Výsledky vyhledávání - "Kristin M. Schill"

Akademický článek

Inhibition of Clostridium perfringens and Bacillus cereus by Dry Vinegar and Cultured Sugar Vinegar During Extended Cooling of Uncured Beef and Poultry Products

Autor: Kathleen A. Glass, Cynthia B. Austin, Melissa A. Bohn, Max C. Golden, Kristin M. Schill, Steven C. Ricke, Subash Shrestha

Publikováno v: Journal of Food Protection, Vol 87, Iss 8, Pp 100317- (2024)

The 2021 FSIS Stabilization Guidelines for Meat and Poultry Products (Appendix B) Option 1.2 limits Phase 1 cooling from 48.8 to 26.7 °C in uncured meats to 1 h. However, this time restriction is impractical to achieve in large−diameter whole−mu

Externí odkaz: https://doaj.org/article/c3d2bd8a55184cdb94683ad793c2e349

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Akademický článek

Inhibition of Listeria monocytogenes and Clostridium botulinum in Uncured Shredded Pork and Turkey Packaged Under Reduced Oxygen Conditions

Autor: Kathleen A. Glass, Max C. Golden, Brandon J. Wanless, Tina Conklin, Jeannine P. Schweihofer, Kristin M. Schill

Publikováno v: Journal of Food Protection, Vol 87, Iss 6, Pp 100271- (2024)

Cooked, uncured meat products packaged under reduced oxygen packaging conditions require the control of anaerobic and facultative anaerobic pathogens if they are held at temperatures greater than 3°C at retail or consumer level. The objective of thi

Externí odkaz: https://doaj.org/article/bb39643de55242df89ab41ad8509e4b7

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Akademický článek

Navigating the Complexities Involving the Identification of Botulinum Neurotoxins (BoNTs) and the Taxonomy of BoNT-Producing Clostridia

Autor: Theresa J. Smith, Kristin M. Schill, Charles H. D. Williamson

Publikováno v: Toxins, Vol 15, Iss 9, p 545 (2023)

Botulinum neurotoxins are a varied group of protein toxins that share similar structures and modes of activity. They include at least seven serotypes and over forty subtypes that are produced by seven different clostridial species. These bacterial sp

Externí odkaz: https://doaj.org/article/6fa2ac95457b420f8ca55bf4ffe131bd

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Akademický článek

Metataxonomic Profiling of Native and Starter Microbiota During Ripening of Gouda Cheese Made With Listeria monocytogenes-Contaminated Unpasteurized Milk

Autor: Joelle K. Salazar, Lauren J. Gonsalves, Megan Fay, Padmini Ramachandran, Kristin M. Schill, Mary Lou Tortorello

Publikováno v: Frontiers in Microbiology, Vol 12 (2021)

Unpasteurized milk is used to produce aged artisanal cheeses, which presents a safety concern due to possible contamination with foodborne pathogens, especially Listeria monocytogenes. The objective of this study was to examine the composition of the

Externí odkaz: https://doaj.org/article/43cb38a9754d4d589d61738e1c1252b4

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Akademický článek

Metagenomics of pasteurized and unpasteurized gouda cheese using targeted 16S rDNA sequencing

Autor: Joelle K. Salazar, Christina K. Carstens, Padmini Ramachandran, Arlette G. Shazer, Sartaj S. Narula, Elizabeth Reed, Andrea Ottesen, Kristin M. Schill

Publikováno v: BMC Microbiology, Vol 18, Iss 1, Pp 1-13 (2018)

Abstract Background The microbiome of cheese is diverse, even within a variety. The metagenomics of cheese is dependent on a vast array of biotic and abiotic factors. Biotic factors include the population of microbiota and their resulting cellular me

Externí odkaz: https://doaj.org/article/61d96d04bbf040ca90424ffbf19d489a

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Akademický článek

Integration of Complete Plasmids Containing Bont Genes into Chromosomes of Clostridium parabotulinum, Clostridium sporogenes, and Clostridium argentinense

Autor: Theresa J. Smith, Renmao Tian, Behzad Imanian, Charles H. D. Williamson, Shannon L. Johnson, Hajnalka E. Daligault, Kristin M. Schill

Publikováno v: Toxins, Vol 13, Iss 7, p 473 (2021)

At least 40 toxin subtypes of botulinum neurotoxins (BoNTs), a heterogenous group of bacterial proteins, are produced by seven different clostridial species. A key factor that drives the diversity of neurotoxigenic clostridia is the association of bo

Externí odkaz: https://doaj.org/article/79fb460f03714d17b61fab8a98d7bbd9

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Population Dynamics of Listeria monocytogenes, Escherichia coli O157:H7, and Native Microflora During Manufacture and Aging of Gouda Cheese Made with Unpasteurized Milk

Autor: Vidya Natarajan, Chinmyee Sule, Christina K. Carstens, Joelle K. Salazar, Mary Lou Tortorello, Lauren J Gonsalves, Karl F. Reineke, Arlette Shazer, Kristin M. Schill, Tanvi Mhetras

Publikováno v: Journal of Food Protection. 83:266-276

Cheeses made with unpasteurized milk are a safety concern due to possible contamination with foodborne pathogens. Listeria monocytogenes and Escherichia coli O157:H7 have been implicated in several outbreaks and recalls linked to Gouda cheese made wi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::905b62ca288a8dbdd0ee38af5b60096d
https://doi.org/10.4315/0362-028x.jfp-18-480

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Predictive model for growth of Clostridium botulinum from spores during cooling of cooked ground chicken

Autor: Donald W. Schaffner, Max C. Golden, Marangeli Osoria, Laurel Dunn, Kathleen A. Glass, Kristin M. Schill, Abhinav Mishra, Vijay K. Juneja, Ravi Jadeja, Subash Shrestha, Govindaraj Dev Kumar, Xinran Xu

Publikováno v: Food research international (Ottawa, Ont.). 149

Cooking temperature of poultry meat is typically inadequate to inactivate the heat resistant spores of Clostridium botulinum. The purpose of this study is to develop a predictive model for C. botulinum during cooling of cooked ground chicken. Cooked

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::87633ebc640ef5e6a68dca9b1da0f7f9
https://pubmed.ncbi.nlm.nih.gov/34600690

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