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Full-Text Articles in Life Sciences

Reducing The Risk: Psychological And Technological Approaches For Improving Handwashing Practices In The Foodservice Industry, Jeffrey Allan Clark May 2019

Reducing The Risk: Psychological And Technological Approaches For Improving Handwashing Practices In The Foodservice Industry, Jeffrey Allan Clark

Theses and Dissertations

As Americans are spending greater portions of their dollar on food consumed outside the home, the foodservice industry plays more of an integral part of daily existence compared to previous generations. Given the numerous annual foodborne illness outbreaks that threaten human lives while undermining confidence in the food supply, food safety is a pertinent issue for industry stakeholders, government regulators, and consumers. Food worker handwashing reduces the risk of foodborne illness transmission, yet compliance with this simple behavior is a complex problem. This dissertation addresses, predominantly, the issue of sub-optimal handwashing practices through applying psychology and technology, including wearable computers ...


Microbiota Metabolic Product Deoxycholic Acid Prevents Campylobacter Jejuni Chicken Colonization Through Modulating Ceca Anaerobes, Bilal Ali Alrubaye Dec 2018

Microbiota Metabolic Product Deoxycholic Acid Prevents Campylobacter Jejuni Chicken Colonization Through Modulating Ceca Anaerobes, Bilal Ali Alrubaye

Theses and Dissertations

Campylobacter jejuni is a prevalent infectious enteritis mainly foodborne from chickens. Despite of reducing C. jejuni food contamination dramatically decreases campylobacteriosis, few effective approaches are available for the bacterial reduction in chickens. The aim of this study was to use microbial metabolic product deoxycholic acid (DCA) to reduce C. jejuni chicken colonization. Broiler chicks were fed 0 or 1.5 g/kg DCA, lithocholic acid (LCA), or urodeoxycholic acid (UDCA) in diets or orally gavaged with cholic acid (CA, 1.5g/kg body weight). Birds were also transplanted with DCA modulated anaerobes (DCA-Anearo) or aerobes (DCA-Aero). Birds were infected with ...


Aqueous Ozone Inactivation Of Viruses And Bacteria On Biotic And Abiotic Surfaces, Cailin Dawley Dec 2018

Aqueous Ozone Inactivation Of Viruses And Bacteria On Biotic And Abiotic Surfaces, Cailin Dawley

Theses and Dissertations

Produce is susceptible to contamination by foodborne pathogens. Food service establishments utilize sanitizing agents to reduce microbes on produce surfaces. The research objectives were to evaluate the efficacy of aqueous ozone 1) on the inactivation of viruses and bacteria on produce; 2) on the inactivation of viruses on stainless steel; and 3) against viruses in association with bacteria on produce surfaces. For objective 1, Boston bibb lettuce and cherry tomatoes were spot inoculated with a cocktail of viruses (murine norovirus (MNV) and MS2 bacteriophage) or bacteria (Enterobacter cloacae and Bacillus cereus) and washed for 40 min with samples taken every ...


Implementation Of The Food Safety Modernization Act Among Fruit And Vegetable Processors In The North Central Region, Jacques Ludwig Alexander Overdiep Iii Jan 2018

Implementation Of The Food Safety Modernization Act Among Fruit And Vegetable Processors In The North Central Region, Jacques Ludwig Alexander Overdiep Iii

Graduate Theses and Dissertations

The Food Safety Modernization Act (FSMA) is a food safety law that changed the way food companies are regulated to prevent foodborne illnesses. The FSMA Preventive Controls for Human Food rule was released September 2016 for facilities in manufacturing, processing, packing, and holding of human food. The North Central Region (NCR) Center for FSMA Training, Extension and Technical Assistance was founded by the Food and Drug Administration to assist with the education of processors around the Midwest. The NCR Center funded a project with three phases designed to help small fruit and vegetable processors in the Midwest understand their relationship ...


Prevalence Of Salmonella Species And Escherichia Coli O157:H7 In Organically Managed Cattle And Food Safety Status Of Selected Meat Products, Joshua Raymond Nazareth Jan 2017

Prevalence Of Salmonella Species And Escherichia Coli O157:H7 In Organically Managed Cattle And Food Safety Status Of Selected Meat Products, Joshua Raymond Nazareth

Graduate Theses and Dissertations

Beef is an important source of food for consumers, thus requiring the safety of beef products important when considering the potential for a foodborne related illness. The food safety status of ground beef and fermented sausage products was examined in the literature along with interventions applied to reduce food safety risk. Ground beef was found to be a more important contributor to foodborne illnesses traced back to beef, and, undercooked ground beef was frequently associated with E.coli O157:H7 outbreaks. Salmonella spp., and E.coli O157:H7 are frequently associated with ground beef. Fermented sausage products were found to ...


