Now showing items 1-6 of 6
Reduction of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes on the surface of leafy greens and green onions using innovative home washing technologies
Recent disease outbreaks linked to fresh produce attracted consumer’s attention regarding interventions that minimize microbiological risk at home. This study compared the efficacy of various washing technologies in reducing ...
Evaluation of chlorine dioxide gas as a sanitizer for fresh fruits and vegetables
Outbreaks of infections associated with consumption of fruits and vegetables and deterioration of produce quality caused by microbial growth have raised interest in using gas sanitizers. Lethality of gaseous chlorine dioxide ...
Use of household steam cleaners to control microbial quality of animal carcasses in small and very small meat processing plants
This study investigated the efficacy of three household steam cleaners, S1, S2 and S3, in reducing the populations of artificially-inoculated Escherichia coli O157:H7 or Listeria monocytogenes on surfaces of pork skin as ...
Antimicrobial intervention and process validation in beef jerky processing
Beef jerky is a popular dried meat product because it has a high protein and low fat content and is tasty. Association of jerky products with foodborne illness outbreaks has raised questions concerning the microbial safety ...
Behavior of Escherichia coli O157:H7 on lettuce and spinach and Salmonella montevideo on tomatoes
Escherichia coli O157:H7 and Salmonella spp. are the two organisms most commonly associated with bacterial foodborne illness attributed to the consumption of fresh produce. The first study determined the behavior of E. ...
Evaluation of inoculation method and inoculum drying time for their effects on survival and recovery of foodborne pathogens inoculated onto raw vegetables and treated with chlorine
This study evaluated methods for inoculation and inoculum drying time on survival and recovery of foodborne pathogens on the surface of tomatoes, iceberg lettuce, and parsley. Five-strain mixtures of Escherichia coli ...