The Experts below are selected from a list of 1227 Experts worldwide ranked by ideXlab platform
Christopher H Sommers - One of the best experts on this subject based on the ideXlab platform.
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thermal inactivation of extraintestinal pathogenic escherichia coli suspended in Ground Chicken Meat
Food Control, 2019Co-Authors: Shihyu Chuang, Shiowshuh Sheen, James R Johnson, Joseph O Scullen, Lihan Huang, Leeyan Sheen, Christopher H SommersAbstract:Abstract Extraintestinal pathogenic Escherichia coli (ExPEC) is a foodborne pathogen responsible for urinary tract infections, sepsis, and neonatal meningitis. Retail poultry Meat has been identified as a reservoir for ExPEC. Information regarding virulence factors (VF) or antibiotic resistance (AR) involvement in resistance to food processing technologies is lacking. In this study, Ground Chicken Meat (GCM) was inoculated three different ExPEC multiisolate cocktails, including Uropathogenic E.coli (UPEC), Neonatal Meningitis causing E.coli (NMEC), and Food-Source (FS) isolates. D10 (55, 60, and 65 °C) (e.g. 7.34, 0.56, 0.05 min, respectively) and z-values (4.62–5.89 °C) were found consistent with, or slightly lower than, those of E. coli O157:H7 in low fat Meat and poultry. There was little difference in D10 and z-value when ExPEC were recovered on APC Petrifilms versus E. coli Petrifilms. The D10 of 19 individual ExPEC isolates determined at 55 °C ranged from 1.84 to 7.58 min, with an average of 4.46 min. Differences in D10 were found between isolates possessing or lacking the fdeC, sinH, cnf1, gad, ompT, iha, FimH and Sat genes. These results indicate the ExPEC can be inactivated in poultry Meat using the same conditions that are used for E. coli O157:H7. While the possibility exists that ExPEC genotype (VF) can influence survival to thermal processing, AR had no effect on resistance to heat in this study.
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modeling the survival of escherichia coli o157 h7 under hydrostatic pressure process temperature time and allyl isothiocyanate stresses in Ground Chicken Meat
Frontiers in Microbiology, 2018Co-Authors: Christopher H Sommers, Shiowshuh Sheen, Chiyun Huang, Leeyan SheenAbstract:Shiga toxin-producing Escherichia coli O157:H7 (STEC) is a common contaminant in Meat and poultry. We investigated the use of non-thermal High Pressure Processing (HPP), with or without allyl isothiocyanate (AITC) essential oil, to kill STEC in Ground Chicken Meat. Temperature was found an important factor affecting the inactivation of STEC in addition to pressure and process time. A full factorial experiment design (4 factors x 2 levels) was used to facilitate and evaluate the effect of pressure (250-350MPa), operation temperature (-15 - 4°C), AITC concentration (0.05-0.15%, w/w), and pressure-holding time (10-20 min) on the inactivation of STEC. A linear model (a polynomial equation) was developed to predict/describe those four parameters’ impact on E. coli O157:H7 survival (R2 = 0.90), as well as a dimensionless nonlinear model. Both types of models were validated with data obtained from separate experimental points. The dimensionless model also demonstrated that it may predict the lethality (defined as the log CFU/g reduction of STEC before and after treatment) reasonably well with some factors set slightly outside the design ranges (e.g. a wider application than the linear model). The results provide important information regarding STEC survival as affected by HPP (e.g. pressure, time and temperature) and AITC. With the addition of AITC, the hydrostatic pressure may be lowered to the 250-350 MPa level. Regulatory agencies and food industry may use those models for STEC risk assessment in Ground Chicken Meat. A storage test (at 4 and 10°C, 10 days) after HPP+AITC treatment indicated that AITC may continue depressing or killing the pressure-damaged cells.