Novel Advancements For Improving Sprout Safety, Kyle S. Landry Jul 2016

Novel Advancements For Improving Sprout Safety, Kyle S. Landry

Doctoral Dissertations

All varieties of bean sprouts (mung bean, alfalfa, broccoli, and radish) are classified as a “super-food” and are common staples for health conscious consumers. Along with the proposed health benefits, there is also an inherent risk of foodborne illness. When sprouts are cooked, there is little risk of illness. The purpose of this dissertation was to explore novel techniques to minimize or prevent the incidence of foodborne illness associated with the consumption of sprouts. Three areas were investigated: 1) the use of a biocontrol organism, 2) the use of a novel spontaneous carvacrol nanoemulsion, and 3) the influence of the ...


The Food Industry’S Perception Of Economically Motivated Adulteration And Related Risk Factors, Lindsay Colleen Murphy May 2016

The Food Industry’S Perception Of Economically Motivated Adulteration And Related Risk Factors, Lindsay Colleen Murphy

Masters Theses

The United States of America has numerous safeguards in place to protect our food supply, including federal regulations and the food and beverage industry’s dedication to food safety. One of the issues that the food and beverage industry continuously battles is the prevalence of intentional adulteration. The Food Safety Modernization Act (FSMA) specifically addresses intentional adulteration and its sub-category of economically motivated adulteration (EMA) by requiring all facilities that supply food to the US to assess the vulnerabilities within their operation in order to prevent events that could cause public harm. The purposes of this study are threefold: (1 ...


Evaluating The Microbial Safety Status Of Products From Sustainable Organic Agriculture, Sai Deepikaa Elumalai Jan 2016

Evaluating The Microbial Safety Status Of Products From Sustainable Organic Agriculture, Sai Deepikaa Elumalai

Graduate Theses and Dissertations

There has been a steady increase in the demand for organic and sustainable agricultural products. Consumers increasingly prefer non – GMO products grown without pesticides and antibiotics. In order to satisfy the increasing demand, several agricultural producers have opted for use of different types of modern agricultural practices which are more efficient and sustainable than conventional methods. My research focuses on two such modern agricultural practices. Because the products from these methods do not have many food safety interventions applied to them, it is important to make sure that they are free of pathogens and are safe for human consumption. My ...


Reducing Risk Of Foodborne Illness In Older Adults: Interventions Targeting At-Home And Foodservice Handling Behaviors, Amber Lynn Roy Jan 2016

Reducing Risk Of Foodborne Illness In Older Adults: Interventions Targeting At-Home And Foodservice Handling Behaviors, Amber Lynn Roy

Graduate Theses and Dissertations

The United States population is aging, creating a higher number of people and proportion of the population at increased risk for foodborne illness. OA awareness and behavior when purchasing and preparing foods inside the home affects food safety risk in this population. A national trend in eating outside the home also places foodservice workers in a key role for interventions focused on foodborne disease prevention in OA. By targeting both OAs and foodservice workers, both projects in this thesis intend to reduce food safety risk in OAs by increasing familiarity and knowledge about food safety and food handling.

For the ...


Sanitization Effectiveness Of Alkaline-Dissolved Essential Oils As Organic Produce Washing Solutions, Marion Lewis Harness Iii May 2015

Sanitization Effectiveness Of Alkaline-Dissolved Essential Oils As Organic Produce Washing Solutions, Marion Lewis Harness Iii

Masters Theses

Produce is often rinsed immediately post-harvest to remove dirt and debris. Rinse water can be a point of cross-contamination if no antimicrobials are present. While plant essential oils (EOs) are recognized as antimicrobials, their hydrophobicity makes them difficult to implement in rinsing solutions. In this study, the efficacy of emulsified EOs were examined against Salmonella on the surface of cherry tomatoes and Escherichia coli O157:H7 on the surface of baby spinach. Contaminated produce samples were rinsed in an emulsions of clove bud oil or thyme oil at 0.2 and 0.5% (v/v), as well as free chlorine ...


