Search Results - "Chaves, Byron D."

Inactivation of Salmonella in nonintact beef during low-temperature sous vide cooking by Hunt, Heather B., Watson, Samuel C., Chaves, Byron D., Sullivan, Gary A.

“…•Sous vide adequately reduced Salmonella in steaks held at 54.4 and 51.6°C.•Holding steaks at 46.1°C only reduced Salmonella 2 log10.•Anaerobic pathogens…”
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Application of Peroxyacetic Acid for Decontamination of Raw Poultry Products and Comparison to Other Commonly Used Chemical Antimicrobial Interventions: A Review by Cano, Carmen, Meneses, Yulie, Chaves, Byron D

“…Poultry remains one of the top food commodities responsible for foodborne illness in the United States, despite poultry industry efforts since the inception of…”
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Peroxyacetic Acid Effectiveness against Salmonella on Raw Poultry Parts Is Not Affected by Organic Matter by Cano, Carmen, Sadat, Raziya, Chaves, Byron D

“…Organic matter (OM) accumulation is common in chill tanks used to decontaminate raw poultry parts during processing. OM negatively affects the antimicrobial…”
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A review of Shiga-toxin producing Escherichia coli (STEC) contamination in the raw pork production chain by Haque, Manirul, Bosilevac, Joseph M., Chaves, Byron D.

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Revisiting the STEC Testing Approach: Using espK and espV to Make Enterohemorrhagic Escherichia coli (EHEC) Detection More Reliable in Beef by Delannoy, Sabine, Chaves, Byron D, Ison, Sarah A, Webb, Hattie E, Beutin, Lothar, Delaval, José, Billet, Isabelle, Fach, Patrick

“…Current methods for screening Enterohemorrhagic Escherichia coli (EHEC) O157 and non-O157 in beef enrichments typically rely on the molecular detection of stx,…”
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Growth behavior of Shiga toxin-producing Escherichia coli, Salmonella, and generic E. coli in raw pork considering background microbiota at 10, 25, and 40 °C by Haque, Manirul, Wang, Bing, Mvuyekure, Aime Leandre, Chaves, Byron D.

“…Recent epidemiological evidence suggests that pork products may be vehicles for the transmission of Shiga toxin-producing Escherichia coli (STEC) to humans…”
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Modeling the growth of Salmonella in raw ground pork under dynamic conditions of temperature abuse by Haque, Manirul, Wang, Bing, Mvuyekure, Aime Leandre, Chaves, Byron D.

“…Salmonella contamination of pork products is a significant public health concern. Temperature abuse scenarios, such as inadequate refrigeration or prolonged…”
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Thermal inactivation kinetics of Salmonella and Enterococcus faecium NRRL B-2354 on dried basil leaves by Verma, Tushar, Chaves, Byron D., Howell, Terry, Subbiah, Jeyamkondan

“…The enhanced heat resistance of Salmonella developed at low water activity makes it a serious challenge to eliminate them during thermal processing. The…”
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Validation of competition and dynamic models for Shiga toxin-producing Escherichia coli (STEC) growth in raw ground pork during temperature abuse by Haque, Manirul, Wang, Bing, Leandre Mvuyekure, Aime, Chaves, Byron D.

“…Epidemiological evidence suggests that pork products may be a vehicle for STEC transmission to humans. This study was conducted to validate competition and…”
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Effect of water activity on the thermal inactivation kinetics of Salmonella in milk powders by Wei, Xinyao, Lau, Soon Kiat, Chaves, Byron D, Danao, Mary-Grace C, Agarwal, Shantanu, Subbiah, Jeyamkondan

“…Persistence of Salmonella in milk powders has caused several foodborne outbreaks. The determination of proper pasteurization processing conditions requires an…”
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Thermal inactivation of Salmonella on chicken wings cooked in domestic convection and air fryer ovens by Cano, Carmen, Wei, Xinyao, Etaka, Cyril A., Chaves, Byron D.

“…Chicken wings are among the most popular poultry products for home and foodservice consumption. Poultry products must be handled and cooked safely to decrease…”
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Inactivation of Salmonella enterica and Enterococcus faecium NRRL B2354 on cumin seeds using gaseous ethylene oxide by Chen, Long, Wei, Xinyao, Chaves, Byron D., Jones, David, Ponder, Monica A., Subbiah, Jeyamkondan

“…The objectives of this study were to investigate the effects of processing parameters (relative humidity (RH), temperature, and exposure time) on the ethylene…”
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The diversity of beef safety: A global reason to strengthen our current systems by Brashears, Mindy M., Chaves, Byron D.

“…The purpose of this paper is to propose a more integrated and more aggressive system approach to food safety rather than focusing on one segment of the…”
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Method validation for the recovery of the porcine respiratory and reproductive syndrome virus, a potential SARS-CoV-2 surrogate, from stainless steel by Dhakal, Janak, Vu, Hiep, Chaudhari, Jayeshbhai, Nguyen, Khang, Chaves, Byron D

“…Virus survival on fomites may represent a vehicle for transmission to humans. This study was conducted to optimize and validate a recovery method for the…”
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Salmonella Presence and Risk Mitigation in Pet Foods: A Growing Challenge with Implications for Human Health by Dhakal, Janak, Cancio, Leslie Pearl M., Deliephan, Aiswariya, Chaves, Byron D., Tubene, Stephan

“…Abstract Pet food is increasingly recognized as a significant vehicle for the transmission of foodborne pathogens to humans. The intimate association between…”
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Antimicrobial efficacy of a citric acid/hydrochloric acid blend, peroxyacetic acid, and sulfuric acid against Salmonella and background microbiota on chicken hearts and livers by Nakimera, Emma, Cancio, Leslie Pearl M., Sullivan, Gary A., Sadat, Raziya, Chaves, Byron D.

“…This study aimed at evaluating the efficacy of a blend of citric acid and hydrochloric acid (CP), peroxyacetic acid (PAA), and sulfuric acid (SA) against…”
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Ozone-Based Interventions To Improve the Microbiological Safety and Quality of Poultry Carcasses and Parts: A Review by Cano, Carmen, Meneses, Yulie, Chaves, Byron D

“…Ozone treatment achieved microbial population reductions. Gaseous ozone was most commonly used on poultry parts. Carcasses were treated exclusively with…”
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Thermal Inactivation Kinetics of Salmonella and Enterococcus faecium NRRL-B2354 on Whole Chia Seeds (Salvia hispanica L.) by Lau, Soon Kiat, Panth, Rajendra, Chaves, Byron D, Weller, Curtis L, Subbiah, Jeyamkondan

“…Intervention technologies for inactivating Salmonella on whole chia seeds are currently limited. Determination of the thermal inactivation kinetics of…”
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Environmental Monitoring of Nebraska Ready-to-eat Meat Processing Establishments Resulted in the Isolation of Listeria Alongside Pseudomonas Highly Resistant to Quaternary Ammonia Sanitizer by Watson, Samuel C., Neujahr, Alison C., Chaves, Byron D., Fernando, Samodha C., Sullivan, Gary A.

“…•Listeria prevalence on nonfood contact surfaces in Nebraska processors was 12%.•Multiple Listeria and Pseudomonas isolates produced biofilm.•Multiple…”
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Spoilage Pseudomonas survive common thermal processing schedules and grow in emulsified meat during extended vacuum storage by Watson, Samuel C., Furbeck, Rebecca A., Fernando, Samodha C., Chaves, Byron D., Sullivan, Gary A.

“…Some Pseudomonas species are common meat spoilage bacteria that are often associated with the spoilage of fresh meat. The recently reported ability of these…”
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