Search Results - "Jung, Yangjin"

Application of Calcium Hypochlorite for Sanitizing 3/16-Inch Tubing Used in Maple Sap Collection by Jung, Yangjin, McHugh, Olivia, Ayilaran, Elijah

“…Despite the widespread empirical adoption of calcium hypochlorite (Ca(ClO) ) for sanitizing 3/16-inch tubing after the maple sap collection season, there…”
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Physicochemical and Functional Properties of Black Walnut and Sycamore Syrups by McHugh, Olivia, Ayilaran, Elijah, DeBastiani, Anthony, Jung, Yangjin

“…Historically, tree sap has been used globally for medicinal purposes, in fermented beverages, and for syrup production. Maple tree sap is notably concentrated…”
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Editorial: Quality of food products associated with marketing venues and scales by Kim, Chyer, Ndegwa, Eunice, Jung, Yangjin

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Microbiological quality of microgreen seeds purchased from online vendors and evaluating seed decontamination techniques available online by Ocho Bernal, Thalia Guadalupe, Lyttle, Nathan, Jung, Yangjin

“…This study aimed to assess the microbiological quality of microgreen seeds purchased online, including the levels of total aerobic plate counts (APC),…”
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Inactivation of Shiga Toxin-Producing Escherichia coli in Refrigerated and Frozen Meatballs Using High Pressure Processing by Porto-Fett, Anna C S, Jackson-Davis, Armitra, Kassama, Lamin S, Daniel, Marciauna, Oliver, Michelle, Jung, YangJin, Luchansky, John B

“…High pressure processing (HPP) was evaluated to inactivate Shiga toxin-producing (STEC) in raw meatballs. Ground meat (>90% lean) was inoculated (ca. 7.0 log…”
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Effect of sanitizer stress response on the growth kinetics of Listeria monocytogenes on imitation crabmeat and in broth as a function of temperature by Eom, Soyoun, Jung, Yangjin, Yoon, Kisun

“…Two Listeria monocytogenes strains stressed with sodium hypochlorite sanitizers for 5 min were inoculated in broth or onto crabmeat and stored at 4, 10 or 25C…”
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Yoghurt fortification with green papaya powder and banana resistant starch: effects on the physicochemical and bioactive properties by Sarker, Ayesha, Jung, Yangjin, Siddiqui, Rafat

“…Summary For enhanced nutritional and health benefits, yoghurts have been fortified with plant‐based ingredients. In this study, functional yoghurts were…”
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Effect of the food production chain from farm practices to vegetable processing on outbreak incidence by Jung, Yangjin, Jang, Hyein, Matthews, Karl R.

“…Summary The popularity in the consumption of fresh and fresh‐cut vegetables continues to increase globally. Fresh vegetables are an integral part of a healthy…”
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The effect of crisping, misting, and storage temperature on the survival or growth of Listeria monocytogenes and natural psychrotrophic bacteria on romaine lettuce by Jung, Yangjin, Guo, Mengqi, Matthews, Karl R

“…L. monocytogenes has been linked to fresh produce and detected in the retail environment. This study simulated the retail practices (crisping, misting, and…”
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Potential transfer of extended spectrum beta -lactamase encoding gene, bla shv18 gene, between Klebsiella pneumoniae in raw foods by Jung, Yangjin, Matthews, Karl R

“…This study investigated the transfer frequency of the extended-spectrum beta -lactamase-encoding gene (bla SHV18 ) among Klebsiella pneumoniae in tryptic soy…”
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Sanitizer efficacy in preventing cross-contamination of heads of lettuce during retail crisping by Jung, Yangjin, Jang, Hyein, Guo, Mengqi, Gao, Jingwen, Matthews, Karl R.

“…This study was conducted to provide information regarding mitigation of cross-contamination through the use of sanitizer during crisping at retail outlets…”
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Potential transfer of extended spectrum β-lactamase encoding gene, blashv18 gene, between Klebsiella pneumoniae in raw foods by Jung, Yangjin, Matthews, Karl R.

