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Model of the food hygiene transfer process
(2013-12)
Analyses of food-borne disease notification throughout the world have confirmed that there is a link between outbreaks and unsafe food handling practices in the foodservice industry. For many years industry has relied on ...
Behaviors and Beliefs About Food Safety and Instructional Delivery Strategies Among Limited Income Elderly Enrolled in Community Nutrition Education Programs
(Oklahoma State University, 2007-07-01)
A descriptive study utilizing mixed methods to determine preferred instructional delivery methods for receiving nutrition education and to identify food safety behaviors and concerns in a limited resource elderly population. ...
Survey of Home Canning and Freezing Practices Among Oklahoma Home and Community Education Organization Members
(Oklahoma State University, 2012-05-01)
Current home canning and freezing practices in Oklahoma are unknown. This study sought to determine the prevalence of home canning and freezing in Oklahoma, what processing procedures were taking place, and the preferred ...
Evaluation of the effects of electrode configuration and power pulse regime on the inactivation efficiency of Salmonella enterica by atmospheric cold plasma
(2022-05)
Effective food decontamination method is critical in safeguard food safety in fresh produce worldwide. While there are several commercially available methods for food decontamination many are unsustainable or lack consumer ...
Evaluation and Optimization of Bioinformatic Tools for the Detection of Human Foodborne Pathogens in Complex Metagenomic Datasets
(2019-07)
Foodborne human pathogens pose a significant risk to human health as each year one in six Americans becomes sick from one of over 31 known human foodborne pathogens. Due to the differences in their growth requirements, ...
Effects of an Application of Lactobacillus on the Quality and Sensory Characteristics of Beef and Pork
(Oklahoma State University, 2011-12-01)
The objective of this study was to determine the effects of an application of Lactobacillus on the sensory and quality characteristics of both beef and pork. Beef strip loins (n = 10) and boneless pork loins (n = 10) were ...
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 ...