Index Catalog // 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

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

An Exploration of Cheese Safety Parameters and Aging as Mitigation Strategy for Foodborne Pathogens in Cheese

Creator:: Riesgaard, Brandon
Abstract:: Pasteurization is an effective method of reducing risks associated with foodborne pathogens in raw milk. Cheese made from raw milk has a higher potential to harbor harmful bacterial pathogens. However, some cheesemakers prefer to use unpasteurized milk to preserve the natural microflora present in the raw milk and to prevent...
Resource Type:: Masters Thesis
Full Text:: : ______________________________________________________ Joy Waite-Cusic Pasteurization is an effective method of reducing risks

Investigating Potential Environmental Sources for Coliforms in Cheddar Cheese Production

Creator:: Selover, Brandon J.
Abstract:: The production of Cheddar cheese is a complex process with multiple potential sources of undesirable bacteria, including those that have negative impacts on product quality (spoilage organisms) and those that are used to evaluate sanitary conditions in the production environment (indicator organisms). The dairy industry commonly uses coliform bacteria as...
Resource Type:: Masters Thesis
Full Text:: : ______________________________________________________ Joy Waite-Cusic The production of Cheddar cheese is a complex process with multiple

Rework Practices in the Dairy Industry and Their Potential Contribution to Microbial Spoilage

Creator:: Rush, Casey E.
Abstract:: Rework is a common practice in the dairy industry as a way for processors to minimize waste while recovering costs for dairy products that are unsaleable. The regulations available for reworking fluid dairy products only outline product eligibility requirements with a focus on repasteurization of the products containing rework as...
Resource Type:: Masters Thesis
Full Text:: Abstract approved: ______________________________________________________ Joy G. Waite-Cusic Rework

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

The Examination of Escherichia coli Contamination via Agricultural Water Applications and Survival During Pre-Harvest Field Curing of Dry Bulb Onions

Creator:: Racine, Jason R.
Abstract:: 2020 and 2021 brought the first reported outbreaks of salmonellosis epidemiologically linked to dry bulb onions in the United States. Outbreak investigations were not able to implicate a specific source of the contamination but speculated that contaminated water was a significant contributor. The Produce Safety Rule established minimum standards for...
Resource Type:: Masters Thesis
Full Text:: : ______________________________________________________ Joy Gail Waite-Cusic 2020 and 2021 brought the first reported outbreaks of salmonellosis

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

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

An Exploration of Cheese Safety Parameters and Aging as Mitigation Strategy for Foodborne Pathogens in Cheese

Investigating Potential Environmental Sources for Coliforms in Cheddar Cheese Production

Rework Practices in the Dairy Industry and Their Potential Contribution to Microbial Spoilage

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

The Examination of Escherichia coli Contamination via Agricultural Water Applications and Survival During Pre-Harvest Field Curing of Dry Bulb Onions

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

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