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Comprehensive Review of Patulin Control Methods in Foods.
The past research on patulin is reviewed with an emphasis upon its influence within the food industry, including its regulation, health effects, biosynthesis, detection, quantification, distribution within foods, and control, during the various stages of apple juice production. Expand
Landscape and Meteorological Factors Affecting Prevalence of Three Food-Borne Pathogens in Fruit and Vegetable Farms
Recommendations to minimize the risk of preharvest contamination by enhancing models of the environmental constraints on the survival and persistence of food-borne pathogens in fields are advanced. Expand
Characterization and purification of a bacteriocin produced by a potential probiotic culture, Lactobacillus acidophilus 30SC.
The strains tested exhibited good acid tolerance in an artificial gastric solution as well as bile resistance in media containing 0.3% bile acids and produced a heat-stable antimicrobial compound that was shown to be proteinaceous in nature and, therefore, referred to as a bacteriocin. Expand
A signal peptide secretion-dependent bacteriocin from Carnobacterium divergens
This is the first bacteriocin of lactic acid bacteria to be reported that does not have dedicated maturation and secretion genes and was observed in heterologous hosts containing only the two genes associated with divergicin A production and immunity. Expand
Biosynthesis and transcriptional analysis of thurincin H, a tandem repeated bacteriocin genetic locus, produced by Bacillus thuringiensis SF361.
Thurincin H, a bacteriocin produced by Bacillus thuringiensis SF361 isolated from honey, strongly inhibited the growth of Bacillus cereus F4552 and was regulated by a putative promoter located upstream of thnA1. Expand
Efficacy of UV light for the reduction of Listeria monocytogenes in goat's milk.
The results of this study indicate that UV irradiation could be used for the reduction of L. monocytogenes in goat's milk. Expand
Growth inhibition of foodborne pathogens and food spoilage organisms by select raw honeys.
Honey inhibited bacterial growth due to high sugar concentration (reduced water activity), hydrogen peroxide generation, and proteinaceous compounds present in the honey, which could indicate whether honey has potential as a preservative in minimally processed foods. Expand
Double‐glycine‐type leader peptides direct secretion of bacteriocins by ABC transporters: colicin V secretion in Lactococcus lactis
To investigate the role that these leader peptides play in the recognition of the precursor by the ABC transporters, the leader peptide of leucocin A, lactococcin A or colicin V were fused to divergicin C, a bacteriocin from Carnobacterlum divergens that is secreted via the cell's general secretion pathway. Expand
Escherichia coli O157:H7 as an emerging foodborne pathogen: a literature review.
Effects of ultraviolet irradiation on chemical and sensory properties of goat milk.
Sensory studies indicated that the increase of free fatty acids was not enough to cause detectable differences in the odor of milk, and Ultraviolet irradiation at the wavelength 254 nm produced changes in the sensory and chemical properties of fluid goat milk. Expand