K-REx Home
> >
Additional Programs, Centers, Institutes, and Offices
> >
Food Science Institute
> >
Browsing Food Science Institute by Subject

Browsing Food Science Institute by Subject "Decontamination"

Now showing items 1-8 of 8

Comparison of steam pasteurization and other methods for reduction of pathogens on surfaces of freshly slaughtered beef

Phebus, Randall K.; Nutsch, Abbey L.; Schafer, David E.; Wilson, R. Craig; Riemann, M. James; Leising, Jerome D.; Kastner, Curtis L.; Wolf, John R.; Prasai, Ram K. (2008-03-28)

The effectiveness of a recently invented "steam pasteurization" (S) process in reducing pathogenic bacterial populations on surfaces of freshly slaughtered beef was determined and compared with that of other standard ...
Decontamination of beef carcasses and subprimal cuts

Kastner, Curtis L.; Kenney, P.B.; Campbell, R.E.; Prasai, R.K.; Mease, L.E.; Vogt, L.R.; Kropf, Donald H.; Fung, Daniel Y. C.; Garcia Zepeda, C.M. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-17)

Lactic acid sprays effectively reduce the microbial load on both carcasses and subprimal cuts. Lactic acid decontamination of subprimals appears to carry through to retail cuts during display. Because of recontamination ...
Effectiveness of a laboratory-scale vertical tower static chamber steam pasterurization unit against Escherichia coli 0157:H7, salmonella typhimurium, and listera innocua on prerigor beef tissue

Retzlaff, Deanna D.; Phebus, Randall K.; Nutsch, Abbey L.; Riemann, James; Kastner, Curtis L.; Marsden, James L. (2008-03-28)

A laboratory-scale vertical tower steam pasteurization unit was evaluated to determine the antimicrobial effectiveness of different exposure times (0, 3, 6, 12, and 15 s) and steam chamber temperatures (82.2, 87.8, 93.3, ...
Elimination of Porcine Epidemic Diarrhea Virus in an Animal Feed Manufacturing Facility

Huss, Anne R.; Schumacher, Loni L.; Cochrane, Roger A.; Poulsen, Elizabeth; Bai, Jianfa; Woodworth, Jason C.; Dritz, Steve S.; Stark, Charles R.; Jones, Cassandra K.

Porcine Epidemic Diarrhea Virus (PEDV) was the first virus of wide scale concern to be linked to possible transmission by livestock feed or ingredients. Measures to exclude pathogens, prevent cross-contamination, and ...
Evaluation of a steam pasteurization process in a commercial beef processing facility

Nutsch, Abbey L.; Phebus, Randall K.; Riemann, M. James; Schafer, David E.; Boyer, John E.; Wilson, R. Craig; Leising, Jerome D.; Kastner, Curtis L. (2008-03-28)

The effectiveness of a steam pasteurization process for reducing naturally occurring bacterial populations on freshly slaughtered beef sides was evaluated in a large commercial facility. Over a period of 10 days, 140 ...
Polyvinylchloride-packaged loin strip steaks from vacuum-packaged beef strip loins decontaminated with lactic acid and stored for up to 126 days

Mease, L.E.; Kropf, Donald H.; Prasai, R.K.; Kenney, P.B.; Vogt, L.R.; Fung, Daniel Y. C.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-17)

Aerobic plate counts (APCs), presence/ absence of Listeria monocytogenes and Salmonella spp., and visual color evaluations were used to determine the microbiological and display quality of steaks fabricated from beef ...
Polyvinylchloride-packaged loin strip steaks from vacuum-packaged beef strip loins decontaminated with lactic acid and stored for up to 126 days

Mease, L.E.; Kropf, Donald H.; Prasai, R.K.; Kenney, P.B.; Vogt, L.R.; Fung, Daniel Y. C.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-10-05)

Aerobic plate counts (APCs), presence/ absence of Listeria monocytogenes and Salmonella spp., and visual color evaluations were used to determine the microbiological and display quality of steaks fabricated from beef ...
Steam pasteurization of commercially slaughtered beef carcasses: Evaluation of bacterial populations at five anatomical locations

Nutsch, Abbey L.; Phebus, Randall K.; Riemann, M. James; Kotrola, John S.; Wilson, R. Craig; Boyer, John E.; Brown, Ted L. (2008-03-28)

A steam pasteurization process (patent pending) has been shown to effectively reduce pathogenic bacterial populations on beef tissue and to significantly reduce naturally occurring bacterial populations on commercially ...