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inactivation of staphylococcus saprophyticus in Chicken Meat and purge using thermal processing high pressure processing gamma radiation and ultraviolet light 254 nm
Food Control, 2017Co-Authors: Christopher H Sommers, Shiowshuh Sheen, Joseph O Scullen, William MackayAbstract:Abstract Staphylococcus saprophyticus is a common contaminant in Meat and poultry, and causes urinary tract infections after colonization of the gastrointestinal tract, followed by accidental transfer of contaminated feces to the urethra. There is limited information regarding the inactivation kinetics of S. saprophyticus in Meat and poultry. When S. saprophyticus was suspended in Ground Chicken Meat (GCM) the thermal processing D10 was 6.26, 0.60 and 0.09 min at 55, 60 and 65 °C, respectively. When S. saprophyticus was inoculated into GCM and subjected to high pressure processing (5 °C, 0–25 min) at 200, 300 or 400 MPa the HPP D10 was 15.5, 9.43, and 3.54 min, respectively. When the S. saprophyticus cocktail was inoculated into GCM and irradiated (5 and −20 °C) the gamma radiation D10 were 0.64 and 0.77 kGy, respectively. When S. saprophyticus was inoculated into Chicken purge which was then placed on food contact surfaces including stainless steel, and high density polyethylene and polypropylene and treated with UV-C (0–60 mJ/cm2) the UV-C D10 ranged from 14.9 to 18.5 mJ/cm2. These results indicate the inactivation kinetics for S. saprophyticus are consistent with those for other foodborne pathogens and could be controlled in poultry Meat and purge without difficulty.
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inactivation of uropathogenic escherichia coli in Ground Chicken Meat using high pressure processing and gamma radiation and in purge and Chicken Meat surfaces by ultraviolet light
Frontiers in Microbiology, 2016Co-Authors: Christopher H Sommers, O J Scullen, Shiowshuh SheenAbstract:Extraintestinal pathogenic Escherichia coli (ExPEC), including uropathogenic E. coli (UPEC) are common contaminants in poultry Meat and may cause urinary tract infections after colonization of the gastrointestinal tract and transfer of contaminated feces to the urethra. Three nonthermal processing technologies used to improve the safety and shelf-life of both human and pet foods include high pressure processing (HPP), ionizing (gamma) radiation (GR), and ultraviolet light (UV-C). Multi-isolate cocktails of UPEC were inoculated into Ground Chicken which was then treated with HPP (4 oC, 0-25 min) at 300, 400 or 500 MPa. HPP D10, the processing conditions needed to inactivate 1 log of UPEC, was 30.6, 8.37, and 4.43 min at 300, 400, and 500 MPa, respectively. When the UPEC was inoculated into Ground Chicken and gamma irradiated (4 and -20 oC) the GR D10 were 0.28 and 0.36 kGy, respectively. The UV-C D10 of UPEC in Chicken suspended in exudate and placed on stainless steel and plastic food contact surfaces ranged from 11.4 to 12.9 mJ/cm2. UV-C inactivated ca. 0.6 log of UPEC on Chicken breast Meat. These results indicate that existing nonthermal processing technologies such as HPP, GR, and UV-C can significantly reduce UPEC levels in poultry Meat or exudate and provide safer poultry products for at-risk consumers.
Shiowshuh Sheen - One of the best experts on this subject based on the ideXlab platform.
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thermal inactivation of extraintestinal pathogenic escherichia coli suspended in Ground Chicken Meat
Food Control, 2019Co-Authors: Shihyu Chuang, Shiowshuh Sheen, James R Johnson, Joseph O Scullen, Lihan Huang, Leeyan Sheen, Christopher H SommersAbstract:Abstract Extraintestinal pathogenic Escherichia coli (ExPEC) is a foodborne pathogen responsible for urinary tract infections, sepsis, and neonatal meningitis. Retail poultry Meat has been identified as a reservoir for ExPEC. Information regarding virulence factors (VF) or antibiotic resistance (AR) involvement in resistance to food processing technologies is lacking. In this study, Ground Chicken Meat (GCM) was inoculated three different ExPEC multiisolate cocktails, including Uropathogenic E.coli (UPEC), Neonatal Meningitis causing E.coli (NMEC), and Food-Source (FS) isolates. D10 (55, 60, and 65 °C) (e.g. 7.34, 0.56, 0.05 min, respectively) and z-values (4.62–5.89 °C) were found consistent with, or slightly lower than, those of E. coli O157:H7 in low fat Meat and poultry. There was little difference in D10 and z-value when ExPEC were recovered on APC Petrifilms versus E. coli Petrifilms. The D10 of 19 individual ExPEC isolates determined at 55 °C ranged from 1.84 to 7.58 min, with an average of 4.46 min. Differences in D10 were found between isolates possessing or lacking the fdeC, sinH, cnf1, gad, ompT, iha, FimH and Sat genes. These results indicate the ExPEC can be inactivated in poultry Meat using the same conditions that are used for E. coli O157:H7. While the possibility exists that ExPEC genotype (VF) can influence survival to thermal processing, AR had no effect on resistance to heat in this study.
