Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Shihyu Chuang"'
Publikováno v:
Microbiology Spectrum, Vol 11, Iss 3 (2023)
ABSTRACT Contamination with Salmonella spp. and Listeria monocytogenes is concerning across low-moisture food (LMF)-processing environments due to the pronounced survival of these organisms under dry conditions. This study treated desiccated bacteria
Externí odkaz:
https://doaj.org/article/4b1838ed35a14950a7d25e084abcdbad
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Sanitizing low-moisture food (LMF) processing equipment is challenging due to the increased heat resistance of Salmonella spp. in low-water activity (aw) environments. Food-grade oils mixed with acetic acid have been shown effective against desiccate
Externí odkaz:
https://doaj.org/article/e09c0a84ba95425caf6a2253f320ca67
Publikováno v:
Appl Environ Microbiol
When processing low-moisture, high-fat foods such as peanut butter and nuts, water-based sanitization is unsuitable due to the immiscible nature of water and fats. Dry sanitization mainly uses flammable compounds such as isopropanol, requiring equipm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9d39449304b108074259dde079580aa
https://doi.org/10.1128/aem.00935-22
https://doi.org/10.1128/aem.00935-22
Publikováno v:
Journal of food scienceREFERENCES. 87(11)
Meat and poultry are prone to contamination with foodborne pathogens sourced from the livestock or introduced from the processing environments. In this study, for retention of meat quality while assuring microbial food safety, mild levels of high hyd
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eedf135f75c94632824bbcda33cf2c4c
https://pubmed.ncbi.nlm.nih.gov/36181370
https://pubmed.ncbi.nlm.nih.gov/36181370
Publikováno v:
Journal of the Science of Food and Agriculture. 101:1193-1201
BACKGROUND A combination of high-pressure processing (HPP) and antimicrobials is a well-known approach for enhancing the microbiological safety of foods. However, few studies have applied multiple antimicrobials simultaneously with HPP, which could b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb5eb7e09486f0fd98b508b398b0f084
https://doi.org/10.1002/jsfa.10731
https://doi.org/10.1002/jsfa.10731
Publikováno v:
Journal of Food Protection. 83:37-44
High pressure processing (HPP) and treatment with the essential oil extract carvacrol had synergistic inactivation effects on Salmonella and Listeria monocytogenes in fresh ground chicken meat. Seven days after HPP treatment at 350 MPa for 10 min, Sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ac0d646d20395880b07b8caa60feae9
https://doi.org/10.4315/0362-028x.jfp-19-075
https://doi.org/10.4315/0362-028x.jfp-19-075
Thermal inactivation of extraintestinal pathogenic Escherichia coli suspended in ground chicken meat
Autor:
O. Joseph Scullen, Christopher H. Sommers, James R. Johnson, Shihyu Chuang, Shiowshuh Sheen, Aixia Xu, Lee-Yan Sheen, Lihan Huang
Publikováno v:
Food Control. 104:269-277
Extraintestinal pathogenic Escherichia coli (ExPEC) is a foodborne pathogen responsible for urinary tract infections, sepsis, and neonatal meningitis. Retail poultry meat has been identified as a reservoir for ExPEC. Information regarding virulence f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48047b981407b1d88b03be29695a1f35
https://doi.org/10.1016/j.foodcont.2019.05.001
https://doi.org/10.1016/j.foodcont.2019.05.001
Autor:
Ghoshal, Mrinalini1, Shihyu Chuang2, Ying Zhang3, McLandsborough, Lynne2 lm@foodsci.umass.edu
Publikováno v:
Applied & Environmental Microbiology. 8/15/2022, Vol. 88 Issue 16, p1-15. 15p.
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 101(3)
A combination of high-pressure processing (HPP) and antimicrobials is a well-known approach for enhancing the microbiological safety of foods. However, few studies have applied multiple antimicrobials simultaneously with HPP, which could be an additi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::bd52fdf216669567a10f3bfee350a4f4
https://pubmed.ncbi.nlm.nih.gov/32785931
https://pubmed.ncbi.nlm.nih.gov/32785931
Autor:
Shiowshuh Sheen, Shihyu Chuang
Publikováno v:
Food Control. 132:108529
High pressure processing (HPP) is one of the most successful nonthermal technique adopted by the meat industry. Raw beef and poultry meat commercially produced using HPP are processed at intense pressure levels for microbiological safety purposes, wh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::89bb16109d2a416872a8054371bad125
https://doi.org/10.1016/j.foodcont.2021.108529
https://doi.org/10.1016/j.foodcont.2021.108529