A5006342223- Listeria monocytogenes in Food Safety
- Food Safety and Hygiene
- Salmonella and Campylobacter epidemiology
- Meat and Animal Product Quality
- Microbial Inactivation Methods
- Escherichia coli research studies
- Viral gastroenteritis research and epidemiology
- Essential Oils and Antimicrobial Activity
- Animal Nutrition and Physiology
- Probiotics and Fermented Foods
- Advanced Chemical Sensor Technologies
- Food Drying and Modeling
- Child Nutrition and Water Access
- Radiation Effects and Dosimetry
- Crop Yield and Soil Fertility
- Animal Virus Infections Studies
- Consumer Attitudes and Food Labeling
- Insect and Pesticide Research
- Infection Control and Ventilation
- Animal Disease Management and Epidemiology
- Medical Device Sterilization and Disinfection
- Additive Manufacturing and 3D Printing Technologies
- Supply Chain Resilience and Risk Management
- Genomics and Phylogenetic Studies
- Biomedical and Engineering Education
University of Nebraska–Lincoln
2018-2024
Universidade do Estado do Rio de Janeiro
2024
Sociedade Portuguesa de Cardiologia
2020
Texas Tech University
2013-2017
Clemson University
2011-2013
Current methods for screening Enterohemorrhagic Escherichia coli (EHEC) O157 and non-O157 in beef enrichments typically rely on the molecular detection of stx, eae, serogroup-specific wzx or wzy gene fragments. As these genetic markers can also be found some non-EHEC strains, a number 'false positive' results are obtained. Here, we explore suitability five novel markers, espK, espV, ureD, Z2098, CRISPRO26:H11 as candidates more accurate EHEC strains greater clinical significance...
Some Pseudomonas species are common meat spoilage bacteria that often associated with the of fresh meat. The recently reported ability these to also spoil cooked and vacuum packaged products has created need investigate all potential routes they may be able utilize. objective this experiment was determine if spp. survive thermal processing grow during refrigerated storage under vacuum. isolates collected from spoiled turkey were inoculated into a salted seasoned emulsion sealed thermally...
This research aims to investigate the efficacy of chlorine dioxide gas on inactivation Salmonella dried basil leaves and evaluate suitability E. faecium as a surrogate for Salmonella. Dried (2.0 ± 0.1 g) inoculated with 5-strain cocktail or were packed in paper bag, heat-sealed, placed inside treatment chamber. The samples exposed different levels concentration (5, 10, 15 mg/L) relative humidity (60, 70, 80%) various exposure times. treated diluted neutralizing buffer plated onto tryptic soy...
Escherichia coli and Salmonella spp. are ubiquitous in the poultry production environment, hence, their transmission to products is of concern. Industry has widely used freezing as a strategy halt pathogen growth, more recently, crust been suggested means improve mechanical operations, quality, safety products. The purpose this study was evaluate effect on survival Typhimurium that were artificially inoculated surface raw with or without adhering skin. Ampicillin-resistant (AR) E. JM 109...
Abstract The effect of crust freezing (20 min, −85C) on raw chicken breast quality, with or without skin, during aerobic, refrigerated storage for up to 18 days was assessed using the I nternational C ommission llumination color parameters L *, a * and b *; tenderness; total aerobic (aerobic plate counts [ APC ]) yeasts/molds counts. Skin had significantly higher values compared skinless breasts (average 75 versus 55), whereas remained relatively constant regardless presence absence time....
Sous vide cooking is a method of food preparation in which vacuum sealed and cooked water bath that set to precise temperature circulated by sous device. Due ease use affordability, this has grown increasingly popular service kitchens domestic settings. However, low-temperature, long holding time recommendations from manufacturers chefs press raise safety concerns - specifically those for the nonintact beef products. The objective experiment was address these validating 5 log reduction...