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modeling the survival of escherichia coli o157 h7 under hydrostatic pressure process temperature time and allyl isothiocyanate stresses in Ground Chicken Meat
Frontiers in Microbiology, 2018Co-Authors: Christopher H Sommers, Shiowshuh Sheen, Chiyun Huang, Leeyan SheenAbstract:Shiga toxin-producing Escherichia coli O157:H7 (STEC) is a common contaminant in Meat and poultry. We investigated the use of non-thermal High Pressure Processing (HPP), with or without allyl isothiocyanate (AITC) essential oil, to kill STEC in Ground Chicken Meat. Temperature was found an important factor affecting the inactivation of STEC in addition to pressure and process time. A full factorial experiment design (4 factors x 2 levels) was used to facilitate and evaluate the effect of pressure (250-350MPa), operation temperature (-15 - 4°C), AITC concentration (0.05-0.15%, w/w), and pressure-holding time (10-20 min) on the inactivation of STEC. A linear model (a polynomial equation) was developed to predict/describe those four parameters’ impact on E. coli O157:H7 survival (R2 = 0.90), as well as a dimensionless nonlinear model. Both types of models were validated with data obtained from separate experimental points. The dimensionless model also demonstrated that it may predict the lethality (defined as the log CFU/g reduction of STEC before and after treatment) reasonably well with some factors set slightly outside the design ranges (e.g. a wider application than the linear model). The results provide important information regarding STEC survival as affected by HPP (e.g. pressure, time and temperature) and AITC. With the addition of AITC, the hydrostatic pressure may be lowered to the 250-350 MPa level. Regulatory agencies and food industry may use those models for STEC risk assessment in Ground Chicken Meat. A storage test (at 4 and 10°C, 10 days) after HPP+AITC treatment indicated that AITC may continue depressing or killing the pressure-damaged cells.
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inactivation of staphylococcus saprophyticus in Chicken Meat and purge using thermal processing high pressure processing gamma radiation and ultraviolet light 254 nm
Food Control, 2017Co-Authors: Christopher H Sommers, Shiowshuh Sheen, Joseph O Scullen, William MackayAbstract:Abstract Staphylococcus saprophyticus is a common contaminant in Meat and poultry, and causes urinary tract infections after colonization of the gastrointestinal tract, followed by accidental transfer of contaminated feces to the urethra. There is limited information regarding the inactivation kinetics of S. saprophyticus in Meat and poultry. When S. saprophyticus was suspended in Ground Chicken Meat (GCM) the thermal processing D10 was 6.26, 0.60 and 0.09 min at 55, 60 and 65 °C, respectively. When S. saprophyticus was inoculated into GCM and subjected to high pressure processing (5 °C, 0–25 min) at 200, 300 or 400 MPa the HPP D10 was 15.5, 9.43, and 3.54 min, respectively. When the S. saprophyticus cocktail was inoculated into GCM and irradiated (5 and −20 °C) the gamma radiation D10 were 0.64 and 0.77 kGy, respectively. When S. saprophyticus was inoculated into Chicken purge which was then placed on food contact surfaces including stainless steel, and high density polyethylene and polypropylene and treated with UV-C (0–60 mJ/cm2) the UV-C D10 ranged from 14.9 to 18.5 mJ/cm2. These results indicate the inactivation kinetics for S. saprophyticus are consistent with those for other foodborne pathogens and could be controlled in poultry Meat and purge without difficulty.
