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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

Malate and tartrate in Oregon grapes

Creator:: Norton, Kerry M.
Abstract:: In western Oregon the titratable acidity of grapes at harvest may in some seasons be higher than desirable for making quality wine, due to the retention of malic acid. The purposes of this study were 1) to investigate the effects of a vineyard cultural practice, cluster exposure at veraison by...
Resource Type:: Masters Thesis
Full Text:: Tartrate in Oregon Grapes Abstract Approved: David A. Heatherbell In western Oregon the titratable

Investigation of methods for determination and prevention of protein instability in wines

Creator:: Ngaba-Mbiakop, Pierre Rolland
Resource Type:: Dissertation
Full Text:: in a beaker. A glass rod was used to stir and dissolve the enzyme. When a given juice sample did

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:: pathogens associated with fresh fruits and vegetables 2.2.1. Salmonella Salmonella is a rod-shaped Gram

Characterization and removal of unstable proteins from grape juice and wine

Creator:: Hsu, Juinn-chin
Abstract:: Improved sensitive techniques were developed for the determination of soluble proteins in grape, juice and wine. These techniques which permitted direct sample analysis without prior dialysis or concentration, were used for: 1) characterization of heat unstable proteins, 2) evaluating the effect of bentonite fining and ultrafiltration (UF) on the soluble...
Resource Type:: Dissertation
Full Text:: a glass rod, set at 4 0C for at least 2 h, filtered through nylon cloth and centrifuged at 12,100

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:: ; Odeyemi, 2016). V. parahaemolyticus is a Gram-negative halophilic rod-shaped bacterium with a single

The Application of Brine Injection Technology to Improve Quality of Pacific whiting (Merluccius productus) Fillets

Creator:: Harikedua, Silvana Dinaintang
Abstract:: Existing research reports the importance of brine injection technology in enhancing the quality of muscle products such as poultry, beef, and pork. In fish, the utilization of brine injection technology is well-known for delivering marinade ingredients for salted or smoked fish production. Until now, there has been limited published scientific...
Resource Type:: Masters Thesis
Full Text:: : __________________________________________________________________ Christina A. Mireles DeWitt Existing research reports the importance of brine injection

Determination of dimethylamine in barley malt

Creator:: Yoo, Lee-joung
Abstract:: Dimethylamine (DMA), in addition to the alkaloids hordenine and gramine, has been suggested as a potential precursor of nitrosodimethylamine (NDMA) in malt. Analytical procedures were adopted and applied to extract and quantify DMA from malt, green malt, malt roots and raw barley. Ground malt was extracted at room temperature with...
Resource Type:: Masters Thesis
Full Text:: ; French et al ., 1982). It was decided therefore to investigate the role of DMA as a source of

A method for the determination of the free fatty acids of Cheddar cheese

Creator:: Bills, Donald D.
Abstract:: The free fatty acids of Cheddar cheese are important components in the over-all flavor and aroma of the cheese. Although the more volatile fatty acids probably contribute most, there is reason to believe that the higher fatty acids may contribute, to some extent, in imparting typical flavor characteristics. Before the...
Resource Type:: Masters Thesis
Full Text:: slurry poured in. The slurry was then packed by means of air pressure and a packing rod. After

Food as a source of nitrosatable amines

Creator:: McIntyre, Timothy
Abstract:: Beer, nonfat dry milk, fried bacon and microwave baked fish were treated under simulated gastric and extreme nitrosation conditions to estimate their capacity for generation of endogenously formed N-nitrosamines. The level of nitrosamines in beer increased from 0.1 ppb N-nitrosodimethylamine to 0.4 ppb N-nitrosodimethylamine (p < 0.05) under simulated gastric...
Resource Type:: Masters Thesis
Full Text:: was poured into the column with the aid of a plastic funnel and tamping rod; each test tube was

ScholarsArchive@OSU

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

Malate and tartrate in Oregon grapes

Investigation of methods for determination and prevention of protein instability in wines

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

Characterization and removal of unstable proteins from grape juice and wine

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

The Application of Brine Injection Technology to Improve Quality of Pacific whiting (Merluccius productus) Fillets

Determination of dimethylamine in barley malt

A method for the determination of the free fatty acids of Cheddar cheese

Food as a source of nitrosatable amines

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