Zobrazeno 1 - 10
of 253
pro vyhledávání: '"C.S. Porto"'
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:
Luchansky, John B., Campano, Stephen G., Rieker, Marcus, Mahoney, Caroline, Vinyard, Bryan T., Shane, Laura E., Shoyer, Bradley A., Osoria, Manuela, C.S. Porto-Fett, Anna
Publikováno v:
In Journal of Food Protection January 2023 86(1)
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
Akademický článek
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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:
N.O. Maruyama, H.F. Estrela, E.B. Oliveira Sales, T.F. Lucas, C.S. Porto, C.T. Bergamaschi, R.R. Campos
Publikováno v:
The Journal of steroid biochemistry and molecular biology. 224
Previous studies have shown that 17β-estradiol plays a cardioprotective role in the central nervous system (CNS) of male rats. The aim of the present study was to determine the influence of 17β-estradiol on sympathetic vasomotor activity and blood
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4827e71064787c3ca7551ef87fa01916
https://pubmed.ncbi.nlm.nih.gov/36087695
https://pubmed.ncbi.nlm.nih.gov/36087695
Publikováno v:
Arquivo Brasileiro de Medicina Veterinária e Zootecnia, Vol 66, Iss 1, Pp 101-108 (2014)
Actinomicetos são um dos principais produtores de enzimas, vitaminas e metabólitos secundários, destacando-se o gênero Streptomyces, o qual tem uma ampla capacidade de produção de antibióticos eficazes no combate a diferentes microrganismos, e
Externí odkaz:
https://doaj.org/article/9114ca8009f64adf974e21c471844b4d
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca378bab8b0b56ae69640d23530323d2
https://doi.org/10.4315/fpt-21-014
https://doi.org/10.4315/fpt-21-014
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
