Zobrazeno 1 - 10
of 67
pro vyhledávání: '"M. T. Musgrove"'
Publikováno v:
Journal of food protection. 52(8)
Three composites of human milk samples were subjected to different processing conditions: (1) deaerated, vacuum packaged in metalized polyester bags and pasteurized at 56°C for 8 min; (2) vacuum packaged and pasteurized; (3) vacuum packaged. On days
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9ec344490d3d7b80260dc6c81f3c3b9
https://pubmed.ncbi.nlm.nih.gov/31003338
https://pubmed.ncbi.nlm.nih.gov/31003338
Autor:
Mark E. Berrang, C. B. Stephens, D. V. Bourassa, M. T. Musgrove, Nelson A. Cox, R. J. Buhr, J. M. Mauldin
Publikováno v:
Journal of Applied Poultry Research. 23:516-522
SUMMARY Sanitizing hatching eggs may reduce the chances that a broiler flock will become colonized with Salmonella and reduce the numbers of other microorganisms, such as Enterobacteriaceae, that can depress hatchability. An experiment was conducted
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::977535419d4c7fb549926516c33595a5
https://doi.org/10.3382/japr.2014-00975
https://doi.org/10.3382/japr.2014-00975
Publikováno v:
Poultry Science. 91:2386-2389
Salmonella, a member of the bacterial family Enterobacteriaceae, may be recovered from foods and processing facilities. High levels of Enterobacteriaceae in the processing plant environment can be an indication of inadequate sanitation. This experime
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::13555aab6249b252a236251e770ffebd
https://doi.org/10.3382/ps.2012-02268
https://doi.org/10.3382/ps.2012-02268
Autor:
Nelson A. Cox, R. J. Buhr, J. F. Hannah, M. T. Musgrove, L. L. Rigsby, D. V. Bourassa, L. J. Richardson, J. A. Cason, Jeanna L. Wilson
Publikováno v:
Poultry Science. 90:1586-1593
These studies evaluated the bacterial level of unwashed and washed shell eggs from caged and cage-free laying hens. Hy-Line W-36 White and Hy-Line Brown laying hens were housed on all wire slats or all shavings floor systems. On the sampling days for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77a156070138e0c168cb92d8b5cf0e30
https://doi.org/10.3382/ps.2010-01115
https://doi.org/10.3382/ps.2010-01115
Publikováno v:
Journal of Applied Poultry Research. 19:387-392
SUMMARY Salmonella can penetrate the shells and shell membranes of hatching eggs, and this can critically affect final product contamination levels (processed broiler carcass). There are numerous published studies on the effectiveness of chemical dis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74df76316636a1304fc89d9a03719ebb
https://doi.org/10.3382/japr.2009-00105
https://doi.org/10.3382/japr.2009-00105
Publikováno v:
Journal of Food Safety. 30:470-479
Ultraviolet Light (254 nm) is a U.S. Food and Drug Administration-approved nonthermal intervention technology that can be used for decontamination of food surfaces. In this study, the use of ultraviolet light (UV-C) at doses of 0.5–4.0 J/cm2 to ina
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bbbbbde87b5fda20fea6e8c640fb3e9f
https://doi.org/10.1111/j.1745-4565.2010.00220.x
https://doi.org/10.1111/j.1745-4565.2010.00220.x
Publikováno v:
Food Microbiology. 27:396-402
The potential impact of post-pasteurisation contamination of liquid egg products with the multi-antibiotic resistant pathogen Salmonella enterica serotype Typhimurium definitive type 104 (DT104) was assessed by determining the viability of this bacte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::338fb9350e9e7208fb44691dd27af097
https://doi.org/10.1016/j.fm.2009.11.013
https://doi.org/10.1016/j.fm.2009.11.013
Autor:
L. K. Kerth, Deana R. Jones, Kenneth E. Anderson, Patricia A. Curtis, A.B. Caudill ., O. Oyarazabal, M. T. Musgrove
Publikováno v:
Poultry Science. 89:160-168
Current egg washing practices use wash water temperatures averaging 49 degrees C and have been found to increase internal egg temperature by 6.7 to 7.8 degrees C. These high temperatures create a more optimal environment for bacterial growth, includi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e3ae76e721ae1e53278fb6889a6ddea
https://doi.org/10.3382/ps.2009-00316
https://doi.org/10.3382/ps.2009-00316
Publikováno v:
Journal of Food Protection. 72:1992-1996
Since 11 September 2001, quality and food safety are no longer the concerns of only consumers, industry, regulatory agencies, or other government officials. Liquid foods that are prepared or stored in bulk, including liquid egg products, are consider
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53d749267a9b532ad1591c4d255136a3
https://doi.org/10.4315/0362-028x-72.9.1992
https://doi.org/10.4315/0362-028x-72.9.1992
Autor:
Deana R. Jones, M. T. Musgrove
Publikováno v:
Journal of Food Safety. 28:346-354
This study was conducted to determine the pathogen prevalence on vacuum loader cup surfaces. An off-line (birds housed off-site) and a mixed (birds housed on-site and eggs brought from outside production) operation shell egg processing facility were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc791d6ff3953c76790c7abfec6af472
https://doi.org/10.1111/j.1745-4565.2008.00104.x
https://doi.org/10.1111/j.1745-4565.2008.00104.x