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Session 67E |
Wednesday PM
Food Microbiology: Meat, poultry and seafood
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| Sponsor: | Food Microbiology Division |
| Time: | 2:00 PM- 5:30 PM |
| | 67E-1 | Antimicrobial activities of natural ingredients against Escherichia coli O157:H7 in ground beef
S. A. IBRAHIM, J. R. Tyson, T. S. F. Tse, C. W. Seo, A. Shahbazi |
| | 67E-2 | Effect of immersion chilling operations and refrigerated storage on Campylobacter populations associated with broiler carcasses
A. HINTON, JR., J. A. Cason, K. D. Ingram, M. E. Hume |
| | 67E-3 | Purification and characterization of a novel antilisterial bacteriocin produced by Carnobacterium piscicola CS526 isolated from frozen surimi
K. YAMAZAKI, M. Suzuki, Y. Kawai, N. Inoue, T. J. Montville |
| | | Poster moved to Session 17D - Paper 17 - Influence of oxidative compounds on the thermotolerance of Escherichia coliO157:H7 strains 380-94 (salami strain) and EO139 (venison jerky strain)
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| | 67E-5 | Activated lactoferrin interaction with poly-acrylate and antimicrobial efficacy against odor-causing bacterial isolates
J. R. KNOWLES, K. Gustilo, J. Tulpinski, A. S. Naidu |
| | 67E-6 | Acid tolerance response of Listeria monocytogenes in ready-to-eat bologna and ham dipped in antimicrobial solutions and stored in vacuum packages at 10oC
L. ASHTON, I. Geornaras, J. D. Stopforth, J. N. Sofos |
| | 67E-7 | Natural antimicrobial peptide isolated from the solitary tunicates
S. M. SON, K. S. Choi, S.-I. Hong |
| | 67E-8 | Effects of commercial chilling methods for reducing bacteria on pork carcasses
A. M. GEIGER, B. C. Joyce, E. W. Mills, C. N. Cutter |
| | 67E-9 | Application of post-packaging heat treatments to reduce Listeria monocytogenes on ready-to-eat meat products produced by very small meat establishments
R. M. BRITTON, E. W. Mills, W. R. Henning, C. N. Cutter |
| | 67E-10 | Microbial counts on overhead surfaces and in condensate in pork carcass coolers
B. C. JOYCE, A. M. Geiger, C. N. Cutter, E. W. Mills |
| | 67E-11 | Antimicrobial treatments to control Listeria monocytogenes, cultured under different conditions, on commercial frankfurters formulated with and without antimicrobials during storage at 10°C
I. Geornaras, P. N. Skandamis, K. E. Belk, J. A. Scanga, P. A. Kendall, G. C. Smith, J. N. SOFOS |
| | 67E-12 | Evaluation of Salmonella and Escherichia coli O157:H7 and their concurrences with high levels of background microflora in feces of small ruminants
A. KALANTARI, D. Patel, J. Tritschler, B. Sayre, S. Pao |
| | 67E-13 | Modeling the effect of marination and temperature on inactivation of Escherichia coli O157:H7 during drying of beef jerky
P. N. Skandamis, Y. Yoon, P. A. Kendall, G. C. Smith, J. N. SOFOS |
| | 67E-14 | Metabolite production by lactic acid bacteria isolated from mexican meat products
C. V. REYES MENÉNDEZ, A. Totosaus, I. Guerrero Legarreta, M. D. L. Perez Chabela, H. Hernández Sánchez |
| | 67E-15 | Antimicrobial effects of plant tubers and bulbs against Escherichia coli O157:H7 in paste and ground beef
S. GUPTA, S. Ravishankar |
| | 67E-16 | Inhibition of Vibrio anguillarum by the intestinal microflora of farmed raised striped bass (Morone saxatilis) during the early stages of fish development
