Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Melinda M. Hayman"'
Publikováno v:
Risk Assessment Methods for Biological and Chemical Hazards in Food ISBN: 9780429083525
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::62814c0d1d7119435a3a3bdd005b1b7d
https://doi.org/10.1201/9780429083525-12
https://doi.org/10.1201/9780429083525-12
Autor:
Leslie A Smoot, Yuhuan Chen, Sharon G. Edelson-Mammel, John F Sheehan, Melinda M Hayman, Ben D. Tall, Clinton J Thompson, Peggy J Carter, Monica Metz
Publikováno v:
Journal of food protection. 83(10)
The U.S. Food and Drug Administration (FDA) conducted a sampling assignment in 2014 to ascertain the prevalence of Cronobacter spp. and Salmonella in the processing environment of facilities manufacturing milk powder.Cronobacter was detected in the e
Publikováno v:
Food Control. 75:1-13
Improved control measures starting in the 1990s have greatly reduced the prevalence of L. monocytogenes in many food categories, particularly in meats and meat products. However, the rate of listeriosis has remained constant during the last decade an
Publikováno v:
Journal of Food Protection. 79:620-627
The aim of this study was to determine the time for a 3-log CFU/g outgrowth of Staphylococcus aureus and its toxin production in previously frozen precooked tuna meat (albacore [Thunnus alalunga] prepared as loin, chunk, and flake or skipjack [Katsuw
Autor:
Melinda M. Hayman, Elena Enache, Richard Podolak, Carla D. Napier, Ai Kataoka, D. Glenn Black
Publikováno v:
Journal of Food Protection. 78:1106-1112
The objective of this study was to obtain dry inocula of Salmonella Tennessee and Enterococcus faecium, a surrogate for thermal inactivation of Salmonella in low-moisture foods, and to compare their thermal resistance and stability over time in terms
Publikováno v:
Journal of food protection. 80(3)
The growth characteristics of Listeria monocytogenes inoculated onto frozen foods (corn, green peas, crabmeat, and shrimp) and thawed by being stored at 4, 8, 12, and 20°C were investigated. The growth parameters, lag-phase duration (LPD) and expone
The first section of this chapter gives a brief overview of conducting risk evaluations for food, which is a unique process because of the complexity of food itself, as well as the role that food plays as a central focus in many cultures. The second
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee531ffe30200e28176e922a84ace4d4
https://doi.org/10.1016/b978-0-12-809532-4.00002-3
https://doi.org/10.1016/b978-0-12-809532-4.00002-3
Autor:
Kristin Bjornsdottir-Butler, Elena Enache, Melinda M. Hayman, D. Glenn Black, Ai Kataoka, Lisa Weddig
Publikováno v:
Journal of Food Protection. 76:1608-1614
Consumption of foods high in biogenic amines leads to an illness known as histamine, or scombrotoxin, poisoning. The illness is commonly associated with consumption of fish with high levels of histamine ( $ 500 ppm). The objective of this study was t
Publikováno v:
Food Control. 88:236
Autor:
Gilles K. Kouassi, Stephen J. Knabel, Ramaswamy C. Anantheswaran, Melinda M. Hayman, John D. Floros
Publikováno v:
International Journal of Food Microbiology. 124:21-26
The aim of this study was to investigate the effect of water activity (aw) on the inactivation of Listeria monocytogenes and lactate dehydrogenase (LDH) during high pressure processing (HPP). For microbial inactivation lyophilized cells of L. monocyt