Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 20 of 67 for “"ready-to-eat"”.
-
Incubation of curing brines for the production of ready-to-eat uncured ham
… were investigated in a preliminary study to determine optimum conditions needed during the incubation of curing brines including VJP and a starter culture containing <i>Staphylococcus carnosus</i> for the production of "uncured" no nitrate/nitrite-added meat products. Subsequently, …
-
Evaluating Mislabeling of Raw, Ready-To-Eat Seafood Products in Orange County, California
<p>Raw, ready-to-eat (RTE) seafood products have become increasingly popular globally, but they are vulnerable to species mislabeling and substitution. DNA barcoding allows for fish species identification by extracting, amplifying, and sequencing a standardized gene target. A wide variety of fish …
-
Risk Assessment for Listeria monocytogenes in Ready-to-eat Meat and Poultry Products
Various control methods used in the meat and poultry processing environment to mitigate listeriosis were evaluated using a dynamic in-plant Monte Carlo model. These control methods included food contact surface testing, sanitation, post-processing lethality treatment, and product formulation with …
-
Risk Assessment of Listeria monocytogenes in Ready-to-eat Meat from Plants to Consumption
Listeriosis caused by Listeria monocytogenes (L. monocytogenes) has been of public concern since the 1980s. Among all the RTE food, deli meats are the major carrier for this pathogen. Eliminating or lowering the initial level of L. monocytogenes in RTE meat and poultry product in the plants is an …
-
Effect of antimicrobial agents on physical, chemical and microbiological characteristics of ready-to-eat bologna
Quality and safety of ready-to-eat meat products can be altered by antimicrobial agents such as lactates and diacetates. This project evaluated the effect of Ional (1.5%, 2.5%, 3.5%), Ional LC (1.5%, 2.5%, 3.5%) and Optiform SD4 (2.5%) compared to a control on selected physical, chemical and …
-
Development of safe and ready to eat frozen oyster products using microwave steam-venting technology
… reported that 19.7 million pounds of oyster meat, valued at $62.3 million dollars were harvested from the Gulf Coast region in 2010. One of the main concerns for this industry is the health risk associated with the consumption of oysters, particularly for at-risk populations. Oysters are …
-
Antimicrobial efficacy of nisin, oregano and ultrasound treatments against foodborne pathogens in ready-to-eat vegetables
Submitted in fulfillment of the academic requirements for the Master of Applied Sciences in Food Science and Technology degree at the Department of Biotechnology and Food Science, Faculty of Applied Sciences Durban University of Technology, Durban, 2020.
-
Studies of the nutritional quality of commercial ‘ready to eat‘ infant foods in the United Kingdom
… requirements are at their highest in relation to body mass. There is a paucity of data with respect to the nutritional quality of complementary foods manufactured in the UK for infants and young children. The primary objective of this study was to examine the nutritional value of ‘ready to …
-
Microbiological Safety and Quality of Raw, Ready-to-Eat (RTE) Seafood Sold in Orange County, California
<p>Raw, ready-to-eat (RTE) seafood can pose health threats due to the potential presence of foodborne pathogens. <em>Listeria monocytogenes </em>is a known microbiological hazard associated with raw, RTE seafood. <em>Salmonella enterica</em> has not traditionally been recognized as a hazard in …
-
Assessment of the prevalence of pathogenic bacteria in street vended ready-to-eat meats in Windhoek, Namibia
While street vended ready-to-eat meats provide a source of readily available and nutritious meals for the consumers, there is a concern for their safety and microbiological quality. The prevalence of E. coli, Salmonella, Shigella, L. monocytogenes, S. aureus and Enterobacteriaceae was assessed in a …
-
Development of a novel carbohydrate-based method for the detection of norovirus from ready-to-eat foods
… Outbreaks of norovirus are often linked to contaminated food or water. Ready-to-eat foods are particularly prone to contamination, since they often require handling during preparation and are not usually heated before serving. Norovirus capsids have been shown to interact specifically …
-
Evaluation of the reheating instructions for ready-to-eat poultry products for the destruction of Listeria monocytogenes
Ready-to-eat poultry products, which are precooked so that they can be reheated and served, have gained widespread consumer acceptance. The production of these products generally includes a process that is sufficient to destroy nonsporeforming bacterial pathogens. However, recontamination of these …
-
Far-UVC light: A promising approach to controlling foodborne pathogens on food-contact surfaces and ready-to-eat-meat
Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2026-05-01
-
The control, survival, and growth of Listeria monocytogenes on food products
Listeria monocytogenes, a ubiquitous foodborne pathogen, was recognized over 70 years ago. It is the source of the human disease listeriosis. The majority of Listeria monocytogenes that have been isolated from food product or human cases are of the serotypes ½ a, ½ b and 4b. Due to the recent …
-
Relationships Between Dietary Habits, Demographics, And Hike Outcome Among 2015 Pacific Crest Trail Backpackers
… dietary patterns, hiker demographics, and total miles hiked during a backpacking trip on the Pacific Crest Trail (PCT). Long hiking distances, low rate of thru-hike completion, consumption of processed and ready to eat foods, weight loss, and large time and monetary strains are comthemes …
-
Panírvonal minőségirányítási rendszerének kiépítése a Master Good Kft.-nél a panírozott, formázott csirkemell nuggets példáján keresztül
Diplomadolgozatomban egy jelenleg is működő vállalkozás napjainkban beinduló panírvonalának HACCP rendszerének kidolgozásával foglalkoztam. Dolgozatomban a manapság nagy népszerűségnek örvendő, sok esetben "ready to eat" panírozott termékek gyártási technológiáját, minőségi követelményeit és …
-
Assessment of Educational Needs and Current Practices of Front-line Grocery Employees in the Deli and Bakery
Grocery store associates in the deli-bakery departments serve and prepare an increasing amount of ready-to-eat foods. This increases the need for a detailed, effective food safety training program in retail grocery establishments to prevent food borne illness. This research examines food safety …
-
Nachweis und Differenzierung von Vibrio sp. in Krusten- und Schalentieren und Erzeugnissen daraus unter besonderer Berücksichtigung der routinemäßigen Diagnostik
… Molluscs, and Products thereof with Regard to Routine Diagnostic The purpose of this study was to reveal the contamination rate by vibrios of commercially available crustaceaens, and molluscs, and products thereof. Beside this, a simple quick routine method for the detection should be …
-
Decision Making Tools for Optimizing Environmental Sampling Plans for Listeria in Poultry Processing Plants
Meat and poultry slaughtering and processing practices have been associated with the microbial contamination with Listeria spp. Ready-to-eat poultry products have been considered as a primary agent associated with Listeria monocytogenes illness outbreaks. Developing environmental monitoring …
-
High Moisture Extrusion of Oatmeal
<p>Oats are considered to be a highly nutritious breakfast food available to consumers. Heightened consumer interest in functional food products and advances in human nutrition have led to increased levels of interest in the development of new oat based products (Webster and Wood 2011). …
Page 1 of 4