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Year 2005 Remove constraint 2005: 2005 Subjects food preservation Remove constraint food preservation: food preservation
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1. A convenient method to detect potentially lethal heat-induced damage to DNA in Clostridium perfringens

Description:
Includes references
Author:
Novak, J.S. , Sommers, C.H. , Juneja, V.K.
Subject:
food preservation , fresh-cut foods , heat treatment , Clostridium perfringens , food contamination , food pathogens , bacterial contamination , heat tolerance , DNA damage , spore-forming bacteria , bacterial spores , vegetative cells , microbial detection , stress tolerance
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2005

2. An assessment of pasteurization treatment of water, media, and milk with respect to Bacillus spores

Description:
Includes references
Author:
Novak, J.S. , Call, J. , Tomasula, P. , Luchansky, J.B.
Subject:
water , culture media , milk , pasteurization , pasteurized milk , Bacillus cereus , spore-forming bacteria , Bacillus anthracis , food pathogens , bacterial contamination , food contamination , bacterial spores , pathogen survival , spore germination , heat tolerance , food preservation
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2005

3. Effect of Sequential Treatment of Warm Water Dip and Low-dose Gamma Irradiation on the Quality of Fresh-cut Green Onions

Description:
Includes references
Author:
Kim, Hyun Jung , Feng, Hao , Toshkov, Stoyan A. , Fan, Xuetong
Subject:
onions , Allium fistulosum , Japanese bunching onions , fresh-cut foods , food preservation , food irradiation , gamma radiation , washing , hot water treatment , green onions , food packaging , food processing quality , electrolytes , sensory evaluation , food storage , cold storage , storage time , shelf life , color , texture , food spoilage , off odors , appearance (quality) , plate count , aerobes
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2005

4. Elimination of Listeria monocytogenes from ready-to-eat turkey and cheese tortilla wraps using ionizing radiation

Description:
Includes references
Author:
Sommers, C.H. , Boyd, G.
Subject:
prepared foods , ready-to-eat foods , processed foods , sandwiches , tortillas , luncheon meats , turkey meat , cheeses , food preservation , food irradiation , gamma radiation , Listeria monocytogenes , food pathogens , food contamination , bacterial contamination , radiation resistance , pathogen survival , food processing quality
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2005

5. Models of the behavior of Escherichia coli O157:H7 in raw sterile ground beef stored at 5 to 46°C

Description:
In the special issue: Fourth International Conference on Predictive Modelling in Foods / edited by J. Van Impe, A. Geeraerd, P. Mafart and I. Leguerinel.
Author:
Tamplin, M.L. , Paoli, G. , Marmer, B.S. , Phillips, J.
Subject:
ground beef , Escherichia coli O157:H7 , food pathogens , food contamination , bacterial contamination , food storage , storage temperature , storage time , viability , microbial growth , predictive microbiology , USDA , model validation , food preservation
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2005

6. Production of narrow-range size-classes of polygalacturonic acid oligomers

Description:
Includes references
Author:
Cameron, R.G. , Luzio, G. , Baldwin, E. , Narciso, J. , Plotto, A.
Subject:
galacturonic acid , biopolymers , Citrus , pectins , enzymatic reactions , polygalacturonase , pH , chemical precipitation , strawberries , food storage , food preservation , Fragaria
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2005

7. Viability of Listeria monocytogenes on commercially-prepared hams surface treated with acidic calcium sulfate and lauric arginate and stored at 4 °C

Description:
In the Special Issue: 51st International Congress of Meat Science and Technology(51stICoMST)/edited by M.C. Hunt.
Author:
Luchansky, J.B. , Call, J.E. , Hristova, B. , Rumery, L. , Yoder, L. , Oser, A.
Subject:
ham , cured meats , surface area , food preservation , acid treatment , calcium sulfate , medium chain fatty acids , arginine , food preservatives , antibacterial properties , food storage , refrigeration , food contamination , bacterial contamination , food pathogens , Listeria monocytogenes , viability , shelf life , storage time
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2005