Zobrazeno 1 - 10
of 90
pro vyhledávání: '"Catherine N, Cutter"'
Autor:
Martin W. Bucknavage, Siroj Pokharel, Ramaswamy C. Anantheswaran, Catherine N. Cutter, Olga Shanina, Hassan Gourama, Duygu Ercan Oruc
Publikováno v:
Journal of Food Science Education. 19:263-277
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::425d2d1ca28e637e85389e1482e18006
https://doi.org/10.1111/1541-4329.12208
https://doi.org/10.1111/1541-4329.12208
Publikováno v:
Food Control. 104:28-33
Shiga toxin-producing Escherichia coli (STEC) are known to adapt and survive acidic conditions. Acid-adaptation also may result in cross-protection against other stressors present in foods, such as reduced water activity (aw), refrigeration condition
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7bf701d9e370197e2f4c4a797d06036b
https://doi.org/10.1016/j.foodcont.2019.04.009
https://doi.org/10.1016/j.foodcont.2019.04.009
Publikováno v:
International Journal of Food Microbiology. 290:59-67
In order to control foodborne pathogens on seafood products, an antimicrobial, thermoplastic starch/polybutylene adipate terephthalate (TPS/PBAT; 40/60) film was produced by coating gelatin (15% v/v) containing lauric arginate (LAE; 0.8 mg/cm2), alon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e5944a324b9d4c2c46b4e791b7f4bcb
https://doi.org/10.1016/j.ijfoodmicro.2018.09.015
https://doi.org/10.1016/j.ijfoodmicro.2018.09.015
Publikováno v:
Food Protection Trends. 41:485
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be2444ca387d52f3631ba34c311c9272
https://doi.org/10.4315/1541-9576-41.5.485
https://doi.org/10.4315/1541-9576-41.5.485
Publikováno v:
Food Protection Trends. 41:423
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::888b1573a2000b4acf77d1ef50cca3a4
https://doi.org/10.4315/1541-9576-41.4.423
https://doi.org/10.4315/1541-9576-41.4.423
Publikováno v:
Journal of Food Science Education. 16:107-117
This study addresses the development, dissemination, and assessment of a Food Safety System Management (FSSM) curriculum offered to college-aged, agribusiness students in Yerevan, Armenia. Prior to beginning the program, demographic data were collect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eef9084c0dd4f43b5bfe6e5f8f986b05
https://doi.org/10.1111/1541-4329.12122
https://doi.org/10.1111/1541-4329.12122
Publikováno v:
Food Control. 78:264-269
This project evaluated the impact of a food safety and sanitation training program, developed for farmstead cheesemakers, by investigating its effects on the cleanliness of cheesemaking rooms of dairy farms in Pennsylvania. Participating farms (n = 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc287ad39ac95f9e4b32e2f88ba699b9
https://doi.org/10.1016/j.foodcont.2017.02.039
https://doi.org/10.1016/j.foodcont.2017.02.039
Publikováno v:
European Food Research and Technology. 243:1861-1868
In an attempt to control mold growth in maize–legume-fortified flours, fermented maize, blanched pigeon pea, and soybean seeds were dried at 65 °C for 8 h. The milled, maize–pigeon pea, and maize–soybean flour, in three concentrations and cont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41cae5f729c267ac623f5765d10cbd36
https://doi.org/10.1007/s00217-017-2892-4
https://doi.org/10.1007/s00217-017-2892-4
Publikováno v:
Food Control. 73:768-774
To determine if traditional processing would reduce Escherichia coli O157:H7 (EC), Listeria monocytogenes (LM), and Salmonella spp. (S) in landjager, beef and pork trim (95% lean) and pork fat was experimentally-inoculated to obtain a pathogen popula
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05559369a590354abef1b9d86a4b5b68
https://doi.org/10.1016/j.foodcont.2016.09.047
https://doi.org/10.1016/j.foodcont.2016.09.047
Publikováno v:
Journal of food protection. 60(6)
A series of progressive experiments was conducted with a model carcass washer using tap water and 2% acetic acid sprays to determine if tissue type, inoculation menstruum, bacterial level, or spray temperature affect removal of bacteria from beef car
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f8e030e94ba0fbe0ffcd00313fa590c
https://pubmed.ncbi.nlm.nih.gov/31195553
https://pubmed.ncbi.nlm.nih.gov/31195553