Food Biotechnology Commons^™

Changes In Volatile Aldehydes Of Soymilk After Acid-Precipitation And Its Influencing Factors, Mapeizhan Lou, Caimeng Zhang, Xiangzhen Kong, Xingfei Li, Yeming Chen, Xiaoxiao Feng, Yufei Hua

Journal of Food Science and Biotechnology

[Objective ] Acid precipitation,a common method in plant protein processing,can efficiently achieve protein enrichment and removal of non-protein components (including off-flavor substances ) on a large scale.This study aims to explore the causes for the abnormal increases in aldehydes of soymilk after acid precipitation.[Method ] Changes in volatile compounds of soymilk before and after acid precipitation were analyzed by gas chromatography-mass spectrometry (GS-MS ).Soymilk components were fractionated by centrifugation,and the contributions of different fractions to the increases in aldehydes were investigated.The changes in the molar concentrations of lipid hydroperoxides before and after acid precipitation were determined,and a molar ratio between …

Identification Of Honey Authenticity By Terahertz Spectroscopy, Luelue Huang, Zhiqi Wang, Miaoling Liu, Bin Li

Journal of Food Science and Biotechnology

[Objective ] This study aims to identify honey authenticity by terahertz (THz) spectroscopy.[Method ] Different honey samples were analyzed by stable isotope ratio mass spectrometry (IRMS ),and the results served as a reference for terahertz spectroscopy.The sample requirements and analytical conditions of terahertz spectroscopy were verified by comparing the results of these two methods.[Result ] Liquid honey samples exhibited no discernible absorption peaks.However,significant differences in refractive index were observed among samples.The presence of water in liquid honey,particularly at high levels,affected the refractive index,potentially leading to misjudgment.After removal of water from liquid honey via freeze-drying,terahertz attenuated total reflection was employed for …

Effects Of Lactobacillus Plantarum Fermentation On Flavonoids And Organic Acids In Mango Juice, Ying Yang, Dongdong Yang, Li Li, Xuemei He, Dongqing Ye

Journal of Food Science and Biotechnology

[Objective ] This study aimed to investigate the effects of Lactobacillus plantarum (L.plantarum ) fermentation on the metabolism of flavonoids and organic acids in mango juice.[Method ] Six strains of L.plantarum were selected for fermentation of the juice samples from two mango varieties ‘Tainong' and ‘Guiqi'.The mass concentrations of organic acids and flavonoids in the juice samples were determined by ultra high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS ).Orthogonal partial least squares discriminant analysis was employed to compare the metabolites in the mango juice samples fermented with different strains.[Result ] L.plantarum fermentation significantly enhanced the total antioxidant capacity (T-AOC ) …

Effects Of Palmitic Acid-Rich Diet On Tumor Growth And Epithelial-Mesenchymal Transition In The Mouse Model Of Prostate Cancer, Jiayao Chen, Fengjiao Huang, Bingqian Sun, Yongquan Chen, Xiaoying Wang

Journal of Food Science and Biotechnology

[Objective ] This study aims to explore the effect of palmitic acid (PA)-rich diet on prostate cancer (PCa) in mice.[Method ] The TCGA database and immunohistochemistry (IHC) were used to analyze the differential expression of fatty acid synthase (FASN ) between the PCa tissue and adjacent normal tissue.In addition,twelve nude mice were subcutaneously implanted with LNCaP cells and assigned into two groups.One group was fed a PA-rich diet,while the other group was fed a normal control (NC) diet.Twelve mice overexpressing the C-myc gene (C-mycT) were assigned into two groups and fed the same diets as the nude mice.The growth of …

Metagenomic Analysis Of Microbial Community Structure And Functional Genes In Horse Milk From Northern Xinjiang, Gaoshaer Kayierhali, Zhiang Fu, Danhua Ouyang, Haini Bayinda, Bakhetgul Manatbay

Journal of Food Science and Biotechnology

[Objective ] Horse milk has a high nutritional value and a unique flavor,which are closely related to its complex microbial composition,and different geographical locations and climates will affect the microbial community structure of horse milk.This study aims to explore the effects of different geographical locations on the microbial community structure in horse milk.[Method ] Metagenomic technology was employed to analyze the microbial diversity of 14 batches of horse milk samples from 3 different regions in northern Xinjiang,and the functional genes were excavated.[Result ] A total of 26 species of microorganisms were identified,belonging to 9 phyla,14 classes,25 orders,28 families,and 45 genera.The …