Antimicrobial Efficacy Of Commercial Produce Sanitizers Against Artificially Inoculated Foodborne Pathogens And Natural Fungal Contaminants On The Surface Of Whole Melons, Amanda Lyn Svoboda Jan 2015

Antimicrobial Efficacy Of Commercial Produce Sanitizers Against Artificially Inoculated Foodborne Pathogens And Natural Fungal Contaminants On The Surface Of Whole Melons, Amanda Lyn Svoboda

Graduate Theses and Dissertations

Foodborne disease outbreaks linked to enteric pathogens on cantaloupe and watermelon over the past few years has raised concern in the melon industry. As a result, new formulations of antimicrobial treatments have been developed, creating more choices for melon producers to utilize in attempts to improve microbial safety of their product. Previous research has indicated that the use of these strong post-harvest sanitizers may have detrimental quality effects on produce. The overall objective of this research was to evaluate the broad spectrum antimicrobial activity of commercially available produce sanitizers marketed towards the melon industry.

Sanitizers selected represented various chemical categories ...


Enhancement Of Antimicrobial Activity Of Naturally Occuring Phenolic Compounds By Nano-Particle Mediated Delivery Against Listeria Monocytogenes, Escherichia Coli O157:H7, And Salmonella Typhimurium, Madhuram Ravichandran Dec 2014

Enhancement Of Antimicrobial Activity Of Naturally Occuring Phenolic Compounds By Nano-Particle Mediated Delivery Against Listeria Monocytogenes, Escherichia Coli O157:H7, And Salmonella Typhimurium, Madhuram Ravichandran

Theses and Dissertations

Food-borne illnesses are of major concern in the U.S. and worldwide. Salmonella,Listeria,E. coli O157:H7 continue to be some of the major foodborne pathogens. Recurring recalls due to these pathogens demand critical antimicrobial strategies to decontaminate the food through its procession from farm to fork. In our study, we combined the effectiveness of naturally occurring phenolic compounds individually, with/ without ethylenediamine tetraacetic acid (EDTA) and/or Nisin and nanoparticle delivery to improve the antimicrobial potential of the compounds against Listeria monocytogenes (L.m.), Salmonella Typhimurium (S.T.), and Escherichia coli O157:H7 (E.c.), in brain heart ...


Acanthamoeba Spp. As Reservoirs For Transmission Of Norovirus, Tun-Yun Hsueh Dec 2014

Acanthamoeba Spp. As Reservoirs For Transmission Of Norovirus, Tun-Yun Hsueh

Theses and Dissertations

Human noroviruses (HuNoV) are the most common cause of foodborne disease outbreaks in the United States and the most common food commodities implicated in HuNoV outbreaks are leafy greens; however, the vehicle of transmission and point of contamination are often unknown. Here, we hypothesize that common free-living amoebae (FLA) ubiquitous in the environment may act as reservoirs of HuNoV and facilitate the transmission of these pathogens to fresh produce. The objective of this research was to first evaluate the interaction/association between HuNoV surrogates and Acanthamoeba by incubating them together and analyzing virus titer associated with amoeba through an 8 ...


Chitosan Reduces Enteric Colonization Of Campylobacter In Young Chickens, But Not On Post-Harvest Chicken Skin Samples, Hanna Royce Arambel May 2014

Chitosan Reduces Enteric Colonization Of Campylobacter In Young Chickens, But Not On Post-Harvest Chicken Skin Samples, Hanna Royce Arambel

Theses and Dissertations

Worldwide, Campylobacter is one of the leading causes of foodborne bacterial gastroenteritis causing an estimated 1.3 million infections in the United States alone. Consumption and/or cross-contamination of raw or undercooked poultry products have been linked as the most common source of Campylobacter infection, making the poultry industry a target for Campylobacter reduction strategies. Campylobacter is prevalent in most poultry flocks in the United States, with as many as 90% of flocks Campylobacter-positive at the time of slaughter. It is estimated that a reduction of Campylobacter in poultry would greatly reduce the risk of campylobacteriosis in humans. Unfortunately ...


Bacterial Recovery, Transfer To Hands And Survival On Restaurant Menus, Ibtehal Alsallaiy May 2013

Bacterial Recovery, Transfer To Hands And Survival On Restaurant Menus, Ibtehal Alsallaiy

All Theses

Some non-food contact surfaces such as restaurant menus are not routinely cleaned or evaluated for microbial contamination and thus may be a potential contamination risk. The main objectives of this study were to detect bacteria on restaurant menus, test the rate of bacteria transfer from menus to consumers and determine the survival rate of bacteria on the menu surface. Evaluation of samples can 'find' that menus harbored detectable levels of aerobic organisms and Staphylococcus spp. The average mean of Total Plate count (TPC) was 28 CFU/15cm2 per sampling area during busy periods and 15 CFU/15cm2 per sampling area ...