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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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Fall 2009
The objectives of this study were to determine the microbial ecology of “blown-pack” fresh beef obtained from a federally inspected facility and to use biopreservation to prevent spoilage of vacuum packaged chilled beef. Organic acids and alcohols in the purge obtained from the “blown” beef...
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Ecological Dynamics of Microbiomes in Food Processing Facilities: Pathways to Improved Sanitation
DownloadFall 2024
Food processing environments serve as complex niches for bacterial colonization, adaption, persistence and dispersal, which subsequently shapes the microbial composition and diversity. This Ph.D. dissertation investigated the impact of biofilm formation, bacterial communication and cooperation on...