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Skip to Search Results- 1Gallin, W.J.
- 1Grigoriev, N.
- 1Gänzle, Michael G.
- 1Jegla, T.
- 1Maier, Maximilian B.
- 1McMullen, Lynn M.
- 1Agricultural, Food and Nutritional Science, Department of
- 1Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 1Biological Sciences, Department of
- 1Biological Sciences, Department of/Journal Articles (Biological Sciences)
- 1Graduate and Postdoctoral Studies (GPS), Faculty of
- 1Graduate and Postdoctoral Studies (GPS), Faculty of /Theses and Dissertations
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Spring 2022
Meat products, including ready-to-eat (RTE) ham, fresh poultry meat, and dry pet foods have been associated with several foodborne outbreaks and recalls, due to the occurrence of microbial pathogens such as Listeria monocytogenes and Salmonella enterica serovar Typhimurium. Elimination of these...
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1995
Gallin, W.J., Salkoff, L., Jegla, T., Spencer, A.N., Grigoriev, N.
Voltage-gated potassium channels are critical elements in providing functional diversity in nervous systems. The diversity of voltage-gated K+ channels in modern triploblastic metazoans (such as mollusks, arthropods and vettebrates) is provided primarily by four gene subfamilies (Shaker, Shal,...
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The effect of growth temperature, process temperature, and sodium chloride on the high pressure inactivation of Listeria monocytogenes on ham
Download2016-01-01
Teixeira, Januana S., Maier, Maximilian B., Miller, Petr, Gänzle, Michael G., McMullen, Lynn M.
This study investigated the effect of growth temperature (8–32 °C), process temperature (−17 to 32 °C), and sodium chloride concentration (0–3 %) on the lethality of pressure to Listeria monocytogenes. Pressure treatments were performed using a 5-strain cocktail of L. monocytogenes. Cultures...