Browsing by Subject "e. coli o157:h7"
Now showing items 1-8 of 8
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Antimicrobial Efficacy of Essential Oils and Their Primary Constituents Against Escherichia Coli O157:H7 on Organic Leafy Greens
(Oklahoma State University, 2014-05-01)The purpose of this study was to determine the effectiveness of plant-based essential oils and their primary constituents against Escherichia coli O157:H7 during the washing and short-term storage of organic leafy greens. ... -
Application of a next generation quaternary ammonium chloride sanitizer against Staphylococcus and Pseudomonas laboratory biofilms and natural biofilms found on workers' boots from a meat processing plant
(2020-12)Foodborne pathogens are known to adhere strongly to surfaces and can form biofilms in food processing facilities whereby the potential to contaminate manufactured foods underscores the importance of sanitation, but all too ... -
Determination of the mechanism(s) by which direct-fed microbials control Escherichia coli O157:H7 in cattle
(2009-05)Scope and Method of Study: The purpose of this experiment was to investigate the possible mechanisms responsible for the success of the direct-fed microbials, Lactobacillus acidophilus and Propionibacterium freudenreichii ... -
Efficacy of Electrostatically Sprayed Activin (Activated Lactoferrin), Hot Water, High Pressure Water and Lactic Acid Individually and Used in a Multi- Hurdle Approach to Remove Escherichia Coli O157:h7 from Beef Tissues
(Oklahoma State University, 2005-07-01)Activin applied electrostatically was investigated as a microbial intervention through 3 experiments: Experiment 1) Comparison of Activin, hot water rinse, 2% lactic acid spray, Activin Buffer, high pressure water rinse ... -
Evaluation of the microbial aspects of ammonium hydroxide when used in brine solutions
(2011-07)Scope and Method of Study: Ammonium hydroxide (AH) is considered a safe and suitable ingredient as a pH agent in brines for meat products up to final brine pH 11.6. However, its impact on microbial aspects of meats injected ... -
Microbial validation for Biltong processing to achieve 5-log reduction of Listeria monocytogenes, E. coli O157:H7 and Staphylococcus aureus
(2021-07)Biltong' is a South African style dried beef product that is marinated and dried at moderate heat but still must accommodate USDA-FSIS safety concerns for process validation by demonstrating a 5-log pathogen reduction. Our ... -
Validation of Various Antimicrobial Solutions on the Microbial Presence of E. coli O157:H7 on Blade Tenderized Beef Subprimals
(Oklahoma State University, 2011-07-01)The purpose of this study was to determine the effectiveness of seven proven effective antimicrobial intervention strategies (AvGard V XP, Stabilized NA- Chlorite, Cytoguard Plus, Lactic Acid FCC 88%, AFTEC 3000, Citrilow, ... -
Validation of Various Antimicrobial Solutions on the Reductions of Surface Microbial Load of E. Coli O157:H7 on Lean Beef
(Oklahoma State University, 2011-05-01)A study was conducted to examine the effectiveness of several antimicrobial products of differing chemistries in order to determine the most effective solutions that can be applied to varying industry situations. Antimicrobials ...