Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Dennis J. D'Amico"'
Publikováno v:
Journal of Food Protection, Vol 87, Iss 12, Pp 100385- (2024)
Recent studies on the use of plant-derived and other bioactive compounds and antimicrobials in food have challenged the idea that exposure to antimicrobials at sublethal or subinhibitory concentrations (SICs) increases the virulence potential of bact
Externí odkaz:
https://doaj.org/article/4c72c94c62fe4248af858a9d9f026f9e
Autor:
Sunni Chen, Honglin Zhu, Emily Radican, Xinhao Wang, Dennis J. D'Amico, Zhenlei Xiao, Yangchao Luo
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101387- (2024)
Microalgae, known for their land-sparing cultivation and remarkable photosynthetic efficiency, play a crucial role in advancing sustainable development goals. This study explored the use of cost-effective inorganic carbon (the ionic form of CO2) and
Externí odkaz:
https://doaj.org/article/7439c1a1158f482a81c47015331ed982
Autor:
Lang Sun, Dennis J. D’Amico
Publikováno v:
mSystems, Vol 6, Iss 5 (2021)
ABSTRACT Prior to the advent of milk pasteurization and the use of defined-strain starter cultures, the production and ripening of cheese relied on the introduction and growth of adventitious microbes from the environment. This study characterized mi
Externí odkaz:
https://doaj.org/article/0b1b4e3c004a451ea4e5899d182cf0f0
Publikováno v:
Journal of Dairy Science. 104:4002-4011
The growth of psychrotolerant aerobic spore-forming bacteria during refrigerated storage often results in the spoilage of fluid milk, leading to off-flavors and curdling. Because of their low toxicity, biodegradability, selectivity, and antimicrobial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8988a58eabbaa0af7cf402848efa269a
https://doi.org/10.3168/jds.2020-19769
https://doi.org/10.3168/jds.2020-19769
Autor:
Lang, Sun, Dennis J, D'Amico
Publikováno v:
Food Microbiology. 109:104154
Wooden vats are used in the production of some traditional cheeses as the biofilms on wooden vat surfaces are known to transfer large quantities of microbes to cheese. However, very few studies have investigated the microbial composition of biofilms
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cabd393517cc9479326252100ccfb690
https://doi.org/10.1016/j.fm.2022.104154
https://doi.org/10.1016/j.fm.2022.104154
Autor:
Dennis J. D'Amico, Lang Sun
Publikováno v:
mSystems, Vol 6, Iss 5 (2021)
mSystems
mSystems
Prior to the advent of milk pasteurization and the use of defined-strain starter cultures, the production and ripening of cheese relied on the introduction and growth of adventitious microbes from the environment. This study characterized microbial c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b2413ec83ef21b473c07db7a098597f
https://journals.asm.org/doi/10.1128/mSystems.00830-21
https://journals.asm.org/doi/10.1128/mSystems.00830-21
Autor:
Dennis J. D'Amico, Sulaiman F. Aljasir
Publikováno v:
Food microbiology. 91
Staphylococcus aureus is the causative agent of staphylococcal food poisoning and is a common contaminant in milk. Despite efforts to control S. aureus, recalls and outbreaks continue to occur, highlighting the need for additional interventions. This
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec8179f5ae675e8d587e32283e59ac04
https://pubmed.ncbi.nlm.nih.gov/32539968
https://pubmed.ncbi.nlm.nih.gov/32539968
Publikováno v:
Journal of food protection. 83(6)
The documented survival of pathogenic bacteria, including Listeria monocytogenes (LM), Shiga toxin-producing Escherichia coli (STEC), and Salmonella during the manufacture and aging of some cheeses highlights the need for additional interventions to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37e8b85b3d75852cda9021cf63a535aa
https://pubmed.ncbi.nlm.nih.gov/32044976
https://pubmed.ncbi.nlm.nih.gov/32044976
Publikováno v:
Journal of Food Protection. 81:46-53
Outbreaks of listeriosis are continually attributed to the consumption of Hispanic-style soft cheeses contaminated with Listeria monocytogenes postpasteurization. Once contaminated, L. monocytogenes can grow rapidly in cheeses like Queso Fresco (QF)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38798340f462c9abed3908e72b761c17
https://doi.org/10.4315/0362-028x.jfp-17-279
https://doi.org/10.4315/0362-028x.jfp-17-279
Autor:
Dennis J. D'Amico, Sulaiman F. Aljasir
Publikováno v:
LWT. 152:112373
Protective cultures (PCs) are capable of inhibiting the growth of foodborne pathogens, including Listeria monocytogenes, in food products. However, their ability to attenuate pathogen virulence in food remains uninvestigated. In this study, we used a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd3735cf3b6bfbb3bfb153834eebfd14
https://doi.org/10.1016/j.lwt.2021.112373
https://doi.org/10.1016/j.lwt.2021.112373