Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Anna C.S. Porto-Fett"'
Publikováno v:
Journal of Food Protection, Vol 87, Iss 8, Pp 100325- (2024)
With the emergence of clade 2.3.4.4b H5N1 highly pathogenic avian influenza virus (AIV) infection of dairy cattle and its subsequent detection in raw milk, coupled with recent AIV infections affecting dairy farm workers, experiments were conducted to
Externí odkaz:
https://doaj.org/article/62ba4e5bdb544a90a56df4cbc5d4c053
Autor:
John B. Luchansky, Kristina Barlow, Brad Webb, Aaron Beczkiewicz, Bryce Merrill, Bryan T. Vinyard, Laura E. Shane, Bradley A. Shoyer, Manuela Osoria, Stephen G. Campano, Anna C.S. Porto-Fett
Publikováno v:
Journal of Food Protection, Vol 87, Iss 3, Pp 100222- (2024)
Thermal inactivation studies were undertaken on Listeria monocytogenes and Salmonella spp. inoculated on the surface of country ham. Hams (average = ca. 3.4 ± 0.5 kg each; average = ca. ≥18% shrinkage) were used as provided by the processor (i.e.,
Externí odkaz:
https://doaj.org/article/373e85b143fb47649507dfb6d5856b80
Autor:
John B. Luchansky, Stephen G. Campano, Marcus Rieker, Caroline Mahoney, Bryan T. Vinyard, Laura E. Shane, Bradley A. Shoyer, Manuela Osoria, Anna C.S. Porto-Fett
Publikováno v:
Journal of Food Protection, Vol 86, Iss 1, Pp 100019- (2023)
Viability of cells of Listeria monocytogenes or Salmonella spp. was quantified on slices of a German-style bologna manufactured by a local butcher to contain no added antimicrobials or to include 0.9% or 1.3% of a blend of potassium acetate and sodiu
Externí odkaz:
https://doaj.org/article/9f6d5ff50e6d4902adb101498a0b5959
Autor:
Laura E. Shane, Anna C.S. Porto-Fett, Bradley A. Shoyer, Randall K. Phebus, Harshavardhan Thippareddi, Ashley Hallowell, Kelsey Miller, Lianna Foster-Bey, Stephen G. Campano, Peter J. Taormina, Daniel L. Glowski, Robert B. Tompkin, John B. Luchansky
Publikováno v:
Italian Journal of Food Safety, Vol 7, Iss 2 (2018)
Coarse ground meat was mixed with non-meat ingredients and starter culture (Pediococcus acidilactici) and then inoculated with an 8-strain cocktail of Shiga toxinproducing Escherichia coli (ca. 7.0 log CFU/g). Batter was fine ground, stuffed into fib
Externí odkaz:
https://doaj.org/article/b55b6dabc1964e84b2e8ab780f5f6aa4
Autor:
John B. Luchansky, Bradley A. Shoyer, Laura E. Shane, Manuela Osoria, Stephen G. Campano, Anna C.S. Porto-Fett
Publikováno v:
Food Protection Trends. 42
Viability of Listeria monocytogenes and Shiga toxin-producing Escherichia coli (STEC) was monitored in “soupie,” a homemade soppressata. Coarse-ground fresh ham was mixed with nonmeat ingredients, a starter culture (ca. 6.0 log CFU/g), and one pa
Autor:
Minh Duong, Anna, C.S. Porto-Fett, Bradley A Shoyer, Yangjin Jung, Laura, E. Shane, Manuela Osoria, Elizabeth Henry, Benjamin, J. Chapman, John, B. Luchansky
Turkey burgers (ca. 1.25 or 2.5 cm thick) were inoculated (ca. 6.5 log CFU/g) with a Salmonella spp. cocktail, stored at 4 °C (18 h) or –20°C (30 d), and then cooked in 15 or 30 mL of canola oil. Regardless of oil volume, cooking refrigerated 1.2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2659::c433e6a6c299e7b3f29a538b0b946306
https://zenodo.org/record/6882686
https://zenodo.org/record/6882686
Autor:
Anna C.S. Porto-Fett, Esteve Espuña, Laura E. Shane, Bradley A. Shoyer, Lianna Mcgeary, Bryan T. Vinyard, Laura J. Stahler, Manuela Osoria, John B. Luchansky
Publikováno v:
Journal of food protection. 85(5)
The primary objective of this study was to monitor viability of Shiga toxin-producing Escherichia coli (STEC), Salmonella spp., and Listeria monocytogenes during preparation and storage of fuet. Regarding methodology, coarse-ground pork (ca. 35% fat)
Autor:
Yi Chen, Yuhuan Chen, Jane M. Van Doren, Zhihan Xian, Sherri Dennis, James A. Lindsay, Eric W. Brown, Régis Pouillot, Marc W. Allard, Thomas S. Hammack, Anna C.S. Porto-Fett, John B. Luchansky
Publikováno v:
PLoS ONE, Vol 15, Iss 4, p e0231393 (2020)
PLoS ONE
PLoS ONE
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
Autor:
Bradley A. Shoyer, Laura E. Shane, Hannah Strasser, Richard S. Swartz, Madison Munson, John B. Luchansky, Anna C.S. Porto-Fett, Megan Kulas
Publikováno v:
Journal of Food Safety. 35:403-409
Veal cutlets were surface inoculated with ca. 6.6 cfu/g of an eight-strain rifampicin-resistant cocktail of Shiga toxin-producing Escherichia coli (STEC) (O26:H11, O45:H2, O103:H2, O104:H4, O111:H-, O121:H19, O145:NM and O157:H7). Cutlets were mechan
Autor:
John A. Renye, Anna C.S. Porto-Fett, John B. Luchansky, M. Toht, L.N. Leggett, Michael H. Tunick, Peggy M. Tomasula, Raymond Kwoczak, John G. Phillips, D.L. Van Hekken
Publikováno v:
Journal of Dairy Science. 97:1281-1295
The effect of high-hydrostatic-pressure processing (HPP) on the survival of a 5-strain rifampicin-resistant cocktail of Listeria monocytogenes in Queso Fresco (QF) was evaluated as a postpackaging intervention. Queso Fresco was made using pasteurized