Posters
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Publications
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Survivability of Salmonella and Enterococcus faecium in chili, cinnamon and black pepper powders during storage and isothermal treatments
Published on July 20, 2022
Outbreaks and recalls associated with foods containing spices suggest a need for risk assessment of Salmonella in spices. -
Thermal death kinetics of Salmonella Enteritidis PT30 in peanut butter as influenced by water activity
Published on July 13, 2022
It has been a challenge in developing effective thermal pasteurization processes for foods with high-fat and low-moisture contents like peanut butter, due to a general lack of reliable data on thermal resistance of pathogens in those food matrices. -
The effect of dry headspace on the thermal resistance of bacteria in peanut oil and peanut butter in thermal treatments
Published on July 13, 2022
The objective of this study was to investigate the effect of a dry headspace on the thermal resistance of bacteria in lipid oil and peanut butter. -
Online Media Attention Devoted to Flour and Flour-Related Food Safety in 2017 to 2020
Published on January 2, 2022
In light of extended stay-at-home periods during the coronavirus disease 2019 pandemic, recent societal trends have revealed an increased use of online media to remain connected. -
Effectiveness of Low-Dose Continuous Gaseous Ozone in Controlling Listeria innocua on Red Delicious Apples During 9-Month Commercial Cold Storage
Published on September 29, 2021
This study aimed to investigate the effects of low-dose continuous ozone gas in controlling Listeria innocua and quality attributes and disorders of Red Delicious apples during long-term commercial cold storage. -
Predictive Microbial Modeling of Enterococcus faecium NRRL B-2354 Inactivation during Baking of a Multicomponent Low-Moisture Food
Published on June 29, 2021
The use of baking ovens as a microbial kill step should be validated based on results of thermal inactivation models. Although traditional isothermal models may not be appropriate for these dynamic processes, they are being used by the food industry.
Webinars and Seminars
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