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Skip to Search Results- 1Beaudry, Megan
- 1Bernal, María Margarita
- 1Bishop, Justin G
- 1Gautam, Bina
- 1Goldansaz, Seyed Ali
- 1Ren, Yanzhao
- 2Raivio, Tracy (Biological Sciences)
- 1Ametaj, Burim N. (Agricultural, Food and Nutritional Science)
- 1Gaenzle, Michael (Agricultural, Food, and Nutritional Science)
- 1Gänzle, Michael (Agricultural Food and Nutritional Science)
- 1Gӓnzle, Michael (Department of Agricultural, Food and Nutritional Science)
- 1Jeon, Byeonghwa (Environmental Health Science)
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The Spatiotemporal Occurrence and Recovery of Shiga Toxin-producing Escherichia coli (STEC) in Well-sourced Drinking Water from Southern Alberta, Canada
DownloadFall 2018
Shiga toxin-producing Escherichia coli (STEC) are important enteric pathogens that cause significant morbidity and mortality worldwide, as well as in Canada. Drinking water is a key exposure pathway for STEC infection and the occurrence of these pathogens in drinking water sources represents an...
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Spring 2014
Bacteria need to adapt to the ever-changing conditions in the environment and Escherichia coli employs the Cpx two-component system to protect the envelope, which consists of the inner membrane, periplasm, peptidoglycan, and outer membrane. Cpx is known to sense and respond to protein misfolding...
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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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Fall 2022
Post-translational modifications (PTMs) regulate a variety of normal cellular processes, many of which are conserved across eukaryotes and prokaryotes. One PTM, protein glycosylation with the reversible modification of O-GlcNAc, is well studied in eukaryotes. However, evidence for its existence...
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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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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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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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From Nuisance to Resource: Understanding Microbial Sources of Contamination in Urban Stormwater-Impacted Bodies of Water Intended for Water Reuse Activities
DownloadSpring 2019
Harvesting stormwater provides the province of Alberta, Canada, with a strategy to address the growing demands on water resources due to climate change and projected population growth. However, stormwater reuse poses a variety of challenges due to the potential of this source to be of low water...
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Evaluating the Role of Bacterial Lipopolysaccharide on Etiology and Pathogenesis of Transmissible Spongiform Encephalopathies
DownloadFall 2014
Transmissible spongiform encephalopathies (TSEs) or otherwise known as prion diseases are a class of fatal neurodegenerative diseases related to irreversible brain damage. Presently, there is no effective treatment or preventive strategy for this disease because the etiology and biological...
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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...