Search Results - "Acuff, Jennifer"

Practice and Progress: Updates on Outbreaks, Advances in Research, and Processing Technologies for Low-moisture Food Safety by Acuff, Jennifer C., Dickson, James S., Farber, Jeffrey M., Grasso-Kelley, Elizabeth M., Hedberg, Craig, Lee, Alvin, Zhu, Mei-Jun

“…•Low moisture foods (LMF) are increasingly recalled and associated with outbreaks.•Researchers have identified factors that impact pathogen survival in…”
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The Use of Antimicrobial Washes to Inactivate Shiga Toxin-Producing Escherichia coli from In-Shell Pecans and Wash Water Contaminated by Different Inoculation Routes by Ramsay, Erin W., Bardsley, Cameron, Desiree, Karina, Rubinelli, Peter, Fernandes, Samuel, Acuff, Jennifer C.

“…•Hot water significantly reduces STEC populations from in-shell pecans.•Chlorine and lactic acid have limited abilities to reduce STEC from pecans.•Sanitizers…”
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Bootstrapping for Estimating the Conservative Kill Ratio of the Surrogate to the Pathogen for Use in Thermal Process Validation at the Industrial Scale by Khattra, Arshpreet Kaur, Wason, Surabhi, Thompson, Kevin, Mauromoustakos, Andy, Subbiah, Jeyamkondan, Acuff, Jennifer C.

“…•Bootstrapping inactivation data result in conservative kill ratios.•Kill ratios were unique for product matrices.•Kill ratios can serve as a tool for process…”
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Evaluating the Safety of Sous-Vide Cooking for Beef Products Inoculated with Single Strains of Salmonella enterica and Escherichia coli O157 by Patil, Kavita, Adhikari, Manita, Rubinelli, Peter, Desiree, Karina, Vierck, Kelly R., Acuff, Jennifer C.

“…•Sous-vide cooking alone provides 5-log reductions after 120 min.•Grilling after sous-vide cooking enhances log reductions.•Using pepper to inoculate beef…”
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Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days by Michael, Minto, Acuff, Jennifer C., Vega, Daniel, Sekhon, Amninder S., Channaiah, Lakshmikantha H., Phebus, Randall K.

“…Foodborne pathogens like Salmonella and Escherichia coli O121 can endure the harsh low water activity (aw) environment of wheat flour for elongated periods of…”
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Thermal inactivation of Salmonella, Shiga toxin-producing Escherichia coli, Listeria monocytogenes, and a surrogate (Pediococcus acidilactici) on raisins, apricot halves, and macadamia nuts using vacuum-steam pasteurization by Acuff, Jennifer C., Wu, Jian, Marik, Claire, Waterman, Kim, Gallagher, Daniel, Huang, Haibo, Williams, Robert C., Ponder, Monica A.

“…Salmonella, Shiga toxin-producing Escherichia coli (STEC), and Listeria monocytogenes have been isolated from low water activity foods (LWAF), where they may…”
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Thermal Resistance of Single Strains of Shiga Toxin-Producing Escherichia coli O121:H19 and O157:H7 Based on Culture Preparation Method and Osmolyte-Reduced Water Activity by Acuff, Jennifer C, Waterman, Kim, Ramakrishnan, Jahnavi, Ponder, Monica A

“…Bacterial exposure to stress, such as reduced water activity (aw), can increase thermal resistance. Pathogen thermal resistance studies on low-aw foods use a…”
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Corrigendum to “Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days” in [Int. J. Food Microbiol. 362 (2022) 109495] by Michael, Minto, Acuff, Jennifer C., Vega, Daniel, Sekhon, Amninder S., Channaiah, Lakshmikantha H., Phebus, Randall K.

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Thermal inactivation of Salmonella during hard and soft cookies baking process by Channaiah, Lakshmikantha H., Michael, Minto, Acuff, Jennifer C., Phebus, Randall K., Thippareddi, Harshavardhan, Milliken, George

“…This study validated a simulated commercial baking processes for hard and soft cookies to control Salmonella, and determined D- and z-values of 7-serotype…”
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Farmers market food safety: A comprehensive review of training needs in the U.S by Topalcengiz, Zeynal, Sirsat, Sujata, Acuff, Jennifer, Gibson, Kristen

