Index Catalog // ScholarsArchive@OSU

Antibiotic Resistance in Septic Sludge and Receiving Environments of Ho Chi Minh City, Vietnam

Creator:: Schutzius, Genevieve Conyers
Abstract:: Approximately ninety percent of urban Vietnamese households are connected to septic tanks, from which up to three-quarters of the sludge is reported to be dumped into waterways in residential areas. Vietnam has a considerable prevalence of antibiotic misuse and resultant antibiotic-resistant bacteria (ARB) in the human microbiome. Due to the...
Resource Type:: Masters Thesis
Full Text:: city (p > 0.05, one-way ANOVA). The susceptibility of E. coli isolated from sludge and soil (n = 104

Prevalence and Fate of Antibiotic-resistant E. coli in Municipal Wastewater Treatment Plants across Oregon

Creator:: Khorshidi Zadeh, Marjan
Abstract:: Wastewater treatment plants are considered one of the main sources and reservoirs of antimicrobial resistance (AMR). This study investigated the prevalence of 8 different phenotypes of AMR, multi-drug resistant (MDR), and extended-spectrum beta-lactamases (ESBL) producing E. coli in 17 wastewater treatment plants across Oregon in winter and summer of 2019...
Resource Type:: Masters Thesis
Full Text:: ampicillin, tetracycline, and streptomycin phenotypes (p ˂ 0.01). Results revealed that in different flows

Cleaning and Sanitizing Surfaces on Produce Farms: Optimizing What, How, and When

Creator:: Ohman, Erik
Abstract:: Production of fresh produce takes place outdoors, and therefore, is exposed to many routes of contamination (e.g., soil, contaminated water, manure, etc.) by human pathogens. Although precautions are taken to reduce this risk, pathogens can be regularly introduced to produce handling facilities. To manage the risk of cross-contamination from potentially...
Resource Type:: Masters Thesis
Full Text:: -porous surfaces (HDPE and SS) (p < 0.05). C+S with drying, using peroxyacetic acid (PAA; 159 ppm

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:: in significant reductions (P > 0.05) of V. parahaemolyticus in the oysters. However, depuration of

Genetic Diversity and Antimicrobial Resistance of Listeria monocytogenes within Produce Handling and Processing Environments

Creator:: Bland, Rebecca N.
Abstract:: Listeria monocytogenes is a foodborne pathogen frequently associated with food processing environments. Its presence is particularly concerning in facilities handling minimally processed and ready-to-eat foods. Recent outbreaks associated with fresh produce, such as packaged salads and mushrooms, highlight the need to better understand and control these pathogens in environments that...
Resource Type:: Masters Thesis
Full Text:: isolates possessing the cassette did not have a significantly longer lag phase or slower growth rate (p

Development of High-Throughput Screening Methods to Determine Efficacy of “Clean-Label” Antifungals for Application on Cheese

Creator:: Jensen, Kristen
Abstract:: Cheese has been produced since ancient times and continues to be an important nutrient-dense staple in many diets around the world. Cheese quality is of high importance to consumers, and it is important for cheese producers to establish process controls to prevent and control cheese spoilage. Fungal spoilage is of...
Resource Type:: Masters Thesis
Full Text:: (Delgado et al., 2016). For example, P. camembertii and G. candidum, often used in mold ripened cheeses

Impact of terroir on cheddar cheese flavor and the influence of farm-to-farm variability, commingling, and pasteurization.

Creator:: Turbes, Gregory S.
Abstract:: The concept of terroir is commonly used as marketing tool to highlight unique characteristics of regional food products, however there is little scientific evidence of terroir pertaining to cheese. The purpose of this research was to investigate the potential impact of milk origin, pasteurization, and commingling on the sensorial, chemical,...
Resource Type:: Masters Thesis
Full Text:: between raw and pasteurized samples at 5 months into aging. *, p<0.05; **, p<0.01; ***, p<0.001. B

A Promising Approach for Preventing of Diet-Induced Obesity and Fatty Liver Using Tetrahydroxanthohumol, A Synthetic Derivative of Xanthohumol

Creator:: Zhang, Yang
Abstract:: Obesity and metabolic syndrome (MetS) affect over 1.9 billion adults and 12.7 million youth in the US. If all of today’s obese American youth become obese adults, the total societal costs over their lifetime may exceed $1.1 trillion. We show that feeding rodents a high-fat diet supplemented with xanthohumol (XN)...
Resource Type:: Dissertation
Full Text:: Adrian F. Gombart analyzed data and wrote the manuscript. Cristobal L. Miranda, Carmen P. Wong, and

Immunomodulatory Actions of Bovine Whey Protein Isolates, Glycomacropeptide, and Their Digests: Insights from Macrophage and Human Studies

Creator:: Olsen, Wyatt
Abstract:: Whey protein isolate (WPI) and glycomacropeptide (GMP) have shown potential immunomodulatory properties. In this study, we investigated their effects on pro-inflammatory cytokine secretion using both in vitro and in vivo models. In LPS-stimulated THP-1-derived macrophages, digested WPI and GMP reduced cytokine expression, while whole GMP increased secretion. The in human...
Resource Type:: Masters Thesis
Full Text:: ). Significance for both statistical tests was defined as P < 0.05. 2.4 Results 2.4.1 Toxicity Assay

Enrichment Isolation of Brettanomyces Yeasts to Probe the Relationship Between Vineyard and Winery Populations

Creator:: Pigao, Kevin E.
Abstract:: The budding yeast Brettanomyces bruxellensis has the potential to spoil fermented beverages and cause financial losses, but also contribute positively to certain products such as Lambic beer. It is most notorious for causing “Brett” spoilage of wine, which is characterized by undesirable aromas such as “bandaid” and “barnyard”, therefore most...
Resource Type:: Masters Thesis
Full Text:: p-coumaric acid to the 4-vinyl form via hydroxycinnamate decarboxylase and then to the 4-ethyl

ScholarsArchive@OSU

Antibiotic Resistance in Septic Sludge and Receiving Environments of Ho Chi Minh City, Vietnam

Prevalence and Fate of Antibiotic-resistant E. coli in Municipal Wastewater Treatment Plants across Oregon

Cleaning and Sanitizing Surfaces on Produce Farms: Optimizing What, How, and When

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

Genetic Diversity and Antimicrobial Resistance of Listeria monocytogenes within Produce Handling and Processing Environments

Development of High-Throughput Screening Methods to Determine Efficacy of “Clean-Label” Antifungals for Application on Cheese

Impact of terroir on cheddar cheese flavor and the influence of farm-to-farm variability, commingling, and pasteurization.

A Promising Approach for Preventing of Diet-Induced Obesity and Fatty Liver Using Tetrahydroxanthohumol, A Synthetic Derivative of Xanthohumol

Immunomodulatory Actions of Bovine Whey Protein Isolates, Glycomacropeptide, and Their Digests: Insights from Macrophage and Human Studies

Enrichment Isolation of Brettanomyces Yeasts to Probe the Relationship Between Vineyard and Winery Populations

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