Effects Of Thermal Treatment On The Binding Ability Of Type I Collagen Toaroma Compounds Of Broth, Xiaolin Luo, Yi Yuan, Xiangyi Chen, Shutao Liu

Journal of Food Science and Biotechnology

[Objective ] This study aims to reveal the interactions between collagen and volatile compounds during the cooking process.[Method ] The relative molecular weight,particle size,solubility,secondary structure,and surface hydrophobicity of collagen and the droplet size of the collagen emulsion were studied.Furthermore,the binding ability of collagen to volatile compounds of the aqueous and emulsion systems of collagen was measured.[Result ] As the heating time was extended,the triple-helix structure of collagen was destroyed and the polypeptide chains were degraded,which were accompanied with the decrease in surface hydrophobicity,increase in solubility,and heat-induced aggregation.The binding ability of collagen to volatile compounds gradually decreased with the extension of …

Identification Of Antigens For Food Allergy And Food Allergen Detection, Ellenor Sell

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Antibody-based allergen testing is an essential part of allergen management in the food industry. These methods directly detect one or more molecules of the allergenic foodstuff (target’ molecule(s)) and the presence of the allergenic foodstuff is inferred. The identity of these target molecules is crucial to the performance of the method and the interpretation of results. The goal of this study was to develop protein/antibody capture methodology for the identification of antibody binding partners using mass spectrometry.

This study is broken down into three separate projects: the characterization of the antigen-antibody complexes present in sandwich ELISAs, LFDs, and human sera. …

Development Of Fortified Blended Food Using Great Northern Bean, Aemiro Tadesse Zula

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Undernutrition is a global health challenge affecting people across all stages of life. While everyone is susceptible, certain groups face a significant burden. These include those living in poverty, young children, adolescents, older people, and lactating and pregnant women. Food insecurity is another primary global concern affecting billions of individuals worldwide and is closely associated with undernutrition. Implementing interventions to address these two significant global burdens is critical, and international organizations are playing a crucial role through food aid programs using Fortified Blended Foods such as corn-soy blend (CSB), corn-soy blend plus (CSB+), and corn-soy blend plus plus (CSB++). CSB+ …

Effects Of Heat Moisture Treatment On Dietary Fiber Utilization By The Gut Microbiota, Yichen Bai

Department of Food Science and Technology: Dissertations, Theses, and Student Research

The present study investigates the impact of heat moisture treatment (HMT) on the utilization of dietary fibers from red lentil hulls and wheat bran and its subsequent effect on gut microbiota and short-chain fatty acid production. HMT significantly decreased the water absorption index in red lentil hulls but increased it in wheat bran. For resistant starch (RS), HMT elevated its content in red lentil hulls but diminished it in wheat bran. In terms of dietary fiber content, HMT increased soluble dietary fiber in red lentil hulls. However, carbohydrate utilization and SCFA production by gut microbiota did not significantly change after …

Microbial Transfer And Cross-Contamination In Milling Facilities And Pathogen Survival In Milled Products And Baking Mixes, Aryany Leticia Peña-Gomez

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Wheat-based products, traditionally considered low-risk due to their low moisture content, have been involved in numerous foodborne outbreaks in recent decades. Salmonella and Shiga toxin-producing Escherichia coli (STEC) present in these products have caused significant numbers of hospitalizations and massive product recalls. The microbiological quality of flour is highly dependent on the incoming wheat, which is vulnerable to contamination from field to milling. Once pathogens are present in flour, they can survive for extended periods. Implementing strategies to mitigate the risk of pathogen contamination throughout the wheat processing chain is critical.

This study evaluated the distribution of E. coli …

Development And Validation Of Aronia Melanocarpa Berry Recipes For Home Canning: Integrating Thermal Lethality Studies, Microbiological Safety, And Antioxidant Analysis, Juan Diego Villegas Posada

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Aronia melanocarpa, also known as chokeberry, is gaining popularity for its high antioxidant content and health benefits, including reducing oxidative stress and inhibiting cancer gene expression. However, its characteristic bitterness and astringency limit its broader appeal. Chokeberry's low pH places it in the acid foods category, making it ideal for safe home canning. An acidic environment combined with heat treatment inhibits harmful bacteria like Clostridium botulinum. Home canning preserves food by sealing it in airtight containers and heating it to destroy spoilage microorganisms.

