Hurdle Approach to Simulate Corn Wet Milling Inactivation of Undesirable Microorganisms: A Pilot Scale Microbial Challenge Study Using Salmonella Surrogate Enterococcus faecium.

Autor: Kealey E; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA., Shick M; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA., Kim M; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA., Chavez R; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA., Shetley G; Ingredion Incorporated, Westchester, IL, 60154, USA., Stenger D; ADM, Decatur, IL, 62526, USA., Perreau KA; Cargill Incorporated, Cedar Rapids, IA, 52401, USA., Cooke A; Corn Refiner's Association, Washington DC, MD, 20006, USA., Barnett-Neefs C; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA., Stasiewicz MJ; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA. Electronic address: mstasie@illinois.edu.

Publikováno v: Journal of food protection [J Food Prot] 2024 Dec 13, pp. 100432. Date of Electronic Publication: 2024 Dec 13.

A Quantitative Risk Assessment Model for Listeria monocytogenes in Ready-to-Eat Smoked and Gravad Fish.

Autor: Gonzales-Barron U; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.; Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Pouillot R; Independent Researcher, 18 rue Mohamed Al Ghazi, Rabat 10170, Morocco., Skjerdal T; Norwegian Veterinary Institute, Section of Bacteriology-Food and GMO, Postbox Sentrum 750, N-0106 Oslo, Norway., Carrasco E; Departamento de Ciencia y Tecnología de los Alimentos, UIC Zoonosis y Enfermedades Emergentes (ENZOEM), Campus de Excelencia Internacional en Agroalimentación (CeiA3), Universidad de Córdoba, Campus Rabanales, Edificio Darwin-Anexo, E-14071 Córdoba, Spain., Teixeira P; CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal., Stasiewicz MJ; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 905 S Goodwin Ave., Urbana, IL 61801, USA., Hasegawa A; Nutrition and Food Safety Department, World Health Organization, 1202 Geneva, Switzerland., De Oliveira Mota J; Nutrition and Food Safety Department, World Health Organization, 1202 Geneva, Switzerland., Guillier L; Risk Assessment Department, French Agency for Food, Environmental and Occupational Health & Safety (Anses), 14 rue Pierre et Marie Curie, 94701 Maisons-Alfort, France., Cadavez V; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.; Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Sanaa M; Nutrition and Food Safety Department, World Health Organization, 1202 Geneva, Switzerland.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2024 Nov 27; Vol. 13 (23). Date of Electronic Publication: 2024 Nov 27.

Development of a Flexible Produce Supply Chain Food Safety Risk Model: Comparing Tradeoffs Between Improved Process Controls and Additional Product Testing for Leafy Greens as a Test Case.

Autor: Pinto G; Department of Food Science and Human Nutrition, University of Illinois Urbana-Champaign, Urbana, Illinois, USA., Reyes GA; Department of Food Science and Human Nutrition, University of Illinois Urbana-Champaign, Urbana, Illinois, USA., Barnett-Neefs C; Department of Food Science and Human Nutrition, University of Illinois Urbana-Champaign, Urbana, Illinois, USA., Jung Y; Department of Food Science, Cornell University, Ithaca, New York, USA., Qian C; Department of Food Science, Cornell University, Ithaca, New York, USA., Wiedmann M; Department of Food Science, Cornell University, Ithaca, New York, USA., Stasiewicz MJ; Department of Food Science and Human Nutrition, University of Illinois Urbana-Champaign, Urbana, Illinois, USA. Electronic address: mstasie@illinois.edu.

Publikováno v: Journal of food protection [J Food Prot] 2024 Oct 29; Vol. 88 (1), pp. 100393. Date of Electronic Publication: 2024 Oct 29.

Engineering and evolution of Yarrowia lipolytica for producing lipids from lignocellulosic hydrolysates.

