Index Catalog // ScholarsArchive@OSU

Creator:: Kim, Moo-young
Abstract:: E. coli thioredoxin (TRX) was modified by the episulfonium ion derived from S-(2-chloroethyl)glutathione (CEG) or S-(2-chloroethyl)cysteine (CEC). The alkylation site was located at Cys-32, which was confirmed by tandem mass spectrometry. Two forms of native TRX, Oxi- and Red-TRX, and two modified TRXs, GS- and Cys-TRX, were examined by hydrogen/deuterium...
Resource Type:: Dissertation
Full Text:: . Abstract approved. Redacted for Privacy Max L. Deinzer E. coli thioredoxin (TRX) was modified by the

Creator:: Hagedorn, Charles and McCoy, Edward L.
Resource Type:: Technical Report
Full Text:: Edward L . McCoy Completion Report fo r Project A-039-ORE Office of Water Research and Technology

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:: solutions against L. monocytogenes and E. coli O157:H7 was not affected by post-treatment neutralization

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:: inoculum (log 5) samples (M. L. Hutchison, Avery, & Monaghan, 2008). Salmonella was able to survive for a

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:: /foodborneoutbreaks/. 2. Laufer, a. S., J. Grass, K. Holt, J. M. Whichard, P. M. Griffin, and L. H. Gould. 2014

Creator:: Deng, Kai
Abstract:: About 48 million cases of Foodborne illnesses (FBIs) are estimated to occur every year in the US. These are diseases caused by contamination of foods with bacteria, viruses, protozoa, parasites and toxic chemicals. Clostridium difficile infections (CDIs) are an important health-care and community associated problem. Since C. difficile spores have...
Resource Type:: Dissertation
Full Text:: others unpublished data. Time (min) S p o re V ia b il it y ( lo g C F U /m L

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:: organic acids to inhibit microbial growth is primarily due to direct pH reduction (Beuchat. L, 1998

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:: extracellular matrix. Concentrations of Congo red in rdar assay media ranged from .8 mg/L to 100 mg/L (Oh et

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