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Relative Resistance of the Red, Dry, and Rough (RDAR) and Smooth and White (SAW) Morphotypes expressed by Salmonella to a steam blanching treatment

Creator:: Callahan, Selena and Waite-Cusic, Joy
Abstract:: The acquired ability of Salmonella to express varying morphotypes when placed in nutrient-limited conditions is hypothesized to predict increased resistance to food processing interventions. Two of the morphotypes expressed by Salmonella are Red, Dry and Rough (RDAR) and Smooth and White (SAW). Increased resistance is predicted for the RDAR morphotype...
Resource Type:: Poster

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

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

Risk Assessment of Salmonella in Raw Hazelnuts and use of Propylene Oxide as a Potential Mitigation Strategy

Creator:: Wright, Daniel G.
Abstract:: Multiple outbreaks of foodborne illness (Salmonella and E. coli O157:H7) have been associated with tree nuts and tree nut products since the early 2000s. In response to these outbreaks and many others in fresh produce and peanut butter, Congress created and passed the Food Safety Modernization Act (FSMA) to require...
Resource Type:: Masters Thesis
Full Text:: Joy G. Waite-Cusic Multiple outbreaks of foodborne illness (Salmonella and E. coli O157:H7

Important Considerations for Food Process Validations : Strain Selection, Contamination Level, and Relevant Treatment Conditions

Creator:: Pearson, Eva
Abstract:: Reports of foodborne outbreaks have increased in the last decade, posing a public health risk to consumers. In an attempt to mitigate this risk, the newly established Food Safety and Modernization Act (FSMA) takes a preventive rather than reactive approach to food safety. Under FSMA, producers are required to validate...
Resource Type:: Masters Thesis
Full Text:: : ______________________________________________________ Joy G. Waite-Cusic Reports of foodborne outbreaks have increased in the last decade

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

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

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

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

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

ScholarsArchive@OSU

Relative Resistance of the Red, Dry, and Rough (RDAR) and Smooth and White (SAW) Morphotypes expressed by Salmonella to a steam blanching treatment

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

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

Risk Assessment of Salmonella in Raw Hazelnuts and use of Propylene Oxide as a Potential Mitigation Strategy

Important Considerations for Food Process Validations : Strain Selection, Contamination Level, and Relevant Treatment Conditions

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

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

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

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

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

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