Food Sensitivity In Individuals With Altered And Unaltered Digestive Tracts,
2021
University of Nebraska-Lincoln
Food Sensitivity In Individuals With Altered And Unaltered Digestive Tracts, Walker Carson
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Immunoglobulin G (IgG) against food proteins has become the subject of much discussion with regards to its role in adverse food reactions. An estimated 20% of the population suffers from some type of food intolerance. Food sensitivity can present with a vast range of symptoms and severities. Diet can have a substantial impact on the wellbeing of individuals with diseases of the gastrointestinal tract, such as Crohn’s disease or ulcerative colitis. Incidentally, these diseases have been associated with elevated levels of food-specific IgG as well an increased likelihood of food sensitivity. The presence of food-specific IgG and food sensitivity in …
Impact Of Different Plant-Based Foods Consumption On The Composition And Diversity Of Gut Microbiota,
2021
University of Arkansas, Fayetteville
Impact Of Different Plant-Based Foods Consumption On The Composition And Diversity Of Gut Microbiota, Ayoub Al Othaim
Graduate Theses and Dissertations
Plant-based diets are primarily derived from plant sources, including fruits and vegetables. Such patterns are associated with health benefits by promoting general health and preventing many diseases and metabolic disorders. Fruits and vegetables are key sources of high-quality nutrients such as dietary fibers and polyphenols. Since they are rich in dietary fibers and polyphenols, whole fruits and vegetables represent unique and somewhat understudied modulators of the gut microbiota and its associated functions. This study aims to (i) investigate the impact of varying dilutions of cherry juices concentrate on the composition of the murine gut microbiota, (ii) investigate the impact of …
Purple Variety Of Sweet Potato,
2021
Prairie View A&M University
Purple Variety Of Sweet Potato, Ming Gao
Datasets Collection
Purple sweet potatoes are versatile enough to be used in cupcakes as well as ice cream. However, when cooked in their natural state, they are dry and starchy, prompting most to use the purple sweet potatoes as flour for baked goods, or in some cases, for ice cream. Dr. Gao wants his variety of purple sweet potato to be more palatable. Gao earned the coveted USDA-National Institute of Food and Agriculture 1890 Institution Capacity Building Grant to support his research. The project will focus on developing a variety that is enjoyable in its natural state and is moist and tastefully …
Challenges And Opportunities In Food Safety-A Review,
2021
Department of Microbiology and Molecular Genetics, The Women University Multan, Pakistan
Challenges And Opportunities In Food Safety-A Review, Iram Asim, Humaira Yasmeen
Journal of Bioresource Management
Food-borne diseases are the group of disorders that are caused by consuming food having microbial existence in it. So safe food handling is to make sure the lessening of detrimental effects in growth to the packaging of food to minimize health issues on consumers which otherwise can lead to large scale disease outburst. This review concludes the findings of the studies on how food is being handled from farm to fork, how airlines are contributing towards the spreading of diseases, how any negligence in any one of the steps can cause havoc to mankind in the light of the recent …
Process Interventions For Improving The Microbiological Safety Of Low Moisture Food Ingredients,
2021
University of Nebraska-Lincoln
Process Interventions For Improving The Microbiological Safety Of Low Moisture Food Ingredients, Tushar Verma
Department of Food Science and Technology: Dissertations, Theses, and Student Research
The recurrence of Salmonella in low moisture foods and the implementation of the FSMA rule requires a need to validate legacy and novel processing technologies. In this dissertation, a legacy thermal (extrusion), a novel thermal (radiofrequency (RF) heating), and a non-thermal (chlorine dioxide) technology, were evaluated as intervention technologies for Salmonella in low moisture foods. The twin-screw extruder was performed at different levels of screw speeds, temperatures, moisture contents, and fat contents to understand the impact of processing conditions on Salmonella inactivation in oat flour. At temperature >65°C, the Salmonella population was below the detection limit. At 55°C, Salmonella reduction …
Microbial Challenge Studies Of Radio Frequency Heating For Dairy Powders And Gaseous Technologies For Spices,
2021
University of Nebraska-Lincoln
Microbial Challenge Studies Of Radio Frequency Heating For Dairy Powders And Gaseous Technologies For Spices, Xinyao Wei
