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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

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
Full Text:: implementation of appropriate and immediate corrective actions. Frank Bryan, consultant to the World Health

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

Creator:: Petchsing, Urairatana
Abstract:: Parasitological and selected microbiological safety aspects of Nham (Thai-style fermented pork sausage) were evaluated. Pork meat from pigs experimentally infected with Trichinella spiralis was divided into 4 portions; 3 portions were frozen at -23°C for 12, 18 and 24 hours before they were made into Nham. The formula for fermented...
Resource Type:: Dissertation
Full Text:: ) reported that the human infection rate with T. spiralis in the United States was three times higher than

Creator:: VanDeRiet, Shirley J.
Abstract:: A sample of 243 Willamette Valley households participated in personal interviews and kept 7-day records of all foods brought into the household but not consumed by human household members. Their reason for discarding the foods, the amounts of discard, and their assessment of the safety of the foods were compared...
Resource Type:: Dissertation
Full Text:: example; potatoes from peelings, cabbage heads from leaves, and T-bone steaks from the butcher's weight

Creator:: Park, Sue Sookja
Abstract:: The effect of different oxygen atmospheres on growth, energy charge and enterotoxin production of Staphylococcus aureus was investigated. Three atmospheres, air, 5% oxygen in nitrogen and 20% oxygen in nitrogen, were tested on three strains producing enterotoxins A, B and C. Colony forming units (CFU), dry weight, dissolved oxygen, pH,...
Resource Type:: Dissertation
Full Text:: poisoning occurs only when all of the follow- ing conditions are met (Bryan, 1969): 1 . A source of

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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