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...
Bloomy rind cheeses, including Camembert and related varieties, can he produced using alternative processes that vary based on milk preacidification, cutting, curd handling, and ripening parameters. Modification of these parameters creates distinct cheeses such as lactic curd, stabilized curd, and hybrids of the two. The objective of this study was...
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...
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to a steam blanching treatment
Selena Callahan1*, JoyWaite-Cusic2
1Department of Microbiology
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...
Full Text:
blanching treatment
Selena Callahan1*, JoyWaite-Cusic2
1Department of Microbiology, Oregon State University
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...
Vibrio parahaemolyticus infections in the United States have been linked to consumption of raw oysters. Depuration has the potential to reduce contamination in live oysters after harvest. This study investigated the impact of depuration flow rate to reduce V. parahaemolyticus in raw oysters. Pacific oysters (n = 35 per trial)...
Published June 1935. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
