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The growth of Salmonella typhimurium, Staphylococcus aureus, and Bacillus cereus in bakery products as related to the food distribution system

Creator:: Guy, Vicki H.
Abstract:: Current retail food distribution practices, microbial quality of bakery products, and the potential for growth of food borne pathogens (Staphylococcus aureus, Salmonella typhimurium, and Bacillus cereus) were examined using pumpkin pie as a model. The pumpkin pies, as obtained from the retail outlets, showed contamination with food pathogens. The aerobic...
Resource Type:: Masters Thesis
Full Text:: ma inr in charge of major Head of Department of Foodlfecience and Technology Dean of Graduate

An evaluation of composition and quality of ground beef sold in retail stores

Creator:: Lee, David Bing-en
Abstract:: The composition and some qualitative aspects of ground beef offered for sale in Corvallis, Oregon were studied. Samples were purchased from six retail markets twice weekly throughout a six week test period. Three stores were independently owned and operated and three were chain stores. Differences in moisture, fat and protein...
Resource Type:: Masters Thesis
Full Text:: Major Head of Departrrient of Fo6Dean of Graduate School Date thesis is

Microbiological control of food spoilage and pathogenic microorganisms in refrigerated foods

Creator:: Al-Zoreky, Nageb
Abstract:: Microgard, a commercially-available pasteurized fermented milk, was found inhibitory to gram negative bacteria such as Pseudomonas putida, some well-known foodborne pathogens (e.g. Salmonella, Yersinia and Aeromonas) and some fungi as revealed by an agar incorporation assay method. Gram positive bacteria, however, were not inhibited. Rather, some bacteria in this group...
Resource Type:: Masters Thesis
Full Text:: Technology T" ioovT Dean of Gradiiate Schoo Date thesis is presented July 5, 1988 Typed by

Effect of high hydrostatic pressure (HHP) on the bacterial count and quality of shucked oysters

Creator:: Shiu, Shu-Er
Abstract:: The effects of various pressure treatments (OK, 30K, 60K, 75K psig) and packing medium (water or cocktail sauce) on shucked oysters were investigated. The pH, moisture content, microbiological tests (including aerobic plate count (APC) and anaerobic plate count (ANPC)), enzyme assays (i.e. α-amylase, β-amylase, lipase and peroxidase activities) were conducted...
Resource Type:: Masters Thesis
Full Text:: Dean of Gr^luate School I understand that my thesis will become part of the permanent collection of

Fish sauce : the alternative solution for Pacific whiting and its by-products

Creator:: Lopetcharat, Kannapon
Abstract:: Pacific whiting and its by-products were good raw materials for high quality fish sauce production. Heat stable and salt activated enzymes were responsible for autolytic activity in Pacific whiting and by-products. According to temperature profiles of raw materials at various salt concentrations, two fermentation temperatures, 35°C and 50°C, were selected...
Resource Type:: Masters Thesis
Full Text:: Department of Food Science hnd Technology Dean of Graduate School I understand that my thesis will become

Effect of high pressure processing on the survival of Vibrio parahaemolyticus strains in pure culture and Pacific oysters

Creator:: Calik, Hakan
Abstract:: Different strains of Vibrio parahaemolyticus (Vp) in broth cultures and Vp-inoculated live Pacific oysters (Crassostrea gigas) were subjected to high pressure processing (HPP) at 241, 276, 310, and 345 MPa. Results showed Vp numbers were reduced by HPP in both pure culture and whole oysters. Vp inactivation was dependent on...
Resource Type:: Masters Thesis
Full Text:: ProfesjsoFrTgpresenting Food-Science anq Technology Chair of Department erf Rood Science and Technology ad'i/ke^c Dean

Efficacy of water, sodium hypochlorite, peroxyacetic acid, and acidified sodium chlorite for reducing microorganisms on in-shell hazelnuts

Creator:: Weller, Lisa D.
Abstract:: Hazelnuts are commonly consumed raw and are valued for their numerous health benefits and antioxidant properties. Increased foodborne illness outbreaks associated with Salmonella and Escherichia coli O157:H7 contamination of tree nuts and peanuts generate a need for improving agricultural sanitation procedures. Food-safe chemical sanitizers have shown promise for reducing pathogenic...
Resource Type:: Masters Thesis
Full Text:: ________________________________________________________________________ Dean of the Graduate School I understand that my thesis will become part of the

Inactivation of bacterial pathogens in drinking water

Creator:: Hartlerode, Evelyn R.
Abstract:: Wine is known to have been enjoyed since ancient times. Although early civilizations where unaware of scientific mechanisms of the properties of wine, empirical methods allowed them knowledge of its intoxicating effects as well as its healthful properties. These properties lead the ancients to use wine for many purposes including...
Resource Type:: Masters Thesis
Full Text:: the Department of Food Science and Technology Dean of the Graduate School

Efficacy of electrolyzed oxidizing water and ozonated water for microbialdecontamination of fresh strawberries (Fragaria x ananassa)

Creator:: Udompijitkul, Pathima
Abstract:: The objectives of this project were to evaluate the efficacies of electrolyzed oxidizing (EO) and ozonated waters as antimicrobial agents for enhancing the microbiological safety of fresh strawberries (Fragaria x ananassa). The influence of sodium chloride (NaCl) concentrations used for preparing EO water was evaluated on their bactericidal activities against...
Resource Type:: Masters Thesis
Full Text:: Head of the Department of Food Science and Technology Dean of the Graduate School I

The microbial stability of refrigerated intermediate moisture foods

Creator:: Li, Ken-yuon
Abstract:: The lag phase, the specific growth rate, the minimum a [subscript w] required for growth and the temperature characteristic of Fsendomonas fluorescens, Brochothrix thermosphacta, Salmonella typhlmurium, Streptococcus faecalis and, Staphylococcus aureus have been studied in liquid model media under controlled temperature and a [subscript w] conditions. The results show that...
Resource Type:: Dissertation
Full Text:: and Technology Dean of Graduate Sc Date thesis presented August 5. 1988 ACKNOWLEDGMENT I

ScholarsArchive@OSU

The growth of Salmonella typhimurium, Staphylococcus aureus, and Bacillus cereus in bakery products as related to the food distribution system

An evaluation of composition and quality of ground beef sold in retail stores

Microbiological control of food spoilage and pathogenic microorganisms in refrigerated foods

Effect of high hydrostatic pressure (HHP) on the bacterial count and quality of shucked oysters

Fish sauce : the alternative solution for Pacific whiting and its by-products

Effect of high pressure processing on the survival of Vibrio parahaemolyticus strains in pure culture and Pacific oysters

Efficacy of water, sodium hypochlorite, peroxyacetic acid, and acidified sodium chlorite for reducing microorganisms on in-shell hazelnuts

Inactivation of bacterial pathogens in drinking water

Efficacy of electrolyzed oxidizing water and ozonated water for microbialdecontamination of fresh strawberries (Fragaria x ananassa)

The microbial stability of refrigerated intermediate moisture foods

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