Zobrazeno 1 - 10
of 57
pro vyhledávání: '"John J. Churey"'
Autor:
Elizabeth A. Bihn, Kurt J. Mangione, Bill Lyons, Annette L. Wszelaki, John J. Churey, Don M. Stoeckel, Randy W. Worobo
Publikováno v:
Frontiers in Water, Vol 3 (2021)
An Irrigation Water Quality Database was developed to help assess the microbiological quality of irrigation water used in fruit and vegetable production in 15 counties in New York (NY) State. Water samples from Tennessee (TN) were also included in th
Externí odkaz:
https://doaj.org/article/660a57ab93634df1986c1aa75106083e
Publikováno v:
Polish Journal of Microbiology, Vol 67, Iss 2 (2018)
A collection of 206 Staphylococcus spp. isolates was investigated for their ability to produce compounds exhibiting antistaphylococcal activity. This group included Staphylococcus aureus, Staphylococcus epidermidis, Staphylococcus xylosus strains rec
Externí odkaz:
https://doaj.org/article/d8139991f7734b18a258c35e4c91e0df
Autor:
Randy W. Worobo, Cristina Marchesan Marconi, Michelle Wemette, Kendra K. Nightingale, Wendy Beauvais, John J. Churey, Alexandra Belias, Juan Enciso, April Englishbey, Jessie Usaga, Juan Anciso, Uriel Cholula, Renata Ivanek
Publikováno v:
Journal of Applied Microbiology
Aims The aims of this study were to: (i) estimate the effectiveness of ultraviolet radiation (UV) and sulphuric acid‐based fertilizer (SA), at reducing levels of generic Escherichia coli in surface irrigation water and on produce and surface soil i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9104d1e25bedc67bdc1bb651c717b3ae
https://doi.org/10.1111/jam.15011
https://doi.org/10.1111/jam.15011
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Among the non-thermal food technologies, high pressure processing (HPP) is currently the most widespread intervention in the juice industry. The study herein was conducted to challenge a wide range...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7b06bffbe60ed0d74cabe2f0436d4c8
https://doi.org/10.1080/08957959.2020.1830081
https://doi.org/10.1080/08957959.2020.1830081
Autor:
Don Stoeckel, Kurt J. Mangione, Randy W. Worobo, Elizabeth A. Bihn, Annette Wszelaki, Bill Lyons, John J. Churey
Publikováno v:
Frontiers in Water, Vol 3 (2021)
An Irrigation Water Quality Database was developed to help assess the microbiological quality of irrigation water used in fruit and vegetable production in 15 counties in New York (NY) State. Water samples from Tennessee (TN) were also included in th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7e21f39303cbaf0a53c8b313509da9d
https://www.frontiersin.org/articles/10.3389/frwa.2021.741653/full
https://www.frontiersin.org/articles/10.3389/frwa.2021.741653/full
Publikováno v:
International journal of food microbiology. 339
Increasing consumer demand for high-quality foods has driven adoption by the food industry of non-thermal technologies such as high pressure processing (HPP). The technology is employed as a post-packaging treatment step for inactivation of vegetativ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e95c6acb5e88c3257003bc5b3894e51
https://pubmed.ncbi.nlm.nih.gov/33388710
https://pubmed.ncbi.nlm.nih.gov/33388710
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
PurposeHigh-acid liquid foods are a substrate in which foodborne pathogens can maintain their viability. In this research an experimental design was conducted to optimize the parameters for high pressure processing (HPP) of apple juice (pH 3.76).Desi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::379782105ccd4725f74329915789e0da
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Purpose High pressure processing (HPP) has been widely used for high-acid (pH Design/methodology/approach Grape juice was inoculated with five strain cocktails of Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes. In total, 11
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3c359abe70786d1b500ccb476128c65
Publikováno v:
Polish Journal of Microbiology
Polish Journal of Microbiology, Vol 67, Iss 2 (2018)
Polish Journal of Microbiology, Vol 67, Iss 2 (2018)
A collection of 206 Staphylococcus spp. isolates was investigated for their ability to produce compounds exhibiting antistaphylococcal activity. This group included Staphylococcus aureus, Staphylococcus epidermidis, Staphylococcus xylosus strains rec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54561e7242727e8d42b88b305bb26c64
https://doi.org/10.21307/pjm-2018-018
https://doi.org/10.21307/pjm-2018-018
Autor:
Yrjö T. Gröhn, Norma Heredia, Claire Zoellner, Santos García, John J. Churey, Randy W. Worobo, Jorge Dávila-Aviña, Fabiola Venegas
Publikováno v:
International Journal of Food Microbiology. 238:202-207
Quality and safety of fresh produce are important to public health and maintaining commerce between Mexico and USA. While preventive practices can reduce risks of contamination and are generally successful, the variable environment of the supply chai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14ff02b9bf559b3a82aaba4ef343e360
https://doi.org/10.1016/j.ijfoodmicro.2016.09.013
https://doi.org/10.1016/j.ijfoodmicro.2016.09.013