Index Catalog // ScholarsArchive@OSU

Reduction of Salmonella spp. on In-shell Hazelnuts Using Continuous Steam Blanching and Prevalence of Salmonella spp. on In-shell Oregon Hazelnuts

Creator:: Letchworth, Christopher A.
Abstract:: Tree nuts have been implicated in a number of foodborne outbreaks and recalls in recent years linked to enteric pathogens, particularly Salmonella. Therefore, prior to distribution and marketing, it is necessary to understand the biological risks associated with the consumption of tree nuts and to find effective methods to inactivate...
Resource Type:: Masters Thesis
Full Text:: . Abstract approved: Robert J. McGorrin Tree nuts have been implicated in a number of

Efficacy of electrolyzed oxidizing (EO) water combined with UV-C light or gas exchange on sanitization of Jalapeno pepper using Serratia marcesens as surrogate for Salmonella

Creator:: Ekundayo, Olufunmilayo R.
Abstract:: Jalapeño peppers are usually consumed raw and fresh with minimal processing. They contain antioxidants and bioactive compounds which are of human health benefits. There have been an increasing number of reports of foodborne outbreaks attributed to inaccessibility of sanitizers to Salmonella , E.coli and Listeria monocytogenes when embedded in fruit...
Resource Type:: Masters Thesis
Full Text:: : ______________________________________________________________________ Mark A. Daeschel Jalapeño peppers are usually consumed raw and fresh with minimal

Complex mechanism of chitosan and naturally occurring polyanions

Creator:: Mireles-DeWitt, Christina A.
Resource Type:: Masters Thesis
Full Text:: Chan and Na ural Occurring Polyanions Abstract approved: J. An n orres Reduction of biomass, COD, a

An evaluation of blackberry harvest sanitation and the ability of foodborne pathogens to survive in blackberry products

Creator:: Sales, Melissa M.
Abstract:: Blackberries, genus Rubus, are an important Oregon agricultural commodity. In their fresh and processed forms, they offer many health benefits and may be able to help Americans better achieve fruit consumption recommendations because of convenience and pleasant sensory qualities. However, the susceptibility of blackberry products to contamination with bacterial pathogens...
Resource Type:: Masters Thesis
Full Text:: Survive in Blackberry Products Abstract approved: Mark A. Daeschel Blackberries, genus Rubus

Characterization of factors affecting pectinmethylesterase activity in cucumber fruit

Creator:: Turk, Farzaneh
Abstract:: Pectinmethylesterase (PME) activity in fresh cucumber fruit was determined. The effects of several cationic species, temperature, pH, and acetic acid on the activity of cucumber PME was investigated. The efficacy of blanching, infiltration with CaCl₂ or acetic acid, and fermentation with 0 and 40 mM CaCl₂ on inhibition of cucumber...
Resource Type:: Masters Thesis
Full Text:: . concentration Fig. 9 ca\,j.2 cucumber PME. Reaction mixtures contained PME, 0.5

Evaluation of hydrostatic pressure and storage effects on Cheddar cheese microstructure by thermal conductivity, differential scanning calorimetry and enzymatic proteolysis

Creator:: Yang, Jie
Resource Type:: Masters Thesis
Full Text:: . Differential Scanning Calorimetry and Enzymatic Proteolvsis-——~ Abstract approved -*■—\- J

Commercial application of high pressure processing for inactivating Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas)

Creator:: Ma, Lei
Abstract:: Vibrio parahaemolyticus is a Gram-negative, halophilic pathogen that occurs naturally in coastal and estuarine environments. This human pathogen is frequently isolated from a variety of seafood, particular oysters, and is the leading cause of gastroenteritis associated with seafood consumption. Several outbreaks of V. parahaemolyticus infections linked to consumption of raw...
Resource Type:: Masters Thesis
Full Text:: (Crassostrea gigas) Abstract approved: Yi-Cheng Su Vibrio parahaemolyticus is a Gram-negative, halophilic

Low-temperature post-harvest processing for reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters

Creator:: Chae, Minjung
Abstract:: Oysters are filter-feeding bivalves, which filter water for nutrients and often accumulate contaminants and human pathogens such as Vibrio parahaemolyticus and Vibrio vulnificus naturally occurring in the marine environment. These naturally occurring pathogens have been frequently isolated from raw shellfish, particularly oyster, in the United States and are recognized as...
Resource Type:: Masters Thesis
Full Text:: reduced sales of oysters and a consequent significant financial burden for the producers. The United

The effect of prerigor electrical stimulation pH decline, protein solubility and water holding capacity in beef muscles

Creator:: Elkhalifa, Elamin Abdalla
Abstract:: This study was designed to investigate the rate of pH decline, changes in protein solubility and in the water-holding capacity (WHC) of beef muscles subjected to pre-rigor electrical stimulation. Samples for the experiment were obtained from animals slaughtered at the Meat Science Laboratory, Oregon State University. Nine good quality steers...
Resource Type:: Masters Thesis
Full Text:: CAPACITY IN BEEF MUSCLES Abstract approved: — "T? Dr. A. F.^Angle Dr. A. F.^Anglemier This study was

The effect of irradiation with ultraviolet light on chlorinated hydrocarbon insecticides : a review

Creator:: Banks, Kenneth A.
Abstract:: Pesticide chemists have recognized since the 1940's that ultraviolet light was deleterious to the insecticidal properties of certain compounds. However, it has been only within the last 15 years that a number of photodecomposition products of the chlorinated hydrocarbon insecticides have been isolated and identified. The degradation of insecticides by...
Resource Type:: Capstone Project
Full Text:: , Figure II). However, they did not observe such a reaction 1 J Q 1 when the aldrin isomer was exposed

ScholarsArchive@OSU

Reduction of Salmonella spp. on In-shell Hazelnuts Using Continuous Steam Blanching and Prevalence of Salmonella spp. on In-shell Oregon Hazelnuts

Efficacy of electrolyzed oxidizing (EO) water combined with UV-C light or gas exchange on sanitization of Jalapeno pepper using Serratia marcesens as surrogate for Salmonella

Complex mechanism of chitosan and naturally occurring polyanions

An evaluation of blackberry harvest sanitation and the ability of foodborne pathogens to survive in blackberry products

Characterization of factors affecting pectinmethylesterase activity in cucumber fruit

Evaluation of hydrostatic pressure and storage effects on Cheddar cheese microstructure by thermal conductivity, differential scanning calorimetry and enzymatic proteolysis

Commercial application of high pressure processing for inactivating Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas)

Low-temperature post-harvest processing for reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters

The effect of prerigor electrical stimulation pH decline, protein solubility and water holding capacity in beef muscles

The effect of irradiation with ultraviolet light on chlorinated hydrocarbon insecticides : a review

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