C. L. AUSTIN-WATSON, K. A. Boyd, C. B. Brooks, S. Parveen |
| | 67E-17 | Survival of Salmonella strains in ground beef containing varying fat contents and heated at varying calculated lethalities
C. J. Williams, P. M. Davidson, F. A. Draughon, J. R. MOUNT |
| | 67E-18 | Seasonal occurrence of bacteriophages active against Vibrio parahaemolyticus and Vibrio vulnificus in live oysters
L. V. A. DA SILVA, M. E. Janes, J. W. Bell |
| | 67E-19 | Quantifying the robustness of a broth-based model for predicting Listeria monocytogenes growth in meat and poultry products
K. G. MARTINO, B. P. Marks, D. T. Campos, M. L. Tamplin |
| | 67E-20 | Evaluation of low dose electron beam irradiation for control of Listeria monocytogenes and spoilage microorganisms on ready-to-eat meats
S. U. TRIVEDI, J. Chen, A. E. Reynolds, A. V. A. Resurreccion |
| | 67E-21 | Predicting inactivation of Salmonella spp., Escherichia coli and Listeria monocytogenes in ground beef under nonisothermal cooking conditions
D. M. Smith, M. M. GURAJALA, P. P. Singh, K. M. Hendrix |
| | 67E-22 | Survival of E. coli O157:H7 following sodium hypochlorite treatment during commercial broiler processing
R. LIPSCOMB, L. T. Walker, G. Hurlock, L. L. Williams, M. Verghese |
| | 67E-23 | Utilization of chlorine dioxide ice for the preservation of seafoods
J.-H. SHIN, S.-S. Chang, D.-H. Kang |
| | 67E-24 | Inactivation of Escherichia coli O157 in culture and sausage by Lactobacillus casei antimicrobial metabolites and high pressure processing
H.-J. CHUNG, A. E. Yousef |
| | 67E-25 | Reduction of Listeria monocytogenes on hotdogs using liquid smoke extracts
W. ROBERTSON, P. M. Muriana |
| | 67E-26 | Prepackage pasteurization of hotdogs for reduction of L. monocytogenes using a hot water deluge system
W. ROBERTSON, P. M. Muriana |
| | 67E-27 | Lethality of Listeria monocytogenes, Salmonella sp., and E. coli O157:H7 during heating of sausage emulsion
W. ROBERTSON, B. Jordan, N. Gande, S. Mitra, V. K. Juneja, P. M. Muriana |
| | 67E-28 | Effect of the addition of kimchi and freeze-dried kimchi-powder on microbiological stability and sensory characteristics of fermented sausages during the ripening
J.-Y. LEE, JR., Y.-B. Kim, Y.-S. Han, B. Kunz |
| | 67E-29 | Use of exogenous enzymes in antibiotic-free diets with and without probiotic on poultry gut microflora
E. A. ROSIN, G. Blank, R. A. Holley, B. Slominski |
| | 67E-30 | In vitro inactivation of Escherichia coli O157:H7 in bovine rumen fluid by caprylic acid
T. ANNAMALAI, M. K. Mohan Nair, P. Marek, P. Vasudevan, D. Schreiber, R. Knight, T. Hoagland, K. Venkitanarayanan |
| | 67E-31 | In vitro inactivation of Salmonella Enteritidis in chicken cecal contents by caprylic acid
P. VASUDEVAN, P. Marek, M. K. Mohan Nair, T. Annamalai, M. Darre, M. Khan, K. Venkitanarayanan |
| | 67E-32 | Multistate study to determine the presence of Salmonella in swine and cattle beef fecal swabs and environmental samples
A. RODRIGUEZ, H. Richards, P. Pangloli, J. R. Mount, F. A. Draughon |
| | 67E-33 | Transmission of Salmonella Typhimurium from shell to fetal chick prior to hatch
B. SWEM, Y. Li |
| | | Poster moved to Session 17D - Paper 18 - Effect of sodium erythorbate with seasonings on the thermotolerance of Escherichia coli O157:H7 venison jerky strain EO139 and salami strain 380-94
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