Browsing by Author "Bilgili, Sacit F."

Now showing items 1-11 of 11

Assessment of the Effects of Acid-Adaptation on the Thermal Tolerance of Listeria monocytogenes and Salmonella Heidelberg

Smith, Jacob (2014-12-04)

Foodborne illnesses attributed to major pathogens cause more than 9.4 million episodes, 55,000 hospitalizations and 1,351 deaths each year. Two of the most predominant pathogens contributing to these statistics are Listeria ...

Best Management Practices for Salmonella and Campylobacter Control in Poultry Processing Plants

Wideman, Nathan (2013-11-08)

Campylobacter and Salmonella are the top two pathogens associated with poultry-related foodborne illness, currently responsible for over 800,000 illnesses annually (13). The reduction of these pathogens on commercial poultry ...

Complexed Trace Mineral Supplementation of Broiler Diets

Saenmahayak, Benya (2007-08-15)

Series of experiments were conducted to determine the effects of Zn and Mn complexes (C-Zn and C-Mn) on live performance, carcass, skin quality, and meat quality of male broilers. The first experiment evaluated the effects ...

Evaluation of a Novel Antimicrobial Solution (AMS) with Retail Marinades on Fresh Beef

Fisher, Kimberly Denise (2014-12-10)

Pathogenic bacteria represent a public health concern when present on meat and result in recall of product from the market. Marination of meat and antimicrobial solutions are two technologies which reduce and prevent the ...

Evaluation of Lactic Acid and Sodium Metasilicate against Pathogens of Concern on Fresh and Deli Meats

DeGeer, Staci (2014-04-29)

Lactic acid and sodium metasilicate have been used in meat processing facilities as antimicrobial compounds. Their uses vary from carcasses rinses to ready to eat product applications at a variety of concentrations and ...

Evaluation of Nutrition and Management Factors in the Etiology of Pododermatitis in Broiler Chickens

Nagaraj, Manonmani (2006-12-15)

The influence of nutrition and management factors in the etiology of pododermatitis (paw burns) was evaluated in three trials. Broilers of mixed sex were raised on four experimental diets with varying protein levels (high ...

In Vitro Survival of Campylobacter jejuni And Campylobacter coli at Low pH

Shaheen, Bashar (2006-05-15)

A series of experiments were performed to investigate the effect of pre-exposure to acidic conditions of early exponential and stationary-phase cells of Campylobacter jejuni and C. coli. The sublethal acid exposure to ...

Influence of Dietary Fat and Vitamin E on Shelf Life of Ground Broiler Breast and Thigh Meat

Saenmahayak, Benya (2011-07-27)

A series of experiments were conducted to determine the effects of dietary fat sources and vitamin E supplementation on shelf life of ground broiler breast and thigh meat. The first experiment evaluated the influence of ...

Longitudinal Studies of Escherichia coli, Campylobacter jejuni, and Salmonella Ssp. in Broiler Chickens Using Automated Ribotyping

McCrea, Brigid (2005-12-15)

The prevalence, distribution and characteristics of Escherichia coli, Campylobacter jejuni, and Salmonella spp. through an integrated broiler chicken operation from the day of hatch through processing were examined. Two ...

Prevalence of Nalidixic Acid Resistant Salmonella Species on Chicken Skin with Commercial Marinades

Pathania, Amrita (2010-04-20)

Marination of poultry meat is widely done in the industry not only for value addition but also to enhance the shelf life. In addition to increased consumer acceptance the combination of spices in marinades have a potential ...

Use of a Scald Additive to Reduce Levels of Salmonella During Poultry Processing

Townsend, Julie (2006-12-15)

The risk of cross contamination of food-borne pathogens such as Salmonella during poultry processing remains of great concern to the poultry industry. One of the most critical steps in poultry processing where cross ...