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Effects of red wine and grape juice against foodborne pathogens and probiotics
(University of Missouri--Columbia, 2008)
survived exposure to up to 80% of each red wine, even though the decrease in numbers was significant from the initial 107 CFU/mL. The pathogens were inhibited by up to 50-60% red grape juice. This indicates that the alcohol present in wines is not the only...
Photocatalytic antimicrobial coating for food contact surfaces
(University of Missouri--Columbia, 2020)
Food-borne diseases cause approximately 9.4 million illnesses each year in the United States, while globally, these diseases cause approximately 600 million cases of illness and [approximately] 420,000 deaths. Food contact ...