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Skip to Search Results- 1Acker, Jason (Laboratory Medicine and Pathology)
- 1Gӓnzle, Michael (Department of Agricultural, Food and Nutritional Science)
- 1McMullen, Lynn M./Ganzle Michael (Agriculture Food and Nutritional Science)
- 1Pilarski, Linda (Oncology)
- 1Syamaladevi, Roopesh (Agricultural, Food and Nutritional Science)
- 1Syamaladevi, Roopesh (Department of Agricultural, Food and Nutritional Science)
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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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Effect of High Pressure CO2 Treatment on the Moisture Sorption Isotherm and Physicochemical Properties of Beef Jerky
DownloadFall 2019
High pressure carbon dioxide (HPCD) treatment is a promising non-thermal pasteurization technique, targeting the enhancement of food safety by inactivating microorganisms without sacrificing quality. Even though this technique is effective for high moisture foods, research on products with a low...
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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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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...
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Spring 2013
Chavali Venkata Subramanya, Ravi Shankar
The In-gel polymerase chain reaction (PCR) technology developed by our group at the University of Alberta makes use of PCR reagents entrapped within nano-liter polyacrylamide gels. To adapt this technology for use at the point of care, methods were developed to preserve gel-based PCR reagents by...