Search Results - "Vega, Francisco Garcés"

Risk ranking of food categories associated with Salmonella enterica contamination in the central region of Mexico by Godínez‐Oviedo, Angélica, Sampedro, Fernando, Bowman, John P., Garcés‐Vega, Francisco J., Hernández‐Iturriaga, Montserrat

“…To prevent and control foodborne diseases, there is a fundamental need to identify the foods that are most likely to cause illness. The goal of this study was…”
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Linking intraspecies variability of Salmonella enterica isolates under acidic conditions to genotype by Godínez‐Oviedo, Angélica, Arvizu‐Medrano, Sofia M., Bowman, John P., Tamplin, Mark L., Garcés‐Vega, Francisco J., Cabrera‐Diaz, Elisa, Gómez‐Baltazar, Adrián, Hernández‐Iturriaga, Montserrat

“…There is a lack of information about Salmonella enterica strains under acidic conditions and their association with their genome. This study characterized…”
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Genotypic and phenotypic quantitative microbial risk assessment model of human salmonellosis related to the consumption of chicken meat in the central region of Mexico by Godínez-Oviedo, Angélica, Sampedro, Fernando, Bowman, John P., Garcés-Vega, Francisco J., Hernández-Iturriaga, Montserrat

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GenomeGraphR: A user-friendly open-source web application for foodborne pathogen whole genome sequencing data integration, analysis, and visualization by Sanaa, Moez, Pouillot, Régis, Vega, Francisco Garcés, Strain, Errol, Van Doren, Jane M

“…Food safety risk assessments and large-scale epidemiological investigations have the potential to provide better and new types of information when whole genome…”
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Guidance on validation of lethal control measures for foodborne pathogens in foods by Ceylan, Erdogan, Amezquita, Alejandro, Anderson, Nathan, Betts, Roy, Blayo, Laurence, Garces‐Vega, Francisco, Gkogka, Elissavet, Harris, Linda J., McClure, Peter, Winkler, Anett, den Besten, Heidy M. W.

“…Food manufacturers are required to obtain scientific and technical evidence that a control measure or combination of control measures is capable of reducing a…”
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Relationships of Water Activity and Moisture Content to the Thermal Inactivation Kinetics of Salmonella in Low-Moisture Foods by Garces-Vega, Francisco J, Ryser, Elliot T, Marks, Bradley P

“…Water affects thermal inactivation kinetics of in low-moisture foods. Water activity and moisture content are both feasible predictors of heat resistance…”
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Effects of Inoculation Procedures on Variability and Repeatability of Salmonella Thermal Resistance in Wheat Flour by Hildebrandt, Ian M, Marks, Bradley P, Ryser, Elliot T, Villa-Rojas, Rossana, Tang, Juming, Garces-Vega, Francisco J, Buchholz, Sarah E

“…Limited prior research has shown that inoculation methods affect thermal resistance of Salmonella in low-moisture foods; however, these effects and their…”
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Developing a risk management framework to improve public health outcomes by enumerating and serotyping Salmonella in ground turkey by Sampedro, Fernando, Garcés-Vega, Francisco, Strickland, Ali J., Hedberg, Craig W.

“…Salmonella enterica continues to be a leading cause of foodborne morbidity worldwide. A quantitative risk assessment model was developed to evaluate the impact…”
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Impact of Process Temperature, Humidity, and Initial Product Moisture on Thermal Inactivation of Salmonella Enteritidis PT 30 on Pistachios during Hot-Air Heating by Casulli, Kaitlyn E, Garces-Vega, Francisco J, Dolan, Kirk D, Ryser, Elliot T, Harris, Linda J, Marks, Bradley P

“…Some thermal processes, such as pistachio roasting, are not yet well characterized with respect to the impact of product and process variables on Salmonella…”
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Use of simulation tools to illustrate the effect of data management practices for low and negative plate counts on the estimated parameters of microbial reduction models by Garcés-Vega, Francisco, Marks, Bradley P

“…In the last 20 years, the use of microbial reduction models has expanded significantly, including inactivation (linear and nonlinear), survival, and transfer…”
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Quantifying Water Effects on Thermal Inactivation of Salmonella in Low-Moisture Foods by Garces-Vega, Francisco Javier

“…Thermal processing is the most used technology to control pathogens in the food supply. However, thermal processing of low moisture foods (LMF) faces…”
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