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Filtering by: Creator Grenfell, Bryan T. Remove constraint Creator: Grenfell, Bryan T. Advisor Woodburn, Margy Remove constraint Advisor: Woodburn, Margy Degree Name Master of Science (M.S.) Remove constraint Degree Name: Master of Science (M.S.)

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Contamination and growth of Bacillus cereus and Clostridium perfringens in Mexican-style beans

Creator:

Nester, Susan DeWitt

Abstract:

Because Mexican foods have been implicated in a number of outbreaks of foodborne illness in the United States, production procedures used in Mexican restaurants were investigated by interviewing four managers. Two major problems identified through these interviews were failure to cool large quantities of beans rapidly and failure to reheat...

Resource Type:

Masters Thesis

Full Text:

and salads (Bryan, 1969). C. perfringens has been identified as the causative agent in seven
Hazard analysis and critical control point system for home prepared foods as a basis for adult education in urban Guayaquil, Ecuador

Creator:

Morales R., Maria F.

Abstract:

The Hazard Analysis and Critical Control Point (HACCP) system for studying the food preparation process was conducted in four households in an environmentally poor urban neighborhood of Guayaquil, Ecuador. The analysis consisted of observing all of the steps in the food preparation process, measuring food temperatures at each step, and...

Resource Type:

Masters Thesis

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implementation of appropriate and immediate corrective actions. Frank Bryan, consultant to the World Health
Growth and enterotoxin production of Staphylococcus aureus in papain-treated beef and ham

Creator:

Zipperer, Sharon Ann

Abstract:

Growth and enterotoxin production of Staphylococcus aureus in papain-treated beef and ham were studied. In addition to an untreated control, four treatments were used in the beef experiment including two levels of papain, a commercial tenderizer preparation, and commercially tenderized beef. Two levels of papain treatment and an untreated control...

Resource Type:

Masters Thesis

Full Text:

intoxication to ocqur, Bryan (1970) has out- lined five conditions. There must be a source of an
Bacteria of public health significance on alfalfa and bean sprouts at the retail level

Creator:

Patterson, Janet Elizabeth

Resource Type:

Masters Thesis

Full Text:

(actobactlUis srloclion tn.-dinin P 72 ?t) any cnlonirs
Ascorbic acid and vitamin B-6 retention in broccoli and green peppers after home dehydration and storage

Creator:

Barrett, Joan

Resource Type:

Masters Thesis
A food safety education module for low income parents

Creator:

Graetzer, Martha M.

Resource Type:

Masters Thesis

Full Text:

T. spiralis 550C 1310F 5 m rats with Trichinella larvae 59 T. spiralis 60oC 140oF pork

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Academic Affiliation

Foods and Nutrition4
Nutrition and Food Management2

Advisor

Woodburn, Margy[remove]6

Commencement Year

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Current results range from 1972 to 1994

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Creator

Barrett, Joan1
Graetzer, Martha M.1
Morales R., Maria F.1
Nester, Susan Dewitt1
Patterson, Janet Elizabeth1
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Date

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Current results range from 1972 to 1993

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1990-19992
1980-19892
1970-19792

Degree Field

Foods and Nutrition4
Nutrition and Food Management2

Degree Level

Master's6

Degree Name

Master of Science (M.S.)[remove]6

Language

English [eng]6

Non-Academic Affiliation

Oregon State University. Graduate School6

Peer Reviewed

No6

Resource Type

Masters Thesis6

Rights Statement

Copyright Not Evaluated6

Subject

Beans1
Broccoli1
Consumer education1
Cooking -- Ecuador1
Food contamination1
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