Developing safe and palatable recipes is essential for making chokeberries suitable for home canning. A …

The Effect Of Fat Content On The Inactivation And Recovery Of Listeria Spp. In Ready-To-Eat Foods After High Pressure Processing, Yhuliana Kattalina Niño Fuerte

Department of Food Science and Technology: Dissertations, Theses, and Student Research

High-pressure processing (HPP) is recognized by the United States Department of Agriculture Food Safety and Inspection Service (USDA FSIS) as a post-lethality treatment to control Listeria monocytogenes in ready-to-eat (RTE) meat and poultry products. A scoping review of 603 journal articles, which ultimately was narrowed down to 16 articles, revealed that the efficacy of HPP varies with fat content. The studies demonstrated that L. monocytogenes inactivation by HPP tends to be lower in RTE meats with greater than 5% fat content, compared to products with lower than 5% fat. The wide range of HPP parameters used in these studies …

Utilization Of Probiotics To Compete With Clostridioides Difficile For Nutrient-Niches In A Variety Of In Vitro Contexts, April Elizabeth Johnson

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Clostridium difficile is a major threat to public health and primarily affects at risk groups such as elderly, immunocompromised individuals, and individuals on antibiotics. Many decades of research have been conducted to figure out ways to exclude or reduce C. difficile colonization and toxin production. Two major proposed mechanisms for colonization resistance are production of secondary bile salts and competition for nutrients.

In Chapter 2, we found that antibiotic treatment disrupted bile salt metabolism increasing the levels of the primary bile salt cholate and decreasing the levels of deoxycholate, a secondary bile salt. However, bile salts were not required …

Microbiological And Physicochemical Changes In Rabbit Meat During Ambient Storage, Marielle Gamboa, Dennis Marvin Santiago, April Shayne Sulabo, Mary Ann Torio

The Philippine Agricultural Scientist

This study aimed to evaluate the changes in rabbit meat during storage at ambient temperature (30 ± 1ºC) for nine hours. The study focused on two rabbit muscle parts: the hind leg and the saddle, investigated in terms of microbiological parameters such as aerobic plate count (APC) and total coliform count (TCC); and physicochemical parameters such as pH, color, total myoglobin concentration, and lipid oxidation. Data obtained were subjected to statistical analysis at a 5% significance level (p < 0.05). Results revealed that the pH of both portions of rabbit muscle decreases over time during storage. This decrease is attributed to the growth of acid-producing microorganisms, which ultimately leads to spoilage in rabbit meat. On the contrary, color values (L*, a*, and b*) showed an increasing trend in both muscle portions, indicating a discoloration of rabbit meat during storage. Both lipid oxidation and total myoglobin content of rabbit meat did not change significantly during storage, but lipid oxidation varied between muscle parts. Based on the microbiological analysis of rabbit meat, both aerobic plate count (APC) and total coliform count (TCC) increased significantly during storage in both muscle portions. Results of the study suggest that freshly slaughtered rabbit meat must remain at ambient storage for the shortest time, as this storage condition will cause spoilage of meat, making it unfit for human consumption.

Antioxidant Properties Of Kombucha Beverage Infused With Ganoderma Lucidum And Green Tea From Camellia Sinensis (L.) Kuntze With Several Fermentation Times, Rizki Rabeca Elfirta, Pamungkas Rizki Ferdian, Iwan Saskiawan, Tri Hadi Handayani, Kayla Faza Gustafri Mandalika, Rini Riffiani, Kasirah Kasirah, Ukhradiya Magharaniq Safira Purwanto

Karbala International Journal of Modern Science

Kombucha is a functional beverage produced through the fermentation of infused tea or Camelia sinensis (L.) Kuntze (CS) by a symbiotic culture of bacteria and yeast. Apparently, the substrate of kombucha can be substituted to enhance its functional properties. Ganoderma lucidum (GL) is a potential substrate reported to have health benefits. This study aims to evaluate antioxidant properties by comparing different formulations and fermentation times. The formulations prepared in the present study varied in the compositions of GL and CS substrates, namely F1 (100% GL), F2 (75% GL: 25% CS), F3 (50% GL: 50% CS), F4 (25% GL: 75% CS), …