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inactivation of uropathogenic escherichia coli in Ground Chicken Meat using high pressure processing and gamma radiation and in purge and Chicken Meat surfaces by ultraviolet light
Frontiers in Microbiology, 2016Co-Authors: Christopher H Sommers, O J Scullen, Shiowshuh SheenAbstract:Extraintestinal pathogenic Escherichia coli (ExPEC), including uropathogenic E. coli (UPEC) are common contaminants in poultry Meat and may cause urinary tract infections after colonization of the gastrointestinal tract and transfer of contaminated feces to the urethra. Three nonthermal processing technologies used to improve the safety and shelf-life of both human and pet foods include high pressure processing (HPP), ionizing (gamma) radiation (GR), and ultraviolet light (UV-C). Multi-isolate cocktails of UPEC were inoculated into Ground Chicken which was then treated with HPP (4 oC, 0-25 min) at 300, 400 or 500 MPa. HPP D10, the processing conditions needed to inactivate 1 log of UPEC, was 30.6, 8.37, and 4.43 min at 300, 400, and 500 MPa, respectively. When the UPEC was inoculated into Ground Chicken and gamma irradiated (4 and -20 oC) the GR D10 were 0.28 and 0.36 kGy, respectively. The UV-C D10 of UPEC in Chicken suspended in exudate and placed on stainless steel and plastic food contact surfaces ranged from 11.4 to 12.9 mJ/cm2. UV-C inactivated ca. 0.6 log of UPEC on Chicken breast Meat. These results indicate that existing nonthermal processing technologies such as HPP, GR, and UV-C can significantly reduce UPEC levels in poultry Meat or exudate and provide safer poultry products for at-risk consumers.
Leeyan Sheen - One of the best experts on this subject based on the ideXlab platform.
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thermal inactivation of extraintestinal pathogenic escherichia coli suspended in Ground Chicken Meat
Food Control, 2019Co-Authors: Shihyu Chuang, Shiowshuh Sheen, James R Johnson, Joseph O Scullen, Lihan Huang, Leeyan Sheen, Christopher H SommersAbstract:Abstract Extraintestinal pathogenic Escherichia coli (ExPEC) is a foodborne pathogen responsible for urinary tract infections, sepsis, and neonatal meningitis. Retail poultry Meat has been identified as a reservoir for ExPEC. Information regarding virulence factors (VF) or antibiotic resistance (AR) involvement in resistance to food processing technologies is lacking. In this study, Ground Chicken Meat (GCM) was inoculated three different ExPEC multiisolate cocktails, including Uropathogenic E.coli (UPEC), Neonatal Meningitis causing E.coli (NMEC), and Food-Source (FS) isolates. D10 (55, 60, and 65 °C) (e.g. 7.34, 0.56, 0.05 min, respectively) and z-values (4.62–5.89 °C) were found consistent with, or slightly lower than, those of E. coli O157:H7 in low fat Meat and poultry. There was little difference in D10 and z-value when ExPEC were recovered on APC Petrifilms versus E. coli Petrifilms. The D10 of 19 individual ExPEC isolates determined at 55 °C ranged from 1.84 to 7.58 min, with an average of 4.46 min. Differences in D10 were found between isolates possessing or lacking the fdeC, sinH, cnf1, gad, ompT, iha, FimH and Sat genes. These results indicate the ExPEC can be inactivated in poultry Meat using the same conditions that are used for E. coli O157:H7. While the possibility exists that ExPEC genotype (VF) can influence survival to thermal processing, AR had no effect on resistance to heat in this study.
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modeling the survival of escherichia coli o157 h7 under hydrostatic pressure process temperature time and allyl isothiocyanate stresses in Ground Chicken Meat
Frontiers in Microbiology, 2018Co-Authors: Christopher H Sommers, Shiowshuh Sheen, Chiyun Huang, Leeyan SheenAbstract:Shiga toxin-producing Escherichia coli O157:H7 (STEC) is a common contaminant in Meat and poultry. We investigated the use of non-thermal High Pressure Processing (HPP), with or without allyl isothiocyanate (AITC) essential oil, to kill STEC in Ground Chicken Meat. Temperature was found an important factor affecting the inactivation of STEC in addition to pressure and process time. A full factorial experiment design (4 factors x 2 levels) was used to facilitate and evaluate the effect of pressure (250-350MPa), operation temperature (-15 - 4°C), AITC concentration (0.05-0.15%, w/w), and pressure-holding time (10-20 min) on the inactivation of STEC. A linear model (a polynomial equation) was developed to predict/describe those four parameters’ impact on E. coli O157:H7 survival (R2 = 0.90), as well as a dimensionless nonlinear model. Both types of models were validated with data obtained from separate experimental points. The dimensionless model also demonstrated that it may predict the lethality (defined as the log CFU/g reduction of STEC before and after treatment) reasonably well with some factors set slightly outside the design ranges (e.g. a wider application than the linear model). The results provide important information regarding STEC survival as affected by HPP (e.g. pressure, time and temperature) and AITC. With the addition of AITC, the hydrostatic pressure may be lowered to the 250-350 MPa level. Regulatory agencies and food industry may use those models for STEC risk assessment in Ground Chicken Meat. A storage test (at 4 and 10°C, 10 days) after HPP+AITC treatment indicated that AITC may continue depressing or killing the pressure-damaged cells.
