Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Jessica C, Hudson"'
Autor:
Katie R. Kirsch, Tamra N. Tolen, Jessica C. Hudson, Alejandro Castillo, Davey Griffin, T. Matthew Taylor
Publikováno v:
International Journal of Food Science, Vol 2017 (2017)
Because of their antagonistic activity towards pathogenic and spoilage bacteria, some members of the lactic acid bacteria (LAB) have been evaluated for use as food biopreservatives. The objectives of this study were to assess the antimicrobial utilit
Externí odkaz:
https://doaj.org/article/2c3c217ed5824e93aa38a1d91a08819b
Autor:
T. Matthew Taylor, Katie R. Kirsch, Gary R. Acuff, Lisa M. Lucia, Jessica C. Hudson, Tamra N. Tolen, Alejandro Castillo
Publikováno v:
Journal of Food Protection. 82:862-868
The purpose of this study was to compare the efficacy of different antimicrobial interventions applied via either conventional spray (CS) or handheld electrostatic spray (ESS) to reduce Sh...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::88e92cd3aa3217983a92254f88a1139d
https://doi.org/10.4315/0362-028x.jfp-18-399
https://doi.org/10.4315/0362-028x.jfp-18-399
Autor:
Jessica C, Hudson, Tamra N, Tolen, Katie R, Kirsch, Gary, Acuff, T Matthew, Taylor, Lisa M, Lucia, Alejandro, Castillo
Publikováno v:
Journal of food protection. 82(5)
We found no advantage in the use of electrostatic spray to reduce STEC8 on cold beef. Greatest reductions in STEC8 were achieved by lactic acid with conventional spray. Lauric arginate ester was the second best antimicrobial agent at reducing STEC8.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::11bc7cba73bed5beeb79a9281195a661
https://pubmed.ncbi.nlm.nih.gov/31017812
https://pubmed.ncbi.nlm.nih.gov/31017812
Autor:
Davey B. Griffin, Alejandro Castillo, Jessica C. Hudson, Katie R. Kirsch, Tamra N. Tolen, T. Matthew Taylor
Publikováno v:
International Journal of Food Science, Vol 2017 (2017)
Because of their antagonistic activity towards pathogenic and spoilage bacteria, some members of the lactic acid bacteria (LAB) have been evaluated for use as food biopreservatives. The objectives of this study were to assess the antimicrobial utilit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cddf10326a31ed2eee024d6dfe304cf6
https://doi.org/10.1155/2017/8070515
https://doi.org/10.1155/2017/8070515
Autor:
Katie R, Kirsch, Tamra N, Tolen, Jessica C, Hudson, Alejandro, Castillo, Davey, Griffin, T Matthew, Taylor
Publikováno v:
International Journal of Food Science
Because of their antagonistic activity towards pathogenic and spoilage bacteria, some members of the lactic acid bacteria (LAB) have been evaluated for use as food biopreservatives. The objectives of this study were to assess the antimicrobial utilit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::132f02508a1da69a9cb7e5e224c98ce0
https://pubmed.ncbi.nlm.nih.gov/28630857
https://pubmed.ncbi.nlm.nih.gov/28630857