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Articles 1 - 6 of 6
Full-Text Articles in Food Chemistry
Isolation And Identification Of Chlorate-Reducing Hafnia Sp. From Milk, William P. Mccarthy, Meghana Srinivas, Martin Danaher, Christine O'Connor, Tom F. O'Callaghan, Douwe Van Sinderen, John Kenny, John T. Tobin
Isolation And Identification Of Chlorate-Reducing Hafnia Sp. From Milk, William P. Mccarthy, Meghana Srinivas, Martin Danaher, Christine O'Connor, Tom F. O'Callaghan, Douwe Van Sinderen, John Kenny, John T. Tobin
Articles
Chlorate has become a concern in the food and beverage sector, related to chlorine sanitizers in industrial food production and water treatment. It is of particular concern to regulatory bodies due to the negative health effects of chlorate exposure. This study investigated the fate of chlorate in raw milk and isolated bacterial strains of interest responsible for chlorate breakdown. Unpasteurized milk was demonstrated to have a chlorate-reducing capacity, breaking down enriched chlorate to undetectable levels in 11 days. Further enrichment and isolation using conditions specific to chlorate-reducing bacteria successfully isolated three distinct strains of Hafnia paralvei . Chlorate-reducing bacteria were …
Detection Of Mycotoxins Using Surface-Enhanced Raman Spectroscopy, Lourdes B. Martinez Rojas
Detection Of Mycotoxins Using Surface-Enhanced Raman Spectroscopy, Lourdes B. Martinez Rojas
Doctoral Dissertations
Mycotoxins are toxic metabolites produced by fungus that can be parasites or saprophytes of crops or livestock forage. Consumer demand for plant-based foods and interest in animal-based foods originating from animals fed plant-based feed has been on the rise. Therefore, monitoring mycotoxins occurring in the food supply is more critical than ever. The goal of this project is to improve surface-enhanced Raman spectroscopy’s (SERS) ability to identify and detect mycotoxins using label-free SERS substrates. Two simple approaches were designed to enhance the detection of mycotoxins produced by the Aspergillus and Penicillium genera, ochratoxin A and aflatoxin B1. Ochratoxin A was …
Effects Of Salt And Garlic Concentration On The Microbial Safety, Biochemical Properties, And Sensory Acceptance Of Spontaneously Fermented Beet Kvass, Abigail Hing
Electronic Theses and Dissertations
Fermentation is the process by which primarily lactic acid bacteria (LAB), an environmentally ubiquitous group of organisms, convert carbohydrates into several byproducts, including acid, ethanol and/or gas. Often these resulting byproducts create desirable foods with unique flavor attributes and an increased inherent safety due to acidification. Vegetables such as red beetroot are suitable commodities for fermentation, due to abundant nutrient sources to sustain the LAB population. However, sufficient growth of LAB may lead to the production of harmful biogenic amines, specifically histamine and tyramine which can cause an allergic reaction and poisoning at high levels. Additionally, red beetroot is grown …
The Effects Of Using Cinnamon Leaf And Bark Essential Oils On Listeria Monocytogenes (L.M.), Salmonella Typhimurium (S.T.), In Model System, Strawberry Shake And Fresh Celery, And Sensory & Shelf Life Studies, Wafaa Brnawi
Graduate Theses and Dissertations
Essential oils derived from the bark and leaves of the cinnamon plant have long been used as natural preservatives and flavoring agents in different types of foods. In this study, we evaluated the antimicrobial effects of cinnamon essential oils (CEOs), obtained from cinnamon leaf or bark, against two foodborne pathogens i.e., Salmonella Typhimurium (S.T.) and Listeria monocytogenes (L.m.). Two different concentrations of microbial loading were used i.e.,109 and 104, cultured in nutrient media broth, strawberry shakes, and on celery sticks. Both CEOs of leaf and bark at 0.5% and 1% were found to completely inhibit S.T. and L.m., immediately after …
Suggested Improvements For The Allergenicity Assessment Of Genetically Modified Plants Used In Foods, Richard E. Goodman
Suggested Improvements For The Allergenicity Assessment Of Genetically Modified Plants Used In Foods, Richard E. Goodman
Department of Food Science and Technology: Faculty Publications
Genetically modified (GM) plants are increasingly used for food production and industrial applications. As the global population has surpassed 7 billion and per capita consumption rises, food production is challenged by loss of arable land, changing weather patterns, and evolving plant pests and disease. Previous gains in quantity and quality relied on natural or artificial breeding, random mutagenesis, increased pesticide and fertilizer use, and improved farming techniques, all without a formal safety evaluation. However, the direct introduction of novel genes raised questions regarding safety that are being addressed by an evaluation process that considers potential increases in the allergenicity, toxicity, …
Where Are The Risks In Food And What Can You Do About Them?, Charlotte P. Brennand Ph. D.
Where Are The Risks In Food And What Can You Do About Them?, Charlotte P. Brennand Ph. D.
Archived Food and Health Publications
Publication discusses dangers in foods and how to safely handle and prepare food.