Index Catalog // ScholarsArchive@OSU

Characterization of pathogenic and non-pathogenic Vibrio parahaemolyticus strains and the antimicrobial activity of fruit juice and fruit extracts against seafood pathogens

Creator:: Du, Jingyi
Abstract:: Vibrio parahaemolyticus is frequently isolated or detected from raw seafoods, especially shellfish. Also, Listeria monocytogenes, Salmonella spp. are pathogens that are frequently found in ready-to-eat (RTE) seafood, such as smoked fish and shellfish, seafood salad, cooked shrimp and crabmeat, and seafood consumed raw. Two studies to improve safety in RTE...
Resource Type:: Masters Thesis
Full Text:: Park and Dr. Claudia Häse for their advice and participation in my M.S. program. Thanks to people

Further Optimization of Controlled Depuration for Eliminating Vibrio parahaemolyticus from Raw Oysters for Safe Consumption

Creator:: Ming, Ziwen
Abstract:: Vibrio parahaemolyticus infections in the United Stated have been linked to consumption of raw shellfish, particularly oysters, with symptoms of headache, abdominal pain, nausea, diarrhea, vomiting. Depuration, as a post-harvest process, has a long history of being applied in shellfish industry to reduce sewage bacteria. In order to reduce the...
Resource Type:: Masters Thesis
Full Text:: depuration process at 12.5°C could significantly reduce V. parahaemolyticus contamination in

Hydrolytic methods for the quantification of fructose-equivalents in herbaceous biomass

Creator:: Nguyen, Stefanie K.
Abstract:: A low, but significant, fraction of the carbohydrate portion of herbaceous biomass may be composed of fructose/fructosyl-containing components (“fructose equivalents”); such carbohydrates include sucrose, fructo-oligosaccharides, and fructans. Standard methods used for the quantification of structural-carbohydrate-derived neutral monosaccharide-equivalents in biomass are not particularly well suited for the quantification of fructose equivalents...
Resource Type:: Masters Thesis
Full Text:: Sophonputtanaphoca. assisted with data collection for the 50°C sample conditions and in the interpretation of the

Nutritional Composition Changes in Alaska Pollock (Gadus chalcogrammus) During and Between Bering Sea A and B Seasons

Creator:: Hintermeister, Clara A.
Abstract:: Alaska pollock (Gadus chalcogrammus) is a schooling whitefish native to the Bering Sea that is prized for its fillets, surimi, roe, and milt. Fillets are frequently used for popular products such as fish and chips. If collected, roe and milt are commonly exported to South Korea and Japan. However, no...
Resource Type:: Masters Thesis
Full Text:: ! Dr. Jae Park, Dr. Jung Kwon, and Dr. Claudia Hase for taking time out of their busy schedules to be

Low-temperature depuration and low-temperature high hydrostatic pressure processing as post-harvest interventions for diminishing Vibrio parahaemolyticus contamination in oysters

Creator:: Phuvasate, Sureerat
Abstract:: Vibrio parahaemolyticus is a leading cause of acute gastroenteritis associated with consumption of seafood, particularly raw oysters. The United States Centers for Disease Control and Prevention (CDC) estimated that 45,000 cases of V. parahaemolyticus infection occur each year in the U.S. A recent CDC report revealed that the incidence of...
Resource Type:: Dissertation
Full Text:: committee members: Dr. Mahfuzur Sarker, Dr. Claudia Häse, Dr. Joy Waite-Cusic, Dr. Mary Cluskey and Dr

The Extraction and Analytical Profiling of Bioactive Phospho- and Sphingolipids from Commercial Whey Protein Phospholipid Concentrate

Creator:: Ferraris, Quintin M.
Abstract:: Milk is the first source of nutrition for all mammalian neonates. The complex matrix that constitutes milk has evolved to provide optimal nutrition for the newborn, for each species, respectively. Milk fat, originating in mammary epithelial, forms lipid droplets which are stabilized in the aqueous environment by bioactive polar lipids...
Resource Type:: Dissertation

Bovine Kappa-Casein Glycomacropeptide: Its Effects on the Microbiome, Inflammation and the Potential in Irritable Bowel Syndrome Management

