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Skip to Search Results- 11Department of Agricultural, Food, and Nutritional Science
- 5Department of Chemistry
- 3Department of Agricultural, Food and Nutritional Science
- 3Department of Food Science
- 2Department of Medical Microbiology and Infectious Diseases
- 2Department of Microbiology
- 4McMullen, Lynn (Agricultural, Food and Nutritional Science)
- 3Vederas, John (Chemistry)
- 2Vederas, John C. (Chemistry)
- 1Backhouse, Christopher (Electrical and Computer Engineering)
- 1Bressler, David (Agricultural, Food, and Nutritional Science)
- 1Bressler, David (Department of Agricultural, Food and Nutritional Science)
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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 2011
Feed efficiency affects profitability and sustainability in beef production systems. Since ruminal microbes play essential roles in feed digestion and conversion, the overall objective of this project was to investigate the association between ruminal bacteria and feed efficiency of beef cattle....
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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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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...