A5052146863- Listeria monocytogenes in Food Safety
- Food Safety and Hygiene
- Salmonella and Campylobacter epidemiology
- Essential Oils and Antimicrobial Activity
- Microbial Inactivation Methods
- Radiation Effects and Dosimetry
- Meat and Animal Product Quality
- Probiotics and Fermented Foods
- Postharvest Quality and Shelf Life Management
- Advanced Sensor and Energy Harvesting Materials
- Surface Modification and Superhydrophobicity
- Viral gastroenteritis research and epidemiology
- Escherichia coli research studies
- Antimicrobial agents and applications
- Bacterial biofilms and quorum sensing
- Nanocomposite Films for Food Packaging
- Enterobacteriaceae and Cronobacter Research
- Vibrio bacteria research studies
- Protein Hydrolysis and Bioactive Peptides
- Bee Products Chemical Analysis
- Microplastics and Plastic Pollution
- Indoor Air Quality and Microbial Exposure
- Identification and Quantification in Food
- Plant Pathogenic Bacteria Studies
- Clostridium difficile and Clostridium perfringens research
Texas A&M University
2015-2024
Texas A&M University System
2024
Universidad Libre de Colombia
2024
Mitchell Institute
2017
National University of Trujillo
2014
Universidad de Guadalajara
1994-2007
Abstract This work is concerned with investigating the effect of substrate hydrophobicity and zeta potential on dynamics kinetics initial stages bacterial adhesion. For this purpose, pathogens Staphylococcus aureus Escherichia coli O157:H7 were inoculated substrates coated thin thiol layers (i.e., 1-octanethiol, 1-decanethiol, 1-octadecanethiol, 16-mercaptohexadecanoic acid, 2-aminoethanethiol hydrochloride) varying surface potential. The time-resolved adhesion data revealed a transformation...
Bacterial fouling is a persistent problem causing the deterioration and failure of functional surfaces for industrial equipment/components; numerous human, animal, plant infections/diseases; energy waste due to inefficiencies at internal external geometries transport systems. This work gains new insights into effect surface roughness on bacterial by systematically studying adhesion model hydrophobic (methyl-terminated) with scales spanning from ∼2 nm ∼390 nm. Additionally, integration...
Post-harvest losses of fruits due to decay and concerns regarding microbial food safety are significant within the produce processing industry. Additionally, maintaining quality exported commodities distant countries continues pose a challenge. To address these issues, application bioactive compounds, such as essential oils, has gained recognition means extend shelf life by acting antimicrobials. Herein, we have undertaken an innovative approach nano-encapsulating cinnamon-bark oil using...
This study evaluated the effectiveness of an improved multilayered antimicrobial alginate-based edible coating in increasing shelf life fresh-cut watermelon without affecting its quality attributes. A set solutions containing sodium alginate (0.5, 1, 2 g/100 g), beta-cyclodextrin and microencapsulated trans-cinnamaldehyde (natural agent), pectin, calcium lactate were used as systems made into a using layer-by-layer (LbL) technique. The samples coated dipping technique stored at 4 °C for 15...
Bacterial fouling is a multiscale, multistage process responsible for surface contamination and bacterial-related infections illnesses. The formation of biofilms leading to has significant global impact, afflicting millions patients resulting in an approximate 1.6 million fatalities each year. Furthermore, the economic ramifications such are considerable, with industries incurring billions dollars costs on annual basis. Given that bacteria tend proliferate community-based surface-bound...
Abstract: Combining food antimicrobials can enhance inhibition of Listeria monocytogenes in ready‐to‐eat (RTE) meats. A broth dilution assay was used to compare the L. resulting from exposure nisin, acidic calcium sulfate, ɛ‐poly‐L‐lysine, and lauric arginate ester applied singly combination. Minimum inhibitory concentrations (MICs) were lowest single producing following 24 h incubation at 35 °C. bactericidal (MBCs) that decreased populations by ≥3.0 log 10 CFU/mL. Combinations nisin with...
Meat is highly perishable due to its composition and susceptibility microbial growth enzymatic degradation. Preservation methods are necessary extend shelf life, allowing for longer storage, transportation, distribution without compromising quality or safety. With increasing consumer demand natural, minimally processed foods concerns about synthetic additives, there a growing need preservation alternatives, including packaging, which align with these preferences. Natural methods, such as...
Hot beef carcass surface regions (outside round, brisket, and clod) contaminated with feces spread over a 5-cm2 (1-in2) area were cleaned using steam-vacuum spot-cleaning system alone or combined subsequent sanitizing treatments of hot water (95°C at the nozzle), warm (55°C) 2% lactic acid spray, combinations these two methods. These compared for effectiveness in reducing aerobic plate counts (APC) Enterobacteriaceae, total coliforms, thermotolerant Escherichia coli. All significantly...