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Articles 1 - 8 of 8
Full-Text Articles in Food Microbiology
To The Window, To The Wall: Improving Environmental Monitoring Protocols, Sarah Jones
To The Window, To The Wall: Improving Environmental Monitoring Protocols, Sarah Jones
Graduate Theses and Dissertations
Detecting microorganisms on environmental surfaces via an environmental monitoring (EM) program is part of a preventive food safety culture. Environmental monitoring should 1) verify that food safety plans are reducing cross-contamination risk from surfaces to food, 2) pinpoint microbial niches, and 3) prevent the transmission of pathogens. Environmental monitoring programs utilize EM tools, such as sponges, to sample food contact and non-food contact surfaces. However, EM tool selection is determined by the individual food firm. This dissertation evaluated and characterized factors influencing EM program effectiveness in the food industry. Specifically, this dissertation focuses on the release of microorganisms from EM …
Risk Based Simulations Of Sporeformers Population Throughout The Dairy Production And Processing Chain: Evaluating On-Farm Interventions In Nebraska Dairy Farms, Rhaisa A. Crespo Ramírez
Risk Based Simulations Of Sporeformers Population Throughout The Dairy Production And Processing Chain: Evaluating On-Farm Interventions In Nebraska Dairy Farms, Rhaisa A. Crespo Ramírez
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Sporeformer bacteria are ubiquitous in the farm environment. These bacteria produce enzymes that negatively affect the quality of dairy products representing a problem for the dairy industry. Two major issues associated with high levels of sporeformers in raw milk are shelf-life reduction of fluid milk and market limitations for milk powder. Specific attention has been given to the contamination of milk powders with sporeformers due to their ability to survive pasteurization and milk powder processing conditions. Hence, the control of sporeformers is crucial to benefit the whole dairy industry. Researchers have suggested that certain management practices could decrease sporeformers in …
A Systematic Literature Review Of Sanitizer Efficacy To Remove Listeria Monocytogenes, Salmonella Spp., And Shiga Toxin-Producing Escherichia Coli Biofilms From Food Processing Surfaces, Ashlynn Robinson
Food Science Undergraduate Honors Theses
Sanitizing in food production environments is essential to prevent, reduce, and/or eliminate foodborne pathogens. Biofilms consist of one or more different types of microorganisms and can grow on numerous types of surfaces (Costerton,1999). SLRs provide transparency about what steps were taken to acquire the sources included in the analysis (Liberati et al.,2009; Moher et al., 2009). The references obtained from the databases were based on specific eligibility criteria to ensure reproducible results. The inclusion criteria included six surface types (stainless steel, glass, plastic, polyurethane, PVC, rubber), seven sanitizer types (anionic acid, benzalkonium chloride, iodine, iodophor, peracetic acid, quaternary ammonium, and …
Food Analysis Module Descriptor With Sdgs Embedded, Julie Dunne
Food Analysis Module Descriptor With Sdgs Embedded, Julie Dunne
Reusable Resources
This OER is a Food Analysis module descriptor that has been reviewed to embed sustainability learning outcomes, activities, and reading material. This is an output from the IMPACT project Sustainable-Food-Curriculum CoCreate. It includes learning outcomes related to green chemical analysis, and impact of climate change on food analysis.
Reducing The Risk: Psychological And Technological Approaches For Improving Handwashing Practices In The Foodservice Industry, Jeffrey Allan Clark
Reducing The Risk: Psychological And Technological Approaches For Improving Handwashing Practices In The Foodservice Industry, Jeffrey Allan Clark
Graduate Theses and Dissertations
As Americans are spending greater portions of their dollar on food consumed outside the home, the foodservice industry plays more of an integral part of daily existence compared to previous generations. Given the numerous annual foodborne illness outbreaks that threaten human lives while undermining confidence in the food supply, food safety is a pertinent issue for industry stakeholders, government regulators, and consumers. Food worker handwashing reduces the risk of foodborne illness transmission, yet compliance with this simple behavior is a complex problem. This dissertation addresses, predominantly, the issue of sub-optimal handwashing practices through applying psychology and technology, including wearable computers …
Efficacy Of Antimicrobial Mitigation On Escherichia Coli Cfu And Growth And Development Of Hydroponic Leafy Greens, Nathan J. Eylands
Efficacy Of Antimicrobial Mitigation On Escherichia Coli Cfu And Growth And Development Of Hydroponic Leafy Greens, Nathan J. Eylands
Graduate Theses and Dissertations
The Food and Drug Administration (FDA) have set new standards that apply to agriculturalists producing crops eaten fresh and/or raw by consumers. This new produce safety rule, known as the Food Safety Modernization Act (FSMA), has established science-based standards for all areas of production in agriculture with regards to microbial contamination. Escherichia coli (E. coli) O157:H7 is a particular bacterium of concern under FSMA guidelines. Grower compliance is mandatory and therefore vital to the continuation of any farm. Greenhouse hydroponic growers have shown advantages in efficiency when compared to conventional farming methodology. Those, however, with recirculating hydroponic systems face unique …
Phylogenetic Diversity Of The Bacterial Communities In Craft Beer, Lindsey Rodhouse
Phylogenetic Diversity Of The Bacterial Communities In Craft Beer, Lindsey Rodhouse
Graduate Theses and Dissertations
The craft beer industry is increasing in popularity in the United States. The craft brewing process typically does not use a pasteurization step, therefore the boiling process is the primary critical control step. Any microorganisms introduced after boiling, or those that are not killed during boiling, are likely to participate in fermentation and persist in the final product. Previous culture-based studies have isolated bacteria and yeast from craft beers at specific time points, but little research has been done on the process as a whole. The objectives of this research are to (1) track bacteria development throughout the brewing process …
Thermal Degradation Of Pigments And Relative Biochemical Changes In Cherries And Apricots, K. B. Dalal
Thermal Degradation Of Pigments And Relative Biochemical Changes In Cherries And Apricots, K. B. Dalal
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The extent and nature of biochemical changes that take place in canned fruits during storage temperatures above freezing have been reviewed and discussed by Pederson, et al. (1947). These changes include loss in nutritive value, e.g. ascorbic acid, thiamine (Brenner, et al., 1948) and deterioration of color (Tressler, et al., 1955). Bauernfeind (1953) reported that canned peaches, apricots, and sweet cherries, after a few months of storage at 70°F, frequently undergo changes such as destruction of anthocyanin and carotenoid pigments with the subsequent formation of brown colored compounds. Darkening of fruit-color eventually results in their unacceptability at …