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Persistence, thermal resistance, and survival of Salmonella in low moisture foods (LMF) have resulted in several foodborne illness outbreaks. Both existing and novel pasteurization technologies need to be validated for microbial safety of LMF. In this dissertation, a framework for using radio frequency (RF) heating to enhance microbial safety of milk powders and egg white powder was established. Thermal inactivation kinetics of Salmonella in milk powders were determined to guide the dairy industry for identifying thermal processing conditions for pasteurization. Storage time showed no effect on the thermal resistance of Salmonella, which can simplify the process validation study in …
16s Rrna Gene Sequence Analysis Of Acetic And Lactic Acid Bacteria Isolated From Philippine Sugarcane Wine (Basi) [Research Note],
2021
University of the Philippines Los Banos
16s Rrna Gene Sequence Analysis Of Acetic And Lactic Acid Bacteria Isolated From Philippine Sugarcane Wine (Basi) [Research Note], John Russel G. Sevilla, Michael Angelo S. Esteban, Honey Bhabes R. Iñigo, Audrey May V. Orillaza, Baby Richard R. Navarro
The Philippine Agricultural Scientist
Basi, a traditional sugarcane wine of the Philippines, was studied. Here, we used molecular- and cultural-based methods to isolate, identify and characterize acid-producing bacteria, specifically acetic and lactic acid bacteria, from basi. Acid producers were focused on owing to the rapid spoilage of basi via acidification with air exposure. Two strains each of acetic and lactic acid bacteria were isolated. DNA was extracted from these isolates. PCR-amplified DNA products were subjected to 16S rRNA gene sequencing. The sequences of the isolates were then aligned with BLAST database sequences and found to have high similarities to Acetobacter malorum (99%), …
Effect Of Contact Time And Attachment Level Of Bacterial Pathogens On Efficacy Of Chlorine Treatment In Fresh Produce,
2021
Louisiana State University and Agricultural and Mechanical College
Effect Of Contact Time And Attachment Level Of Bacterial Pathogens On Efficacy Of Chlorine Treatment In Fresh Produce, Jyoti Aryal
LSU Master's Theses
Bacterial attachment or biofilm formation on produce surfaces may result in limited penetration ability of sanitizers. This study examined the wet and dry contact time (WCT or DCT) of produce during washing with sanitizer and evaluated the effect of attachment level of Listeria monocytogenes during storage on the efficacy of chlorine treatment. Spinach and bell peppers were inoculated with Listeria monocytogenes and Salmonella enterica. The produce was then washed by dipping into a 100 ppm of chlorine solution for 1 min and an additional 1, 3, or 5 minutes (WCT) or removed from the chlorine solution and held for 1, …
Food Analysis Module Descriptor With Sdgs Embedded,
2021
Technological University Dublin
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.
Improving Nutritional Properties And Extractability Of Pea Proteins For Human Consumption Via Fungal Bioprocessing,
2021
South Dakota State University
Improving Nutritional Properties And Extractability Of Pea Proteins For Human Consumption Via Fungal Bioprocessing, Camille Massmann
Electronic Theses and Dissertations
Yellow peas are a rich source of protein and phytochemicals. Peas are compatible with many diets restricted by sensitivities, allergies, or personal choice. As a result, peas are gaining popularity in food markets, despite the challenges they present. The biggest challenges for pea proteins in food markets are high content of fiber, starch, and saponins. These components cause processing challenges and create undesirable textures and bitter flavors. Pea proteins are typically extracted with alkaline extraction or air classification methods which result in 80% and 50% protein products respectively. With low protein purity, these products are not competitive with other, more …
Effect Of Simulated Storage And Distribution On Listeria Innocua Growth In Non-Traditional Salad Ingredients,
2021
California Polytechnic State University, San Luis Obispo
Effect Of Simulated Storage And Distribution On Listeria Innocua Growth In Non-Traditional Salad Ingredients, Emma L. Sandquist
Master's Theses
The fresh-cut produce industry has seen expansive growth in recent years, to meet consumer demand ready-to-eat (RTE) salads have included the use of non-traditional ingredients. Uncommon ingredients include beet greens, kale, broccoli stalk, and Brussels sprouts, since these ingredients have not historically been consumed raw, potential food safety issues should be reassessed. Current processing technologies include produce washes that can reduce microbial levels but do not eradicate all populations. The lack of a kill step in produce processing emphasizes the need to minimize pathogen contamination during production and growth during a product’s shelf life. Listeria monocytogenes, a leading cause …
