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Full-Text Articles in Microbiology
Radiofrequency And Gaseous Technologies For Enhancing The Microbiological Safety Of Low Moisture Food Ingredients, Surabhi Wason
Radiofrequency And Gaseous Technologies For Enhancing The Microbiological Safety Of Low Moisture Food Ingredients, Surabhi Wason
Graduate Theses and Dissertations
High heat resistance and long survival of Salmonella in low moisture food ingredients (LMFIs) such as spices and seeds are concerning as they are typically consumed without cooking. Therefore, it is challenging to effectively inactivate pathogenic bacteria without negatively impacting the quality of the treated product. This dissertation aimed to develop and evaluate novel intervention technologies: in-package radiofrequency steaming and non-thermal gaseous technologies to improve the microbial safety of LMFIs. The dissertation can be divided into three parts. The first part of this dissertation on the thermal inactivation kinetics of Salmonella and a surrogate, Enterococcus faecium NRRL B-2354on black pepper …
Reduction Of Campylobacter Jejuni On Chicken Wingettes By Treatment With Caprylic Acid, Chitosan Or Protective Cultures Of Lactobacillus Spp., Ann Nicole Woo-Ming
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 …
Enhancement Of Antimicrobial Activity Of Naturally Occuring Phenolic Compounds By Nano-Particle Mediated Delivery Against Listeria Monocytogenes, Escherichia Coli O157:H7, And Salmonella Typhimurium, Madhuram Ravichandran
Enhancement Of Antimicrobial Activity Of Naturally Occuring Phenolic Compounds By Nano-Particle Mediated Delivery Against Listeria Monocytogenes, Escherichia Coli O157:H7, And Salmonella Typhimurium, Madhuram Ravichandran
Graduate Theses and Dissertations
Food-borne illnesses are of major concern in the U.S. and worldwide. Salmonella,Listeria,E. coli O157:H7 continue to be some of the major foodborne pathogens. Recurring recalls due to these pathogens demand critical antimicrobial strategies to decontaminate the food through its procession from farm to fork. In our study, we combined the effectiveness of naturally occurring phenolic compounds individually, with/ without ethylenediamine tetraacetic acid (EDTA) and/or Nisin and nanoparticle delivery to improve the antimicrobial potential of the compounds against Listeria monocytogenes (L.m.), Salmonella Typhimurium (S.T.), and Escherichia coli O157:H7 (E.c.), in brain …
Development Of A Predictive Modeling System For Validation Of The Cumulative Mirobial Inactivation Of The Salmonellae In Pepperoni Utilizing A Non-Pathogenic Surrogate Microorganism (Enterococcus Faecalis), Scott Donald Stillwell
Development Of A Predictive Modeling System For Validation Of The Cumulative Mirobial Inactivation Of The Salmonellae In Pepperoni Utilizing A Non-Pathogenic Surrogate Microorganism (Enterococcus Faecalis), Scott Donald Stillwell
Graduate Theses and Dissertations
Salmonellosis is the most frequently occurring bacterial foodborne illness in the United States and the human case rate has not improved for the past two decades. The federal agency responsible for oversight of meat and poultry processors has announced the intent to extend existing pathogen reduction performance standards for Salmonella spp. to cover all classes of products including fermented sausages that are currently produced under HACCP plans that are validated for control of Escherichia coli O157:H7. The proposed regulatory modifications will require processors to revalidate HACCP plan controls to achieve either a 6.5 or a 7.0 log10 inactivation of the …