Browsing by Author "Singh, Manpreet"

Now showing items 1-16 of 16

Application of 1,3-Dibromo-5, 5-Dimethylhydantoin as a Post-Chill Immersion and Spray Application to Reduce Campylobacter Jejuni Populations on Poultry

Smith, Jacob (2012-07-24)

Chemical antimicrobials are widely used throughout poultry processing to reduce and/ or eliminate poultryborne pathogens that could potentially cause illness in humans. Recent regulatory guidelines mandate that certain ...

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 ...

Characterizing Grass-Fed Ground Beef and Enhanced Steaks Using Modified Atmosphere Packaging

Sledge, Lillie (2008-12-15)

Fall-born Angus x Continental crossbred steers (n = 18) were randomly assigned to six 1.4 ha paddocks with 3 head in each paddock. The paddocks had been randomly planted with Marshall Ryegrass (Lolium multiflorum L.), ...

The effect of acid marinades on Listeria monocytogenes, shelf-life, meat quality, and consumer acceptability of beef frankfurters

Bowers, Jordan (2009-08-07)

The USDA-FSIS requires processors producing ready-to-eat (RTE) meat and poultry products exposed to the environment after the primary lethality step to employ alternatives to kill or inhibit the growth of Listeria ...

The Effect of Post-chill Antimicrobials on Salmonella, Campylobacter, Shelf-life and Quality Attributes of Ground Chicken

Chen, Xi (2013-07-10)

Ground chicken is more likely to have higher microbiological loads than whole carcasses and parts. Therefore, it is necessary to identify antimicrobials that reduce pathogens and overall microbial loads without negatively ...

Effectiveness of Several Antimicrobials Used in Parts Decontamination Tank to Kill Salmonella and Campylobacter on Chicken Parts

Zhang, Lei (2014-05-02)

Research was conducted to determine the optimal contact time and effectiveness of antimicrobials (0.003% chlorine; 0.07% or 0.1% peracetic acid (PAA); or 0.35% or 0.60% Cetylpyridinuium Chlorine (CPC)) added to a parts ...

Efficacy of Liquid Smoke as an Ingredient in Hotdogs against Listeria monocytogenes and its Effects on the Microbial Shelf-life and Quality Attributes

Morey, Amit (2012-04-02)

Research was conducted to study the efficacy of a commercial liquid smoke as an ingredient in hotdog manufacture against L. monocytogenes as well as its effect on the microbial shelflife and quality attributes during ...

Enhancing the safety of Ready-To-Eat meats by Ultraviolet light intervention against L. monocytogenes and its influence on product quality

Suresh, Deepika (2013-04-22)

The efficacy of UV light was determined against Listeria monocytogenes at different growth phases (log and stationary) and growth temperatures (37 and 4°C). Different UV parameters such as intensity and exposure times were ...

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 ...

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 ...

Optimization of Enrichment Protocol for Campylobacter Detection

Nagel, Gretchen (2014-10-30)

Poultry meat represents the primary source of Campylobacter-associated foodborne illness. The current methods set forth by USDA-FSIS for qualitative detection of Campylobacter from poultry involve selective enrichment to ...

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 ...

Relationship of an Objective Measure and Consumer Perception of Oxidized Flavor in Ground Beef

McMurray, Megan (2014-04-25)

An experiment was conducted to compare the sensory and shelf life characteristics of ground beef with three different fat contents in order to determine if an objective measure is adequate in predicting consumer perception ...

Salmonella and Campylobacter Reduction and Quality Characteristics of Poultry Carcasses Treated with Various Antimicrobials in a Finishing Chiller®

Nagel, Gretchen (2012-06-19)

With the implementation of more stringent regulatory guidelines, it is necessary for processors to employ new or additional pathogen intervention strategies for more effective control of Salmonella and Campylobacter ...

Survival and Prevalence of Non-O157 Shiga Toxin Producing Escherichia coli (STEC) in Beef Cattle Preharvest and in the Environment

Palmer, Christine (2014-04-25)

Cattle are primary reservoirs of shiga toxin producing Escherichia coli (STEC) and are considered “super-shedders” if they shed more than 104 CFU/g of E. coli O157:H7. In addition to E. coli O157:H7, six non-O157 STEC ...