The Experts below are selected from a list of 300 Experts worldwide ranked by ideXlab platform
Panagiotis Giannopoulos - One of the best experts on this subject based on the ideXlab platform.
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Gillette Skinguard Packaging Design Analysis
internal, 2019Co-Authors: Panagiotis GiannopoulosAbstract:. Some consider it safe, but this plastic is known to allow bacteria to accumulate. It’s found mostly in soda bottles, water bottles, beer bottles, salad dressing
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Flamingo Packaging Design Analysis
internal, 2019Co-Authors: Panagiotis GiannopoulosAbstract:bottles, water bottles, beer bottles, salad dressing containers, mouthwash bottles, and peanut butter containers. Plastic #1 is recycled into tote bags
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Mach3 Packaging Design Analysis
internal, 2018Co-Authors: Panagiotis GiannopoulosAbstract:it safe, but this plastic is known to allow bacteria to accumulate. It’s found mostly in soda bottles, water bottles, beer bottles, salad dressing containers
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Fusion5 Packaging Design Analysis
internal, 2018Co-Authors: Panagiotis GiannopoulosAbstract:bottles, salad dressing containers, mouthwash bottles, and peanut butter containers. Plastic #1 is recycled into tote bags, furniture, carpet, paneling, fiber
Larry R. Beuchat - One of the best experts on this subject based on the ideXlab platform.
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Death of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in Shelf-Stable, Dairy-Based, Pourable Salad Dressings
Journal of food protection, 2006Co-Authors: Larry R. Beuchat, Jee Hoon Ryu, Barbara B. Adler, M. David HarrisonAbstract:The objectives of this study were to determine the death rates of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in three commercially manufactured full-fat ranch Salad Dressings, three reduced-fat ranch Salad Dressings, two full-fat blue cheese Salad Dressings, and two reduced-fat blue cheese Salad Dressings and to affirm the expectation that these Dressings do not support the growth of these pathogens. The respective initial pH values of the four types of shelf-stable, dairy-based, pourable Dressings were 2.87 to 3.72, 2.82 to 3.19, 3.08 to 3.87, and 2.83 to 3.49, respectively. Dressings were inoculated with low (2.4 to 2.5 log CFU/g) and high (5.3 to 5.9 log CFU/g) populations of separate five-strain mixtures of each pathogen and stored at 25 degrees C for up to 15 days. Regardless of the initial inoculum population, all test pathogens rapidly died in all Salad Dressings. Salmonella was undetectable by enrichment (
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death of salmonella escherichia coli o157 h7 and listeria monocytogenes in shelf stable dairy based pourable Salad Dressings
Journal of Food Protection, 2006Co-Authors: Larry R. Beuchat, Jee Hoon Ryu, Barbara B. Adler, David M HarrisonAbstract:The objectives of this study were to determine the death rates of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in three commercially manufactured full-fat ranch Salad Dressings, three reduced-fat ranch Salad Dressings, two full-fat blue cheese Salad Dressings, and two reduced-fat blue cheese Salad Dressings and to affirm the expectation that these Dressings do not support the growth of these pathogens. The respective initial pH values of the four types of shelf-stable, dairy-based, pourable Dressings were 2.87 to 3.72, 2.82 to 3.19, 3.08 to 3.87, and 2.83 to 3.49, respectively. Dressings were inoculated with low (2.4 to 2.5 log CFU/g) and high (5.3 to 5.9 log CFU/g) populations of separate five-strain mixtures of each pathogen and stored at 25 degrees C for up to 15 days. Regardless of the initial inoculum population, all test pathogens rapidly died in all Salad Dressings. Salmonella was undetectable by enrichment (<1 CFU/25-ml sample in three replicate trials) in all Salad Dressings within 1 day, and E. coli O157:H7 and L. monocytogenes were reduced to undetectable levels by enrichment between 1 and 8 days and 2 and 8 days, respectively. E. coli O157:H7 was not detected in 4 of the 10 Salad Dressings stored for 2 or more days and 9 of the 10 Dressings stored for 6 or more days after inoculation. L. monocytogenes was detected in 9 of the 10 Salad Dressings stored for 3 days but in only one dressing, by enrichment, at 6 days, indicating that it had the highest tolerance among the three pathogens to the acidic environment imposed by the Dressings. Overall, the type of dressing (i.e., ranch versus blue cheese) and level of fat in the Dressings did not have a marked effect on the rate of inactivation of pathogens. Total counts and populations of lactic acid bacteria and yeasts and molds remained low or undetectable (<1.0 log CFU/ml) throughout the 15-day storage period. Based on these observations, shelf-stable, dairy-based, pourable ranch and blue cheese Salad Dressings manufactured by three companies and stored at 25 degrees C do not support the growth of Salmonella, E. coli O157:H7, and L. monocytogenes and should not be considered as potentially hazardous foods (time-temperature control for safety foods) as defined by the U.S. Food and Drug Administration Food Code.
