Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Paul Priyesh"'
Autor:
Keith R. Schneider, Mari Schroeder, Alan Gutierrez, Karuna Kharel, Renée Goodrich Schneider, Amy Harder, Amanda Philyaw Perez, Kristin Woods, Laurel L. Dunn, Paul Priyesh, Christopher Gunter, Elena Rogers, Chip Simmons, Lynette Johnston, Chad Carter, Thomas M. Taylor, Alejandro Castillo, Juan Anciso, Joseph Masabni, Laura K. Strawn, Amber Vallotton, Katelynn Stull, Taylor O'Bannon, Michelle D. Danyluk
Publikováno v:
Journal of Food Protection, Vol 87, Iss 5, Pp 100266- (2024)
The Produce Safety Alliance (PSA) grower training was introduced in 2016 as the standardized curriculum to meet the training requirements of the Food and Drug Administration’s (FDA) Food Safety Modernization Act’s (FSMA) Produce Safety Rule (PSR)
Externí odkaz:
https://doaj.org/article/aa5d115d5dd9472eb7ef5eaddd12f0e9
Publikováno v:
Bulletin of the National Research Centre, Vol 46, Iss 1, Pp 1-10 (2022)
Abstract Background The global community has battled the spread of SAR-CoV-2 for almost 2 years, and the projection is that the virus may be recurrent like the seasonal flu. The SARS-CoV-2 pandemic disrupted activities within the food supply chain th
Externí odkaz:
https://doaj.org/article/1d01c3a5a05c4c9ba11610de085bb7ab
Autor:
Badrinath Vengarai Jagannathan, Steven Kitchens, Paul Priyesh Vijayakumar, Stuart Price, Melissa Morgan
Publikováno v:
Microorganisms, Vol 9, Iss 3, p 544 (2021)
Fruits and vegetables are high in nutrients that are essential for a healthy lifestyle. However, they also harbor an extensive array of microorganisms such as bacteria, which can be beneficial, neutral, or pathogenic. Foodborne pathogens can contamin
Externí odkaz:
https://doaj.org/article/ef50615ce7304296b1809db15df48d01
Autor:
Badrinath Vengarai Jagannathan, Steven Kitchens, Paul Priyesh Vijayakumar, Stuart Price, Melissa Morgan
Publikováno v:
Microorganisms, Vol 8, Iss 9, p 1316 (2020)
The increasing concern for food safety has created a need to evaluate novel techniques to eliminate or control pathogens, resulting in safe food. In this study, four bacteriophages of bovine origin, specific to E. coli O157:H7, were successfully isol
Externí odkaz:
https://doaj.org/article/c44fcc3401b94dfb85289d2df19b8e33
Publikováno v:
Biomolecules, Vol 5, Iss 2, Pp 1178-1194 (2015)
Lactic acid bacteria (LAB) have historically been used in food fermentations to preserve foods and are generally-recognized-as-safe (GRAS) by the FDA for use as food ingredients. In addition to lactic acid; some strains also produce bacteriocins that
Externí odkaz:
https://doaj.org/article/fe7cbbf4aae64cfda6d37c4a1fa2feb3
Publikováno v:
Foods, Vol 6, Iss 3, p 22 (2017)
Bacteriocin-producing (Bac+) lactic acid bacteria (LAB) comprising selected strains of Lactobacillus curvatus, Lactococcus lactis, Pediococcus acidilactici, and Enterococcus faecium and thailandicus were examined for inhibition of Listeria monocytoge
Externí odkaz:
https://doaj.org/article/52b7ecca9618468593ace5c376399e94
Publikováno v:
In LWT 1 November 2022 169
Publikováno v:
British Food Journal, 2019, Vol. 122, Issue 2, pp. 547-560.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-07-2019-0555
Autor:
Adedeji, Akinbode A.1 (AUTHOR) akinbode.adedeji@uky.edu, Vijayakumar, Paul Priyesh2 (AUTHOR)
Publikováno v:
Bulletin of the National Research Centre. 9/16/2022, Vol. 46 Issue 1, p1-10. 10p.
Autor:
Jagannathan, Badrinath Vengarai1, Vijayakumar, Paul Priyesh1 paul.v@uky.edu
Publikováno v:
Food Protection Trends. Nov/Dec2019, Vol. 39 Issue 6, p572-579. 8p.