practices (ISO 22000, HACCP and prerequisites programs, GMP and SSOP), and demographic information. Employees indicated to have more knowledge on the use of GMP (64.3 %) than HACCP (22.9%) and ISO22000 (15.4%) and training of employees was GMP (73.9 %), ISO22000 (19.2 …

Foodservice Employees Behaviors And The Presence Of Foodborne-Illness Responsible Microorganisms On Smart Phones, Louise Louise De Gracia, R.D.

Master's Theses and Doctoral Dissertations

As technology advances, smart phone (SP) use is on the rise, including in foodservice establishments. Likewise, the incidence of foodborne-illness in the United States remains high. The presence of disease-responsible microorganisms on health care employees’ mobile phones is well-documented, but little research has examined this relationship concerning foodservice employees’ SPs. Employees (n=50) from a Michigan foodservice establishment were surveyed for their SP use behaviors, and their SPs were swabbed to detect Salmonella, coliforms, and norovirus. Poor hygienic behaviors, such as SP use in the bathroom (75.5%, n=37) were widespread. ServSafe®-certified employees (46%, n=23) were significantly (p=0.041) less likely to use …