A5024095839- Listeria monocytogenes in Food Safety
- Food Safety and Hygiene
- Nuts composition and effects
- Meat and Animal Product Quality
- Bee Products Chemical Analysis
- Microbial Inactivation Methods
- Coconut Research and Applications
- Plant Disease Management Techniques
- Identification and Quantification in Food
- Biopolymer Synthesis and Applications
- Clostridium difficile and Clostridium perfringens research
- Essential Oils and Antimicrobial Activity
- Postharvest Quality and Shelf Life Management
- Bacillus and Francisella bacterial research
- Organic Food and Agriculture
- Food Waste Reduction and Sustainability
- Composting and Vermicomposting Techniques
- Salmonella and Campylobacter epidemiology
- Agricultural and Food Sciences
- Sensory Analysis and Statistical Methods
- Advanced Chemical Sensor Technologies
- Agriculture Sustainability and Environmental Impact
Louisiana State University Agricultural Center
2017-2024
University of Florida
2023-2024
Louisiana State University
2017-2018
In-shell pecans are susceptible to microbial contamination. This study was performed investigate feasibility of using hot water treatment as a kill-step for food-borne pathogens during pecan shelling. were subjected at 70, 80 or 90 °C 1, 2, 3, 4 5 min. The time-temperature treatments achieve 5-log reduction Salmonella enterica, Escherichia coli O157:H7, Listeria monocytogenes, and non-pathogenic Enterococcus faecium determined. Thermal death values determined each tested condition. L....
The use of flume tanks for tomato processing has been identified as a potential source cross-contamination, which could result in foodborne illness. This study's objective was to assess the efficacy peroxyacetic acid (PAA) at concentration ≤ 80 mg/L preventing Salmonella enterica cross-contamination under various organic loads benchtop model tank. stability PAA different chemical oxygen demand (COD) levels also tested. Tomatoes were spot inoculated with five-serovar rifampin-resistant (rif+)...
Pre-harvest contamination of produce has been a major food safety focus. Insight into the behavior enteric pathogens on in pre-harvest conditions will aid developing and post-harvest risk management strategies. In this study, attachment strength (SR) die-off rate E. coli surface watermelon fruits efficacy aqueous chlorine treatment against strongly attached population were investigated. Watermelon seedlings transplanted eighteen plots. Prior to harvesting, cocktail generic (ATCC 23716, 25922...
The Produce Safety Alliance (PSA) grower training was introduced in 2016 as the standardized curriculum to meet requirements of Food and Drug Administration's (FDA) Modernization Act's (FSMA) Rule (PSR). PSR states that at least one supervisor or responsible party from each farm must have successfully completed this food safety equivalent curriculum, recognized by FDA. This study evaluated effectiveness PSA trainings conducted between 2017-2019 Southern United States Regional Center for...
Pecan shell is considered an agricultural waste; however, it contains various bioactive compounds with potential inhibitory effect against microorganisms. This study evaluated the antimicrobial efficacy of pecan extract (PSE)
Summary The effect of hot water pre‐treatment in‐shell pecans on physicochemical properties, consumer acceptance and purchase intent dehulled roasted kernels was evaluated. In‐shell were first subjected to at 70, 80 90 °C for 8.6, 6.6 4.6 min respectively later dry 160 10 min. properties treated untreated nuts, before after roasting determined. Furthermore, the Hot treatment, alone subsequent had minimal pecans’ properties. Consumers liked ( P < 0.05) colour aroma pecans. No > observed...
This study evaluated application of steam treatment for inactivating Enterococcus faecium on in-shell pecans and its effect kernel quality. In-shell inoculated with (7.28 ± 0.17 log CFU/g) were treated at 70, 80 or 90 °C 0–300s. Log-linear model was fitted to obtain D-value. Pecans steam-treated 5D deshelled; kernels stored in accelerated conditions (35 °C, 65%RH 450–500lx 25d) simulating 4 months storage 22 °C. Peroxide value, moisture, aw, color, texture, consumer acceptability tested 5d...
Bacillus cereus is a Gram-positive, facultative, anaerobic bacterium characterized by large rod-shaped cells and an ability to form heat-resistant endospores. Since this commonly widespread in the environment often found soil, it naturally present wide range of food products both plant animal origin. B. grows best temperature 39ºF (4ºC) 118ºF (48ºC). Optimal growth occurs within narrower 82ºF (28ºC) 95ºF (35ºC) pH 4.9 9.3 (FDA 2012).
The bacterium Clostridium perfringens causes one of the most common types foodborne gastroenteritis in United States, often referred to as food poisoning (FDA 2012). It is associated with consuming contaminated that contains great numbers vegetative cells and spores will produce toxin inside intestine. There are two forms disease caused by C. perfringens: necrotizing enteritis. latter disease, also known pig-bel not States. pork can be very severe
Fish processing environment is very favorable for the growth of microorganisms and highlights a potential risk associated with microbial hazards. The present study investigated behavior aerobic bacteria, yeasts molds, bacterial pathogens or surrogate (Listeria monocytogenes Clostridium sporogenes) on thawed fresh catfish fillets during refrigerated storage (5°C - 7°C). Thawed were respectively inoculated L. C. sporogenes, packaged in LDPE bags. In uninoculated catfish, populations molds...
The use of flume tanks for tomato processing has been identified as a potential source cross-contamination, which could result in foodborne illness. This study’s objective was to assess the efficacy peroxyacetic acid (PAA) at concentration ≤ 80 mg/L preventing Salmonella enterica cross-contamination under various organic loads benchtop model tank. stability PAA different chemical oxygen demand (COD) levels also tested. Tomatoes were spot inoculated with five-serovar rifampin-resistant (rif+)...