Index Catalog // ScholarsArchive@OSU

Mitigation of Microbiological Water Quality by Last Irrigation-to-Harvest Intervals

Creator:: Emch, Alexander W.
Abstract:: Foodborne outbreaks involving fresh produce have been on the rise since the late 1990's. Pathogens such as Salmonella spp. and Escherichia coli are prevalent in agricultural environments and commonly travel between farms via irrigation water. The Food Safety Modernization Act (FSMA) has placed an increased emphasis on microbiological standards of...
Resource Type:: Masters Thesis
Full Text:: Last Irrigation-to-Harvest Intervals Abstract approved: Joy G. Waite-Cusic

An Exploration of Cheese Safety Parameters and Aging as Mitigation Strategy for Foodborne Pathogens in Cheese

Creator:: Riesgaard, Brandon
Abstract:: Pasteurization is an effective method of reducing risks associated with foodborne pathogens in raw milk. Cheese made from raw milk has a higher potential to harbor harmful bacterial pathogens. However, some cheesemakers prefer to use unpasteurized milk to preserve the natural microflora present in the raw milk and to prevent...
Resource Type:: Masters Thesis
Full Text:: : ______________________________________________________ Joy Waite-Cusic Pasteurization is an effective method of reducing risks

Influence of Processing Parameters on the Inactivation of Salmonella spp. During the Cooking Step of Jerky Production Using a Commercial-Scale Dehydrator

Creator:: Minarsich, Joey
Abstract:: United States Department of Agriculture-Food Safety and Inspection Service (USDA-FSIS) guidelines for beef jerky processing support producers' ability to satisfy the performance standard requirements for achieving a 5-log reduction in Salmonella and E. coli O157:H7. The first compliance guide for jerky processors was created in response to several Salmonella outbreaks...
Resource Type:: Masters Thesis
Full Text:: approved: ______________________________________________________ Dr. Joy Waite-Cusic United

Validation of Baking to Reduce Coliform Counts and Salmonella in Cookie Dough

Creator:: Wilson, Julia M.
Abstract:: This study aimed to determine the efficacy of baking to reduce bacterial populations (an unknown contaminant or Salmonella) in cookie dough. Baking conditions (time and temperature parameters) were selected based on conditions commonly used in industry. The first study (Chapter 2), “Baking as Validation for Control of Coliform Counts in...
Resource Type:: Honors College Thesis
Full Text:: :_____________________________________________________ Joy Waite-Cusic This study aimed to determine the efficacy of baking to reduce bacterial

Investigating Potential Environmental Sources for Coliforms in Cheddar Cheese Production

Creator:: Selover, Brandon J.
Abstract:: The production of Cheddar cheese is a complex process with multiple potential sources of undesirable bacteria, including those that have negative impacts on product quality (spoilage organisms) and those that are used to evaluate sanitary conditions in the production environment (indicator organisms). The dairy industry commonly uses coliform bacteria as...
Resource Type:: Masters Thesis
Full Text:: . Kuhn, E., L. Meunier-goddik, and J.G. Waite-cusic. 2018. Effect of leaving milk trucks empty and idle

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:: : ______________________________________________________ Joy Gail Waite-Cusic Vibrio parahaemolyticus infections in the United Stated have been

Impact of Butterfat Content and Composition on the Quality of Laminated Pastries

Creator:: Ramirez, Sebastian
Abstract:: Butter has long been the premium choice for producing pastries such as Danish and croissants. Its inclusion has consistently delivered characteristically light and airy crumbs with beautifully flaky crust. Once considered a delicacy, pastries have now become innocuous in our everyday lives. Once requiring a skillful hand to sculpt and...
Resource Type:: Masters Thesis
Full Text:: :455–465. doi:10.3168/jds.2007-0717. Kuhn, E., L. Meunier-Goddik, and J.G. Waite-Cusic. 2018. Effect

The risk of Salmonella spp. from small poultry operations in Oregon

Creator:: Diaz-Hui, Jonathan
Abstract:: Salmonella is a bacterium responsible for several illnesses, including typhoid fever, paratyphoid fever, and salmonellosis. It is commonly found in animal products, including poultry. Determination of potential reservoirs of Salmonella contamination is important to mitigate the risk of transmission and possible outbreaks. Outbreaks can negatively impact the livelihood of local...
Resource Type:: Honors College Thesis
Full Text:: : ______________________________________________________ Joy Waite-Cusic Salmonella is a bacterium responsible for several illnesses, including

Contribution of Farm Level Milk Sourcing on Non-Starter Lactic Acid Bacteria (NSLAB) in Cheddar, and the Assessment of High Resolution Melt Analysis used for Species Identification

