Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Lori F. Pivarnik"'
Autor:
Nicole Richard, Lori F. Pivarnik
Publikováno v:
Journal of Agriculture, Food Systems, and Community Development. :1-17
A state brand was created for Rhode Island (RI) seafood in an effort to encourage the development of the fishing and aquaculture industries. Little was done to assess RI consumers, however, regarding their perceptions and understanding of local sea
Autor:
Diane Wright-Hirsch, Nicole Richard, Jason Parker, David S. Conner, Lori F. Pivarnik, Florence Becot
Publikováno v:
Food Control. 119:107451
The 2011 Food Safety Modernization Act (FSMA) exempts most small- and medium-scale growers in the U.S. from the new produce safety rule that creates a set of minimum safety standards for producing and processing fresh fruits and vegetables. While the
Publikováno v:
Food Protection Trends. 41:8
Publikováno v:
Journal of Food Science Education. 15:120-128
A needs assessment survey was designed and administered to measure knowledge of and attitudes toward food safety impacts of nonthermal processing technologies of shellfish and produce industry personnel and extension educators. An online survey was s
Autor:
J.L. Reith, Doris T. Hicks, J. Wei, Kalmia E. Kniel, Dallas G. Hoover, Lori F. Pivarnik, Kirsten A. Hirneisen
Publikováno v:
Innovative Food Science & Emerging Technologies. 26:102-107
Human enteric viruses are a major cause of foodborne illnesses. The objective of this study was to determine the high pressure processing parameters necessary to inactivate hepatitis A virus (HAV), Aichi virus (AiV), and the human norovirus surrogate
Autor:
Martha S. Patnoad, Lynne McLandsborough, Elsina E. Hagan, Stephen Couto, Marti Breau, Lori F. Pivarnik, David Nyachuba
Publikováno v:
Journal of Food Science Education. 12:67-74
Food safety training materials, targeted for residential childcare institution (RCCI) staff of facilities of 20 residents or less, were developed, piloted, and evaluated. The goal was to assist in the implementation of a Hazard Analysis Critical Cont
Publikováno v:
Journal of Food Science Education. 12:75-80
An online needs assessment survey of healthcare providers was developed and implemented to determine knowledge and attitudes about the benefits and risks of consuming seafood along with how this might impact patient/clientele counseling. Only 6 of th
Autor:
Cameron Faustman, Michael DiLiberti, Lori F. Pivarnik, Nicole Richard, Surendranath P. Suman, P Christopher Ellis, Catherine Palmer
Publikováno v:
Journal of Food Science. 78:S902-S910
Carbon monoxide (CO) has been used to stabilize the color of fish muscle during frozen storage and distribution. This study compared changes in the quality profiles of CO-treated and untreated (UT) tilapia fillets stored at 21 to 22 °C (room tempera
Publikováno v:
Journal of Food Science Education. 12:7-16
This article describes an innovative assessment tool designed to evaluate the effectiveness of a food safety skills curriculum for learners receiving special education services. As schools respond to the increased demand for training students with sp
Publikováno v:
Journal of Aquatic Food Product Technology. 21:455-467
High pressure processing (HPP) is a nonthermal processing technology that can inactivate foodborne viruses. This study assessed the protective effects of food components on virus inactivation by HPP in a seafood salad model. Virus-inoculated seafood