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Skip to Search Results- 3McMullen, Lynn (Department of Agricultural, Food and Nutritional Science)
- 1Bressler, David (Department of Agricultural, Food and Nutritional Science)
- 1Gänzle, Michael (Department of Agricultural, Food and Nutritional Science)
- 1Nattress, Frances (Agriculture and Agri-Food Canada Lacombe Research Centre)
- 1Antibody
- 1Bacterial growth--Analysis
- 1Bacteriocins
- 1Brochocin-C
- 1Campylobacter
- 1Clostridium botulinum
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PCR-DGGE analysis of microbial communities associated with Campylobacter spp. on equipment surfaces at two pig processing facilities
DownloadFall 2009
The objectives of this research were to use molecular methods to investigate the diversity of the bacterial population in two meat processing facilities. Analysis of PCR-DGGE profiles revealed that neither the type of surface material (stainless steel or silicon) nor the composition of the...
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Spring 2011
Several obstacles to widespread use of bacteriocins in food have been identified, including lack of specific, rapid quantitation methods, and little data on their efficacy in food systems. The first objective of this study was to develop a specific, rapid quantitation method for bacteriocins...
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Spring 2016
Verotoxigenic Escherichia coli (VTEC) pose a risk for foodborne illness that can lead to death. Thermal food preservation to inactivate VTEC also alters food quality. High hydrostatic pressure (HHP) processing has been adopted by the food industry as an alternative to thermal preservation....