Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Brian Nummer"'
Publikováno v:
Food and Nutrition Sciences. 10:750-760
Carbohydrate fatty acid esters have been shown to inhibit the growth of bacteria in growth media. In this study, the antilisterial activities of the carbohydrate esters lactose monodecanoate (LMD) and lactose monolaurate (LML) were tested in milk sam
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e03f76811f61a57de0361c6df827508a
https://doi.org/10.4236/fns.2019.107055
https://doi.org/10.4236/fns.2019.107055
Autor:
Brian Nummer, Subash Shrestha
Publikováno v:
Food Control. 59:663-668
Dry flavor ingredients such as black pepper and hydrolyzed vegetable protein (HVP) have been frequently recalled from the supply chain due to contamination with Salmonella. These spices are commonly used in preparation of savory meat flavor bases. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68e0b952807aec265db4629fb34c3020
https://doi.org/10.1016/j.foodcont.2015.06.001
https://doi.org/10.1016/j.foodcont.2015.06.001
Autor:
Brian Nummer, Michael L. Pate
Publikováno v:
Journal of Agricultural Safety and Health. :227-236
The purpose of this study was to quantify the presence of minor open-wound hand injuries in addition to Salmonella, Staphylococcus aureus, coliforms, and Escherichia coli on the hands of farm workers who hand-harvest fruit crops in Utah. Data collect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f08c0f1ad5da867cbd16316a6f10edcb
https://doi.org/10.13031/jash.19.10111
https://doi.org/10.13031/jash.19.10111
Publikováno v:
Food Control. 27:184-187
This study examined the survival of a two strain mixture of Salmonella serovar Typhimurium in peanut butter flavored candy fondant during ingredient mixing and after storage up to 7 weeks. The sample was further tested for the presence or absence of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::afa9ecd447b3c9504a0776e94885bae9
https://doi.org/10.1016/j.foodcont.2011.11.037
https://doi.org/10.1016/j.foodcont.2011.11.037
Publikováno v:
Journal of Dairy Science. 94:4329-4335
Traditional aged Cheddar cheese does not support Listeria monocytogenes growth and, in fact, gradual inactivation of the organism occurs during storage due to intrinsic characteristics of Cheddar cheese, such as presence of starter cultures, salt con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c444f39fb493d71cbbd8b80ca48eb9d1
https://doi.org/10.3168/jds.2011-4219
https://doi.org/10.3168/jds.2011-4219
Publikováno v:
Journal of Food Science. 75:C607-C612
Food safety is paramount for cooking hamburger. The center must reach 71 °C (or 68 °C for 15 s) to assure destruction of E. coli O157:H7 and other food pathogens. This is difficult to achieve during grilling or frying of thick burgers without overc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b4f6d3105e8ed74bbe1a84345375dee
https://doi.org/10.1111/j.1750-3841.2010.01728.x
https://doi.org/10.1111/j.1750-3841.2010.01728.x
Publikováno v:
Journal of Food Science Education. 9:59-63
Food Safety Manager's Certification is offered through a state-local Extension partnership in Utah using an online course management system. Exams and course materials were created by an Extension Specialist at Utah State Univ. Extension Agents provi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9985cd2c2100148df7423c80f005088e
https://doi.org/10.1111/j.1541-4329.2010.00097.x
https://doi.org/10.1111/j.1541-4329.2010.00097.x
Publikováno v:
Journal of Food Science. 72:C351-C355
The USDA FSIS meat and poultry jerky compliance guidelines recommend a high humidity or liquid immersion pasteurization step before drying. The objective of this study was to evaluate the effects of high humidity (>90%) or wet marinade pasteurization
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f5ca44f9baaf50cd117d048e239f99cc
https://doi.org/10.1111/j.1750-3841.2007.00458.x
https://doi.org/10.1111/j.1750-3841.2007.00458.x
Publikováno v:
Regulatory Foundations for the Food Protection Professional ISBN: 9781493906499
Hazard analysis and critical control points, or HACCP, are a systematic, organized approach to the identification, evaluation, and control of food safety hazards (FDA 1997a). HACCP manages food safety through the analysis and control of certain hazar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::89fbcded1399a000922dac8305ff25b8
https://doi.org/10.1007/978-1-4939-0650-5_11
https://doi.org/10.1007/978-1-4939-0650-5_11
Publikováno v:
Regulatory Foundations for the Food Protection Professional ISBN: 9781493906499
Some microorganisms have the potential to cause disease or illness in humans and animals. Microorganisms that have the ability to cause illness are referred to as pathogens and include bacteria, viruses, parasites, and other organisms. This chapter f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b334fae38123656d2eaee43e49e71d4
https://doi.org/10.1007/978-1-4939-0650-5_6
https://doi.org/10.1007/978-1-4939-0650-5_6