Výsledky vyhledávání - "Jeremy M. Adler"

Evaluation of commercial antimicrobials against stress-adapted Campylobacter jejuni on broiler wings by using immersion and electrostatic spray and an economic feasibility analysis

Autor: Cangliang Shen, Wentao Jiang, Xiaoli L. Etienne, Lacey Lemonakis, KaWang Li, 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

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Microbiological quality assessment and validation of antimicrobials against unstressed or cold-stress adapted Salmonella and surrogate Enterococcus faecium on broiler carcasses and wings

Autor: KaWang Li, Jeremy M. Adler, Cangliang Shen, Lacey Lemonakis

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

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Antimicrobial Efficacy of a Lactic Acid and Citric Acid Blend against Shiga Toxin-Producing Escherichia coli, Salmonella, and Nonpathogenic Escherichia coli Biotype I on Inoculated Prerigor Beef Carcass Surface Tissue

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

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Reductions in Natural Microbial Flora, Nonpathogenic Escherichia coli , and Pathogenic Salmonella on Jalapeno Peppers Processed in a Commercial Antimicrobial Cabinet: A Pilot Plant Trial

Autor: Erin D. Cain-Helfrich, Cangliang Shen, Jeremy M. Adler

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

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Thermal Inactivation of Escherichia coli O157:H7 Inoculated at Different Depths of Non-Intact Blade-Tenderized Beef Steaks

Autor: Ifigenia Geornaras, Gary C. Smith, Jeremy M. Adler, John N. Sofos, Keith E. Belk

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

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Inactivation of O157:H7 in Nonintact Beefsteaks of Different Thicknesses Cooked by Pan Broiling, Double Pan Broiling, or Roasting by Using Five Types of Cooking Appliances

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

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Survival of Escherichia coli O157:H7 in meat product brines containing antimicrobials

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

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Evaluation of brining ingredients and antimicrobials for effects on thermal destruction of Escherichia coli O157:H7 in a meat model system

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

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