“…Farmers markets offer an apparently easy way for small-scale or hobbyist food producers to sell fresh produce, meat, and poultry from their farms or…”
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Validation of the baking process as a kill-step for controlling Salmonella in muffins by Channaiah, Lakshmikantha H., Michael, Minto, Acuff, Jennifer C., Phebus, Randall K., Thippareddi, Harshavardhan, Olewnik, Maureen, Milliken, George

“…This research investigates the potential risk of Salmonella in muffins when contamination is introduced via flour, the main ingredient. Flour was inoculated…”
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The Bactericidal Activity of a Novel Aneurinibacillus aneurinilyticus Isolate Effectively Controls Foodborne Pathogens Campylobacter jejuni and Listeria monocytogenes by Rubinelli, Peter M., Liyanage, Rohana, Lay, Jackson, Acuff, Jennifer C.

“…Human zoonotic infection with Campylobacter is a major cause of gastroenteritis in the United States and worldwide. Listeria monocytogenes causes a potentially…”
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Validation of a nut muffin baking process and thermal resistance characterization of a 7-serovar Salmonella inoculum in batter when introduced via flour or walnuts by Channaiah, Lakshmikantha H., Michael, Minto, Acuff, Jennifer C., Lopez, Keyla, Phebus, Randall K., Thippareddi, Harshavardhan, Milliken, George

“…This study was conducted to validate a commercial nut muffin baking process and to compare the survival of a 7-serovar Salmonella cocktail when contaminated…”
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Evaluation of thermal inactivation parameters of Salmonella in whole wheat multigrain bread by Channaiah, Lakshmikantha H., Michael, Minto, Acuff, Jennifer C., Phebus, Randall K., Thippareddi, Harshavardhan, Milliken, George

“…This study was conducted to validate a simulated commercial whole wheat multigrain bread baking process at 375 °F (190.6 °C) oven temperature for 35 min to…”
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Validation of simulated commercial manufacturing of flour tortillas to control Salmonella contamination by Channaiah, Lakshmikantha H., Michael, Minto, Acuff, Jennifer C., Vega, Daniel, Lopez, Keyla, Phebus, Randall K., Thippareddi, Harshavardhan, Milliken, George

“…This study validated a typical batch commercial flour tortilla cooking process against Salmonella contamination. Tortilla dough prepared from flour inoculated…”
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Mild heating and ambient storage following gaseous chlorine dioxide treatment of chia seeds enhanced inactivation of Salmonella spp by Wason, Surabhi, Eskridge, Kent, Acuff, Jennifer, Subbiah, Jeyamkondan

“…Chlorine dioxide (ClO2) gas is widely recognized as a potent antimicrobial agent effective against various microorganisms. Chia seeds are prone to microbial…”
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The Bactericidal Activity of a Novel IAneurinibacillus aneurinilyticus/I Isolate Effectively Controls Foodborne Pathogens ICampylobacter jejuni/I and IListeria monocytogenes/I by Rubinelli, Peter M, Liyanage, Rohana, Lay, Jackson, Acuff, Jennifer C

“…Human zoonotic infection with Campylobacter is a major cause of gastroenteritis in the United States and worldwide. Listeria monocytogenes causes a potentially…”
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Evaluation of Listeria monocytogenes and Staphylococcus aureus Survival and Growth during Cooling of Hams Cured with Natural-Source Nitrite by Wu, Jian, Acuff, Jennifer, Waterman, Kim, Ponder, Monica

“…Growing consumer demand for clean-label "natural" products has encouraged more meat processors to cure meat products with natural sources of nitrate or nitrite…”
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Comparison of survival and heat resistance of Escherichia coli O121 and Salmonella in muffins by Michael, Minto, Acuff, Jennifer, Lopez, Keyla, Vega, Daniel, Phebus, Randall, Thippareddi, Harshavardhan, Channaiah, Lakshmikantha H.

“…This study was conducted to validate a simulated commercial baking process for plain muffins against E. coli O121 (isolated from the recent illness outbreak…”
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Validation of a Simulated Commercial Frying Process to Control Salmonella in Donuts by Channaiah, Lakshmikantha H, Michael, Minto, Acuff, Jennifer, Lopez, Keyla, Vega, Daniel, Milliken, George, Thippareddi, Harshavardhan, Phebus, Randall

“…This study validated a typical commercial donut frying process as an effective kill-step against a 7-serovar cocktail (Newport, Typhimurium, Senftenberg,…”
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