Zobrazeno 1 - 10
of 117
pro vyhledávání: '"Divya Jaroni"'
Publikováno v:
Foods, Vol 12, Iss 14, p 2787 (2023)
(1) Background: Formation of biofilms on food-contact surfaces by Shiga-toxigenic Escherichia coli (STEC) can pose a significant challenge to the food industry, making conventional control methods insufficient. Targeted use of bacteriophages to disru
Externí odkaz:
https://doaj.org/article/3c6cfacf253c45b684c34dea3be6894f
Autor:
Joyjit Saha, Radhika Kakani, Ravirajsinh Jadeja, Tony Kountoupis, Pushpinder Kaur Litt, Divya Jaroni
Publikováno v:
Phage (New Rochelle)
Background: Shiga-toxigenic Escherichia coli (STEC) have caused several produce-associated outbreaks, making it challenging to control these pathogens. Bacteriophages could serve as effective biocontrol. Materials and Methods: Spinach, lettuce, and c
Autor:
Pushpinder Kaur Litt, Divya Jaroni
Publikováno v:
International Journal of Microbiology, Vol 2017 (2017)
Bacteriophages, recovered from beef cattle environment and specifically targeting Escherichia coli O157:H7, were examined for their physiological and morphological characteristics. Degree of bacterial lysis and host range of isolated bacteriophages w
Externí odkaz:
https://doaj.org/article/979150b89bcc4b13a651c9a5efca3ffb
Publikováno v:
LWT. 110:365-369
This study was conducted to determine safe cooking times for mechanically tenderized beef steaks prepared from the round, loin, rib, and chuck. The subprimals were needle tenderized and fabricated to prepare a total of 180 steak cuts with varying wei
Autor:
Tara H. McHugh, Carol Levin, Sadhana Ravishankar, Libin Zhu, Mendel Friedman, Carl W. Olsen, Divya Jaroni
Publikováno v:
Journal of Food Safety. 40
Publikováno v:
Meat and Muscle Biology, Vol 2, Iss 1, Pp 180-188 (2018)
Microbial safety issues related to mechanically tenderized beef have become prevalent, resulting in new labeling regulations for mechanically tenderized raw or partially cooked beef products. These products must bear labels to include validated cooki
Autor:
Ranjith Ramanathan, Ravirajsinh Jadeja, Rachel M. Mitacek, D. L. VanOverbeke, Gretchen G. Mafi, Divya Jaroni, K. M. Wills
Publikováno v:
Journal of Animal Science. 95:5378-5387
The objective was to evaluate the effects of wet-aging, rosemary-enhancement, and modified atmospheric packaging on the color of dark-cutting beef during simulated retail display. No-roll dark-cutting strip loins ( = 12; pH > 6.0) were selected from
Publikováno v:
LWT. 148:111719
This study aims to identify the antimicrobial mode of action of sodium acid sulfate (SAS) and potassium acid sulfate (KAS) against three major foodborne pathogens, Escherichia coli O157:H7, Salmonella Typhimurium DT 104, and Listeria monocytogenes. T
Publikováno v:
Food and Nutrition Sciences. :946-960
Antimicrobial efficacy of three novel organic sanitizers, CHICO WashTM, C8C10 and CG100, was evaluated for the reduction of Escherichia coli O157:H7 during flume-washing of organic leafy greens. Organic formulations at various concentrations: CHICO (
Publikováno v:
Quality Assurance and Safety of Crops & Foods. 9:115-121
Foodborne outbreaks due to contaminated fresh produce, including organic leafy greens, have increased in the last twenty years. Several of these outbreaks have been associated with Escherichia coli O157:H7 infections. The limited availability of appr