A5040369880- Listeria monocytogenes in Food Safety
- Food Safety and Hygiene
- Microbial Inactivation Methods
- Salmonella and Campylobacter epidemiology
- Essential Oils and Antimicrobial Activity
- Viral gastroenteritis research and epidemiology
- Meat and Animal Product Quality
- Infection Control in Healthcare
- Probiotics and Fermented Foods
- Infection Control and Ventilation
- Food Supply Chain Traceability
- Food Industry and Aquatic Biology
- Spectroscopy and Chemometric Analyses
- Bacillus and Francisella bacterial research
- Bacterial biofilms and quorum sensing
- Mycotoxins in Agriculture and Food
- Wheat and Barley Genetics and Pathology
- Radiation Effects and Dosimetry
- Escherichia coli research studies
- Food Waste Reduction and Sustainability
- Plasma Applications and Diagnostics
- Animal Nutrition and Health
- SARS-CoV-2 detection and testing
- Vibrio bacteria research studies
- Antimicrobial agents and applications
Rutgers, The State University of New Jersey
2016-2025
Rutgers Sexual and Reproductive Health and Rights
2017-2022
University of Maine
2014-2020
University of Ottawa
2019-2020
University of Massachusetts Amherst
2008-2020
Louisiana State University
2019-2020
Pennsylvania State University
2014-2020
Oregon State University
2014-2020
Cornell University
2009-2020
ORCID
2020
Salmonella can survive in low-moisture foods for long periods of time. Reduced microbial inactivation during heating is believed to be due the interaction cells and water, thought related water activity (aw). Little known about role mobility influencing survival foods. The aim this study was determine how physical state influences use information develop mathematical models that predict behavior these Whey protein powder differing mobilities produced by pH adjustment heat denaturation, then...
The growth parameters (growth rate, μ and lag time, λ) of three different strains each Salmonella enterica Listeria monocytogenes in minimally processed lettuce (MPL) their changes as a function temperature were modeled. MPL packed under modified atmosphere (5% O2, 15% CO2 80% N2), stored at 7–30 °C samples collected time intervals enumerated for S. L. monocytogenes. Growth curves equations describing the relationship between λ constructed using DMFit Excel add-in through linear regression,...
This study characterized the biofilm-forming ability of Staphylococcus aureus from food-contact surfaces and evaluated effects essential oil Origanum vulgare L. (oregano; OVEO) carvacrol (CAR) against planktonic sessile cells selected isolates, as well their on biofilm formation stainless steel over time. In microtiter plate (MtP) assay, 97.2% (70/72) isolates were considered biofilm-producers, while in assays using Congo Red agar, 88.9% (64/72) presented ability. The detection icaA, icaB,...
Coliforms, Escherichia coli, and various physicochemical water characteristics have been suggested as indicators of microbial quality or index organisms for pathogen populations. The relationship between the presence and/or concentration Salmonella biological, physical, chemical in Central Florida surface samples over 12 consecutive months was explored. Samples were taken monthly from 18 locations throughout (n = 202). Air temperature, pH, oxidation-reduction potential (ORP), turbidity,...
Artisanal raw milk cheeses are highly appreciated dairy products in Brazil and ensuring their microbiological safety has been a great need. This study reports the isolation characterization of lactic acid bacteria (LAB) strains with anti-listerial activity, effects on Listeria monocytogenes during refrigerated shelf-life soft Minas cheese ripening semi-hard cheese. LAB (n = 891) isolated from artisanal 244) were assessed for activity by deferred antagonism assay at 37 °C 7 °C. The treatments...
ABSTRACT Many factors have been shown to influence bacterial transfer between surfaces, including surface type, species, moisture level, pressure, and friction, but the effect of inoculum size on has not yet established. Bacterial cross contamination rates during performance common food service tasks were previously determined in our laboratory using nalidixic acid-resistant Enterobacter aerogenes . Eight different determined, each involving a minimum 30 volunteers. The source level...
ABSTRACT Percentage is widely used to describe different results in food microbiology, e.g., probability of microbial growth, percent inactivated, and positive samples. Four sets percentage data, percent-growth-positive, germination extent, for one cell grow, maximum fraction tubes, were obtained from our own experiments the literature. These data modeled using linear logistic regression. Five methods compare goodness fit two models: predictions closer observations, range differences...
The current study was carried out to estimate the risks of infection due consumption RTE vegetables contaminated with Salmonella and Listeria monocytogenes in Brazil. risk assessment model composed five different modules comprising retail-consumption steps. Scenarios were simulated using prevalence concentration levels reported Brazil as well considering values 10 times lower. In addition, scenarios which temperature during transportation storage are maintained below 5 °C also evaluated....
The prediction of the persistence SARS-CoV-2 on fomites is essential in investigating importance contact transmission. This study collects available information inactivation kinetics coronaviruses both solid and liquid creates a mathematical model for impact temperature relative humidity virus persistence. predictions can support more robust decision‐making could be useful various public health contexts. A calculator natural clearance depending valuable operational tool authorities.
Srope of Deliverables: This section discusses current knowledge in the application pulsed electric fields as a method non‐thermal food preservation. It includes mechanisms inactivation, studies on microbial critical process factors, and future research needs. Detailed descriptions pilot laboratory‐scale equipment their use preservation are also covered.
ABSTRACT The formulation of shelf-stable intermediate-moisture products is a critical food safety issue. Therefore, knowing the precise boundary for growth-no-growth interface Staphylococcus aureus necessary risk assessment. This study was designed to examine effects various humectants and produce growth models as tools molecular mobility physical properties humectants, such their glass transition temperatures, membrane permeability, ionic nonionic properties, on S. were investigated....