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  • Influence
Low-temperature survival of Salmonella spp. in a model food system with natural microflora.
The United States Department of Agriculture requires chilled poultry carcass temperature to be below 4°C (40°F) to inhibit the growth of Salmonella and improve shelf life. Post-process temperatureExpand
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Effect of salts of organic acids on Listeria monocytogenes, shelf life, meat quality, and consumer acceptability of beef frankfurters.
The objective of this study was to evaluate anti-listerial efficacy of salts of organic acids, and their impact on the quality of frankfurters. Beef frankfurters were manufactured by incorporatingExpand
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Identification of Seafood Bacteria from Cellular Fatty Acid Analysis via the Sherlock® Microbial Identification System
The current taxonomic positions of psychrotrophic bacterial strains isolated from seafood and housed in the Kodiak Seafood Culture Collection (KSCC) were determined based on membrane fatty acidExpand
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CHEMICAL AND NUTRITIONAL PROPERTIES OF PACIFIC OCEAN PERCH (SEBASTES ALUTUS) WHOLE FISH AND BY-PRODUCTS
There is a growing interest in developing either food or feed ingredients from the large volumes of Pacific Ocean perch (POP) by-products produced in Alaska. Determining the chemical composition ofExpand
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Effect of liquid smoke as an ingredient in frankfurters on Listeria monocytogenes and quality attributes.
Market trends indicate an increased interest in natural antimicrobials to augment safety of ready-to-eat meat and poultry products against Listeria monocytogenes. Liquid smoke, an all-naturalExpand
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Composition of Heads and Livers of Yelloweye Rockfish (Sebastes ruberrimus) Harvested in Alaska
Due to their large size and fillet quality, yelloweye rockfish (YER) are a highly prized species in both commercial and recreational Alaska fisheries. Processing yields for YER are relatively low,Expand
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Effectiveness of Several Antimicrobials and the Effect of Contact Time in Reducing Salmonella and Campylobacter on Poultry Drumsticks
SUMMARY Salmonella and Campylobacter are the two pathogens commonly associated with raw poultry meat, as poultry products are frequent vehicles of these bacteria. The objective of the currentExpand
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Efficacy of ultraviolet light exposure against survival of Listeria monocytogenes on conveyor belts.
Listeria monocytogenes has been repeatedly isolated from foods and food-processing facilities including food contact surfaces such as conveyor belts (CB). CBs are often difficult to clean and requireExpand
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  • Open Access
Methods for Measuring Meat Texture
Abstract Tenderness of broiler breast meat is one of the most important attributes to consumers. Broilers have traditionally been considered an inherently tender product; however, there are factorsExpand
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