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Skip to Search Results- 1Allen,Richelle J
- 1Beliveau, Marie C
- 1Bertozzi Silva, Juliano
- 1Bishop, Justin G
- 1Chen, Yuanyao
- 1Evans, Alexander D
- 14Department of Agricultural, Food, and Nutritional Science
- 6Department of Biological Sciences
- 3Department of Chemical and Materials Engineering
- 2School of Public Health
- 1Department of Agriculture, Food and Nutritional Science
- 1Department of Biochemistry
- 5Raivio, Tracy (Biological Sciences)
- 2Gaenzle, Michael (Agricultural, Food and Nutritional Science)
- 2Gaenzle, Michael (Agricultural, Food, and Nutritional Science)
- 2Gänzle, Michael (Agricultural, Food and Nutritional Science)
- 2McMullen, Lynn (Agricultural, Food and Nutritional Science)
- 2Sauvageau, Dominic (Chemical and Materials Engineering)
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Spring 2019
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...
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Antimicrobial Use Surveillance Indicators: Use and Practicality in Salmonid Aquaculture Settings
DownloadFall 2021
Antimicrobial resistance (AMR) is a unique threat to One Health, and salmonid aquaculture industries are increasingly challenged to demonstrate responsible antimicrobial stewardship. Indicators and metrics to quantify antimicrobial use (AMU) data can comparatively enhance understanding of...
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Inactivation of Escherichia coli Using Electrochemical Disinfection with Potassium Periodate (KIO4)
DownloadSpring 2020
Electrochemical disinfection of water has drawn attention in recent years as an alternative for conventional chlorine-based water treatment, due to the generation of toxic disinfection by-products (DBP) during chlorination, and increased antibiotics resistant, chlorine resistant and virulent E....
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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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Towards the microbial production of a switchable solvent by using the enzyme indoleamine N-methyltransferase
DownloadSpring 2016
Switchable solvents are a novel class of chemicals that are characterized with the ability to reversibly switch specific properties with the addition/removal of a trigger. For instance, a solution of low ionic strength can become one of high ionic strength, and vice versa. Switchable solvents...
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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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The Cpx envelope stress response of Escherichia coli regulates and is regulated by the small RNA RprA
DownloadFall 2015
When bacteria sense changes in their environment, they adapt by altering the expression of their genes in such a way that accommodates the change. To do this, bacterial cells can modulate the activity of their genes at either the level of transcription, or at the post-transcriptional level....
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Fall 2023
High pressure processing (HPP) is a non-thermal processing technology aimed to inactivate bacteria and improve the shelf life of food. Commercial parameters for ready-to-eat (RTE) meat products are 600 MPa for 3-7 min at cold or room temperatures. Many regulatory agencies require a 5-log...
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Detection of Shiga Toxin-Producing Escherichia coli Using Loop Mediated Isothermal Amplification
DownloadFall 2013
Shiga toxin-producing Escherichia coli (STEC) is a worldwide health concern. To detect STEC, a loop mediated isothermal amplification reaction (LAMP) was optimized to detect shiga toxin genes. LAMP’s performance was compared to conventional and real-time (RT) PCR using two product detection...
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Bacteriophages as antimicrobial agents against bacterial contaminants in yeast fermentation processes
DownloadFall 2013
Bacterial contaminants are ubiquitous in yeast fermentation processes for biofuel production. In general, they compete with yeasts for nutrients, reducing overall production yield. The present project investigates the application of bacteriophages (phages), viruses infecting and killing...