Autor: Yook S; Carl Woese Institute for Genomic Biology, University of Illinois at Urbana-Champaign, Urbana, IL, USA; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA; DOE Center for Advanced Bioenergy and Bioproducts Innovation, University of Illinois Urbana-Champaign, Urbana, IL, USA., Deewan A; Carl Woese Institute for Genomic Biology, University of Illinois at Urbana-Champaign, Urbana, IL, USA; Department of Chemical and Biomolecular Engineering, University of Illinois at Urbana-Champaign, Urbana, IL, USA; DOE Center for Advanced Bioenergy and Bioproducts Innovation, University of Illinois Urbana-Champaign, Urbana, IL, USA., Ziolkowski L; Carl Woese Institute for Genomic Biology, University of Illinois at Urbana-Champaign, Urbana, IL, USA; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA., Lane S; Carl Woese Institute for Genomic Biology, University of Illinois at Urbana-Champaign, Urbana, IL, USA; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA; DOE Center for Advanced Bioenergy and Bioproducts Innovation, University of Illinois Urbana-Champaign, Urbana, IL, USA., Tohidifar P; Carl Woese Institute for Genomic Biology, University of Illinois at Urbana-Champaign, Urbana, IL, USA; Department of Chemical and Biomolecular Engineering, University of Illinois at Urbana-Champaign, Urbana, IL, USA; DOE Center for Advanced Bioenergy and Bioproducts Innovation, University of Illinois Urbana-Champaign, Urbana, IL, USA., Cheng MH; Carl Woese Institute for Genomic Biology, University of Illinois at Urbana-Champaign, Urbana, IL, USA; Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, IL, USA; DOE Center for Advanced Bioenergy and Bioproducts Innovation, University of Illinois Urbana-Champaign, Urbana, IL, USA., Singh V; Carl Woese Institute for Genomic Biology, University of Illinois at Urbana-Champaign, Urbana, IL, USA; Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, IL, USA; DOE Center for Advanced Bioenergy and Bioproducts Innovation, University of Illinois Urbana-Champaign, Urbana, IL, USA., Stasiewicz MJ; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA., Rao CV; Carl Woese Institute for Genomic Biology, University of Illinois at Urbana-Champaign, Urbana, IL, USA; Department of Chemical and Biomolecular Engineering, University of Illinois at Urbana-Champaign, Urbana, IL, USA; DOE Center for Advanced Bioenergy and Bioproducts Innovation, University of Illinois Urbana-Champaign, Urbana, IL, USA., Jin YS; Carl Woese Institute for Genomic Biology, University of Illinois at Urbana-Champaign, Urbana, IL, USA; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA; DOE Center for Advanced Bioenergy and Bioproducts Innovation, University of Illinois Urbana-Champaign, Urbana, IL, USA. Electronic address: ysjin@illinois.edu.

Publikováno v: Bioresource technology [Bioresour Technol] 2025 Jan; Vol. 416, pp. 131806. Date of Electronic Publication: 2024 Nov 12.

Risk Assessment Predicts Most of the Salmonellosis Risk in Raw Chicken Parts is Concentrated in Those Few Products with High Levels of High-Virulence Serotypes of Salmonella.

Autor: Kim M; Dept. of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 905 S Goodwin Ave., Urbana, IL 61801, USA., Barnett-Neefs C; Dept. of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 905 S Goodwin Ave., Urbana, IL 61801, USA., Chavez RA; Dept. of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 905 S Goodwin Ave., Urbana, IL 61801, USA., Kealey E; Dept. of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 905 S Goodwin Ave., Urbana, IL 61801, USA., Wiedmann M; Dept. of Food Science, Cornell University, 341 Stocking Hall, Ithaca, NY 14853, USA., Stasiewicz MJ; Dept. of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 905 S Goodwin Ave., Urbana, IL 61801, USA. Electronic address: mstasie@illinois.edu.

Publikováno v: Journal of food protection [J Food Prot] 2024 Jul; Vol. 87 (7), pp. 100304. Date of Electronic Publication: 2024 May 20.