Zobrazeno 1 - 10 of 65 pro vyhledávání: '"Anna C S Porto-Fett"'
1
Akademický článek
Genetic diversity and profiles of genes associated with virulence and stress resistance among isolates from the 2010-2013 interagency Listeria monocytogenes market basket survey.
Autor: Yi Chen, Yuhuan Chen, Régis Pouillot, Sherri Dennis, Zhihan Xian, John B Luchansky, Anna C S Porto-Fett, James A Lindsay, Thomas S Hammack, Marc Allard, Jane M Van Doren, Eric W Brown
Publikováno v: PLoS ONE, Vol 15, Iss 4, p e0231393 (2020)
Whole genome sequencing (WGS) was performed on 201 Listeria monocytogenes isolates recovered from 102 of 27,389 refrigerated ready-to-eat (RTE) food samples purchased at retail in U.S. FoodNet sites as part of the 2010-2013 interagency L. monocytogen
Externí odkaz: https://doaj.org/article/417b671094b040d39cb2d44138e6f400
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2
Akademický článek
Fate of Listeria monocytogenes and Shiga Toxin-Producing Escherichia coli on Bresaola Slices During Storage
Autor: Anna C. S. Porto-Fett, Ashley McCoy, Bradley A. Shoyer, Dennis Burson, Elizabeth Henry, John B. Luchansky, Laura E. Shane, Manuela Osoria, Stephen G. Campano
Publikováno v: Meat and Muscle Biology, Vol 6, Iss 1 (2022)
The viability of multistrain cocktails of genetically marked strains of Listeria monocytogenes and Shiga toxin-producing Escherichia coli (STEC) were separately monitored on slices of one brand of a commercially produced bresaola (ca. pH 6.7 and aw 0
Externí odkaz: https://doaj.org/article/7eef2c27eb5b4046acc669269e8e05e0
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3
Akademický článek
Fate of Listeria monocytogenes, Salmonella spp., and Shiga Toxin-Producing Escherichia coli on Slices of an All-Beef Soppressata during Storage
Autor: John B. Luchansky, Laura E. Shane, Manuela Osoria, Bryan T. Vinyard, Bradley A. Shoyer, Stephen G. Campano, Anna C. S. Porto-Fett
Publikováno v: Foods, Vol 12, Iss 10, p 1954 (2023)
Cells of Listeria monocytogenes, Salmonella spp., or Shiga toxin-producing Escherichia coli (STEC) were inoculated (ca. 4.0 log CFU/slice) onto slices (ca. 4 g each slice) of an all-beef soppressata (ca. pH 5.05 and aw 0.85). The storage of vacuum-se
Externí odkaz: https://doaj.org/article/5987866f4e0b449baccf15823b440e0f
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4
Akademický článek
Inactivation of Shiga Toxin-Producing Escherichia coli in Refrigerated and Frozen Meatballs Using High Pressure Processing
Autor: Anna C. S. Porto-Fett, Armitra Jackson-Davis, Lamin S. Kassama, Marciauna Daniel, Michelle Oliver, YangJin Jung, John B. Luchansky
Publikováno v: Microorganisms, Vol 8, Iss 3, p 360 (2020)
High pressure processing (HPP) was evaluated to inactivate Shiga toxin-producing Escherichia coli (STEC) in raw meatballs. Ground meat (>90% lean) was inoculated (ca. 7.0 log CFU/g) with a rifampicin-resistant cocktail of eight STEC strains (O26:H11,
Externí odkaz: https://doaj.org/article/aa7db34999fd403086a9d58a2750f986
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5
Viability of Shiga Toxin–producing Escherichia Coli, Salmonella, and Listeria monocytogenes Within Plant Versus Beef Burgers During Cold Storage and Following Pan Frying
Autor: John B. Luchansky, Bradley A. Shoyer, Yangjin Jung, Anna C. S. Porto-Fett, Laura E. Shane, Manuela Osoria
Publikováno v: Journal of Food Protection. 83:434-442
The viability of Shiga toxin-producing Escherichia coli (STEC), Salmonella, and Listeria monocytogenes within plant- and beef-based burgers was monitored during storage and cooking. When inoculated (ca. 3.5 log CFU/g) into 15-g portions of plant- or
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6b228151cf769c90b578f0b7f441185
https://doi.org/10.4315/0362-028x.jfp-19-449
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7
Prevalence, Levels, and Viability of Salmonella in and on Raw Chicken Livers
Autor: Laura E. Shane, Manuela Osoria, Anna C. S. Porto-Fett, Elizabeth Henry, Bradley A. Shoyer, Yangjin Jung, John B. Luchansky
Publikováno v: Journal of Food Protection. 82:834-843
We surveyed chicken livers from various sources for the presence and levels of Salmonella. The pathogen was recovered from 148 (59.4%) of 249 chicken livers purchased at retail stores in Delaware, New Jersey, and Pennsylvania over about a 9-month per
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3340340b1bec52d83429a8cc15ab87ad
https://doi.org/10.4315/0362-028x.jfp-18-430
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8
Thermal Inactivation of Salmonella in Pâté Made from Chicken Liver
Autor: Laura E. Shane, Anna C. S. Porto-Fett, Yangjin Jung, John B. Luchansky, Manuela Osoria, Elizabeth Henry, Bradley A. Shoyer
Publikováno v: Journal of Food Protection. 82:980-987
The effect of heating times and temperatures on inactivation of Salmonella in pâte made from chicken liver was evaluated. Raw chicken liver (ca. 1 kg) was blended in a food processor with ...
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f1a64f2440ed0079c7a2e1ee84ee6704
https://doi.org/10.4315/0362-028x.jfp-18-423
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10
Behavior of Listeria monocytogenes on Mortadella Formulated Using a Natural, Clean-Label Antimicrobial Agent during Extended Storage at 4 or 12°C
Autor: Manuela Osoria, Laura J. Stahler, John B. Luchansky, Laura E. Shane, Stephen G. Campano, Lianna McGEARY, Marcus Rieker, Bradley A. Shoyer, Anna C. S. Porto-Fett
Publikováno v: Journal of Food Protection. 81:769-775
All-pork mortadella, an Italian-style deli meat, was produced by a local artisanal meat producer with or without 1.0 or 1.5% liquid buffered vinegar (LBV), 0.4, 0.6, or 1.0% dry buffered vinegar (DBV), or a 2.5% blend of potassium lactate and sodium
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::952eb7d54e990252522053fbfcd7e2bc
https://doi.org/10.4315/0362-028x.jfp-17-400
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