Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Lakshmikantha H, Channaiah"'
Publikováno v:
Journal of Food Protection, Vol 87, Iss 6, Pp 100280- (2024)
A validation study was conducted to investigate the effect of the English muffin baking process to control Salmonella contamination and to study the thermal inactivation kinetic parameters (D- and z-values) of Salmonella in English muffin dough. The
Externí odkaz:
https://doaj.org/article/ca2e9802e15f48e9b0109569f463d1b2
Autor:
Mohammed Almalaysha, Arshdeep Singh, Sura A. Muhsin, Anna V. Carlson, Kate E. Trout, Amit Morey, Shuping Zhang, Lakshmikantha H. Channaiah, Mahmoud Almasri
Publikováno v:
Sensors and Actuators Reports, Vol 9, Iss , Pp 100257- (2025)
This paper presents an investigation of a fluidic-based impedance biosensor for rapid and accurate detection of Salmonella Typhimurium in raw chicken carcass rinsate. The biosensor is engineered with multiple distinct regions that concentrates Salmon
Externí odkaz:
https://doaj.org/article/1d2290b32192424fb4b70602ab19e34b
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
A study was conducted to validate a simulated traditional crust pepperoni pizza baking process to control Shiga toxin-producing Escherichia coli (STEC) and to determine the heat resistance characteristics of STEC in pizza dough. Pizza dough and peppe
Externí odkaz:
https://doaj.org/article/1f62030a196e46a5bb693c01dcd55555
Autor:
Minto Michael, Jennifer C. Acuff, Daniel Vega, Amninder S. Sekhon, Lakshmikantha H. Channaiah, Randall K. Phebus
Publikováno v:
International Journal of Food Microbiology. 390:110123
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be8965ef92d5ebd9e8c78fd2824e18ce
https://doi.org/10.1016/j.ijfoodmicro.2023.110123
https://doi.org/10.1016/j.ijfoodmicro.2023.110123
Autor:
Monipel Babb, Amninder Singh Sekhon, Lakshmikantha H. Channaiah, Phoebe Unger, Yaeseol Yang, Minto Michael, Arshdeep Singh
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 9, Iss 3, Pp 1574-1583 (2021)
Food Science & Nutrition, Vol 9, Iss 3, Pp 1574-1583 (2021)
Pathogens, such as Salmonella and Listeria monocytogenes, can survive under the dry environment of flour for extended periods of time and could multiply when flour is hydrated to prepare batter or dough. Therefore, inactivation of these pathogens dur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd99dc1b19c902de7dfaf2c1698e4a13
http://europepmc.org/articles/PMC7958536
http://europepmc.org/articles/PMC7958536
Autor:
Jennifer C. Acuff, Lakshmikantha H. Channaiah, Amninder Singh Sekhon, Daniel Vega, Randall K. Phebus, Minto Michael
Publikováno v:
International journal of food microbiology. 362
Foodborne pathogens like Salmonella and Escherichia coli O121 can endure the harsh low water activity (aw) environment of wheat flour for elongated periods of time and can proliferate when hydrated for baking or other purposes. This study determined
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b1086f3dd4f79b33ef7495a1ef3f2c7
https://pubmed.ncbi.nlm.nih.gov/34872756
https://pubmed.ncbi.nlm.nih.gov/34872756
Autor:
Minto Michael, George A. Milliken, Jennifer C. Acuff, Harshavardhan Thippareddi, Lakshmikantha H. Channaiah, Randall K. Phebus
Publikováno v:
Food microbiology. 100
This study validated a simulated commercial baking processes for hard and soft cookies to control Salmonella, and determined D- and z-values of 7-serotype Salmonella (Newport, Senftenberg, Tennessee, Typhimurium, and three isolates from dry pet food)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1774d837822b0b752846920ee78400ed
https://pubmed.ncbi.nlm.nih.gov/34416949
https://pubmed.ncbi.nlm.nih.gov/34416949
Autor:
Randall K. Phebus, Harshavardhan Thippareddi, Keyla Lopez, Minto Michael, Jennifer C. Acuff, George A. Milliken, Daniel Vega, Lakshmikantha H. Channaiah
Publikováno v:
Journal of Food Safety. 41
This study validated a typical batch commercial flour tortilla cooking process against Salmonella contamination. Tortilla dough prepared from flour inoculated with a 7‐serovar Salmonella cocktail was pressed in a dough press (preset at 200 °F [93.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a986d13a3e8e79f6dca4a90dc28653e0
https://doi.org/10.1111/jfs.12879
https://doi.org/10.1111/jfs.12879
Autor:
George A. Milliken, Harshavardhan Thippareddi, Daniel Vega, Jennifer C. Acuff, Lakshmikantha H. Channaiah, Minto Michael, Keyla Lopez, Randall K. Phebus
Publikováno v:
Foodborne Pathogens and Disease. 15:763-769
This study validated a typical commercial donut frying process as an effective kill-step against a 7-serovar Salmonella cocktail (Newport, Typhimurium, Senftenberg, Tennessee, and three dry food isolates) when contamination was introduced through ino
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::55f45b764df092f6b64e9c1c4f59afee
https://doi.org/10.1089/fpd.2018.2440
https://doi.org/10.1089/fpd.2018.2440
Publikováno v:
Journal of Stored Products Research. 77:189-196
A total of 108 swine feed samples were collected from six feed mills and two farms and tested for enterococcal contamination. Nearly 43% of these samples were positive for enterococci. The mean ± SE concentration of enterococci in feed samples range
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::728ce8e8b1324d14262dab1e64d4ab50
https://doi.org/10.1016/j.jspr.2018.04.007
https://doi.org/10.1016/j.jspr.2018.04.007