Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Richard C. Whiting"'
Autor:
Richard C. Whiting
Publikováno v:
Seafood Safety, Processing, and Biotechnology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a5a00c26568c860556fc30306b3145f
https://doi.org/10.1201/9781003075899-9
https://doi.org/10.1201/9781003075899-9
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b11b77715155d3cc38c96dd75864b4d
Publikováno v:
Journal of food protection. 56(6)
(Received for publication October 5, 1992) The effects of pH and lactic acid or acetic acid concentration on Listeria monocytogenes inactivation were studied in brain heart infusion broth using a three strain mixture. Combinations of lactic acid/sodi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9631c64d3c6bdd8e502122e748788e9b
https://pubmed.ncbi.nlm.nih.gov/31084180
https://pubmed.ncbi.nlm.nih.gov/31084180
Autor:
Richard C. Whiting, K. A. Naftulin
Publikováno v:
Journal of food protection. 55(1)
A series of experiments was conducted to determine growth and toxin formation by proteolytic strains of Clostridium botulinum in broth media that have known pH values (5-7), NaCl concentrations (0-4%), and controlled oxygen-nitrogen atmospheres. Lowe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33a99b4e0e9225b3642c48f51174c52c
https://pubmed.ncbi.nlm.nih.gov/31071798
https://pubmed.ncbi.nlm.nih.gov/31071798
Publikováno v:
Journal of food protection. 52(12)
The effects and interactions of temperature (5, 19, 28, 37°C), initial pH (6.0 and 7.5), atmosphere (aerobic and anaerobic), sodium chloride content (0.5 and 4.5%), and sodium nitrite concentration (0, 50, 100, 200, 1000 μg/ml) on the growth of Lis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7af9e1daac238f3f47790f35e4dbf63
https://pubmed.ncbi.nlm.nih.gov/31003356
https://pubmed.ncbi.nlm.nih.gov/31003356
Autor:
Richard C. Whiting, Robert L. Buchanan
Publikováno v:
Journal of food protection. 59(13)
The need and desirability of being able to perform quantitative microbial risk assessments for food processing and preparation operations has been discussed extensively for the past several years. However, there has been little application of this ap
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5be74db206898dfa8252add15fc4c012
https://pubmed.ncbi.nlm.nih.gov/28384022
https://pubmed.ncbi.nlm.nih.gov/28384022
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7bb55a87697e36c41333ba68f63e5556
https://pubmed.ncbi.nlm.nih.gov/28207303
https://pubmed.ncbi.nlm.nih.gov/28207303
Autor:
Robert L. Buchanan, Linda J. Harris, Donald W. Schaffner, Stephen Calhoun, Bala Kottapalli, Martin Wiedmann, Richard C. Whiting, Michelle D. Danyluk, D. Djordjevic
Publikováno v:
Journal of Food Protection. 76:360-369
Peanuts and peanut-containing products have been linked to at least seven salmonellosis outbreaks worldwide in the past two decades. In response, the Technical Committee on Food Microbiology of the North American Branch of the International Life Scie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba723f13f9de571e28bb471448ecdfe1
https://doi.org/10.4315/0362-028x.jfp-12-171
https://doi.org/10.4315/0362-028x.jfp-12-171
Autor:
Guy E. Skinner, A. Rodriguez, Cynthia M. Stewart, J. H. Hanlin, Richard C. Whiting, Leon G.M. Gorris, P. A. Hall, Martin B. Cole, John W. Larkin, L. Keener, Nathan M. Anderson, R. Buchanan
Publikováno v:
Journal of Food Protection. 74:1956-1989
As existing technologies are refined and novel microbial inactivation technologies are developed, there is a growing need for a metric that can be used to judge equivalent levels of hazard control stringency to ensure food safety of commercially ster
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a4f783cfce67031b7eaf6df82cdae60
https://doi.org/10.4315/0362-028x.jfp-11-082
https://doi.org/10.4315/0362-028x.jfp-11-082
Autor:
Richard C. Whiting
Publikováno v:
Food Control. 22:1525-1528
The Food Safety Objective (FSO) paradigm has been developed as a risk-based approach to microbial food safety. To be operational, this paradigm requires that an Acceptable Level of Protection (ALOP) and a FSO be quantitatively defined. It then become
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6127d0727c24d6d18869b911b3246ba
https://doi.org/10.1016/j.foodcont.2010.07.011
https://doi.org/10.1016/j.foodcont.2010.07.011