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Skip to Search Results- 10Gänzle, Michael G.
- 3Garcia-Hernandez, Rigoberto
- 3McMullen, Lynn M.
- 2Li, Hui
- 2Liu, Yang
- 2McMullen, Lynn
- 37Graduate and Postdoctoral Studies (GPS), Faculty of
- 37Graduate and Postdoctoral Studies (GPS), Faculty of/Theses and Dissertations
- 12Agricultural, Food and Nutritional Science, Department of
- 12Agricultural, 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)
- 18Department of Agricultural, Food, and Nutritional Science
- 8Department of Biological Sciences
- 2Department of Chemical and Materials Engineering
- 1Department of Agriculture, Food and Nutritional Science
- 1Department of Biochemistry
- 1Department of Food Science
- 5Raivio, Tracy (Biological Sciences)
- 2Gaenzle, Michael (Agricultural, Food and Nutritional Science)
- 2Gaenzle, Michael (Agricultural, Food, and Nutritional Science)
- 2Gänzle, Michael (Agricultural, Food and Nutritional Science)
- 2McMullen, Lynn (Agricultural, Food and Nutritional Science)
- 2Syamaladevi, Roopesh (Agricultural, Food and Nutritional Science)
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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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2016-01-01
Li, Hui, Garcia-Hernandez, Rigoberto, Driedger, Darcy, McMullen, Lynn M., Gänzle, Michael G.
The pressure resistance of Shiga-toxin producing Escherichia coli (STEC) depends on food matrix. This study compared the resistance of two five-strain E. coli cocktails, as well as the pressure resistant strain E. coli AW1.7, to hydrostatic pressure application in bruschetta, tzatziki, yoghurt...
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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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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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Environmental Risk Factors Associated with Contamination of Private Drinking Water Wells with Escherichia coli
DownloadFall 2014
The focus of this research was to identify environmental risk factors that play a critical role in the contamination of drinking water wells with Escherichia coli. This study used data from a case control-study carried out between April 2005 and September 2006 in Ontario and Alberta, using...
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Spring 2019
During food processing, Escherichia coli are exposed to stress from oxidation, osmolarity and temperature, and have developed mechanisms to survive. A highly heat resistant strain of E. coli AW1.7 was isolated from a beef carcass after thermal processing and it has a genomic island called the...
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Fall 2017
Strains of Escherichia coli may survive heat or pressure stress, acquire specific virulence genes and cause severe human diseases. The locus of heat resistance (LHR) has been identified as an important heat resistant element in E. coli. The objective of this thesis was to explore the role of the...
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Heat and Pressure Resistance of Escherichia coli and Its Inactivation In the Presence of Antimicrobial Compounds
DownloadFall 2014
Verotoxigenic Escherichia coli (VTEC) are pathogens causing severe foodborne disease. E. coli AW1.7 is a heat resistant beef carcass isolate that may be used as a surrogate organism to study the survival of VTEC on food. This dissertation examines the heat and pressure resistance of E. coli and...
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Spring 2018
Escherichia coli and Salmonella are contaminants in meat products and pose a risk for foodborne illness. Thermal lethality is the traditional method for controlling pathogens in meat products. It is recommended that ground beef and poultry products be cooked to internal temperatures of 71°C and...
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Fall 2011
The mechanism of heat resistance in an exceptionally resistant strain of E. coli was investigated. E. coli AW1.7 was compared to a heat sensitive strain, E. coli GGG10. The heat resistance of both strains was increased by inclusion of NaCl, but only E. coli AW1.7 exhibited a consistent heat...