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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:: goals. Introduction. According to the Center for Disease Control and Prevention (CDC), between

Bacillus subtilis endospore coat protein solubilization methods for studying effects of high pressure precessing

Creator:: Gandhi, Kalpesh K.
Abstract:: Spores of foodborne pathogens such as Clostridium botulinum, Clostridium perfringens and Bacillus cereus are widely distributed in nature. Presence of those spores in food products, particularly C. botulinum spores in vacuum packed, ready-to-eat low-acid products, is a great safety concern. The research here described is a first effort towards understanding...
Resource Type:: Masters Thesis
Full Text:: ^ Abstract approved: J. Antonie) Torres ?! Spores of foodborne pathogens such as Clostridium botulinum

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

Application of probiotics and green tea extract in post-harvest processes of Pacific oysters (Crassostrea gigas) for reducing Vibrio parahaemolyticus and extending shelf life

Creator:: Xi, Dunyu
Abstract:: Vibrio parahaemolyticus is a human pathogen which is prevalent in marine environment. Consumption of raw or undercooked seafood contaminated with V. parahaemolyticus can cause foodborne illness. This study investigated the application of probiotics in depuration for reducing V. parahaemolyticus in raw Pacific oysters (Crassostrea gigas) and the utilization of green...
Resource Type:: Masters Thesis
Full Text:: foodborne illness. This study investigated the application of probiotics in depuration for reducing V

Analysis of Betta splendens erythrophore responses to Bacillus cereus cultured in different media

Creator:: Austin, Melissa J.
Abstract:: Biological agents and their products commonly cause foodborne illnesses. In the United States it is estimated that there are over 76 million cases of foodborne illnesses each year, resulting in an economic loss of approximately $40 billion. These high figures demonstrate the need for bioassays that display a rapid and...
Resource Type:: Masters Thesis
Full Text:: Disease Control and Prevention (CDC) estimates that for every case of salmonellosis diagnosed and

An evaluation of blackberry harvest sanitation and the ability of foodborne pathogens to survive in blackberry products

Creator:: Sales, Melissa M.
Abstract:: Blackberries, genus Rubus, are an important Oregon agricultural commodity. In their fresh and processed forms, they offer many health benefits and may be able to help Americans better achieve fruit consumption recommendations because of convenience and pleasant sensory qualities. However, the susceptibility of blackberry products to contamination with bacterial pathogens...
Resource Type:: Masters Thesis
Full Text:: United States, the Centers for Disease 4 Control and Prevention (CDC) has released a guidance

Bacterial pathogens and associated toxins involved in erythrophore cell aggregation

Creator:: Hutchison, Janine R.
Abstract:: Current detection methods for bacterial contamination rely on structure based detection of proteins and nucleic acids. While these methods are easy to use and reliable, they cannot evaluate the toxicity of a sample and the potential to cause disease. Previously, erythrophore cells derived from Betta splendens had been suggested as...
Resource Type:: Dissertation
Full Text:: symptoms typically last two to three days, the Centers for Disease Control and Prevention (CDC) estimates

Chromatophores as cell-based biosensors for the detection of chemically and biologically toxic substances

Creator:: Dukovcic, Stephanie R.
Abstract:: Cell-based biosensors are function-based detectors that use the physiological response of a living cell to sense biologically stimulating agents. This emerging technology extends the application of current detection methods by reporting on the toxicity of a sample and the potential to cause disease. Previously, Betta splendens erythrophores have been described...
Resource Type:: Dissertation
Full Text:: disease. Previously, Betta splendens erythrophores have been described as a method to detect toxic

Survival of Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus in raw yellowfin tuna during refrigerated and frozen storage

Creator:: Mou, Jing
Abstract:: The consumption of seafood in the United States has increased rapidly in recent years due to high quality protein and health benefits of seafood. Seafood can be a carrier for bacteria normally distributed in the marine environment and, in some cases, can be contaminated by human pathogens. Therefore, there is...
Resource Type:: Masters Thesis
Full Text:: Centers for Disease Control and Prevention (CDC), S. Typhimurium and S. Enteritidis are the most common

Growth of Staphylococcus aureus of enterotoxin production in pre-cooked tuna meat

Creator:: Wu, Xulei
Abstract:: Staphylococcus aureus is a human pathogen capable of producing enterotoxins causing staphylococcal food poisoning, one of the most economically important foodborne diseases in the U.S. This pathogen may be introduced to pre-cooked tuna meat used for the production of canned tuna because significant manual handling occurs after cooking of the...
Resource Type:: Masters Thesis
Full Text:: staphylococcal food poisoning, one of the most economically important foodborne diseases in the U.S. This

ScholarsArchive@OSU

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

Bacillus subtilis endospore coat protein solubilization methods for studying effects of high pressure precessing

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

Application of probiotics and green tea extract in post-harvest processes of Pacific oysters (Crassostrea gigas) for reducing Vibrio parahaemolyticus and extending shelf life

Analysis of Betta splendens erythrophore responses to Bacillus cereus cultured in different media

An evaluation of blackberry harvest sanitation and the ability of foodborne pathogens to survive in blackberry products

Bacterial pathogens and associated toxins involved in erythrophore cell aggregation

Chromatophores as cell-based biosensors for the detection of chemically and biologically toxic substances

Survival of Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus in raw yellowfin tuna during refrigerated and frozen storage

Growth of Staphylococcus aureus of enterotoxin production in pre-cooked tuna meat

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