Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Maha N. Hajmeer"'
Autor:
Karen Blickenstaff, Hannah Kisselburgh, Vi Peralta, Matthew E. Wise, Jeffrey Higa, Tyann Blessington, Katherine E Marshall, Michael Needham, Davendra Sharma, Michael A. Jhung, Maha N. Hajmeer, Laura Gieraltowski, Sharon L Seelman, Ian T. Williams, Marianne K Fatica, Kristin Hill, April Hexemer, Robin Atkinson
Publikováno v:
Emerging Infectious Diseases, Vol 26, Iss 10, Pp 2319-2328 (2020)
Emerging Infectious Diseases
Emerging Infectious Diseases
This analysis reveals patterns that may inform future prevention strategies.
Shiga toxin–producing Escherichia coli (STEC) cause substantial and costly illnesses. Leafy greens are the second most common source of foodborne STEC O157 outbreaks.
Shiga toxin–producing Escherichia coli (STEC) cause substantial and costly illnesses. Leafy greens are the second most common source of foodborne STEC O157 outbreaks.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::786950cafeeee030c7dcad7de70c4760
https://doi.org/10.3201/eid2610.191418
https://doi.org/10.3201/eid2610.191418
Publikováno v:
Journal of Food Protection. 82:405-414
An increase in the number of foodborne illness outbreaks associated with produce has been noted in the literature, and leafy greens have been the most common produce category associated with these outbreaks. California is the largest leafy greens pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9a9cb0432c4134329733fdf5085cf49
https://doi.org/10.4315/0362-028x.jfp-18-316
https://doi.org/10.4315/0362-028x.jfp-18-316
Autor:
Dean O. Cliver, Maryam O’Hara, Mehrdad Tajkarimi, Hans P. Riemann, Nathaniel Lim, Edward L. Gomez, Maha N. Hajmeer
Publikováno v:
Food Control. 22:668-672
Linguica, a smoked sausage originally from Portugal, is often made in small quantities in California, without inspection. Campylobacter jejuni, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica serotype Newport, and Yersinia enter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6fa365e76f9e1166200a9a4512cd1014
https://doi.org/10.1016/j.foodcont.2010.07.027
https://doi.org/10.1016/j.foodcont.2010.07.027
Autor:
Richard J. Gelting, Maha N. Hajmeer, J. Christopher Yee, Teresa Brown, Benson J. Yee, Mansoor Ahmed Baloch, Max A. Zarate-Bermudez
Publikováno v:
Agric Water Manag
A foodborne Escherichia coli O157:H7 outbreak in December 2006 included 77 illnesses reported in Iowa and Minnesota. Epidemiologic investigations by health departments in those states and the U.S. Centers for Disease Control and Prevention (CDC) iden
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94d3d9807573ba7ea15d4a2857711ac9
https://europepmc.org/articles/PMC9345567/
https://europepmc.org/articles/PMC9345567/
Publikováno v:
Journal of the Science of Food and Agriculture. 86:2337-2344
Reliability analysis is especially important when critical decisions are to be made involving potentially severe adverse consequences such as foodborne illness. Owing to uncertainty associated with the parameters controlling survival of Listeria mono
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7ab0e44b668d836616a99c813fb781d
https://doi.org/10.1002/jsfa.2619
https://doi.org/10.1002/jsfa.2619
Publikováno v:
Food Microbiology. 23:561-570
Using artificial neural networks (ANNs), a highly accurate model was developed to simulate survival curves of Listeria monocytogenes in chorizos as affected by the initial water activity (a(w0)) of the sausage formulation, temperature (T), and air in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9c356e03c4bbf8ead242b637f5729b2
https://doi.org/10.1016/j.fm.2005.09.011
https://doi.org/10.1016/j.fm.2005.09.011
Publikováno v:
Food Microbiology. 23:446-452
Abundant literature information is available on sodium chloride, NaCl, as an antimicrobial and a preservative, however, information on NaCl effects on bacterial cell morphology is lacking. The effect of NaCl, on Escherichia coli O157:H7 and Staphyloc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd773ec5d469e308fd4ab87d4ccb8c42
https://doi.org/10.1016/j.fm.2005.06.005
https://doi.org/10.1016/j.fm.2005.06.005
Autor:
Carrie M. Hew, Thomas B Farver, Dean O. Cliver, Hans P. Riemann, Maha N. Hajmeer, James M. Glover
Publikováno v:
Journal of Food Protection. 69:1087-1095
This study addressed health risks from ethnic sausages produced on a small scale, without inspection, in California and elsewhere. Mexican-style chorizo, a raw pork sausage that is not cured, fermented, or smoked, was contaminated experimentally in t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dbf507e9b543aa71266b5a966f4a35e1
https://doi.org/10.4315/0362-028x-69.5.1087
https://doi.org/10.4315/0362-028x-69.5.1087
Publikováno v:
Meat Science. 72:656-659
Three hundred meat samples, recovered from beef neck- and breast-bones using a conventional advanced meat recovery (AMR) system, the de-sinewed minced meat (DMM10) technology, and hand-boning, were collected and tested for presence of central nervous
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9756f28e34dc2dc6362552fe1723656
https://doi.org/10.1016/j.meatsci.2005.09.015
https://doi.org/10.1016/j.meatsci.2005.09.015
Publikováno v:
Journal of Rapid Methods and Automation in Microbiology. 13:283-306
Time-dependent survival curves of Salmonella spp. in chorizos were modeled using both the classical method of statistical regression and the newly introduced method of artificial neural networks (ANNs). The survival curves were obtained experimentall
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8bf464750501f72615dd9afc8ae87bc
https://doi.org/10.1111/j.1745-4581.2005.00027.x
https://doi.org/10.1111/j.1745-4581.2005.00027.x