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Skip to Search Results- 2Adamowicz, Wiktor
- 2Veeman, Michele M.
- 1Barsukova, Yuliya
- 1Goddard, Ellen
- 1Haveroen, Melissa E
- 1Hrudey, Steve
- 6Graduate and Postdoctoral Studies (GPS), Faculty of
- 6Graduate and Postdoctoral Studies (GPS), Faculty of/Theses and Dissertations
- 3Resource Economics and Environmental Sociology, Department of
- 2Resource Economics and Environmental Sociology, Department of/Project Reports (Resource Economics & Environmental Sociology)
- 1Resource Economics and Environmental Sociology, Department of/Working Papers (Resource Economics & Environmental Sociology)
- 1Bressler, David (Agricultural, Food and Nutritional Science)
- 1Bressler, David (Department of Agricultural, Food and Nutritional Science)
- 1Gaenzle, Michael (Agricultural, Food and Nutritional Sciences)
- 1Kav, Nat NV (Agricultural, Food and Nutritional Science)
- 1McAllister, Tim A (Agricultural, Food and Nutritional Science)
- 1McMullen, Lynn (Agricultural, Food and Nutritional Science)
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Spring 2010
Enterococcus faecalis 710C is a lactic acid bacterium that produces two bacterocins, ent7A and ent7B. Both ent7A and ent7B have strong activity against gram-positive food pathogens including Listeria spp., Clostridium spp., vancomycin-resistant enterococci (VRE) and methicillin-resistant...
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2000
Veeman, Michele M., Adamowicz, Wiktor
Public concern regarding food safety has emerged as a major policy issue. Chemicals and biotechnological processes are perceived as risks of food safety despite their contribution to an efficient, low cost agriculture and food industry. Increases in uses of biotechnological processes for foods...
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Effect of bacterial stress response on pathogen enumeration and its implications for food safety
DownloadSpring 2011
To determine the impact of stress response on enumeration, cell association status and the viability of Escherichia coli DH5α, Staphylococcus aureus ATCC 13565 and Listeria monocytogenes CDC 7762 were evaluated using fluorescence microscopy and were compared with the outcomes of traditional plate...
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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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Spring 2024
Three-dimensional (3D) food printing is a rapidly developing technology that transforms digital data as input to create a 3D edible physical product as output. It has the potential to change the food industry by offering highly customizable nutritional profiles and designs, while reducing food...
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Investigation on the uptake of functional proteins and infectious prions into wheat plants through the root system
DownloadSpring 2014
Prions are the proteinaceous particle responsible for infections in a class of neurodegenerative diseases. These diseases affect a number of mammals including cervids where it is termed Chronic Wasting Disease (CWD). Prions enter the environment and persist for years. Plants have the ability to...
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2019-01-01
Muringai, Violet, Goddard, Ellen
Trust is an important element of effective relationships, including business relationships. In agriculture and food, public trust has sometimes been affected by food safety problems and by hesitation or misunderstanding about production practices, including the use of new technologies. In this...
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Spring 2011
Several obstacles to widespread use of bacteriocins in food have been identified, including lack of specific, rapid quantitation methods, and little data on their efficacy in food systems. The first objective of this study was to develop a specific, rapid quantitation method for bacteriocins...
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The Demand for Food Safety: An Empirical Analysis of Preferences for Pesticide and Hormone Regulation by Alberta Consumers
Download1996
Veeman, Michele M., Kuperis, Peter, Hrudey, Steve, Adamowicz, Wiktor
The safety of food is a continuing concern for consumers. A Consumer's Association of Canada survey found that 25% of consumers \"worry a lot\" about food safety. When asked about specific food safety issues, 42% indicated pesticides as a major source of concern. Pollution, preservatives and...