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Filtering by: Contributor Waite-Cusic, Joy Remove constraint Contributor: Waite-Cusic, Joy Non-Academic Affiliation Oregon State University. Graduate School Remove constraint Non-Academic Affiliation: Oregon State University. Graduate School Rights Statement In Copyright Remove constraint Rights Statement: In Copyright

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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
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
Contribution of Farm Level Milk Sourcing on Non-Starter Lactic Acid Bacteria (NSLAB) in Cheddar, and the Assessment of High Resolution Melt Analysis used for Species Identification

Creator:

Baird, Christopher S.

Abstract:

Non-starter lactic acid bacteria (NSLAB) are found at low levels in fresh raw milk and are important to the dairy industry because of their potential impact on the flavor and texture of yogurt, sour cream, and cheese. The purpose of this study was to evaluate three methods for the identification...

Resource Type:

Masters Thesis

Full Text:

98021 *Corresponding author. Joy Waite-Cusic Phone: +1(541)737-6825 Fax: +1(541)737-1877
Antimicrobial properties of a wine based disinfectant

Creator:

Waite, Joy G.

Abstract:

Wine has recently been shown to be a possible protective agent against microbial foodbome illness. The chemical environment of wine makes it difficult, if not impossible, for microorganisms to survive. The low pH, high concentration of organic acids, relatively high ethanol concentrations, and the potential for high levels of sulfur...

Resource Type:

Masters Thesis
Impact of Industry Hauling Practices on Raw Milk Quality in a Commercial Setting

Creator:

Darchuk, Emily

Abstract:

Hauling is a critical part of the commercial milk supply chain, yet very few studies have aimed to understand its impact on raw milk quality. Consolidation of the American milk industry has led to the use of tanker trucks for up to 24 h between cleanings, which is the maximum...

Resource Type:

Masters Thesis

Full Text:

. Lisbeth Goddik, Dr. Joy Waite-Cusic and Gina Shellhammer for their support, guidance and most
The Inhibitory Activity of Essential Oil Constituents Against Clostridium perfringens Type A Isolates

Creator:

Alanazi, Saud

Abstract:

C. perfringens type A isolates are the causative agents of C. perfringens type A food poisoning (FP) and non-food-borne (NFB) human gastrointestinal diseases. In this study, we evaluated the antimicrobial effect of essential oil constituents (cinnamaldehyde, eugenol, allyl isothiocyanate (AITC), and carvacrol) against C. perfringens FP and NFB isolates grown...

Resource Type:

Masters Thesis

Full Text:

difficulties in my research. I also want to thank Dr. Daniel Rockey, Dr. Claudia Hase and Dr. Joy Waite-Cusic
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:

compound analysis and statistical evaluation. Dr. Joy Waite-Cusic assisted with microbial examination. Dr

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Academic Affiliation

Food Science and Technology19
Microbiology3
College of Earth, Ocean, and Atmospheric Sciences2
School of Biological and Population Health Sciences2
Chemical, Biological and Environmental Engineering1
more Academic Affiliations »

Advisor

Goddik, Lisbeth4
Su, Yi Cheng4
Waite Cusic, Joy4
Daeschel, Mark A.2
Iwaniec, Urszula2
more Advisors »

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1993 to 2018

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Committee Member

Waite-Cusic, Joy12
Bobe, Gerd3
Waite-Cusic, Joy G.3
DeWitt, Christina2
Goddik, Lisbeth2
more Committee Members »

Creator

Alanazi, Saud1
Alnoman, Maryam M.1
Atadana, Frederick Williams1
Baird, Christopher S.1
Barlow Pieterick, Marilyn1
more Creators »

Date

Date range begin – Date range end

Current results range from 1992 to 2017

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Decade

2010-201930
2000-20095
1990-19991

Degree Field

Food Science and Technology19
Microbiology3
English2
Geology2
Nutrition2
more Degree Fields »

Degree Level

Master's24
Doctoral12

Degree Name

Master of Science (M.S.)22
Doctor of Philosophy (Ph.D.)12
Master of Arts (M.A.)1
Master of Arts in Interdisciplinary Studies (M.A.I.S.)1

File Format

application/pdf1

Language

English [eng]36

License

All rights reserved34

Non-Academic Affiliation

Oregon State University. Graduate School[remove]36

Peer Reviewed

No36

Resource Type

Masters Thesis24
Dissertation12

Rights Statement

In Copyright[remove]36

Subject

Salmonella6
Escherichia coli4
Foodborne diseases3
Cheesemaking -- Oregon2
Foodborne diseases -- Prevention2
more Subjects »

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