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Observation of food safety behavioral practices in foodservice employees after training and examination
(University of Missouri--Columbia, 2010)
Food establishments implement training to prevent the occurrence of food borne illness in their operation with the understanding that increased food safety knowledge will ignite appropriate situational response from foodservice employees and result...
Temporary public eating places : food safety knowledge and practices
(University of Missouri--Columbia, 2010)
Food borne illness outbreaks are still a serious health problem in the US, even though the knowledge and training materials needed to prevent the outbreaks are readily available. It is important for those whose activities have an effect...
Consumer reactions to restaurants' post-food crisis marketing strategies : a risk-benefit appraisal approach
(University of Missouri--Columbia, 2009)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Due to the huge impact of food safety events on hospitality industry, needs for planning effective restaurant post-food crisis strategies have been increased. This study...
Application of surface enhanced Raman spectroscopy to food safety issues
(University of Missouri--Columbia, 2009)
In recent years, food safety issues caused by contamination of chemical substances or microbial species have raised a great deal of concern in the United States. Conventional chromatography-based methods for detection of chemical contaminants...
Effect of different marinade treatments on survival and morphology of pathogens in beef jerky
(University of Missouri--Columbia, 2009)
In the early fall of 2003, the Food Safety and Inspection Service (FSIS 2004) found that producers of meat and poultry jerky were not adequately processing the meat to achieve the lethality required to kill or reduce the number of microorganisms...
Novel PCR-based rapid detection strategies for Escherichia coli O157:H7 and Salmonella in meat products
(University of Missouri--Columbia, 2009)
Accurate and fast detection methods for foodborne pathogens from various food samples have always been important goals for scientists from many research areas. DNA-based PCR techniques cannot differentiate between DNA from ...
A study of perceived attributes of Asian foods : comparison of implicit and explicit attitude measures
(University of Missouri--Columbia, 2010)
The study tested the hypothesis that perceived food attributes (PFAs) and explicit/implicit measures of attitudes would differentially identify an individual's attitude in the domain of Asian food. In total, 39 college ...
Transfer of Listera monocytogenes and Escherichia coli 0157:H7 during food processing
(University of Missouri--Columbia, 2008)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] In the study of the transfer of L. monocytogenes from an inoculated slicer to roast beef products, at the high inoculum level of 108 CFU/ml, cells ...
The incorporation of preheated whey protein isolate and pectin complexes as natural emulsifiers and stabilizers in processed cheddar cheese sauce
(University of Missouri--Columbia, 2019)
Processed products that contain no artificial ingredients are becoming a new trend and there is a need to develop emulsifiers and stabilizers for clean label application. Whey protein isolate (WPI) has excellent emulsifying ...
Probiotic-supplemented soy bar effects on resistance to infection by listeria monocytogenes
(University of Missouri--Columbia, 2008)
Probiotics are living microorganisms that help regulate the gastrointestinal tract. The aim of this project was to investigate the benefits of probiotics and their inhibitory effect on Listeria monocytogenes EGD. Three ...