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Skip to Search Results- 1Chui, Linda (Laboratory Medicine and Pathology)
- 1Gaenzle, Michael (Agricultural, Food and Nutritional Science)
- 1Gaenzle, Michael (Agricultural, Food and Nutritional Sciences)
- 1Ganzle, Michael (Agricultural, Food, and Nutritional Science)
- 1Gänzle, Michael (Agricultural, Food and Nutritional Science)
- 1Kozyrskyj, Anita (Pediatrics)
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Fall 2016
“Blown-pack” spoilage of beef by psychrotrophic Clostridium spp. occurs sporadically and resistance of the endospores to most interventions makes them very difficult to control. Current interventions used to control spoilage and pathogenic bacteria, such as acid washes and heat treatments, do...
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Application of antimicrobials for the elimination of Escherichia coli and Listeria monocytogenes in brine injected beef
DownloadFall 2013
The application of antimicrobials to a brine-injected raw beef roast for the elimination/inhibition of heat resistant Escherichia coli and Listeria monocytogenes was investigated. The choice of antimicrobials for use in brine injected beef was based on minimum bactericidal concentration in brine...
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Characterization of Heat Resistant Escherichia coli Isolates Associated with Human Infection
DownloadSpring 2021
Shiga toxin-producing Escherichia coli (STEC) is a bacterial pathogen associated with foodborne diarrheal disease. Infection with STEC presents as a mild, watery diarrhea to hemorrhagic colitis and can progress to the life-threatening complication, hemolytic uremic syndrome. Cattle are recognized...
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Fall 2017
Strains of Escherichia coli may survive heat or pressure stress, acquire specific virulence genes and cause severe human diseases. The locus of heat resistance (LHR) has been identified as an important heat resistant element in E. coli. The objective of this thesis was to explore the role of the...
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Spring 2018
Escherichia coli and Salmonella are contaminants in meat products and pose a risk for foodborne illness. Thermal lethality is the traditional method for controlling pathogens in meat products. It is recommended that ground beef and poultry products be cooked to internal temperatures of 71°C and...
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Fall 2011
The mechanism of heat resistance in an exceptionally resistant strain of E. coli was investigated. E. coli AW1.7 was compared to a heat sensitive strain, E. coli GGG10. The heat resistance of both strains was increased by inclusion of NaCl, but only E. coli AW1.7 exhibited a consistent heat...
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Resistance and Membrane Fluidity of Endospores of Clostridium spp. During Pressure-Assisted Thermal Processing in the Presence of Antimicrobials
DownloadSpring 2012
Endospores of Clostridium spp. pose an economic threat to the food industry and put consumers at risk of foodborne illness. An increase in consumer demand for minimally-processed, ready-to-eat products has driven research to examine ways to mitigate current thermal processing severity used to...
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Understanding the role of Clostridioides difficile and Vitamin D supplementation in shaping the gut microbiome of Canadian infants
DownloadSpring 2019
Introduction: The gut microbiome is shaped during infancy and has an important role in the development of both the immune and metabolic systems. Many early life exposures and events contribute to the composition of this complex intestinal environment, notably early infant diet and breastfeeding....