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Skip to Search Results- 4McMullen, Lynn (Agricultural, Food, and Nutritional Science)
- 1Bruce, Heather (Agricultural, Food, and Nutritional Science)
- 1Gaenzle, Michael (Agricultural, Food, and Nutritional Science)
- 1Ganzle, Michael (Agricultural, Food, and Nutritional Science)
- 1Wismer, Wendy (Agricultural, Food, and Nutritional Science)
- 1Alternative red meats
- 1Avian pathogenic Escherichia coli
- 1Barn sanitation
- 1Bison meat
- 1Broiler chick
- 1Clostridium
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Fall 2020
There is a declining trend in meat consumption in most developed countries including Canada due to environmental, animal welfare and food safety concerns. The trend is more pronounced for red meat due to its association with negative health outcomes. Red meats from alternative animal species such...
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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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Resistance and Membrane Fluidity of Endospores of Clostridium spp. During Pressure-Assisted Thermal Processing in the Presence of Antimicrobials
DownloadSpring 2012
Endospores of Clostridium spp. pose an economic threat to the food industry and put consumers at risk of foodborne illness. An increase in consumer demand for minimally-processed, ready-to-eat products has driven research to examine ways to mitigate current thermal processing severity used to...
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Yolk sac infections in broiler chicks: studies on Escherichia coli, chick acquired immunity, and barn microbiology
DownloadFall 2011
The avian yolk sac is a well vascularised membrane that surrounds the yolk of an embryonated egg and functions as a placenta-like structure transferring yolk nutrients including maternal antibodies, to the embryo. The absorption of the yolk sac content during the first days post-hatching is...