Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Jeremy M. Adler"'
Publikováno v:
Food Control. 103:161-166
This study compares the efficacy of commercial antimicrobials to inactivate unstressed and stress-adapted Campylobacter jejuni on broiler wings using immersion and electrostatic spray and evaluates the economic feasibility of the two methods. Overnig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f3afa68ca8155aa5f6a42d687fefa30
https://doi.org/10.1016/j.foodcont.2019.04.013
https://doi.org/10.1016/j.foodcont.2019.04.013
Publikováno v:
Poultry Science. 96:4038-4045
This study aims to evaluate the microbiological quality and efficacy of antimicrobials to inactivate unstressed or cold-stress adapted Salmonella and Enterococcus on broiler carcasses and wings processed at a small USDA-inspected slaughter facility i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a60f86a5875a5f754e7d10e357947a4
https://doi.org/10.3382/ps/pex195
https://doi.org/10.3382/ps/pex195
Autor:
Jeremy M. Adler, Brittney R. Scott, Dale R. Woerner, Xiang Yang, Ifigenia Geornaras, Robert J. Delmore, Keith E. Belk
Publikováno v:
Journal of Food Protection. 78:2136-2142
Studies were conducted to (i) determine whether inoculants of nonpathogenic Escherichia coli biotype I effectively served as surrogates for E. coli O157:H7, non-O157 Shiga toxin-producing E. coli, and Salmonella when prerigor beef carcass tissue was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c3a32fa77a958645ad82f61eaba4fce
https://doi.org/10.4315/0362-028x.jfp-15-194
https://doi.org/10.4315/0362-028x.jfp-15-194
Publikováno v:
Journal of food protection. 79(11)
This experiment aimed to validate the use of antimicrobial solutions in a spray cabinet to inactivate natural microbial flora, nonpathogenic Escherichia coli , and Salmonella on jalapeno peppers. Jalapeno peppers, uninoculated or inoculated with a fi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::519ddedd94a1e931b5b3209862ee9bf7
https://pubmed.ncbi.nlm.nih.gov/28221924
https://pubmed.ncbi.nlm.nih.gov/28221924
Publikováno v:
Journal of Food Science. 77:M108-M114
Studies evaluated thermal inactivation of Escherichia coli O157:H7 inoculated at different depths of simulated blade-tenderized non-intact steaks. Fresh beef slices (0.3 or 0.6 cm thick) were stacked on top of each other to form 2.4 or 1.2 cm thick s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9457b52608d37b23d93ac8044e91cc7
https://doi.org/10.1111/j.1750-3841.2011.02552.x
https://doi.org/10.1111/j.1750-3841.2011.02552.x
Autor:
Gary C. Smith, Ifigenia Geornaras, Jeremy M. Adler, Cangliang Shen, Keith E. Belk, John N. Sofos
Publikováno v:
Journal of Food Protection. 73:461-469
This study compared thermal inactivation of Escherichia coli O157:H7 in nonintact beefsteaks of different thicknesses by different cooking methods and appliances. Coarsely ground beef was inoculated with rifampin-resistant E. coli O157:H7 (eight-stra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7afe97641d3e998b8b50caac69902b15
https://doi.org/10.4315/0362-028x-73.3.461
https://doi.org/10.4315/0362-028x-73.3.461
Autor:
Ifigenia Geornaras, Jeremy M. Adler, John N. Sofos, Oleksandr A. Byelashov, Keith E. Belk, Gary C. Smith
Publikováno v:
Journal of food science. 76(7)
Brine solution injection of beef contaminated with Escherichia coli O157:H7 on its surface may lead to internalization of pathogen cells and/or cross-contamination of the brine, which when recirculated, may serve as a source of new product contaminat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b3bf6c5645b61aa371adf792f832225
https://pubmed.ncbi.nlm.nih.gov/21824133
https://pubmed.ncbi.nlm.nih.gov/21824133
Autor:
Jeremy M. Adler, Keith E. Belk, Gary C. Smith, Kyung Yuk Ko, Ifigenia Geornaras, Oleksandr A. Byelashov, John N. Sofos
Publikováno v:
Journal of food science. 75(4)
Escherichia coli O157:H7 may become internalized during brine injection of meat. This study evaluated the effect of brining ingredients on E. coli O157:H7 in a meat model system after simulated brining, storage, and cooking. Fresh knuckles (5.3 +/- 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6b2050ce7501bf67b5c6c2df1240a1e
https://pubmed.ncbi.nlm.nih.gov/20546412
https://pubmed.ncbi.nlm.nih.gov/20546412
Publikováno v:
Food Engineering. Jan2014, Vol. 86 Issue 1, p18-20. 2p.
Publikováno v:
Journal of Food Science (John Wiley & Sons, Inc.); Feb2012, Vol. 77 Issue 2, pM108-M114, 7p, 4 Charts, 2 Graphs