“…This study investigated the transfer frequency of the extended-spectrum β-lactamase-encoding gene (blaSHV18) among Klebsiella pneumoniae in tryptic soy broth…”
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Prevalence, Levels, and Viability of Salmonella in and on Raw Chicken Livers by Jung, Yangjin, Porto-Fett, Anna C S, Shoyer, Bradley A, Henry, Elizabeth, Shane, Laura E, Osoria, Manuela, Luchansky, John B

“…We surveyed chicken livers from various sources for the presence and levels of . The pathogen was recovered from 148 (59.4%) of 249 chicken livers purchased at…”
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Viability of Shiga Toxin-Producing Escherichia coli, Salmonella, and Listeria monocytogenes within Plant versus Beef Burgers during Cold Storage and following Pan Frying by Luchansky, John B, Shoyer, Bradley A, Jung, Yangjin, Shane, Laura E, Osoria, Manuela, Porto-Fett, Anna C S

“…The viability of Shiga toxin-producing Escherichia coli (STEC), Salmonella, and Listeria monocytogenes within plant- and beef-based burgers was monitored…”
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Sanitizer efficacy in preventing cross-contamination during retail preparation of whole and fresh-cut cantaloupe by Jung, Yangjin, Gao, Jingwen, Jang, Hyein, Guo, Mengqi, Matthews, Karl R.

“…The objective of this study was to evaluate the efficacy of tap water (TW), commercial electrolyzed water (EW), and a commercial acid-based sanitizer (AS) in…”
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Thermal Inactivation of Salmonella in Pâté Made from Chicken Liver by Porto-Fett, Anna C S, Shoyer, Bradley A, Shane, Laura E, Osoria, Manuela, Henry, Elizabeth, Jung, Yangjin, Luchansky, John B

“…Cooking may reduce the potential risk of salmonellosis associated with liver pâté. A 5-log reduction was achieved when inoculated pâté was cooked to an…”
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Inactivation of Shiga Toxin-Producing Escherichia coli and Listeria monocytogenes within Plant versus Beef Burgers in Response to High Pressure Processing by Porto-Fett, Anna C S, Shane, Laura E, Shoyer, Bradley A, Osoria, Manuela, Jung, Yangjin, Luchansky, John B

“…We evaluated high pressure processing to lower levels of Shiga toxin-producing Escherichia coli (STEC) and Listeria monocytogenes inoculated into samples of…”
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The antimicrobial interventions of cilantro ( Coriandrum sativum ) in mitigating cross-contamination of foodborne pathogens during the retail soaking process by Jung, Yangjin, Guo, Mengqi, Gao, Jingwen, Jang, Hyein, Matthews, Karl R

“…The efficacy of commercially available antimicrobials for fresh produce—electrolyzed water (EW; around 60 mg/L of free chlorine), a combination of lactic acid…”
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Recovery Rate of Cells of the Seven Regulated Serogroups of Shiga Toxin-Producing Escherichia coli from Raw Veal Cutlets, Ground Veal, and Ground Beef from Retail Stores in the Mid-Atlantic Region of the United States by Jung, Yangjin, Porto-Fett, Anna C S, Parveen, Salina, Meredith, Joan, Shoyer, Bradley A, Henry, Elizabeth, Trauger, Zachary, Shane, Laura E, Osoria, Manuela, Schwarz, Jurgen, Rupert, Christopher, Chapman, Benjamin, Moxley, Rodney A, Luchansky, John B

“…A total of 482 veal cutlet, 555 ground veal, and 540 ground beef samples were purchased from retail establishments in the mid-Atlantic region of the United…”
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Survey of Intact and Nonintact Raw Pork Collected at Retail Stores in the Mid-Atlantic Region of the United States for the Seven Regulated Serogroups of Shiga Toxin-Producing Escherichia coli by Jung, Yangjin, Porto-Fett, Anna C S, Shoyer, Bradley A, Shane, Laura E, Henry, Elizabeth, Osoria, Manuela, Luchansky, John B

“…A total of 514 raw pork samples (395 ground or nonintact and 119 intact samples) were purchased at retail stores in Pennsylvania, Delaware, and New Jersey…”
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