Reducing Food Scarcity: The Benefits Of Urban Farming, S.A. Claudell, Emilio Mejia

Journal of Nonprofit Innovation

Urban farming can enhance the lives of communities and help reduce food scarcity. This paper presents a conceptual prototype of an efficient urban farming community that can be scaled for a single apartment building or an entire community across all global geoeconomics regions, including densely populated cities and rural, developing towns and communities. When deployed in coordination with smart crop choices, local farm support, and efficient transportation then the result isn’t just sustainability, but also increasing fresh produce accessibility, optimizing nutritional value, eliminating the use of ‘forever chemicals’, reducing transportation costs, and fostering global environmental benefits.

Imagine Doris, who is …

Exploring The Nutritional, Antioxidant, And Lipid-Lowering Properties Of Saba Banana (Musa Acuminata X Balbisiana Bbb Group) Peels, Paul Alteo Bagabaldo, Liezl M. Atienza, Katherine Ann T. Castillo-Israel, Aimee Sheree A. Barrion, Antonio C. Laurena, Maria Amelita C. Estacio

The Philippine Agricultural Scientist

This study investigated the nutritional and functional components of ‘saba’ banana peel (SBP) to determine its health-promoting potential for special food applications. SBP has undergone analyses measuring proximate composition, vitamin C, antioxidant activity, phytochemical content, estimated glycemic index (eGI), pancreatic lipase inhibition, and cholesterol micellar solubility inhibition. Data were processed using SPSS v20 and expressed as mean ± SD. Proximate analysis showed that SBP contained 83.83 ± 1.06% moisture, 6.74 ± 0.83% crude fat, 5.58 ± 0.24% crude protein, 9.97 ± 0.04% total ash, 9.91 ± 0.10% crude fiber, and 60.08% nitrogen-free extracts. Vitamin C content was found to be …

Development Of An Intact Mass Spectrometry Method For The Detection And Differentiation Of Major Bovine Milk Proteins, Emily F. Harley-Dowell

Department of Food Science and Technology: Dissertations, Theses, and Student Research

The authentication of products with claims regarding protein sources or compositions is a challenge for traditional analytical methods, which generally lack the required specificity whole protein analysis can provide. For example, the establishment of milk as “A2” is achieved through genetic testing of cows before milk production, with no methods to authenticate milk products themselves. Establishment of A2 milk is completed through genetic testing of the cows before milk production, but with no methods to authenticate the milk products themselves. Intact protein mass spectrometry (MS) has the potential to directly authenticate protein products, including specific proteoform claims. The development of …

Influence Of Overcooking On Food Digestibility And In Vitro Fermentation, Wensheng Ding

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Areas of char or overcooking commonly appear in foods people consume. It has been reported that overcooked food is harmful to human health. However, little research exists on the effect of overcooking on in vitro protein and starch digestibility and gut microbial fermentation. This study aimed to reveal the connection between overcooking and in vitro protein and starch digestibility and gut microbial fermentation. In vitro protein digestibility of an overcooked ground beef patty was almost half that of a standard cooked sample (27 ± 2% versus 48 ± 6%, respectively; p = 0.02). Whole wheat bread protein digestibility was also …

Evaluating Salmonella Cross Contamination In Raw Chicken Thighs In Simulated Post-Chill Tanks, Raziya Sadat

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Salmonella contamination poses a significant risk to food safety, particularly in poultry products and public health. This study aims to investigate the effectiveness of peracetic acid (PAA) treatment in mitigating Salmonella cross-contamination in chicken thighs within simulated post-chill tanks, considering different inoculum concentrations and organic matter (OM) levels.

