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Spring 2019

Schultze, Danielle Morgan

The safety of low water activity (aW) foods is a concern due to the survival of low-infectious dose pathogens such as Escherichia coli and Salmonella. Desiccation of non-heat resistant E. coli and Salmonella increases their heat resistance; therefore, a non-thermal alternative is necessary to...

2016-01-01

Li, Hui, Gänzle, Michael G.

The effects of marinades on Listeria monocytogenes and enterohaemorrhagic Escherichia coli were investigated in pressure treated beef steaks. Meat was treated with 600 MPa or 450 MPa. Marinades did not enhance pressure inactivation of E. coli in beef steaks and marinades prevented...

2019-01-01

Hu, Ziyi, Rohde, Alina, McMullen, Lynn, Gänzle, Michael G.

Cattle are a reservoir for enterohemorrhagic Escherichia coli (EHEC), and ground beef is a major vehicle for human infection with EHEC. Heat resistance of E. coli, including EHEC, is impacted by NaCl and other additives. This study aimed to evaluate the effect of NaCl and other additives on the...

2016-01-01

Li, Hui, Garcia-Hernandez, Rigoberto, Driedger, Darcy, McMullen, Lynn M., Gänzle, Michael G.

The pressure resistance of Shiga-toxin producing Escherichia coli (STEC) depends on food matrix. This study compared the resistance of two five-strain E. coli cocktails, as well as the pressure resistant strain E. coli AW1.7, to hydrostatic pressure application in bruschetta, tzatziki, yoghurt...

Fall 2010

Ashander, Jaime

Human food production activities can dominate natural systems, altering ecological and evolutionary aspects of the environment. Disease-mediated interactions are of particular concern. For example, parasites may "spill-over'' from farms to wildlife. Parasites isolated on farms can evolve...

Fall 2014

Beliveau, Marie C

The focus of this research was to identify environmental risk factors that play a critical role in the contamination of drinking water wells with Escherichia coli. This study used data from a case control-study carried out between April 2005 and September 2006 in Ontario and Alberta, using...

2012

Meghen, C. N., Platz, S. S., Hu, X. S., Moore, S. S., Simila, J., Plastow, G.

Estimating animal abundance in industrial scale batches of ground meat is important for mapping meat products through the manufacturing process and for effectively tracing the finished product during a food safety recall. The processing of ground beef involves a potentially large number of...

2015

Garcia-Hernandez, Rigoberto, Ruan, Lifang, Gänzle, Michael G., Zheng, Jinshui, Mercer, Ryan G., McMullen, Lynn M.

Escherichia coli AW1.7 is a heat resistant food isolate and the occurrence of pathogenic strains with comparable heat resistance may pose a risk to food safety. To identify the genetic determinants of heat resistance, 29 strains of E. coli that differed in their of heat resistance were analyzed...

Spring 2019

Nguyen, Oanh T. H.

During food processing, Escherichia coli are exposed to stress from oxidation, osmolarity and temperature, and have developed mechanisms to survive. A highly heat resistant strain of E. coli AW1.7 was isolated from a beef carcass after thermal processing and it has a genomic island called the...

Fall 2017

Li, Hui

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...