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...
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...
Tree nuts have been implicated in a number of foodborne outbreaks and recalls in recent years linked to enteric pathogens, particularly Salmonella. Therefore, prior to distribution and marketing, it is necessary to understand the biological risks associated with the consumption of tree nuts and to find effective methods to inactivate...
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...