Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Joshua T. Ravensdale"'
Autor:
Nirmani N. Wickramasinghe, Mya M. Hlaing, Joshua T. Ravensdale, Ranil Coorey, P. Scott Chandry, Gary A. Dykes
Publikováno v:
Scientific Reports, Vol 10, Iss 1, Pp 1-16 (2020)
Abstract Psychrotrophic Pseudomonas species are the key spoilage bacteria of aerobically stored chilled meat. These organisms readily form biofilms on meat under refrigerated conditions leading to consumer rejection and associated economic losses. Li
Externí odkaz:
https://doaj.org/article/5ec0c8bb4aa145f49f2fe76895ceebbe
Autor:
Gary A. Dykes, Ranil Coorey, Joshua P. Barrett, Joshua P. Ramsay, Joshua T. Ravensdale, Edward Raby, Fiona M. Wood
Publikováno v:
Burns. 48:941-951
Burn injuries can cause traumatic and debilitating physical trauma, with burn wounds prone to bacterial infection. This study examined in vitro the effectiveness of the silver nanoparticle based antimicrobial dressing, Acticoat™, in combination wit
Publikováno v:
Current Microbiology. 78:1741-1751
Clustered regularly interspaced short palindromic repeats (CRISPR) cas genes have been linked to stress response in Salmonella. Our aim was to identify the presence of CRISPR cas in Salmonella and its response to heat in the presence of iron. Whole g
Autor:
Azlinda Azizi, Ranil Coorey, Shamika T.G. Gedarawatte, Hani Al-Salami, Michael L. Johns, Gary A. Dykes, Joshua T. Ravensdale
Publikováno v:
International Journal of Food Science & Technology. 56:4026-4037
Publikováno v:
Journal of Food Protection. 84:372-380
Red meat is associated with Salmonella outbreaks, resulting in negative impacts for the processing industry. Little work has been reported on the use of dry heat as opposed to moist heat against Salmonella on red meat. We determined the effect of dry
Publikováno v:
Journal of Food Protection. 83:1812-1821
There is increasing evidence that diversity changes in bacterial communities of beef cattle correlate to the presence of Shiga toxin-producing Escherichia coli (STEC). However, studies that found an association between STEC and bacterial diversity ha
Autor:
Mya Myintzu Hlaing, Gary A. Dykes, Joshua T. Ravensdale, Ranil Coorey, Nirmani N. Wickramasinghe, P. Scott Chandry
Publikováno v:
Scientific Reports, Vol 10, Iss 1, Pp 1-16 (2020)
Scientific Reports
Scientific Reports
Psychrotrophic Pseudomonas species are the key spoilage bacteria of aerobically stored chilled meat. These organisms readily form biofilms on meat under refrigerated conditions leading to consumer rejection and associated economic losses. Limited inf
Autor:
P. Scott Chandry, Gary A. Dykes, Nirmani N. Wickramasinghe, Joshua T. Ravensdale, Ranil Coorey
Publikováno v:
Biofouling. 35:840-855
Psychrotrophic Pseudomonas species form biofilms on meat during refrigerated and temperature abuse conditions. Biofilm growth leads to slime formation on meat which is a key organoleptic degradation characteristic. Limited research has been undertake
Publikováno v:
Food Control. 103:91-102
Salmonella is a foodborne bacterial pathogen associated with red meat production worldwide. Survival of, and cross contamination with, this pathogen at any stage from the farm to the processing facility may result in human disease. Cattle, goat and s
Autor:
Ranil Coorey, Gary A. Dykes, Nirmani N. Wickramasinghe, Joshua T. Ravensdale, Scott P. Chandry
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 18:1622-1635
Microbial spoilage of meat during chilled aerobic storage causes significant financial losses to the industry. Even with modern day preservation techniques, spoilage remains an unsolved problem. Spoilage of meat is a complex process that involves the