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Skip to Search Results- 5Gänzle, Michael G.
- 2Prasad, Amritha Jaya
- 2Roopesh, M.S.
- 2Temelli, Feral
- 2Willing, Benjamin P.
- 1Adebusuyi, A.A.
- 10Graduate and Postdoctoral Studies (GPS), Faculty of
- 10Graduate and Postdoctoral Studies (GPS), Faculty of /Theses and Dissertations
- 7Agricultural, Food and Nutritional Science, Department of
- 7Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 2Biological Sciences, Department of
- 2Biological Sciences, Department of/Journal Articles (Biological Sciences)
- 1Fowler, Casey (Biological Sciences)
- 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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Neutrophil elastase alters the murine gut mirobiota resulting in enhanced Salmonella colonization
Download2012
Hartmann, Martin, Sekirov, Inna, Finlay, B. Brett, Al-Zahrani, Fatimah, Willing, Benjamin P., Ferreira, Rosana B. R., Gill, Navkiran, Antunes, L. Caetano M.
The intestinal microbiota has been found to play a central role in the colonization of Salmonella enterica serovar Typhimurium in the gastrointestinal tract. In this study, we present a novel process through which Salmonella benefit from inflammatory induced changes in the microbiota in order to...
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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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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 the heat resistance of Salmonella enterica in selected low-moisture foods
Download2020-12-01
Guatam, Bina, Govindan, Byju N., Gänzle, Michael G., Roopesh, M.S.
Low-moisture foods (LMF with water activity, aw < 0.85) including pet foods and black pepper powder have consistently been associated with foodborne disease caused by Salmonella enterica. Increased heat resistance and prolonged survival at low-moisture conditions, however, remain major challenges...
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Fall 2016
Bacteriophages are considered to be the most abundant and potentially the most diverse form of life on earth. Phage receptor binding proteins (RBPs), which allow phages to specifically target their host bacteria, consequently represent a massive diversity of bacterial targeting proteins. These...
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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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Effects of high-pressure carbon dioxide on microbial quality and germination of cereal grains and beans
Download2021-09-01
Fang, Yuan, Franke, Claudia, Manthei, Alina, McMullen, Lynn, Temelli, Feral, Gänzle, Michael G.
Decontamination of low aw foods without impairing the food quality is challenging, particularly for sprouting seeds. This study aimed to explore the lethality of high pressure carbon dioxide (HPCD) to Salmonella enterica, E. coli AW1.7, A. niger, P. roquforti, and Fusarium on beans, cereal...
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Influence of water activity on thermal resistance of microorganisms in low-moisture foods: A review
Download2016-01-01
Syamaladevi, Roopesh M., Tang, Juming, Villa-Rojas, Rossana, Sablani, Shyam S., Carter, Brady, Campbell, Gaylon
A number of recent outbreaks related to pathogens in low-moisture foods have created urgency for studies to understand the possible causes and identify potential treatments to improve low-moisture food safety. Thermal processing holds the potential to eliminate pathogens such as Salmonella in...
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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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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...