Joy G Waite

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Hydroxyxanthenes are commonly used as dyestuffs in the food, cosmetics, and textile industries. These compounds also have medical applications due to their unique staining and fluorescent properties. The halogenated hydroxyxanthenes exhibit antimicrobial properties that may be useful for reducing or eliminating bacterial pathogens from a variety of(More)
Wine is a complex solution containing several components with several likely antimicrobial properties. Low pH (3.0 to 4.0), high organic acid content (titratable acidity > or = 6.0 g/L tartaric acid), relatively high ethanol (10% to 15%), and potentially high total sulfur dioxide (0 to 300 ppm) may contribute to inactivation of food-borne pathogens when(More)
High-pressure processing (HPP) can reduce or eliminate microorganisms of concern in food without deteriorating product quality; however, quality benefits must justify the substantial capital investment for the utilization of this technology. HPP is particularly a beneficial preservation technology for products damaged by thermal treatments or when product(More)
Investigating microbial spoilage of food is hampered by the lack of suitable growth media and protocols to characterize the causative agents. Microbial spoilage of salad dressing is sporadic and relatively unpredictable, thus processors struggle to develop strategies to minimize or prevent spoilage of this product. The objectives of this study were to (i)(More)
Variability among microorganisms in barotolerance has been demonstrated at genus, species, and strain levels. Identification of conditions and additives that enhance the efficacy of ultrahigh pressure (UHP) against important foodborne microorganisms is crucial for maximizing product safety and stability. Preliminary work indicated that FD&C Red No. 3 (Red(More)
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