The experiment involved the use of five distinct Salmonella serovars to inoculate chicken thighs, which were categorized into two groups: higher inoculation level (ca. 7 log CFU/mL) and lower inoculation level (ca, 4 log CFU/mL). These groups underwent treatment with four different solutions, including 540 ppm PAA with 1.5% OM, 540 ppm …

Optimizing Soil Nutrient Management To Improve Dry Edible Bean Yield And Protein Quality, Emily Jundt

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Soil nutrient management is of the utmost importance to ensure crop yields are maximized to feed the world’s growing population. Micro and macronutrient deficiencies can be detrimental to plant growth and cause a drastic reduction in yield. Optimization of nutrient management needs extensive research. Nutrients such as nitrogen increase crop yield, even in legumes capable of using a large amount of nitrogen (N) via biological N fixation. Iron (Fe) fertilizers are also crucial for legumes as they are susceptible to Fe deficiency induced chlorosis.

Dry edible beans (Phaseolus vulgaris) are leguminous plants and excellent dietary protein sources. Great …

Ultrasound-Based Structural And Functional Modifications Of Oat Protein: Complementary Effects Of High Pressure, Cysteine, And Flavonoids, Runnan Li

Theses and Dissertations--Animal and Food Sciences

Oat (Avena sativa L.), a specialty cereal grain belonging to the Poaceae family, is relatively abundant in nutritious protein (12–20%) and dietary fiber (β-glucan). The balanced hydrophilic/hydrophobic amino acid profile in oat protein relative to other plant sources provides numerous possibilities for formulating oat protein isolate (OPI) into a wide range of food products. Yet, there has been limited research on OPI and the application of this valuable protein source is hampered by its low solubility at neutral and mildly acidic conditions. This dissertation research aimed to elucidate the efficacy of high-intensity ultrasound (HIU) for structural modification of OPI …

Antimicrobial Efficacy Of A Citric Acid/Hydrochloric Acid Blend, Peroxyacetic Acid, And Sulfuric Acid Against Salmonella On Inoculated Non-Conventional Raw Chicken Products, Emma Nakimera

Department of Food Science and Technology: Dissertations, Theses, and Student Research

The utilization of non-conventional chicken parts as human food varies widely across countries. The high prevalence of Salmonella, especially in the giblets, poses a high risk to public health. Poultry processors have implemented multiple hurdle technology to reduce this gram-negative pathogen in chicken parts. This study was conducted to evaluate the antimicrobial efficacy of a commercial blend of citric acid/ hydrochloric acid (CP), peroxyacetic acid (PAA), and sulfuric acid (SA) in reducing Salmonella inoculated on two chicken giblets: livers and hearts. Chicken hearts and livers were inoculated (6 log CFU/ml of rinsate) by individually immersing them in a cocktail …

Synthesis And Characterization Of Nanozeolite From Sugarcane Bagasse Ash And Its Nutrient Loading Potential, Quincy Ybañez, Pearl Sanchez, Marcial Ii Buladaco, Joy Eloiza Rosales

The Philippine Agricultural Scientist

Sugarcane bagasse, a known agricultural waste product in the Philippines with 88% silica (SiO₂) content based on elemental analysis, is a viable starting material for zeolite synthesis. In this study, silica derived from sugarcane bagasse ash (SBA) collected from La Carlota, Negros Occidental, Philippines, was extracted via an alkaline extraction method using 2M NaOH and precipitation with 5 N H₂SO₄ under constant stirring at elevated temperature. Sodium aluminate was added as aluminum source then subjected to ageing at 80°C for 72 h to form the clinoptilolite-type zeolite crystals. Characterization using Scanning Electron Microscopy – Energy …

Sub-Acute Oral Toxicity Evaluation Of Philippine Bignay (Antidesma Bunius (L.) Spreng Cv. ‘Kalabaw’) Fruit In Icr Mice, Jonina Marie Tengco, Liezl Atienza, Maria Amelita Estacio, Mark Joseph Desamero, Roxanne Gapasin, Jonna Rose Maniwang, Katherine Ann Castillo-Israel, Rohani Navarro, Dianne Jane Sunico, James Ryan Aranzado, Ann Cayetano, Joan Delomen, Loraine Ancheta

