A5101414189- Listeria monocytogenes in Food Safety
- Microbial Inactivation Methods
- Food Safety and Hygiene
- Probiotics and Fermented Foods
- Food Drying and Modeling
- Spectroscopy and Chemometric Analyses
- Advanced Measurement and Detection Methods
- Meat and Animal Product Quality
- Microencapsulation and Drying Processes
- Bacillus and Francisella bacterial research
- Bee Products Chemical Analysis
- T-cell and B-cell Immunology
- Enzyme-mediated dye degradation
- Biochemical and biochemical processes
- Radiation Effects and Dosimetry
- Immune cells in cancer
- Advanced Chemical Sensor Technologies
- Vibrio bacteria research studies
- Immunotherapy and Immune Responses
- Burn Injury Management and Outcomes
- Infection Control and Ventilation
The Ohio State University
2020-2021
Harvard University
2020-2021
Washington State University
2016-2021
Salmonella spp. are resilient bacterial pathogens in low-moisture foods. There has been a general lack of understanding critical factors contributing to the enhanced thermal tolerance dry environments. In this study, we hypothesized that moisture content (XW ) cells is intrinsic factor influencing resistance inactivation. We selected enterica serotype Enteritidis PT 30 test hypothesis. first produced viable freeze-dried S. 30, conditioned different XW s (7.7, 9.2, 12.4, and 15.7 g water/100...
Egg powders are increasingly popular ingredients, due to their functionality and compactness, in industrial food production preparation at homes. However, there is a lack of studies that evaluate the thermal resistance Salmonella Enteritidis PT30 its potential surrogate Enterococcus faecium NRRL B-2354 egg powders. This study examined log-linear relationship between (D-value) water activity (a w ) The changes with temperature were measured using Vapor Sorption Analyzer high-temperature cell....
Salmonella cells desiccated in an environment with low-water activity (aw ) show longer survival times and enhanced resistance to heat. However, little is known about the cellular ultrastructure of low-aw relation persistence during desiccation.In this study, Enteritidis strain PT30 was dehydrated by exposure air or mixing wheat flour 0·30 at room temperature) for 7 days followed heat treatment 80°C 10, 20, 60 min respectively. Transmission electron microscopy (TEM) employed examine compare...
The loss-on-drying method has been widely used as a standard approach for measuring the moisture content of high-moisture materials such solid and semi-solid foods. Loss-on-drying provides reliable results, whilst usually labor-intensive time-consuming. This paper presents novel algorithm predicting meats based on loss-on drying method. proposed developed kinetics model Fick’s Second Law designed prediction meat using least-squares predicted results were compared with official recommended by...
The loss-on-drying method has been widely used as a standard approach for measuring the moisture content of high-moisture materials such solid and semi-solid foods. Loss-on-drying provides reliable results, whilst usually labor-intensive time-consuming. This paper presents novel algorithm predicting meats based on loss-on drying method. proposed developed kinetics model Fick’s Second Law designed prediction meat using least-squares predicted results were compared with official recommended by...