Zobrazeno 1 - 10
of 48
pro vyhledávání: '"D.M. Foley"'
Publikováno v:
Marine Pollution Bulletin. 54:1507-1513
Optical properties of colored dissolved organic matter (CDOM) were measured as a tracer of polluted waters in a Southern California surf-zone with consistently high levels of fecal indicator bacteria. Salinity, temperature, fecal coliform, absorbance
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::288deaf7e13f10f1519c8cececae6b85
https://doi.org/10.1016/j.marpolbul.2007.04.019
https://doi.org/10.1016/j.marpolbul.2007.04.019
Publikováno v:
Foodborne Pathogens and Disease. 4:89-98
The purpose of this study was to determine the effect of a combination of a 1% calcium chloride dip with low dose irradiation on microbial populations, and biochemical and physical properties, of fresh diced tomatoes during a two-week storage period.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fed79b5022663df04feb51c3d527a4a4
https://doi.org/10.1089/fpd.2006.0069
https://doi.org/10.1089/fpd.2006.0069
Autor:
J. Gogley, J. Lamb, D.M. Foley, M. L. Calicchia, F. Caporaso, Anuradha Prakash, S.L. Trimboli, J. Thompson
Publikováno v:
International Journal of Food Microbiology. 99:147-156
Stress adaptation of microbial cells enables the cells to survive better when they are subsequently exposed to other types of stresses. In the food industry, pathogens are commonly stressed during food processing and this is a concern where pathogens
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c08909821da0c01e41acdb8d0a7ed84
https://doi.org/10.1016/j.ijfoodmicro.2004.07.018
https://doi.org/10.1016/j.ijfoodmicro.2004.07.018
Publikováno v:
Journal of Food Protection. 67:2092-2098
Cilantro (Coriandrum sativum) inoculated with Escherichia coli O157:H7 at levels approximating 10(7) CFU/g was dipped in 200 ppm chlorine solution followed by low-dose gamma irradiation. Samples were plated on tryptic soy agar containing 50 microg/ml
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4c81a467c5f4c869050562180184f59
https://doi.org/10.4315/0362-028x-67.10.2092
https://doi.org/10.4315/0362-028x-67.10.2092
Publikováno v:
Journal of Food Science. 69:SNQ25-SNQ29
The effect of electron-beam irradiation on microbial counts, color, texture, and enzyme activity of mushroom slices was evaluated at dose levels of 0.5, 1, 3.1, and 5.2-kGy. Irradiation levels above 0.5 kGy reduced total plate counts, yeast and mold,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd746ae5945079447171d4514af45e65
https://doi.org/10.1111/j.1365-2621.2004.tb17882.x
https://doi.org/10.1111/j.1365-2621.2004.tb17882.x
Akademický článek
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Publikováno v:
Journal of Food Science. 67:1495-1501
Recent concern about the presence of disease-causing bacteria in unpasteurized juice has highlighted the need to develop alternative means of pathogen control that preserve sensory properties and nutrient content. The objectives of this study were to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2be3098a2b04c55a367ae9e7f3233d49
https://doi.org/10.1111/j.1365-2621.2002.tb10311.x
https://doi.org/10.1111/j.1365-2621.2002.tb10311.x
Publikováno v:
Radiation Physics and Chemistry. 63:391-396
Lettuce was inoculated with a six-strain cocktail of acid-adapted Escherichia coli 0157:H7 at a level of 1×10 7 CFU/g. Following chlorination at 200 μg/ml, the lettuce was irradiated at 0.15, 0.38, or 0.55 kGy using a 60 Co source. Survival of E. c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09862396761d47397fc6b4d190c03c6d
https://doi.org/10.1016/s0969-806x(01)00530-8
https://doi.org/10.1016/s0969-806x(01)00530-8
Publikováno v:
Radiation Physics and Chemistry. 63:387-390
Diced Roma tomatoes were treated with gamma irradiation and evaluated for changes in microbial, physical, chemical and sensory properties. Dosages for Trial 1 were 0.0, 0.39, 0.56 and 1.82 kGy and in Trial 2, 0.0, 0.50, 1.24 and 3.70 kGy. Irradiation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51faec7d07d07b924bae73497f777190
https://doi.org/10.1016/s0969-806x(01)00529-1
https://doi.org/10.1016/s0969-806x(01)00529-1
Publikováno v:
Food Microbiology. 18:193-204
The increase in demand for ready-to-eat foods and recent events involving Listeria contamination in such foods have indicated that processes which can enhance product safety are needed. This study was designed to investigate the effects of irradiatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b3a4185d28528b7774a01b153791d58
https://doi.org/10.1006/fmic.2000.0391
https://doi.org/10.1006/fmic.2000.0391