Cool-water wash for eggs can inhibit microbial
contamination.
Using cooler water to wash shell eggs during a second washing can
help cool them quicker. This reduces the potential for foodborne
pathogens to grow both inside the eggs and on the eggshell . . .
Lysozyme- and nisin-containing films control bacteria on
salmon.
Cold-smoked salmon is a ready-to-eat (RTE) product normally
purchased in a vacuum-packed system. It has a shelf life of three to
five weeks at refrigerated temperatures.
A major concern of smoked . . .
Naturally derived biological compounds.(In Brief)
Naturally derived biological compounds and other natural products
may find use in controlling pathogens in salads, dressings, purees,
jams, jellies and juices. However, we're limited in our use . . .
E. sakazakii.(In Brief)
The presence of E. sakazakii on the surface of utensils and
equipment used in preparing infant formula is a significant concern. The
ability of the bacterium to form biofilms on abiotic surfaces . . .
Molecular technique offers high degree of specificity.
Listeriosis, the illness caused by L. monocytogenes infection,
affects around 2,500 people in the United States every year. It kills
about 500. Newborns, seniors, pregnant women and individuals . . .
Labeling Listeria and Salmonella for safety studies.
Many studies involving foodborne bacterial pathogens require
tracking an introduced strain in order to monitor its fate in foods,
animals and the environment. The green fluorescent protein (GFP) . . .
Biofilms, long-term persistence of L. monocytogenes remain a
challenge.
Specific genotypes of L. monocytogenes have been repeatedly
isolated from food processing environments, sometimes over periods of
years. The presence of these persistent strains presents a risk . . .
Use spectroscopy to detect, differentiate Salmonella enterica
serovars in apple juice.
Many Salmonella identification approaches are time-consuming. It is
often necessary to pre-enrich the sample, which can be tedious.
Fourier-transform infrared (FTIR) spectroscopy makes it possible . . .
Effects of adding either C[O.sub.2] or air during high-pressure
processing.
The high-pressure processing of food products is highly dependent
on the processing pressure itself, but also temperature and time. The
addition of gas with the sample may enhance the destruction . . .
Destroy S. enteriditis on raw almonds using hydrostatic pressure
processing.
Raw whole almonds have emerged as a source of S. enteriditis
infection. In 2001, raw almonds were linked to an outbreak of S.
enteriditis. The S. enteriditis had a rare phage type (PT30), . . .
Further research on nonthermal alternatives.
In helping ensure the safety of products while maintaining their
quality, USDA-ARS researchers have investigated several nonthermal
processing technologies, including high-pressure processing . . .
Chives inhibit E. coli O157:H7, Salmonella in culture
medium.
E. coli O157: H7 and Salmonella are two pathogens of concern. One
approach used to inhibit or inactivate these pathogenic bacteria
involves the use of natural antibacterial preservatives. . . .
Increase temperature to optimize microbial reduction.
Egg-related outbreaks of Salmonella and an awareness of the
potential for Listeria contamination have heightened concerns for the
safety of egg products. Heat pasteurization is typically used by . . .
The survival of foodborne pathogens in food processing facilities
is affected by the composition of surface materials, the avail
The survival of foodborne pathogens in food processing facilities
is affected by the composition of surface materials, the availability of
nutrients and moisture, and temperature. Stainless steel . . .
Optimize acidified warm water treatment to improve
microbiological status, quality of lettuce.
Iceberg lettuce is actually a variety of crisphead lettuce.
Resembling cabbage, it comes in round, tightly packed heads with large,
pale leaves that can be fairly succulent, though bland in flavor. . . .
Potential resistance to antimicrobials shown by certain
bacteria.
An increased prevalence of bacteria resistant to therapeutic
antibiotics has led to a greater risk for illnesses that are difficult
to treat using currently available antibiotics. The emergence of . . .
Use of antimicrobials in edible films requires knowledge of
properties, environment.
Edible films and coatings are used for many important functions,
such as to prevent physical damage to a product, to protect a product
from oxidation or changes in its moisture content, and to . . .
Environmental stresses have an impact on bacteria.
E. coli O157:H7 has become a pathogen of concern because of its
association with several serious outbreaks of foodborne illness,
including those associated with undercooked ground beef. The . . .
Preventive maintenance critical to safety management
system.
The production of safe food products requires that companies
develop a food safety management system that builds safety into the
manufacturing process. HACCP--the hazard analysis and critical . . .
Control foodborne pathogens during processing with low-dose
e-beams.
The increasing numbers of illnesses associated with foodborne
pathogens has renewed concerns about product safety. Accordingly, the
need for optimizing the control of foodborne pathogens has . . .
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