William Mackay - One of the best experts on this subject based on the ideXlab platform.
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inactivation of staphylococcus saprophyticus in Chicken Meat and purge using thermal processing high pressure processing gamma radiation and ultraviolet light 254 nm
Food Control, 2017Co-Authors: Christopher H Sommers, Shiowshuh Sheen, Joseph O Scullen, William MackayAbstract:Abstract Staphylococcus saprophyticus is a common contaminant in Meat and poultry, and causes urinary tract infections after colonization of the gastrointestinal tract, followed by accidental transfer of contaminated feces to the urethra. There is limited information regarding the inactivation kinetics of S. saprophyticus in Meat and poultry. When S. saprophyticus was suspended in Ground Chicken Meat (GCM) the thermal processing D10 was 6.26, 0.60 and 0.09 min at 55, 60 and 65 °C, respectively. When S. saprophyticus was inoculated into GCM and subjected to high pressure processing (5 °C, 0–25 min) at 200, 300 or 400 MPa the HPP D10 was 15.5, 9.43, and 3.54 min, respectively. When the S. saprophyticus cocktail was inoculated into GCM and irradiated (5 and −20 °C) the gamma radiation D10 were 0.64 and 0.77 kGy, respectively. When S. saprophyticus was inoculated into Chicken purge which was then placed on food contact surfaces including stainless steel, and high density polyethylene and polypropylene and treated with UV-C (0–60 mJ/cm2) the UV-C D10 ranged from 14.9 to 18.5 mJ/cm2. These results indicate the inactivation kinetics for S. saprophyticus are consistent with those for other foodborne pathogens and could be controlled in poultry Meat and purge without difficulty.
Chiyun Huang - One of the best experts on this subject based on the ideXlab platform.
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modeling the survival of escherichia coli o157 h7 under hydrostatic pressure process temperature time and allyl isothiocyanate stresses in Ground Chicken Meat
Frontiers in Microbiology, 2018Co-Authors: Christopher H Sommers, Shiowshuh Sheen, Chiyun Huang, Leeyan SheenAbstract:Shiga toxin-producing Escherichia coli O157:H7 (STEC) is a common contaminant in Meat and poultry. We investigated the use of non-thermal High Pressure Processing (HPP), with or without allyl isothiocyanate (AITC) essential oil, to kill STEC in Ground Chicken Meat. Temperature was found an important factor affecting the inactivation of STEC in addition to pressure and process time. A full factorial experiment design (4 factors x 2 levels) was used to facilitate and evaluate the effect of pressure (250-350MPa), operation temperature (-15 - 4°C), AITC concentration (0.05-0.15%, w/w), and pressure-holding time (10-20 min) on the inactivation of STEC. A linear model (a polynomial equation) was developed to predict/describe those four parameters’ impact on E. coli O157:H7 survival (R2 = 0.90), as well as a dimensionless nonlinear model. Both types of models were validated with data obtained from separate experimental points. The dimensionless model also demonstrated that it may predict the lethality (defined as the log CFU/g reduction of STEC before and after treatment) reasonably well with some factors set slightly outside the design ranges (e.g. a wider application than the linear model). The results provide important information regarding STEC survival as affected by HPP (e.g. pressure, time and temperature) and AITC. With the addition of AITC, the hydrostatic pressure may be lowered to the 250-350 MPa level. Regulatory agencies and food industry may use those models for STEC risk assessment in Ground Chicken Meat. A storage test (at 4 and 10°C, 10 days) after HPP+AITC treatment indicated that AITC may continue depressing or killing the pressure-damaged cells.