Creator:: Qu, Yunyao
Abstract:: Irritable bowel syndrome (IBS) is a prevalent gastrointestinal disorder experienced by 10–15% of the global population, manifesting as chronic abdominal pain, bloating and inconsistent bowel habits. The search for effective treatments remains ongoing. One promising contender in this realm is kappa-casein glycomacropeptide (GMP), a milk-derived peptide. Its potential benefits stem...
Resource Type:: Dissertation
Full Text:: : ______________________________________________________ David C. Dallas

Factors Affecting the Efficacy of Depuration for Decreasing Vibrio parahaemolyticus Contamination in Pacific Oysters (Crassostrea gigas)

Creator:: Hou, Yishu
Abstract:: Vibrio parahaemolyticus is a foodborne pathogen recognized as the leading cause of acute gastroenteritis associated with consumption of raw and undercooked seafood, particularly raw oysters, with major symptoms of nausea, vomiting, abdominal cramps and diarrhea. It is estimated that 45,000 cases of V. parahaemolyticus infection occur each year in the...
Resource Type:: Masters Thesis
Full Text:: temperatures between 7 and 15°C for 5 days has been developed to achieve >3.0 but <3.52 log MPN/g reductions

Application of probiotics and green tea extract in post-harvest processes of Pacific oysters (Crassostrea gigas) for reducing Vibrio parahaemolyticus and extending shelf life

Creator:: Xi, Dunyu
Abstract:: Vibrio parahaemolyticus is a human pathogen which is prevalent in marine environment. Consumption of raw or undercooked seafood contaminated with V. parahaemolyticus can cause foodborne illness. This study investigated the application of probiotics in depuration for reducing V. parahaemolyticus in raw Pacific oysters (Crassostrea gigas) and the utilization of green...
Resource Type:: Masters Thesis
Full Text:: oysters were depurated at 20°C, but remained moderately colonized in oysters (3.10 log CFU/g) after 4

Reductions of Vibrio parahaemolyticus in Pacific Oysters (Crassostrea gigas) by Depuration at Various Temperatures

Creator:: Phuvasate, Sureerat, Chen, Ming-Hui, and Su, Yi-Cheng
Abstract:: Consumption of raw oysters has been linked to several outbreaks of Vibrio parahaemolyticus infection in the United States. This study investigated effects of ice storage and UV-sterilized seawater depuration at various temperatures on reducing V. parahaemolyticus in oysters. Raw Pacific oysters (Crassostrea gigas) were inoculated with a mixed culture of...
Resource Type:: Article
Full Text:: ., & Häse, C. (2010). Refrigerated seawater depuration for reducing Vibrio 391 parahaemolyticus

ScholarsArchive@OSU

Characterization of pathogenic and non-pathogenic Vibrio parahaemolyticus strains and the antimicrobial activity of fruit juice and fruit extracts against seafood pathogens

Further Optimization of Controlled Depuration for Eliminating Vibrio parahaemolyticus from Raw Oysters for Safe Consumption

Hydrolytic methods for the quantification of fructose-equivalents in herbaceous biomass

Nutritional Composition Changes in Alaska Pollock (Gadus chalcogrammus) During and Between Bering Sea A and B Seasons

Low-temperature depuration and low-temperature high hydrostatic pressure processing as post-harvest interventions for diminishing Vibrio parahaemolyticus contamination in oysters

The Extraction and Analytical Profiling of Bioactive Phospho- and Sphingolipids from Commercial Whey Protein Phospholipid Concentrate

Bovine Kappa-Casein Glycomacropeptide: Its Effects on the Microbiome, Inflammation and the Potential in Irritable Bowel Syndrome Management

Factors Affecting the Efficacy of Depuration for Decreasing Vibrio parahaemolyticus Contamination in Pacific Oysters (Crassostrea gigas)

Application of probiotics and green tea extract in post-harvest processes of Pacific oysters (Crassostrea gigas) for reducing Vibrio parahaemolyticus and extending shelf life

Reductions of Vibrio parahaemolyticus in Pacific Oysters (Crassostrea gigas) by Depuration at Various Temperatures

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