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Full-Text Articles in Food Science
Uv-C Inactivation Of Microorganisms In Droplets On Food Contact Surfaces Using Uv-C Light-Emitting Diode Devices, Aakash Sharma, Housyn Mahmoud, Brahmaiah Pendyala, Sampathkumar Balamurugan, Ankit Patras
Uv-C Inactivation Of Microorganisms In Droplets On Food Contact Surfaces Using Uv-C Light-Emitting Diode Devices, Aakash Sharma, Housyn Mahmoud, Brahmaiah Pendyala, Sampathkumar Balamurugan, Ankit Patras
Agricultural and Environmental Sciences Faculty Research
The main objective of this study was to investigate the effectiveness of ultraviolet light (UV-C) emitting diodes for the decontamination of stainless steel food contact surfaces. Listeria monocytogenes (ATCC 19115), Escherichia coli (ATCC 25922), and Salmonella enterica serovar Typhimurium (ATCC 700720) were chosen as challenge microorganisms. Target microorganisms were subjected to UV-C dosages of 0, 2, 4, 6, and 8 mJ cm−2 at an average fluence of 0.163 mW/cm2 using a near-collimated beam operating at 279 nm wavelength. Escherichia coli showed lower sensitivity to UV-C light compared to Salmonella Typhimurium and followed first-order kinetics. Escherichia coli and Salmonella Typhimurium were …
Antibiotic Resistant Enterobacteriaceae In Milk Alternatives, Winnie Mukuna, Abdullah Ibn Mafiz, Bharat Pokharel, Aniume Tobenna, Agnes Kilonzo-Nthenge
Antibiotic Resistant Enterobacteriaceae In Milk Alternatives, Winnie Mukuna, Abdullah Ibn Mafiz, Bharat Pokharel, Aniume Tobenna, Agnes Kilonzo-Nthenge
Human Sciences Faculty Research
The consumption of non-dairy milk is on the rise due to health benefits. Although there is increasing inclination towards milk alternatives (MA), there is limited data on antibiotic resistant bacteria in these substitutes. The aim of this study was to investigate antimicrobial resistance of bacteria isolated from MA. A total of 138 extracts from almonds (n = 63), cashew nuts (n = 36), and soybeans (n = 39) were analyzed for Enterobacteriaceae. The identification of the bacteria was based on biochemical and PCR methods. Antibiotic sensitivity was determined by using the Kirby-Bauer disk diffusion technique. Overall, 31% (43 of 138) …
Developing A Messaging Graphic For Storage Times Of Refrigerated Ready To Eat (Rte) Foods For A Consumer Food Safety Health Campaign, Delores Chambers, Edgar Chambers, Sandria Godwin, Alisa Doan, Sheryl Cates
Developing A Messaging Graphic For Storage Times Of Refrigerated Ready To Eat (Rte) Foods For A Consumer Food Safety Health Campaign, Delores Chambers, Edgar Chambers, Sandria Godwin, Alisa Doan, Sheryl Cates
Human Sciences Faculty Research
This study developed and evaluated risk communication messages for ready to eat (RTE) foods targeted towards consumer storage practices in a food safety health campaign. Concepts were determined from a fractional factorial design of five categories of attributes potentially present in health promotion: title, message, graphic, slogan, and icon. Consumers viewed a subset of concepts and scored how useful the concept was in remembering to throw away RTE foods that were stored too long. Regression analysis determined which combinations of message attributes were most likely to result in using the information to throw out foods, which could help prevent foodborne …
What Will You Do When A Disaster Strikes? A Quick Reference Guide To Help Keep You And Your Food Safe, Sandria L. Godwin, Leslie Speller-Henderson
What Will You Do When A Disaster Strikes? A Quick Reference Guide To Help Keep You And Your Food Safe, Sandria L. Godwin, Leslie Speller-Henderson
Extension Publications
This curriculum is a series of 8 lessons designed to be used to educate consumers on how to keep themselves and their food safe before, during, and after a disaster. Each lesson supports an educational approach that is in-depth, interactive, and flexible to the needs of the educational setting.
Recipes For Determining Doneness In Poultry Do Not Provide Appropriate Information Based On Us Government Guidelines, Edgar Chambers Iv, Sandria Godwin, Taylor Terry
Recipes For Determining Doneness In Poultry Do Not Provide Appropriate Information Based On Us Government Guidelines, Edgar Chambers Iv, Sandria Godwin, Taylor Terry
Human Sciences Faculty Research
Research has shown that consumers use unsafe food handling practices when preparing poultry, which can increase the risk of foodborne illness such as salmonellosis or campylobacteriosis. Recipes from cookbooks, magazines, and the internet commonly are used as sources for consumers to prepare food in homes and the expectation is that food will be safe when prepared. According to the United States Department of Agriculture (USDA), using a thermometer properly is the only way to accurately check for doneness of poultry. The objective of this study was to assess poultry recipes, including recipes for whole birds and poultry parts, to determine …
Food Leftover Practices Among Consumers In Selected Countries In Europe, South And North America, Kadri Koppel, Federica Higa, Sandria Godwin, Nelson Gutierrez, Roman Shalimov, Paula Cardinal, Brizio Di Donfrancesco, Miriam Sosa, Angel A. Carbonell-Barrachina, Loreida Timberg, Edgar Chambers Iv
Food Leftover Practices Among Consumers In Selected Countries In Europe, South And North America, Kadri Koppel, Federica Higa, Sandria Godwin, Nelson Gutierrez, Roman Shalimov, Paula Cardinal, Brizio Di Donfrancesco, Miriam Sosa, Angel A. Carbonell-Barrachina, Loreida Timberg, Edgar Chambers Iv
Human Sciences Faculty Research
Foodborne illnesses may be related to many food production factors with home practices of consumers playing an important role in food safety. Consumer behavior for handling food leftovers has been studied, however little work on comparisons among countries has been published. The objective of this study was to investigate home food leftover practices of people from North American, South American, and European countries. Surveys were conducted with approximately 100 or more consumers in Argentina, Colombia, the United States, Estonia, Italy, Russia, and Spain. The participants responded to questions related to the length of time different types of food leftovers; such …