Each year there are an estimated one million non-typhoidal Salmonella infections in the US
and about 20,000 of those infected persons require hospitalization. These infections cost …

In some animals, the typical body temperature can be higher than humans, for example, 42°
C in poultry and 40° C in rabbits which can be a potential thermal stress challenge for …

Food is generally prepared and vacuum-sealed in a water bath, then heated to a precise
temperature and circulated in a sous vide machine. Due to its affordability and ease of use …

USDA, FSIS thermal processing guidelines (eg Appendix A for cooked beef, roast beef, and
cooked corned beef, and Time-Temperature Tables for Cooking Ready-to-Eat Poultry …

Chicken wings are among the most popular poultry products for home and foodservice
consumption. Poultry products must be handled and cooked safely to decrease the risk of …

The acid resistance of Listeria monocytogenes was evaluated:(i) after short (shock) or long-
term (adaptation during growth) exposure to reduced (5.5) or neutral (7.2) pH in a liquid …

Process validation studies often require the inoculation of select foodborne pathogens into
targeted foods to determine the lethality of the process or antimicrobial ingredients, and …

Raw, frozen chicken nuggets/strips available at retail and prepared at home before
consumption have been identified as a significant risk factor in contracting food-borne …

Heat shock of Escherichia coli O157: H7 in broth media reportedly leads to enhanced
survival during subsequent heating in broth medium or ground beef. Survival of E. coli O157 …

The internal muscle environment may enhance thermal resistance of bacterial pathogens.
Based on the migration of pathogens into whole muscle products during marination, the …