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Filtering by: Publisher International Association for Food Protection Decade 2010-2019

Analysis of Vibrio vulnificus Infection Risk When Consuming Depurated Raw Oysters

Creator:

Deng, Kai, Wu, Xulei, Fuentes, Claudio, Su, Yi-Cheng, Welti-Chanes, Jorge, Paredes-Sabja, Daniel, and Torres, J. Antonio

Abstract:

A beta Poisson dose-response model for Vibrio vulnificus food poisoning cases leading to septicemia was used when evaluating the effect of 15°C depuration on the estimated risk of raw oyster consumption. Statistical variability sources included V. vulnificus load at harvest, time and temperature during harvest and transportation to processing plants,...

Resource Type:

Article

Full Text:

/0362-028X.JFP-14-421 International Association for Food Protection Accepted Manuscript http
Selection of Process Conditions by Risk Assessment for Apple Juice Pasteurization by UV-Heat Treatments at Moderate Temperatures

Creator:

Gayán, E., Torres, J. A., Álvarez, I., and Condón, S.

Abstract:

The effect of bactericidal UV-C treatments (254 nm) on E. coli O157:H7 suspended in apple juice increased synergistically with temperature up to a threshold value. The optimum UV-C treatment temperature was 55 °C yielding a 58.9% synergistic lethal effect. Under these treatment conditions, the UV-heat (UV-H[subscript 55 °C]) lethal variability...

Resource Type:

Article

Full Text:

Association for Food Protection Accepted Manuscript http://cdss.library.oregonstate.edu/sa-termsofuse