Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Edmund M Powers"'
Autor:
Daniel Berkowitz, Edmund M. Powers
Publikováno v:
Journal of food protection. 53(9)
An oxygen scavenging system enclosed in a pouch with baked, meal, ready-to-eat bread prevented growth of a mixed mold inoculum on the surface of the bread for 13 months. In the absence of the oxygen scavenger, growth of Aspergillus and Penicillium wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de25a2c788db3fecdb8144fcfe24b5e4
https://pubmed.ncbi.nlm.nih.gov/31018307
https://pubmed.ncbi.nlm.nih.gov/31018307
Publikováno v:
Journal of food protection. 44(6)
Six commercial brands of precooked canned bacon, comprising 101 cans, were examined to determine if they complied with military specifications for a moisture-to-salt (M/S) ratio (percent moisture divided by percent salt) of ⩽ 9.0. Three brands were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e438ce5274761609576ffcd7e7118cb1
https://pubmed.ncbi.nlm.nih.gov/30836512
https://pubmed.ncbi.nlm.nih.gov/30836512
Publikováno v:
SPIE Proceedings.
Developments in rapid detection technologies have made countless improvements over the years. However, because of the limited sample that these technologies can process in a single run, the chance of capturing and identifying a small amount of pathog
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::69a8f9eb27fb427a9f23a64398fe38f3
https://doi.org/10.1117/12.456915
https://doi.org/10.1117/12.456915
The straw was designed to provide easy to carry, portable water purification to soldiers in the field. The purification process takes place in a single pass while drinking water through the straw. The purification system incorporates a multistage pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05940a74b2fb15b14b5a59cfebebc3a0
https://doi.org/10.21236/ada381598
https://doi.org/10.21236/ada381598
Publikováno v:
Pathogen Detection and Remediation for Safe Eating.
Recent foodborne outbreaks have emphasized that microbes are evolving strategies that overcome our traditional processing and preservation techniques. Conventional treatments to decontaminate products containing human pathogens are largely ineffectiv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0bcc190c7fc653dcca11d1b5d4dbf7bb
https://doi.org/10.1117/12.335768
https://doi.org/10.1117/12.335768
Autor:
Edmund M. Powers
Publikováno v:
Applied and environmental microbiology. 61(10)
A simple and rapid (< 60 s) nonstaining technique with 3% potassium hydroxide to determine Gram reactions was tested with 495 food-borne and waterborne bacteria and yeasts. In KOH, suspensions of gram-negative bacteria become viscous and string out.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1aed1b5dad329d359f88991dc97e66bf
https://pubmed.ncbi.nlm.nih.gov/7487012
https://pubmed.ncbi.nlm.nih.gov/7487012
Publikováno v:
Applied and environmental microbiology. 60(7)
Chlor-Floc (CF) emergency water purification tablets were tested for bactericidal, virucidal, and cysticidal efficacy in water at temperatures ranging from 5 to 25°C. The minimal required log reduction was achieved for bacteria, Giardia muris , and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::919dbca480c0b49f5d11b5956b50d883
https://pubmed.ncbi.nlm.nih.gov/16349318
https://pubmed.ncbi.nlm.nih.gov/16349318
Autor:
Edmund M Powers
An effective towellette or waterless sanitation system for food service utensils was devised and tested. Cleaning of surfaces and reduction of microorganisms on naturally contaminated surfaces and in biofilms deliberately produced on stainless steel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::051ddf645a9d18d577bba25456a01493
https://doi.org/10.21236/ada259180
https://doi.org/10.21236/ada259180
Autor:
G. Edgar Shattuck, Ruth Firstenberg-Eden, Edmund M. Powers, Aaron E. Wasserman, Eugen Wierbicki, D. B. Rowley
Publikováno v:
Journal of Food Science. 48:1016-1021
The effect of irradiation (0.5, 1.0, 1.5 Mrad) on the microbiological safety and stability of temperature-abused (27°C, 60 days) bacon cured with' 1.5% NaCl, 0.25% sucrose, 0.3% Na5P3O10 0.055% Na-erythorbate, with or without NaNO2 (40 μg/g) was de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca379175a8d40e61333e88d67f3711c3
https://doi.org/10.1111/j.1365-2621.1983.tb09151.x
https://doi.org/10.1111/j.1365-2621.1983.tb09151.x
Publikováno v:
Journal of Food Protection. 41:708-711
Staphylococcus aureus was found in 9.0% of 221 cans of precooked bacon. The count in 6.9% of the cans exceeded 1000/g and ranged as high as 1.7 × 105/g. Aerobic plate counts were greater than 105/g in 24% of the cans. The maximum moisture to salt ra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f1c97921f56b5729be64fc57fe36386
https://doi.org/10.4315/0362-028x-41.9.708
https://doi.org/10.4315/0362-028x-41.9.708