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Selection of Process Conditions by Risk Assessment for Apple Juice Pasteurization by UV-Heat Treatments at Moderate Temperatures

Creator:: Gayán, E., Torres, J. A., Álvarez, I., and Condón, S.
Abstract:: The effect of bactericidal UV-C treatments (254 nm) on E. coli O157:H7 suspended in apple juice increased synergistically with temperature up to a threshold value. The optimum UV-C treatment temperature was 55 °C yielding a 58.9% synergistic lethal effect. Under these treatment conditions, the UV-heat (UV-H[subscript 55 °C]) lethal variability...
Resource Type:: Article
Full Text:: ) Food Processing Engineering Group, Dept. of Food Science and Technology, 11 Oregon State University

Risk-Benefit Analysis of Seafood Consumption: A Review

Creator:: Hellberg, Rosalee S., DeWitt, Christina A. Mireles, and Morrissey, Michael T.
Abstract:: Seafood, defined here as marine and freshwater fish and shellfish, is recognized as a healthy food choice because it is a low-fat protein source that provides long-chain omega-3 fatty acids important for early development along with eye and heart health. However, seafood is also known to contain certain contaminants, such...
Resource Type:: Article
Full Text:: : Seafood, defined here as marine and freshwater fish and shellfish, is recognized as a healthy food choice

Report on wine tasting: No. 4

Creator:: Oregon State University. Department of Food Science and Technology and Yang, Ho-Ya, 1912-
Resource Type:: Technical Report

Analysis of Vibrio vulnificus Infection Risk When Consuming Depurated Raw Oysters

Creator:: Deng, Kai, Wu, Xulei, Fuentes, Claudio, Su, Yi-Cheng, Welti-Chanes, Jorge, Paredes-Sabja, Daniel, and Torres, J. Antonio
Abstract:: A beta Poisson dose-response model for Vibrio vulnificus food poisoning cases leading to septicemia was used when evaluating the effect of 15°C depuration on the estimated risk of raw oyster consumption. Statistical variability sources included V. vulnificus load at harvest, time and temperature during harvest and transportation to processing plants,...
Resource Type:: Article
Full Text:: vulnificus in raw oysters In, Food Science and Technology vol. Master 276 of Science. Oregon State

Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants

Creator:: Escobedo-Avellaneda, Zamantha, Pateiro-Moure, Mirian, Chotyakul, Nattaporn, Torres, J. Antonio, Welti-Chanes, Jorge, and Perez-Lamela, Concepcion
Abstract:: The continuing and worldwide growth of pressure processing technologies to pasteurize and sterilize foods justifies the need to study the effects on functional compounds and nonbiotic contaminants as affected by high pressure processing (HPP) and pressureassisted thermal processing (PATP). Substantially more research will be required to determine the complex effects...
Resource Type:: Article
Full Text:: of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain2 3Food

Characterization of fruit and vegetable processing wastewaters

Creator:: Soderquist, Michael R.
Resource Type:: Technical Report
Full Text:: Michael R. Soderquist, P .E . Principal Investigator January 31, 1975 Department of Food Science and

Fisheries information in developing countries: support to the implementation of the 1995 FAO Code of Conduct for Responsible Fisheries

Creator:: Webster, Janet G. and Collins, Jean
Abstract:: The 1995 FAO Code of Conduct for Responsible Fisheries provides a policy framework for sustainable fisheries management. Many FAO Members indicate that the lack of information continues to constrain the full and effective implementation of the Code. This Circular seeks to address a range of information issues required to support...
Resource Type:: Technical Report
Full Text:: Collins Fisheries Library FAO, Rome, Italy FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS

High temperature processing of pork : a review

Creator:: Davidson, William D. and Oregon State University. Agricultural Experiment Station
Resource Type:: Technical Report
Full Text:: Processing of Pork: A Review., csr co William D. Davidson Dept. of Food Science and Technology Oregon State

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:: Master of Science in Food Science and Technology presented on July 5, 1988 Title: Microbiological

[Draft] Yaquina Bay, Oregon Comprehensive Sanitary Survey: May, 1984 and November-December, 1984

Creator:: Furfari, Santo A. and U.S. Public Health Service. Food and Drug Administration
Resource Type:: Technical Report
Full Text:: HEALTH SERVICE FOOD AND DRUG ADMINISTRATION Yaquina Bay, Oregon Comprehensive Sanitary Survey May

ScholarsArchive@OSU

Selection of Process Conditions by Risk Assessment for Apple Juice Pasteurization by UV-Heat Treatments at Moderate Temperatures

Risk-Benefit Analysis of Seafood Consumption: A Review

Report on wine tasting: No. 4

Analysis of Vibrio vulnificus Infection Risk When Consuming Depurated Raw Oysters

Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants

Characterization of fruit and vegetable processing wastewaters

Fisheries information in developing countries: support to the implementation of the 1995 FAO Code of Conduct for Responsible Fisheries

High temperature processing of pork : a review

Microbiological control of food spoilage and pathogenic microorganisms in refrigerated foods

[Draft] Yaquina Bay, Oregon Comprehensive Sanitary Survey: May, 1984 and November-December, 1984

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