Food Processing Commons^™

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 …

Research Tools And Their Uses For Determining The Thermal Inactivation Kinetics Of Salmonella In Low-Moisture Foods, Soon Kiat Lau

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

The reputation of low-moisture foods as safe foods has been crumbling over the past decade due to repeated involvement in foodborne illness outbreaks. Although various pasteurization technologies exist, a majority are thermal processes and have not been well-characterized for pasteurizing low-moisture foods. In addition, the nature of a low-moisture food matrix introduces various experimental complications that are not encountered in high-moisture foods. In this dissertation, the development, building instructions, and characterization of various open source tools for studying the inactivation kinetics of microorganisms in low-moisture foods are described. The first tool is the TDT Sandwich, a dry heating device for …

Sp747-B Manufacturing Formulated Acid Foods In Tennessee, Faith Critzer, P. Michael Davidson, John Mount

Food, Nutrition and Food Safety

No abstract provided.

Sp747-A Manufacturing Acidified Foods In Tennessee, Faith Critzer

Food, Nutrition and Food Safety

No abstract provided.

High Crimes, Not Misdemeanors: Deterring The Production Of Unsafe Food, Rena I. Steinzor

Faculty Scholarship

In the fall of 2008, Minnesota public health officials became alarmed by an unusually high number of illnesses and deaths caused by salmonella poisoning. Federal and state regulators and the news media eventually traced the outbreak back to products supplied by the Peanut Corporation of America (PCA). Employees shipped batches that tested positive for salmonella from a plant with a leaking roof, mold growing on ceilings and walls, rodent infestation, filthy processing receptacles, and feathers and feces in the air filtration system. Under an agreement with the Food and Drug Administration (FDA), Georgia state inspectors visited the PCA plant nine …

Food Storage Exposed To Floodwater, Fire And Chemicals, Christine E. Jensen

All Current Publications

This publication gives tips and instructions on how to deal with food storage that has been exposed to floodwater, fire, and chemicals.

Pressure Canning Hydrated Wheat, Brian Nummer

All Current Publications

This is a statement regarding the untested canning practices of hydrated wheat berries.

2001 Wild Blueberry Csrees Project Reports, Alfred A. Bushway, Mary Ellen Camire, Kathy Davis-Dentici, Michael Dougherty, Kathleen Buzzard, Rodney J. Bushway, Kristi Crowe, Brian Perkins, Darrell W. Donahue, Frank Drummond, Judy Collins, Rose Mary Seymour, Maya Panangadan, Maribeth Haines, Heather Mclaughlin, S L. Annis, C S. Stubbs, John M. Smagula, Walter Litten, Karen Loennecker, Adam Nielsen, David E. Yarborough, Timothy M. Hess, John Jemison

Wild Blueberry Research Reports

The 2001 edition of the Wild Blueberry CSREES Progress Reports was prepared for the Maine Wild Blueberry Commission and the University of Maine Wild Blueberry Advisory Committee by researchers at the University of Maine, Orono. Projects in this report include:

1. Effect of Wild Blueberry Products on Oxidation in Meat Based Food Systems

2. Factors Affecting the Microbial and Pesticide Residues Levels on Wild Blueberries

3. Determination of Pesticide Residue Levels in Fresh and Processed Wild Blueberries

4. Separation of Maggot-Infested Wild Blueberries in the IQF Processing Line

5. Water Use of Wild Blueberries and the Impact of Plant Water …