Search Results - "Rhee, MS"

Space food and bacterial infections: Realities of the risk and role of science by Kim, H.W., Rhee, M.S.

“…Space food has evolved remarkably from a simple toothpaste-like tube to ready-to-eat Earth-like cuisine. Currently, the major mission of space food development…”
Get full text

Combined treatment of β-resorcylic acid and capric acid enhances mild heat pasteurization for inactivating Salmonella Typhimurium in orange juice by Kim, H.W., Rhee, M.S.

“…This study aimed to develop a pasteurization method against Salmonella enterica serovar Typhimurium in orange juice using low concentrations of naturally…”
Get full text

Continuous ohmic heating of commercially processed apple juice using five sequential electric fields results in rapid inactivation of Alicyclobacillus acidoterrestris spores by Kim, N.H., Ryang, J.H., Lee, B.S., Kim, C.T., Rhee, M.S.

“…Spores of Alicyclobacillus acidoterrestris, a spoilage bacterium, cause problems for the apple juice industry because they are resistant to thermal treatment…”
Get full text

Survival of foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Vibrio parahaemolyticus) in raw ready-to-eat crab marinated in soy sauce by Cho, T.J., Kim, N.H., Kim, S.A., Song, J.H., Rhee, M.S.

“…Knowing the survival characteristics of foodborne pathogens in raw ready-to-eat (RTE) seafood is the key to predicting whether they pose a microbiological…”
Get full text

Synergistic antimicrobial activity of caprylic acid in combination with citric acid against both Escherichia coli O157:H7 and indigenous microflora in carrot juice by Kim, S.A., Rhee, M.S.

“…The identification of novel, effective, and non-thermal decontamination methods is imperative for the preservation of unpasteurized and fresh vegetable juices…”
Get full text

Synergistic cranberry juice combinations with natural‐borne antimicrobials for the eradication of uropathogenic Escherichia coli biofilm within a short time by Kim, H.W., Chung, D.H., Kim, S.A., Rhee, M.S.

“…Urinary tract infections (UTI), one of the most common diseases in humans, are caused primarily by uropathogenic Escherichia coli (UPEC). Cranberry juice (CB)…”
Get full text

Raw ready‐to‐eat seafood safety: microbiological quality of the various seafood species available in fishery, hyper and online markets by Kim, H.W., Hong, Y.J., Jo, J.I., Ha, S.D., Kim, S.H., Lee, H.J., Rhee, M.S.

“…Microbiological quality of 206 raw ready‐to‐eat seafood samples was investigated according to species (gizzard shad, halibut, rockfish, tuna, oyster and squid)…”
Get full text

Optimization of heat and relative humidity conditions to reduce Escherichia coli O157:H7 contamination and maximize the germination of radish seeds by Song, M.K., Kim, H.W., Rhee, M.S.

“…We previously reported that a combination of heat and relative humidity (RH) had a marked bactericidal effect on Escherichia coli O157:H7 on radish seeds…”
Get full text

Use of caprylic acid to control pathogens (Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium) in apple juice at mild heat temperature by Kim, S.A, Rhee, M.S

“…AIMS: The aim of this study was to examine the effects of caprylic acid (CA) on pathogens in apple juice having intrinsic organic acids, and to determine any…”
Get full text

New decontamination method based on caprylic acid in combination with citric acid or vanillin for eliminating Cronobacter sakazakii and Salmonella enterica serovar Typhimurium in reconstituted infant formula by Choi, M.J., Kim, S.A., Lee, N.Y., Rhee, M.S.

“…The antimicrobial effects of natural compounds (caprylic acid, CA; citric acid, CTA; and vanillin, VNL) on the inactivation of Cronobacter sakazakii and…”
Get full text

Variation in palatability and biochemical traits within and among eleven beef muscles by Rhee, M.S, Wheeler, T.L, Shackelford, S.D, Koohmaraie, M

“…The objective of this study was to determine the extent of variation in, and relationships among, biochemical and palatability traits within and among 11 major…”
Get full text

Destruction of Bacillus cereus spores in a thick soy bean paste (doenjang) by continuous ohmic heating with five sequential electrodes by Ryang, J.H., Kim, N.H., Lee, B.S., Kim, C.T., Rhee, M.S.

“…This study selected spores from Bacillus cereus FSP‐2 strain (the isolate from a commercial doenjang processing line) as the test strain which showed…”
Get full text

Inactivation of Bacillus cereus spores in a tsuyu sauce using continuous ohmic heating with five sequential elbow‐type electrodes by Ryang, J.H, Kim, N.H, Lee, B.S, Kim, C.T, Lee, S.H, Hwang, I.G, Rhee, M.S

“…AIMS: The effect of ohmic heating (OH) in a pilot plant system which had a zig‐zag shaped (elbow‐type) ohmic heater with five sequential voltage electrodes was…”
Get full text

Changes in microbial contamination levels and prevalence of foodborne pathogens in alfalfa (Medicago sativa) and rapeseed (Brassica napus) during sprout production in manufacturing plants by Kim, S.A., Kim, O.M., Rhee, M.S.

“…Samples were taken from three sprout processing plants at five different stages of production (a total of 20 investigations). Quantitative analyses comprised…”
Get full text

Development of selective and differential medium for Shigella sonnei using three carbohydrates (lactose, sorbitol, and xylose) and X-Gal by Na, G.N., Kim, S.A., Kwon, O.C., Rhee, M.S.

“…The aim of this study was to develop a new selective and differential medium for isolating Shigella sonnei (designated 3SD medium). The new medium was based on…”
Get full text

Inactivation of Alicyclobacillus acidoterrestris spores in apple juice by supercritical carbon dioxide by Bae, Y.Y., Lee, H.J., Kim, S.A., Rhee, M.S.

“…We investigated the lethal effect of supercritical carbon dioxide (SC-CO 2; temperature: 65, 70 °C, pressure: 80, 100, 120 bar, time: 10–40 min) on…”
Get full text

Microbial composition of turbid rice wine (Makgeolli) at different stages of production in a real processing line by Kim, S.A., Yun, S.J., Jeon, S.H., Kim, N.H., Kim, H.W., Cho, T.J., Lee, S.H., Hwang, I.G., Rhee, M.S.

“…The aim of this study was to examine for changes in microbial populations during the production of turbid rice wine (also known as Makgeolli) at different…”
Get full text

Prevalence and classification of toxigenic Staphylococcus aureus isolated from refrigerated ready‐to‐eat foods (sushi, kimbab and California rolls) in Korea by Kim, N.H, Yun, A.‐R, Rhee, M.S

“…Aims: To investigate the presence of toxigenic Staphylococcus aureus in ready‐to‐eat (RTE) Korean foods and determine the distribution of genes related to…”
Get full text

Enhanced bactericidal action of acidified sodium chlorite caused by the saturation of reactants by Kim, N.H, Park, T.H, Rhee, M.S

“…AIMS: Factors affecting the antibacterial action of acidified sodium chlorite (ASC), a widely used disinfectant, have not been determined. This study…”
Get full text

Optimization of low‐temperature blanching combined with calcium treatment to inactivate Escherichia coli O157:H7 on fresh‐cut spinach by Kim, N.H., Lee, N.Y., Kim, S.H., Lee, H.J., Kim, Y., Ryu, J.H., Rhee, M.S.

“…Aims To develop a mild blanching method with calcium salts to ensure microbiological safety and quality of fresh‐cut spinach. Methods and Results The…”
Get full text