Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Nicole O. Hall"'
Publikováno v:
Journal of Food Protection, Vol 87, Iss 7, Pp 100298- (2024)
Validation of baking processes for the inactivation of Salmonella is complicated by the combined effects of product heating and drying. The goal of this study was to quantitatively evaluate a previously disseminated approach to validating baking proc
Externí odkaz:
https://doaj.org/article/fd882dff42764c45917c429dfe33afe0
Publikováno v:
Journal of Food Protection. 84:1512-1523
Recent revisions to U.S. Department of Agriculture, Food Safety and Inspection Service (FSIS) compliance and safe harbor guidelines for ready-to-eat meat and poultry products addressed process humidity requirements. Given the lack of prior data for i
Publikováno v:
Food Microbiology. 92:103607
Bacterial cross-contamination between foods and contact surfaces can increase food safety risk; however, these processes are not well described in terms of fundamental variables. The objective was to determine the effect of sliding speed (3.75, 5.00,
Autor:
Michael K. James, Elliot T. Ryser, Sarah E. Buchholz, Nicole O. Hall, Bradley P. Marks, Pichamon Limcharoenchat
Publikováno v:
Journal of food protection. 81(4)
Inoculation methods in pathogen inactivation studies ideally represent conditions that might occur in real-world scenarios. Surface contamination in or on low-moisture foods affects Salmonella thermal resistance, which is critically important for pro
Autor:
Elliot T. Ryser, M. I. Tenorio-Bernal, T. J. Breslin, Nicole O. Hall, Alden M. Booren, Bradley P. Marks
Publikováno v:
Journal of Food Protection. 77:1897-1903
Sublethal heating can increase subsequent thermal resistance of bacteria, which may compromise the validity of thermal process validations for slow-roasted meats. Therefore, this research evaluated the accuracy of a traditional log-linear inactivatio
Autor:
Bradley P. Marks, Nicole O. Hall, Vijay K. Juneja, Elliot T. Ryser, Marangeli Osoria, Ian M. Hildebrandt
Publikováno v:
Journal of food protection. 79(7)
Isothermal inactivation studies are commonly used to quantify thermal inactivation kinetics of bacteria. Meta-analyses and comparisons utilizing results from multiple sources have revealed large variations in reported thermal resistance parameters fo