Creator:: Baird, Christopher S.
Abstract:: Non-starter lactic acid bacteria (NSLAB) are found at low levels in fresh raw milk and are important to the dairy industry because of their potential impact on the flavor and texture of yogurt, sour cream, and cheese. The purpose of this study was to evaluate three methods for the identification...
Resource Type:: Masters Thesis
Full Text:: . Abstract approved: ______________________________________________________ Lisbeth Goddik Joy Waite

“Red Light, Yellow Light!”: Evaluating the Anti-Listerial Potential of Bacillus Isolate Metabolites Using a High-Throughput Chromogenic Assay”

Creator:: Johnson, Taylor S.
Abstract:: Listeria monocytogenes contamination continues to pose challenges for the food industry and there is demand for effective methods of food preservation and protection that can also be considered clean label. A promising source of antilisterial compounds may be sourced from bacteria that produce novel byproducts. Ribosomally synthesized and post-translationally modified...
Resource Type:: Masters Thesis
Full Text:: Assay Abstract approved: ______________________________________________________ Joy Waite

Genomic mapping of efflux pumps in Listeria monocytogenes and their contribution to cadmium and fluoroquinolone tolerance

Creator:: Domen, Andrea
Abstract:: Listeria monocytogenes is the third most deadly foodborne pathogen in the United States. The young and elderly, as well as pregnant and immunocompromised people are the population most susceptible to serious illness and death from listeriosis infections. Unlike most foodborne pathogens, L. monocytogenes does not live a solely enteric lifestyle....
Resource Type:: Masters Thesis
Full Text:: Jovana Kovacevic, Joy Waite-Cusic Listeria monocytogenes is the third most deadly foodborne

Characterization of Bloomy Rind Cheese Recipes and the Impact of High Pressure Processing (HPP) on Cheese Quality

Creator:: Batty, Danton K. C.
Abstract:: Bloomy rind cheeses, including Camembert and Brie type cheeses, are highly susceptible to contamination by environmental pathogens during their manufacture and ripening. These cheeses undergo many physiochemical changes during ripening that provides these pathogens with a suitable environment to grow. One example of this change is an increase of pH...
Resource Type:: Masters Thesis
Full Text:: Joy Waite-Cusic Bloomy rind cheeses, including Camembert and Brie type cheeses, are highly

Prevalence and Characterization of Listeria spp. Recovered from Pacific Northwest Produce Handling and Processing Facilities

Creator:: Jorgensen, John
Abstract:: Foodborne illness in the United States continues to be a complex and recurring issue despite our increased understanding of the pathogenic microorganisms responsible. Foodborne illness outbreaks and product recalls linked to pathogenic bacteria have been more frequent in the produce industry (e.g. fruits and vegetables) in the last ten years....
Resource Type:: Masters Thesis
Full Text:: : _________________________________________________________________________________________________________ Joy Waite-Cusic

Characterization of Milk Hauling Practices and Their Impact on Raw Milk Microbiological Quality

Creator:: Kuhn, Eva
Abstract:: The dairy industry has indicated that milk hauling sporadically compromises milk quality, but often the reason is unknown. Milk hauling practices are an underexplored area of research, and are in need of attention because during hauling milk is most exposed to the external environment in comparison with any other step...
Resource Type:: Masters Thesis
Full Text:: : ________________________________________________________ Lisbeth Goddik and Joy G. Waite-Cusic The dairy industry has indicated that milk

ScholarsArchive@OSU

Mitigation of Microbiological Water Quality by Last Irrigation-to-Harvest Intervals

An Exploration of Cheese Safety Parameters and Aging as Mitigation Strategy for Foodborne Pathogens in Cheese

Influence of Processing Parameters on the Inactivation of Salmonella spp. During the Cooking Step of Jerky Production Using a Commercial-Scale Dehydrator

Validation of Baking to Reduce Coliform Counts and Salmonella in Cookie Dough

Investigating Potential Environmental Sources for Coliforms in Cheddar Cheese Production

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

Impact of Butterfat Content and Composition on the Quality of Laminated Pastries

The risk of Salmonella spp. from small poultry operations in Oregon

Contribution of Farm Level Milk Sourcing on Non-Starter Lactic Acid Bacteria (NSLAB) in Cheddar, and the Assessment of High Resolution Melt Analysis used for Species Identification

“Red Light, Yellow Light!”: Evaluating the Anti-Listerial Potential of Bacillus Isolate Metabolites Using a High-Throughput Chromogenic Assay”

Genomic mapping of efflux pumps in Listeria monocytogenes and their contribution to cadmium and fluoroquinolone tolerance

Characterization of Bloomy Rind Cheese Recipes and the Impact of High Pressure Processing (HPP) on Cheese Quality

Prevalence and Characterization of Listeria spp. Recovered from Pacific Northwest Produce Handling and Processing Facilities

Characterization of Milk Hauling Practices and Their Impact on Raw Milk Microbiological Quality

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