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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...
Development of a novel antimicrobial food packaging film containing silver nanoparticles
(University of Missouri--Columbia, 2018)
to 7 and 3 log CFU/mL of reductions were observed in liquid medium and on raw beef, respectively. Moreover, a beef shelf-life test suggested that the films were able to inhibit the growth of bacteria on raw beef for at least 10 days at 4[degrees]C...
Green synthesis approach and applications of engineered nanomaterials in food safety
(University of Missouri--Columbia, 2019)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Nowadays, food safety has received more awareness because of increasing foodborne illness outbreaks around the world that involved biological and chemical substances. Therefore...
Development of antimicrobial composite materials for food packaging applications
(University of Missouri--Columbia, 2022)
Due to increasing environmental concerns regarding plastic waste, the development of composite film materials from biodegradable polymers and natural food additives is gaining more attention. Over the last few decades, the ...
Development of concentration and detection methods for the detection of extended-spectrum beta-lactamase producing bacterial pathogens in foods
(University of Missouri--Columbia, 2022)
. coli in beef products. The assay targeted stx1, stx2, eaeA, uidA and blaCTX-M genes. A detection limit of 10 CFU in 325 g of beef was obtained within 8 h of enrichment. Moreover, a novel, rapid and efficient technique for upstream bacterial DNA...
Photocatalytic antimicrobial coating for food contact surfaces
(University of Missouri--Columbia, 2020)
and innovative technologies for food processing, manufacturing, packaging and sanitation that improve food safety and food defense, (2) Development of effective interventions for reducing contaminants in foods, and (3) Development and validation of novel...