The Philippine Agricultural Scientist

This study evaluated the safety of Bignay (Antidesma bunius (L.) Spreng cv. ‘Kalabaw’) fruits through a sub-acute oral toxicity test in male and female ICR mice. The evaluation was done through oral gavage of the aqueous fruit sample at 2,000 mg kg^-1 body weight dose for 28 d. Results showed that there were no significant changes in feed and water intake of male and female ICR mice as compared to the control groups that received distilled water (p < 0.05). Blood chemistry and hematology values for all mice groups were comparable to the controls and published values. All mice groups also had appreciable body weight gain (10.89% – 21.69%) with zero morbidity and mortality. Lastly, the gross and microscopic examination of the brain, heart, lungs, GI tract, liver, spleen, and kidneys showed normal architecture and histology, suggesting that the fruits did not induce any morphological abnormalities. Results of this study showed that Bignay (cv. ‘Kalabaw’) fruits are safe for consumption with an LD₅₀ of greater than 2,000 mg kg^-1 body weight.

Evaluating The Efficacy Of Germination And Fermentation In Producing Biologically Active Peptides From Pulses, Ashley Newton

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Recently, there has been a profound increase in demand of plant-based proteins, especially pulse proteins. However, pulses contain high concentrations of antinutritional factors that hinder the digestibility of proteins. Processing techniques such as enzymatic hydrolysis, microbial fermentation, and physical processing modulate nutritional quality and functionality of pulses. Processing also releases peptides from parent proteins that exhibit health-beneficial bioactivity against various disease risk factors. In this study, germination, gastrointestinal digestion, and microbial fermentation were evaluated to determine the nutritional quality and release of bioactive peptides during and after processing.

Germination of chickpeas (Cicer arietinum L.) modulated the protein profile, and …

Safety Assessment Of Novel Foods And Food Proteins, Niloofar Moghadam Maragheh

Department of Food Science and Technology: Dissertations, Theses, and Student Research

The global food market needs to grow and supply food demand to feed the growing world population. Alternative food proteins, including novel sources of safe foods and ingredients, are the candidates that could provide more environmentally sustainable choices, animal welfare, and consumers health. Novel foods and food proteins must undergo premarket safety evaluations including allergenicity assessment to reduce the risk of cross-reactivity with known allergens and uncharacterized risk to food allergic individuals. This research addressed the safety assessment of some novel foods and food ingredients using the study of stability of proteins in pepsin and sequence identity analysis in the …

Identification Of Gut Microbiome Composition Responsible For Gas Production, Erasme Mutuyemungu

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Gas production remains a significant barrier to increasing intake of dietary fiber-containing foods for many consumers. Therefore, this thesis is comprised of two studies focusing on the role of the gut microbiome in contributing to gas production during fermentation of dietary components. Previous studies have reported significant correlations between Megasphaera elsdenii and gas production during fermentation of pulses. Therefore, the objective of the first study was to determine the role of M. elsdenii in gas production by the microbiome during fermentation of foods commonly associated with gas production. Human fecal microbiomes were separated based on the presence (Me+) or absence …

Occurrence Of Hydroxyproline In Proteomes Of Higher Plants, Olivia Huffman

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Food allergies affect millions of individuals across the United States and worldwide. Peanut allergies are among the most severe food allergies because of their potentially life-threatening symptoms and lifelong persistence. Potent peanut allergen, Ara h 2, is known to contain an amino acid motif containing the posttranslational modification, hydroxyproline (HyP). HyP is associated with immunogenic response when present both in Ara h 2 and in timothy grass pollen allergen, Phl p 1. To further explore the presence of HyP in higher plants and specifically to investigate its potential presence in commonly allergenic plants, a study of 26 plant seeds was …

Effectiveness Of Selected Pre-Enrichment Broths For The Detection Of Salmonella Spp. In Meat Analogs, Georgia L. Sampson, Shannon B. Ruelle, Lieuchi Phan, Donna Williams-Hill, Rosalee S. Hellberg

Food Science Faculty Articles and Research

With the increasing variety of meat analog products, it is important to verify that the methods used for Salmonella detection are effective. The objective of this study was to compare the efficacy of three pre-enrichment broths for the detection of Salmonella in meat analog burgers: the currently used Bacteriological Analytical Manual (BAM) broth (lactose broth with Triton X-100, LB-T), universal pre-enrichment (UP) broth, and buffered peptone water (BPW). Five different meat analog products (coded A-E) were inoculated with Salmonella serotypes (S. Enteritidis or S. Agona) following the Food and Drug Administration Method Modification and Method Extension Criteria for Existing …