Investigation Of Fermentation Efficiency In Saccharomyces Cerevisiae Through Telomere Integrity And Maltase Expression,
2021
Minnesota State University, Mankato
Investigation Of Fermentation Efficiency In Saccharomyces Cerevisiae Through Telomere Integrity And Maltase Expression, Dana Bennett
All Graduate Theses, Dissertations, and Other Capstone Projects
Many microbreweries practice serial fermentation, or serial repitching. Serial repitching is the process by which one yeast culture is reused for multiple batches of beer. Each batch of subsequent beer is called a “pitch.” This technique helps breweries limit production costs. However, fermentation is difficult to predict throughout serial fermentation. This leads to beer quality issues such as fluctuation in alcohol production, buildup of unwanted flavor compounds, and decreased carbon dioxide production, which results in reduced profit. To combat this issue, many breweries will attempt to predict fermentation efficiency through viable cell counting in order to ensure a consistent number …
Improving Microbial Safety Of Locally Grown Produce In West Virginia Area,
2021
West Virginia University
Improving Microbial Safety Of Locally Grown Produce In West Virginia Area, Kawang Li
Graduate Theses, Dissertations, and Problem Reports (ETD)
There is a growing concern regarding the microbial safety of farmers’ markets as fresh produce consumption in the United States is gaining popularity. The CDC reported 46% of foodborne illnesses are related to fresh produce. Consuming fresh produce raw removes a processing step, increasing the risk of cross-contamination, leading to illness. However, this risk can be mitigated by washing produce with antimicrobial solutions during post-harvest processes. To reduce the microbial load on fresh produce, the triple-wash process, where the produce is rinsed with water twice and lastly an antimicrobial solution (WWA). WWA is recommended by the WVU Extension Service Small …
Improving Microbial Safety Of Food Products By Thermal And Non-Thermal Technology And Evaluate The Knowledge Of Antibiotic Resistant Issue Among Local Produce Growers,
2021
West Virginia University
Improving Microbial Safety Of Food Products By Thermal And Non-Thermal Technology And Evaluate The Knowledge Of Antibiotic Resistant Issue Among Local Produce Growers, Wentao Jiang
Graduate Theses, Dissertations, and Problem Reports (ETD)
Microbial contamination of food products is one of the main transmission routes of disease in the world today, which is responsible for about two-thirds of all food-borne disease outbreaks although the hygiene process was improved recently. Improving microbial safety and implementing a good food management system are important elements to reduce microbial contamination and improve food safety and security. To improve microbial safety, I conducted inactivation studies on food pathogens and further explored antibiotic resistant risks. Initial research evaluated the efficacy of commercial antimicrobials distribution by comparing electrostatic sprayer with conventional sanitization process. The antibiotics applied by electrostatic spraying achieved …
Green Fractionation Of 2g And 3g Feedstocks For Ethanol Production: Advances, Incentives And Barriers,
2021
University of Tehran
Green Fractionation Of 2g And 3g Feedstocks For Ethanol Production: Advances, Incentives And Barriers, Behzad Satari, Amit Jaiswal
Articles
Efficient release of fermentable sugars from the complex biomass structure such as second-generation or third-generation feedstocks by an appropriate enzymatic hydrolysis needs a prior biomass fractionation. This process facilitates the exposure of more cellulose and hemicelluloses for enzymatic hydrolysis. This review focused on ‘green fractionation’ of biomass by applying the principles of green chemistry for bioethanol production. Besides, the recent technological achievements in applying these principles for the fractionation have been discussed. For green fractionation, energy delivery systems are referred to as microwave and ultrasound. Besides, green cellulose solvents, biomass-derived solvents, and supercritical carbon dioxide play an important role in …
Non-Sterile Fermentation Of Food Waste Using Thermophilic And Alkaliphilic Bacillus Licheniformis Ynp5-Tsu For 2,3-Butanediol Production,
2020
Virginia Polytechnic Institute and State University
Non-Sterile Fermentation Of Food Waste Using Thermophilic And Alkaliphilic Bacillus Licheniformis Ynp5-Tsu For 2,3-Butanediol Production, Joshua A. O'Hair, Qing Jin, Dajun Yu, Jian Wu, Hengjian Wang, Suping Zhou, Haibo Huang
Agricultural and Environmental Sciences Faculty Research
