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1. Modeling the Survival of Salmonella on Slice Cooked Ham as a Function of Apple Skin Polyphenols, Acetic Acid, Oregano Essential Oil and Carvacrol

Author:
Hwang, C. A.,   et al.   ; Zhang, Qiuqin; Mukhopadhyay, S.; Xu, Xinglian; Juneja, V. K.;     Show all 5 Authors
Source:
Journal of food processing and preservation 2015
ISSN:
0145-8892
Subject:
Salmonella; acetic acid; antibacterial properties; apples; carvacrol; cooked foods; essential oils; experimental design; food industry; guidelines; ham; models; oregano; polyphenols; population density; ready-to-eat foods; response surface methodology; survival rate
Abstract:
... Response surface methodology was applied to investigate the combined effect of apple skin polyphenols (ASP), acetic acid (AA), oregano essential oil (O) and carvacrol (C) on the inactivation of Salmonella on sliced cooked ham. A full factorial experimental design was employed with control variables of ASP (0-10%), AA (0-4%), O (0-0.6%) and C (0-0.8%). Acetic acid, O and C were more effective in re ...
Handle:
10113/61065
DOI:
10.1111/jfpp.12486

2. Modeling the Growth Characteristics of Listeria monocytogenes and Native Microflora in Smoked Salmon

Author:
Hwang, C.-A.,   et al.   ; Sheen, S.;     Show all 2 Author
Source:
Journal of food science 2009 v.74 no.3 pp. M125
ISSN:
0022-1147
Subject:
Listeria monocytogenes; food pathogens; microbial growth; smoked fish; salmon; seafoods; food contamination; bacterial contamination; microorganisms; plate count; mathematical models; equations
Abstract:
... Smoked salmon contaminated with Listeria monocytogenes has been implicated in foodborne listeriosis. The objectives of this study were to model the growth characteristics and examine the growth relationship of L. monocytogenes and native microflora in smoked salmon. Smoked salmon samples with a native microflora count of 2.9 log₁₀ CFU/g were inoculated with a 6-strain mixture of L. monocytogenes t ...
Handle:
10113/34473
DOI:
10.1111/j.1750-3841.2009.01090.x

3. Modeling the Lag Phase and Growth Rate of Listeria monocytogenes in Ground Ham Containing Sodium Lactate and Sodium Diacetate at Various Storage Temperatures

Author:
Hwang, C.-A.,   et al.   ; Tamplin, M.L.;     Show all 2 Author
Source:
Journal of food science 2007 v.72 no.7 pp. M246
ISSN:
0022-1147
Subject:
Listeria monocytogenes; food pathogens; microbial growth; ground meat; ham; food storage; storage temperature; storage quality; listeriosis; ready-to-eat foods; food safety; bacterial contamination; food spoilage; model food systems; food additives
Abstract:
... Refrigerated ready-to-eat (RTE) meats contaminated with Listeria monocytogenes were implicated in several listeriosis outbreaks. Lactate and diacetate have been shown to control L. monocytogenes in RTE meats. The objective of this study was to examine and model the effect of lactate (1.0% to 4.2%) and diacetate (0.05% to 0.2%) in ground ham on the lag phase duration (LPD, h) and growth rate (GR, l ...
Handle:
10113/8340
DOI:
10.1111/j.1750-3841.2007.00443.x

4. Validation of commercial processes for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on the surface of whole-muscle turkey jerky

Author:
Hwang, C.-A.,   et al.   ; Porto-Fett, A.C.S.; Call, J.E.; Juneja, V.; Ingham, S.; Ingham, B.; Luchansky, J.B.;     Show all 7 Authors
Source:
Poultry science 2009 v.88 no.6 pp. 1275
ISSN:
0032-5791
Subject:
water content; turkey meat; jerky; food safety; food contamination; microbial contamination; food microbiology; Escherichia coli O157:H7; Salmonella typhimurium; Listeria monocytogenes; surfaces; inactivation; decontamination; smoked meats; duration; temperature; relative humidity; smoking (food products); water activity; protein content
Abstract:
... Three strips of turkey breast meat were separately inoculated with multistrain mixtures of Escherichia coli O157:H7, Salmonella Typhimurium, or Listeria monocytogenes and placed on the top, middle, and bottom levels of a loading rack. The strips on the rack were then loaded into a smokehouse and cooked-dried for either 2.5 or 3.5 h at 73.8°C (165°F) or 1.5 or 2.5 h at 82.2°C (180°F) with constant ...
Handle:
10113/31516
DOI:
10.3382/ps.2008-00306
PubMed:
19439640