Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Quincy J Suehr"'
Autor:
Yadwinder Singh Rana, Philip M. Eberly, Quincy J. Suehr, Ian M. Hildebrandt, Bradley P. Marks, Abigail B. Snyder
Publikováno v:
Foods, Vol 10, Iss 9, p 2162 (2021)
The effect of moderate-temperature (≤60 °C) dehydration of plant-based foods on pathogen inactivation is unknown. Here, we model the reduction of E. coli O157:H7 as a function of product-matrix, aw, and temperature under isothermal conditions. App
Externí odkaz:
https://doaj.org/article/81ffa7257ec14979aa859df11b53ac50
Publikováno v:
Journal of Food Protection. 83:211-220
One intrinsic characteristic of low-moisture foods that is frequently overlooked is pH. Although pH affects the survival of microorganisms in high-moisture foods, its influence in low-moisture foods with less available moisture has not been examined.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f5a41ccaf971ea464208505068cfd8a
https://doi.org/10.4315/0362-028x.jfp-19-195
https://doi.org/10.4315/0362-028x.jfp-19-195
Publikováno v:
Journal of Food Protection. 82:1308-1313
Non-O157 Shiga toxin-producing Escherichia coli infections have recently been associated with wheat flour on two separate accounts in the United States and Canada. However, there is little information regarding the thermal resistance and longevity of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::baef061eee3b064ff554e073f7f920ff
https://doi.org/10.4315/0362-028x.jfp-18-544
https://doi.org/10.4315/0362-028x.jfp-18-544
Autor:
Sanghyup Jeong, Elliot T. Ryser, Quincy J. Suehr, Pichamon Limcharoenchat, Philip Steinbrunner, Bradley P. Marks
Publikováno v:
Journal of Food Protection. 82:1405-1411
Recent outbreaks and recalls of low-moisture foods contaminated with Salmonella have been recognized as a major public health risk that demands the development of new Salmonella mitigation strategies and technologies. This study aimed to assess the e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42ae887bc6ac5c5f2fba9440d65e215e
https://doi.org/10.4315/0362-028x.jfp-19-091
https://doi.org/10.4315/0362-028x.jfp-19-091
Publikováno v:
Journal of food protection. 84(11)
The use of baking ovens as a microbial kill step should be validated based on results of thermal inactivation models. Although traditional isothermal models may not be appropriate for these dynamic processes, they are being used by the food industry.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f522bf2907f47d878ca4df6e26e9143
https://pubmed.ncbi.nlm.nih.gov/34189582
https://pubmed.ncbi.nlm.nih.gov/34189582
Autor:
Quincy J Suehr, Diana Stewart, Joelle K. Salazar, Mary Lou Tortorello, Vidya Natarajan, Lauren J Gonsalves, Tanvi Mhetras
Publikováno v:
PLoS ONE
PLoS ONE, Vol 14, Iss 12, p e0226362 (2019)
PLoS ONE, Vol 14, Iss 12, p e0226362 (2019)
Nuts and seeds have been increasingly associated with recalls due to contamination with Listeria monocytogenes. Storage of these food commodities occurs at various relative humidity (RH) conditions for months or years. The objective of this study was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c4be9e85f2406ade34541ee534d5ac0
http://europepmc.org/articles/PMC6905538
http://europepmc.org/articles/PMC6905538
Autor:
Philip J, Steinbrunner, Pichamon, Limcharoenchat, Quincy J, Suehr, Elliot T, Ryser, Bradley P, Marks, Sanghyup, Jeong
Publikováno v:
Journal of food protection. 82(8)
Recent outbreaks and recalls of low-moisture foods contaminated with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::33024b48a4b23d933bf3ff6218a857c8
https://pubmed.ncbi.nlm.nih.gov/31335188
https://pubmed.ncbi.nlm.nih.gov/31335188
Publikováno v:
Journal of Food Engineering. 293:110363
Modeling the propagation of bacterial cross-contamination within bulk material is a critical task for validating the microbial safety of the complex post-harvest processing of tree nuts. In this paper, discrete element method (DEM) coupled with a hea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fdb31a9c5f4996683fa5ea0e267e2387
https://doi.org/10.1016/j.jfoodeng.2020.110363
https://doi.org/10.1016/j.jfoodeng.2020.110363
Autor:
Nathan M. Anderson, Sofia M. Santillana Farakos, Can Wang, Quincy J Suehr, Stephen J Burbick, Lauren J Gonsalves, Susanne E. Keller, Ian M Hildebrandt
Publikováno v:
Journal of food protection. 81(4)
Ready-to-eat foods based on dried partially sprouted seeds have been associated with foodborne salmonellosis. Whereas research has focused on the potential for Salmonella initially present in or on seeds to grow and survive during fresh sprout produc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::49a3ee8116f9b80987e96aaa93cbf60f
https://pubmed.ncbi.nlm.nih.gov/29513105
https://pubmed.ncbi.nlm.nih.gov/29513105
Publikováno v:
2014 ASABE Annual International Meeting.
Low-moisture foods are vastly used as final products or ingredients in many products. Although it has been believed safe, recent outbreaks has brought safety concerns over how low-moisture food contamination happens and how the contaminated foods tra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2cf62f70a48d4674ccf56bb288660e4
https://doi.org/10.13031/aim.20141900582
https://doi.org/10.13031/aim.20141900582