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Now showing items 11-16 of 16
ATTACHMENT, GROWTH AND PERSISTENCE OF CRONOBACTER ON GRANULAR ACTIVATED CARBON FILTERS
(2016)
Several Cronobacter outbreaks have implicated contaminated drinking water. This study assessed the impact of granular activated carbon (GAC) on the microbial quality of the water produced. A simulated water filter system ...
ENHANCEMENT OF THERMAL INACTIVATION OF CRONOBACTER SAKAZAKII WITH INCLUSION OF PARABENS
(2016)
Parabens are a family of p-hydroxybenzoic acid esters, which have antimicrobial activity over a broad pH range (4-8). This study was designed to evaluate the enhanced thermal inactivation of Cronobacter sakazakii by the ...
CHARACTERIZATION, DISTRIBUTION, AND EVOLUTIONARY ACQUISITION OF ANTIMICROBIAL RESISTANCE ELEMENTS AMONG DIVERSE SALMONELLA SUBSPECIES
(2017)
Insights into the evolution of antimicrobial resistance can be gleaned by examination of historical strains of Salmonella collected from a variety of locations, time periods, and sources. Here, the Salmonella Reference ...
The Development of a Qualitative Risk Assessment and Targeted Storage Decline Kinetics Data as Critical Components for Developing a Full Quantitative Risk Assessment of Salmonella Contamination in Milk Chocolate
(2019)
Salmonella enterica infections and outbreaks have been associated with chocolate consumption over the last four decades. The source of contamination for these occasional salmonellosis outbreaks are often unidentified, and ...
Development of machine learning and advanced data analytical techniques to incorporate genomic data in predictive modeling for Salmonella enterica
(2021)
The past few decades have seen a renaissance in the field of food safety, with the increasing usage of genomic data (e.g., whole genome sequencing (WGS)) in determining the cause of microbial foodborne illness, particularly ...
Enhancement of thermal processing with food-grade antimicrobial compounds in low-moisture food matrix to improve food safety
(2022)
Heat resistant foodborne pathogens have been a concern in low-moisture foods and ingredients (LMFs). Increased thermal resistance of pathogens such as Escherichia coli O157:H7 and Salmonella Typhimurium at low water activity ...