Zobrazeno 1 - 10 of 36 pro vyhledávání: '"S.I. Murphy"'
1
Akademický článek
Development and deployment of a supply-chain digital tool to predict fluid-milk spoilage due to psychrotolerant sporeformers
Autor: C. Qian, S.I. Murphy, T.T. Lott, N.H. Martin, M. Wiedmann
Publikováno v: Journal of Dairy Science, Vol 106, Iss 12, Pp 8415-8433 (2023)
ABSTRACT: Psychrotolerant sporeformers pose a challenge to maintaining fluid milk quality. Dynamic temperature changes along the supply chain can favor the germination and growth of these bacteria and lead to fluid milk spoilage. In this study, we ai
Externí odkaz: https://doaj.org/article/ced5912357634458aa01bd318c39ec28
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2
Akademický článek
Butyric acid-producing bacterial spore levels in conventional raw milk vary by farm
Autor: X. Shi, C. Qian, S.I. Murphy, M. Wiedmann, N.H. Martin
Publikováno v: JDS Communications, Vol 4, Iss 1, Pp 1-4 (2023)
Anaerobic butyric acid-producing sporeforming bacteria (BAB) are important microbial contaminants in raw milk that may lead to premature spoilage of certain cheeses during aging. A study was conducted to determine the baseline levels of these spores
Externí odkaz: https://doaj.org/article/160dde72a7304daabb39f99e0ce2da37
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3
Akademický článek
Development of a Monte Carlo simulation model to predict pasteurized fluid milk spoilage due to post-pasteurization contamination with gram-negative bacteria
Autor: S. Lau, A. Trmcic, N.H. Martin, M. Wiedmann, S.I. Murphy
Publikováno v: Journal of Dairy Science, Vol 105, Iss 3, Pp 1978-1998 (2022)
ABSTRACT: Psychrotolerant gram-negative bacteria introduced as post-pasteurization contamination (PPC) are a major cause of spoilage and reduced shelf life of high-temperature, short-time pasteurized fluid milk. To provide improved tools to (1) predi
Externí odkaz: https://doaj.org/article/decf665535e447db8c22252eac5c5f08
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4
Machine Learning and Advanced Statistical Modeling Can Identify Key Quality Management Practices That Affect Postpasteurization Contamination of Fluid Milk
Autor: Samuel J. Reichler, Kathryn J. Boor, Nicole H. Martin, S.I. Murphy, Martin Wiedmann
Publikováno v: Journal of Food Protection. 84:1496-1511
Spoilage of high-temperature, short-time (HTST)- and vat-pasteurized fluid milk due to the introduction of gram-negative bacteria postpasteurization remains a challenge for the dairy industry. Although processing facility-level practices (e.g., sanit
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6ae54ee6e35c0c2c584c65f10ac8ae7
https://doi.org/10.4315/jfp-20-431
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5
A standard set of testing methods reliably enumerates spores across commercial milk powders
Autor: J. Skeens, S.I. Murphy, Martin Wiedmann, Nicole H. Martin, David J. Kent
Publikováno v: Journal of Dairy Science. 104:2615-2631
Contamination of dairy powders with sporeforming bacteria is a concern for dairy processors who wish to penetrate markets with stringent spore count specifications (e.g., infant powders). Despite instituted specifications, no standard methodology is
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03cbabccee9e19f7f09fa49b97bb0ccd
https://doi.org/10.3168/jds.2020-19313
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6
Akademický článek
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7
Short communication: Coliform Petrifilm as an alternative method for detecting total gram-negative bacteria in fluid milk
Autor: S.I. Murphy, Nicole H. Martin, Martin Wiedmann, A. Rojas
Publikováno v: Journal of Dairy Science. 103:5043-5046
Postpasteurization contamination (PPC) of fluid milk remains a challenge for some dairy processors. Pseudomonas is the most common contaminant of fluid milk after pasteurization, and therefore methods to detect PPC should be inclusive of Pseudomonas
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53fed66d80ddbe08dd5ec8cba8c01e70
https://doi.org/10.3168/jds.2019-17792
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8
Development of a Monte Carlo simulation model to predict pasteurized fluid milk spoilage due to post-pasteurization contamination with gram-negative bacteria
Autor: S. Lau, A. Trmcic, N.H. Martin, M. Wiedmann, S.I. Murphy
Publikováno v: Journal of dairy science. 105(3)
Psychrotolerant gram-negative bacteria introduced as post-pasteurization contamination (PPC) are a major cause of spoilage and reduced shelf life of high-temperature, short-time pasteurized fluid milk. To provide improved tools to (1) predict pasteur
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::826921855eab9792a7d523a9ab62e3d8
https://pubmed.ncbi.nlm.nih.gov/34955281
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9
Akademický článek
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10
Ongoing mitigation strategies and further needs of the United States food industry to control COVID-19 in the work environment
Autor: S.I. Murphy, Diane Wetherington, Samuel D. Alcaine, Ece Bulut, Renata Ivanek, Aaron Adalja, Martin Wiedmann, Claire Zoellner, Christopher J. Henry, Sebastián Llanos-Soto
The COVID-19 pandemic has had dire effects on the United States (US) food industry through impacts on workers’ health and wellbeing and supply chain disruptions. The objectives of this study were to determine what the food industry needs to be able
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::086821b06baea1bbbc5b0966797ae0fe
https://doi.org/10.1101/2021.08.06.21261702
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