M. David Harrison - One of the best experts on this subject based on the ideXlab platform.
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Death of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in Shelf-Stable, Dairy-Based, Pourable Salad Dressings
Journal of food protection, 2006Co-Authors: Larry R. Beuchat, Jee Hoon Ryu, Barbara B. Adler, M. David HarrisonAbstract:The objectives of this study were to determine the death rates of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in three commercially manufactured full-fat ranch Salad Dressings, three reduced-fat ranch Salad Dressings, two full-fat blue cheese Salad Dressings, and two reduced-fat blue cheese Salad Dressings and to affirm the expectation that these Dressings do not support the growth of these pathogens. The respective initial pH values of the four types of shelf-stable, dairy-based, pourable Dressings were 2.87 to 3.72, 2.82 to 3.19, 3.08 to 3.87, and 2.83 to 3.49, respectively. Dressings were inoculated with low (2.4 to 2.5 log CFU/g) and high (5.3 to 5.9 log CFU/g) populations of separate five-strain mixtures of each pathogen and stored at 25 degrees C for up to 15 days. Regardless of the initial inoculum population, all test pathogens rapidly died in all Salad Dressings. Salmonella was undetectable by enrichment (
David Julian Mcclements - One of the best experts on this subject based on the ideXlab platform.
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nano enabled fortification of Salad Dressings with curcumin impact of nanoemulsion based delivery systems on physicochemical properties
Lwt - Food Science and Technology, 2021Co-Authors: Ha Youn Song, David Julian McclementsAbstract:Abstract The impact of curcumin-loaded nanodroplets on the properties of commercial Salad Dressings was examined. Nanoemulsions were formulated using a plant-based oil (medium chain triglycerides, MCT) and either a plant-based (Quillaja saponaria, QS) or animal-based (whey protein isolate, WPI) emulsifier. Curcumin-loaded nanoemulsions produced by microfluidization contained small anionic oil droplets: d32 = 0.28 and 0.11 μm and ζ = −45 and −42 mV for QS and WPI, respectively (pH 7). The dressing contained larger oil droplets (d32 = 7.8 μm) with a lower negative charge (ζ = −23 mV). The ζ-potential of the dressing was positive under acid and negative under neutral conditions, suggesting the oil droplets were coated by proteins. At pH 3.4, adding QS-nanoemulsions to the dressing reduced the positive charge, but adding WPI-nanoemulsions increased it. The presence of the nanoemulsions decreased the mean particle diameter of the dressing. Incorporation of nanoemulsions (0–30 g/100 g) reduced the viscosity of the Dressings, probably because of the reduction in fat content and ability of small oil droplets to get between larger ones. Finally, incorporation of curcumin-loaded nanoemulsions gave the Dressings a strong orange/yellow color (negative a*, positive b*) due to selective light absorption by curcumin.
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Ultrasonic Spectroscopy Study of Salad Dressings
Journal of Food Science, 2000Co-Authors: Ratjika Chanamai, Felix Alba, David Julian McclementsAbstract:Ultrasonic velocity and attenuation spectra (1 to 100 MHz) of Salad Dressings with different disperse phase volume fractions (phi = 0 to 0.394) and mean droplet radii (0.3 to 0.6 micrometer) were measured at 25 degrees C. There were significant differences between the experimental measurements and theoretical predictions due to droplet flocculation. The measured attenuation coefficient was lower than expected at low frequencies because of thermal overlap effects, but it was greater than expected at high frequencies because of scattering. These deviations could be accounted for using an effective medium theory. Results suggest that ultrasonic velocities at 14 MHz were independent of droplet size and could be used to measure droplet concentration of Salad Dressings.
David M Harrison - One of the best experts on this subject based on the ideXlab platform.
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death of salmonella escherichia coli o157 h7 and listeria monocytogenes in shelf stable dairy based pourable Salad Dressings
Journal of Food Protection, 2006Co-Authors: Larry R. Beuchat, Jee Hoon Ryu, Barbara B. Adler, David M HarrisonAbstract:The objectives of this study were to determine the death rates of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in three commercially manufactured full-fat ranch Salad Dressings, three reduced-fat ranch Salad Dressings, two full-fat blue cheese Salad Dressings, and two reduced-fat blue cheese Salad Dressings and to affirm the expectation that these Dressings do not support the growth of these pathogens. The respective initial pH values of the four types of shelf-stable, dairy-based, pourable Dressings were 2.87 to 3.72, 2.82 to 3.19, 3.08 to 3.87, and 2.83 to 3.49, respectively. Dressings were inoculated with low (2.4 to 2.5 log CFU/g) and high (5.3 to 5.9 log CFU/g) populations of separate five-strain mixtures of each pathogen and stored at 25 degrees C for up to 15 days. Regardless of the initial inoculum population, all test pathogens rapidly died in all Salad Dressings. Salmonella was undetectable by enrichment (<1 CFU/25-ml sample in three replicate trials) in all Salad Dressings within 1 day, and E. coli O157:H7 and L. monocytogenes were reduced to undetectable levels by enrichment between 1 and 8 days and 2 and 8 days, respectively. E. coli O157:H7 was not detected in 4 of the 10 Salad Dressings stored for 2 or more days and 9 of the 10 Dressings stored for 6 or more days after inoculation. L. monocytogenes was detected in 9 of the 10 Salad Dressings stored for 3 days but in only one dressing, by enrichment, at 6 days, indicating that it had the highest tolerance among the three pathogens to the acidic environment imposed by the Dressings. Overall, the type of dressing (i.e., ranch versus blue cheese) and level of fat in the Dressings did not have a marked effect on the rate of inactivation of pathogens. Total counts and populations of lactic acid bacteria and yeasts and molds remained low or undetectable (<1.0 log CFU/ml) throughout the 15-day storage period. Based on these observations, shelf-stable, dairy-based, pourable ranch and blue cheese Salad Dressings manufactured by three companies and stored at 25 degrees C do not support the growth of Salmonella, E. coli O157:H7, and L. monocytogenes and should not be considered as potentially hazardous foods (time-temperature control for safety foods) as defined by the U.S. Food and Drug Administration Food Code.
