Zobrazeno 1 - 10
of 80
pro vyhledávání: '"Norasak Kalchayanand"'
Autor:
Manita Guragain, John W. Schmidt, Lori K. Bagi, George C. Paoli, Norasak Kalchayanand, Joseph M. Bosilevac
Publikováno v:
Journal of Food Protection, Vol 87, Iss 6, Pp 100288- (2024)
Escherichia coli commonly found in the gastrointestinal tracts of food animals include Shiga toxin-producing E. coli (STEC, stx+, eae-), Enterohemorrhagic E. coli (EHEC, stx+, eae+), Enteropathogenic E. coli (EPEC, stx-, eae+), and “nondiarrheageni
Externí odkaz:
https://doaj.org/article/65b4784a5d8e476084084f771379e81c
Autor:
Joseph M. Bosilevac, Tatum S. Katz, Terrance M. Arthur, Norasak Kalchayanand, Tommy L. Wheeler
Publikováno v:
Journal of Food Protection, Vol 87, Iss 6, Pp 100273- (2024)
Cattle are considered a primary reservoir of Shiga toxin (stx)-producing Escherichia coli that cause enterohemorrhagic disease (EHEC), and contaminated beef products are one vehicle of transmission to humans. However, animals entering the beef harves
Externí odkaz:
https://doaj.org/article/9b4a2186b5884a038fea7b984fdc57ff
Publikováno v:
Journal of Food Protection, Vol 87, Iss 3, Pp 100217- (2024)
The application of antimicrobial treatments to beef trimmings prior to grinding for the reduction of microbial contamination in ground beef has increased recently. However, raw single-ingredient meat products are not permitted by Food Safety and Insp
Externí odkaz:
https://doaj.org/article/655f45cf526b45deaa247d1383c509fd
Publikováno v:
Journal of Food Protection, Vol 86, Iss 6, Pp 100088- (2023)
Traditional kosher meat processing involves the following steps after slaughtering: soaking with water to remove blood, salting to help draw out more blood, and rinsing to remove salt. However, the impact of the salt used on foodborne pathogens and b
Externí odkaz:
https://doaj.org/article/d174dbeb0f4c46ef948b614ff4a76b3f
Publikováno v:
Journal of Food Protection, Vol 86, Iss 3, Pp 100040- (2023)
Thermal treatment interventions consistently provide effective pathogen reductions. However, the cost of maintaining high temperature of 95°C in order to raise the surface temperature of carcasses to 82°C is very expensive. Therefore, beef processo
Externí odkaz:
https://doaj.org/article/0923c6d890964af8a35fccb9c7a35054
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-12 (2022)
Abstract Certain strains of Escherichia coli possess and express the toxin colibactin (Clb) which induces host mutations identical to the signature mutations of colorectal cancer (CRC) that lead to tumorigenic lesions. Since cattle are a known reserv
Externí odkaz:
https://doaj.org/article/c5a95e5977f4447db4ccfe7319bdeb59
Publikováno v:
Meat and Muscle Biology, Vol 3, Iss 1 (2019)
The photohydroionization (PHI) technology utilizes a combination of UV light and low-level oxidizers to produce antimicrobial action, and thus, is a potential intervention to control pathogen contamination on surface of fresh beef. The objectives of
Externí odkaz:
https://doaj.org/article/d392e7fc31b6495ba292fbb9cda12406
Autor:
Hattie E. Webb, Dayna M. Brichta-Harhay, Mindy M. Brashears, Kendra K. Nightingale, Terrance M. Arthur, Joseph M. Bosilevac, Norasak Kalchayanand, John W. Schmidt, Rong Wang, Sophie A. Granier, Tyson R. Brown, Thomas S. Edrington, Steven D. Shackelford, Tommy L. Wheeler, Guy H. Loneragan
Publikováno v:
Frontiers in Microbiology, Vol 8 (2017)
To more fully characterize the burden of Salmonella enterica in bovine peripheral lymph nodes (PLN), PLN (n = 5,450) were collected from healthy cattle at slaughter in 12 commercial abattoirs that slaughtered feedlot-fattened (FF) cattle exclusively
Externí odkaz:
https://doaj.org/article/6f65e81e24374176ad02f482d762b22d
Autor:
Norasak Kalchayanand, Sapna Chitlapilly Dass, Yangjunna Zhang, Eric L. Oliver, Bing Wang, Tommy L. Wheeler
Publikováno v:
Journal of Food Protection. 85:1114-1121
Salmonella is a common cause of foodborne illness in the United States, and several strains of Salmonella have been identified as resistant to antibiotics. It is not known whether strains that are antibiotic resistant (ABR) and that have some toleran
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cdce7ae42c480fd9b758bce83fa2ce0f
https://doi.org/10.4315/jfp-21-364
https://doi.org/10.4315/jfp-21-364
Publikováno v:
Journal of Food Protection. 85:632-638
Meat contamination by Salmonella enterica is a serious public health concern. Available data have suggested that biofilm formation at processing plants and contaminated contact surfaces might contribute to meat contamination. Because transfer from co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1abdb8e7cd118203c27b60bb91ff740d
https://doi.org/10.4315/jfp-21-334
https://doi.org/10.4315/jfp-21-334