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Skip to Search Results- 1Dhaliwal, Harleen Kaur
- 1Gautam, Bina
- 1Mushins, Aleicia
- 1Prasad, Amritha Jaya
- 1Schultze, Danielle Morgan
- 1Seeras, Arisha
- 2Syamaladevi, Roopesh (Agricultural, Food and Nutritional Science)
- 1Gaenzle, Michael (Agricultural, Food, and Nutritional Science)
- 1Gӓnzle, Michael (Department of Agricultural, Food and Nutritional Science)
- 1McMullen, Lynn (Agricultural, Food, and Nutritional Science)
- 1McMullen, Lynn (Food Science)
- 1McMullen, Lynn M./Ganzle Michael (Agriculture Food and Nutritional Science)
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Antimicrobial applications of treatments using light pulses emitted from light emitting diodes (LED)
DownloadSpring 2022
Low water activity (aw) foods have been associated with several foodborne outbreaks and recalls. Eradication of foodborne microorganisms like Salmonella and Escherichia coli from low aw foods is challenging, as they are resistant to conventional decontamination practices. High intensity light...
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Spring 2019
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...
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Efficacy of conventional and novel antimicrobial treatments on the inactivation of desiccated cells and biofilms of Salmonella
DownloadSpring 2024
Repeated isolation of Salmonella from the dry and wet environments of the food industry poses a significant concern to human health. It is crucial to understand the influence of the various environmental conditions on Salmonella’s survival. The overall objective of this research was to evaluate...
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High Intensity Pulsed Light Emitting Diode (LED) Treatment for Simultaneous Salmonella Inactivation and Drying of Wheat Flour and Pet Food
DownloadSpring 2020
According to the world health organization, almost 600 million people, or 1 in 10 people suffer from foodborne illnesses globally. Food industry uses several intervention methods to produce safe food products however, cases of food recalls and outbreaks due to microbial pathogens keep increasing...
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Influence of Water Activity on Thermal Resistance of Salmonella enterica and Quality changes in Low-moisture Foods
DownloadSpring 2019
Low-moisture foods (with aw < 0.85) including pet foods and black pepper powder have been associated with major recalls due to contamination by Salmonella spp. Increased thermal resistance and prolonged survival at low-moisture conditions are major challenges to achieve effective inactivation of...
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Prevalence of Salmonella in beef cattle lymph nodes and the role of iron uptake proteins in Salmonella growth and survival in food products
DownloadFall 2018
Salmonella enterica subspecies Enteritidis and Typhimurium are the cause of most cases foodborne salmonellosis. Salmonella is predominately found in poultry, beef and dairy products. It is an intracellular pathogen, known to enter the lymphatic system and it has been found in the lymph nodes of...
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Spring 2017
Salmonella survives in low moisture products over an extended time. Salmonella also resists dry heat, which questions the assumption that Salmonella outbreaks from intermediate moisture foods result mostly from post-processing contamination. Some Enterobacteriaceae possess a genomic island called...