Conversion of food waste into 2,3-butanediol (2,3-BDO) via microbial fermentation provides a promising way to reduce waste disposal to landfills and produce sustainable chemicals. However, sterilization of food waste, an energy- and capital-costly process, is generally required before fermentation to avoid any contamination, which reduces the energy net output and economic feasibility of food waste fermentation. In this study, we investigated the non-sterile fermentation of food waste to produce 2,3-BDO using a newly isolated thermophilic and alkaliphilic B. licheniformis YNP5-TSU. Three unitary food waste samples (i.e., pepper, pineapple, cabbage wastes) and one miscellaneous food waste mixture were respectively inoculated with …
Evaluation Of Listeria Innocua Transfer From Personal Protective Equipment (Ppe) To The Plant Environment And Effective Sanitation Procedures To Control It In Dairy Processing Facilities,
2020
University of Nebraska-Lincoln
Evaluation Of Listeria Innocua Transfer From Personal Protective Equipment (Ppe) To The Plant Environment And Effective Sanitation Procedures To Control It In Dairy Processing Facilities, Karen Nieto
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Listeria monocytogenes can survive and grow under wet environmental conditions encountered in dairy facilities. Pasteurization of milk kills L. monocytogenes; however, recent listeriosis outbreaks have linked post-pasteurization contamination from the food environment to the final product. One of the sources of microbial contamination may include employees and their personal protective equipment (PPE), which often become in contact with equipment and food contact surfaces. To understand this issue, this study evaluates Listeria innocua, as a surrogate for Listeria monocytogenes, transfer from PPE to food products and surfaces encountered in dairy plants. Gloves, aprons, and boots were inoculated with L. …
The Use Of Inorganic And Organic Acids As Short Duration Antimicrobial Dips On Mitigating Pathogens Present On Commercial Chicken During Peri-Harvest,
2020
University of Arkansas, Fayetteville
The Use Of Inorganic And Organic Acids As Short Duration Antimicrobial Dips On Mitigating Pathogens Present On Commercial Chicken During Peri-Harvest, Dana Kristen Dittoe
Graduate Theses and Dissertations
With poultry being the most consumed meat in the United States, poultry processors must provide consumers with safe, wholesome products. As a consequence, poultry processors are faced with the challenge of reducing the presence of foodborne pathogens such as Salmonella spp. and Campylobacter jejuni among raw poultry products. Though multi-hurdle approaches using antimicrobials are placed throughout processing to reduce these pathogens, Salmonella and C. jejuni still persist among raw poultry. Thus, it was the objective of the current dissertation to investigate various antimicrobials, organic and inorganic acids, as short duration dips and sprays as means to reduce common pathogens (Salmonella, …
Assessment Of Grain Safety In Developing Nations,
2020
University of Nebraska-Lincoln
Assessment Of Grain Safety In Developing Nations, Jose R. Mendoza
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Grains are the most widely consumed foods worldwide, with maize (Zea mays) being frequently consumed in developing countries where it feeds approximately 900 million people under the poverty line of 2 USD per day. While grain handling practices are acceptable in most developed nations, many developing nations still face challenges such as inadequate field management, drying, and storage. Faulty grain handling along with unavoidably humid climates result in recurrent fungal growth and spoilage, which compromises both the end-quality and safety of the harvest. This becomes particularly problematic where there is little awareness about health risks associated with poor …
Observed Defects Of Swiss Cheese Based On The Microbiome Contribution To The Production Of Organic Acids,
2020
Boise State University
Observed Defects Of Swiss Cheese Based On The Microbiome Contribution To The Production Of Organic Acids, Vannessa D. Campfield
Boise State University Theses and Dissertations
The United States Department of Agriculture downgrades on the order of 17% of all Swiss cheese produced in the United States due to defects. Many of these defects are related to improper eye formation, number, distribution, or size; leading to an industry loss of over $69 million per annum. The microbiome in Swiss-type cheeses plays a significant role in eye development due to production of organic acids and gaseous emissions contingent on bacterial abundance and phenotype. The relationship between bacteria and the organic acids they produce leading to Swiss cheese defects can be correlated using Next-generation sequencing and high-performance liquid …
