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University of Nebraska - Lincoln

Dissertations, Theses, & Student Research in Food Science and Technology

Salmonella

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Validation Of Extrusion Processing For The Safety Of Low-Moisture Foods, Tushar Verma Aug 2017

Validation Of Extrusion Processing For The Safety Of Low-Moisture Foods, Tushar Verma

Dissertations, Theses, & Student Research in Food Science and Technology

Salmonella in low-moisture foods is an emerging challenge due to numerous food product recalls and foodborne illness outbreaks. The new Food Safety Modernization Act requires the food processors to validate their process controls that indeed kills the desired number of bacteria. This research had two major objectives: 1) Develop a response surface model for Salmonella inactivation during the extrusion of low-moisture food 2) Evaluate the use of Enterococcus faecium NRRL B-2354 as an adequate surrogate for Salmonella during the extrusion of low-moisture food. Oat flour was selected as a low-moisture food model. For inoculation, cocktail of five different strains of ...


Simulation And Validation Of Radio Frequency Heating Of Shell Eggs, Soon Kiat Lau Jul 2015

Simulation And Validation Of Radio Frequency Heating Of Shell Eggs, Soon Kiat Lau

Dissertations, Theses, & Student Research in Food Science and Technology

Finite element models were developed with the purpose of finding an optimal radio frequency (RF) heating setup for pasteurizing shell eggs. Material properties of the yolk, albumen, and shell were measured and fitted into equations that were used as inputs for the model. When the egg was heated by itself, heating tend to be focused at the air cell to result in a “coagulation ring.” The focused heating near the air cell of the egg prevented satisfactory pasteurization of the egg, but deeper analysis of the simulation results offered a new perspective on how non-uniform RF heating could occur in ...


Identification And Characterization Of Salmonella Serotypes Isolated From Pork And Poultry From Commercial Sources, Yulie Edith Meneses-GonzáLez Nov 2010

Identification And Characterization Of Salmonella Serotypes Isolated From Pork And Poultry From Commercial Sources, Yulie Edith Meneses-GonzáLez

Dissertations, Theses, & Student Research in Food Science and Technology

Salmonella is one of the leading causes of foodborne illness worldwide, and it is estimated that 1.4 million infections occur annually in the U.S. alone. The Premi®Test Salmonella (PTS), is a potential tool for rapid detection and identification of Salmonella serovars. The objective of this project was to evaluate the use of the PTS system as a serotyping tool to identify pork and poultry isolates obtained from vertically integrated operations and to characterize their antibiotic resistance. Two hundred isolates were evaluated. All isolates were serotyped using the traditional Kaufmann-White scheme and the PTS system. Among the isolates ...


The Effects Of High Pressure Processing On Peanut Sauce Inoculated With Salmonella, Tara K. Stiles Jul 2010

The Effects Of High Pressure Processing On Peanut Sauce Inoculated With Salmonella, Tara K. Stiles

Dissertations, Theses, & Student Research in Food Science and Technology

Recent Salmonella outbreaks have prompted the need for new processing options for peanut products. Traditional heating kill-steps have shown to be ineffective in lipid-rich matrices such as peanut products. High pressure processing is one such option for peanut sauce because it has a high water activity, which has proved to be a large contributing factor in microbial lethality due to high pressure processing. Four different formulations of peanut sauce were inoculated with a five strain Salmonella cocktail and high pressure processed. Results indicate that increasing pressure or increasing hold time increases log10 reductions. The Weibull model was fitted to ...


Dynamic Predictive Model For The Growth Of Salmonella Spp. In Liquid Whole Egg And Risk Evaluation Of Egg White Hydrolysates Manufacturing Process For Spore Formers: Bacillus Cereus And Clostridium Perfringens., Aikansh Singh May 2010

Dynamic Predictive Model For The Growth Of Salmonella Spp. In Liquid Whole Egg And Risk Evaluation Of Egg White Hydrolysates Manufacturing Process For Spore Formers: Bacillus Cereus And Clostridium Perfringens., Aikansh Singh

Dissertations, Theses, & Student Research in Food Science and Technology

A dynamic model for the growth of Salmonella spp. in liquid whole egg under continuously varying temperature was developed and validated. A primary model (Baranyi model) was fitted to each temperature growth data and corresponding maximum growth rates were estimated. Pseudo-R2 values were greater than 0.97 for primary models. The maximum growth rates obtained from each primary model were then plotted against temperature and modeled using the modified Ratkowsky model. The pseudo-R2 and root mean square error were 0.99 and 0.06 h-1, respectively for the secondary model. A dynamic model for the prediction of ...