{"id":{"repo_id":"ttu","oai_identifier":"oai:ttu-ir.tdl.org:2346/105284"},"canonical_url":"https://search.dev.ndltd.org/etd/ttu/oai:ttu-ir.tdl.org:2346/105284","repository":{"repo_id":"ttu","name":"Texas Technology University","base_url":"https://ttu-ir.tdl.org/server/oai/request"},"display":{"title":"The Fate of Biological Agents on Cell Culture Media and the Final Impact on Cell-Based Foods","abstract":"Cell-based foods are a novel category of food which has garnered significant interest and investment in recent years. Cell-based foods are covered by legal statutes, and the FDA and USDA are among the regulators who have oversight. A science-backed approach is therefore needed to determine the safety and susceptibility of cell-based foods from foodborne pathogens. Staphylococcus aureus, Listeria monocytogenes, and Salmonella are selected as foodborne pathogens reasonably likely to occur in a cell-based food establishment. Growth models showing the behavior of these pathogens are made highlighting the unpredictable behavior that may occur among strains within a species. Another study finds that Listeria monocytogenes and Salmonella can be destroyed during a thermal process that occurs for a cell-based salmon product made with cells obtained from Oncorhynchus kisutch salmon. Lastly, a food safety plan is constructed for a hypothetical cell-based meat establishment. These studies demonstrate that while cell-based foods may be capable of supporting the growth of foodborne pathogens, they are still within the realm of control programs and planning that is already a reality for conventional foods.","abstract_html":"Cell-based foods are a novel category of food which has garnered significant interest and investment in recent years. Cell-based foods are covered by legal statutes, and the FDA and USDA are among the regulators who have oversight. A science-backed approach is therefore needed to determine the safety and susceptibility of cell-based foods from foodborne pathogens. Staphylococcus aureus, Listeria monocytogenes, and Salmonella are selected as foodborne pathogens reasonably likely to occur in a cell-based food establishment. Growth models showing the behavior of these pathogens are made highlighting the unpredictable behavior that may occur among strains within a species. Another study finds that Listeria monocytogenes and Salmonella can be destroyed during a thermal process that occurs for a cell-based salmon product made with cells obtained from Oncorhynchus kisutch salmon. Lastly, a food safety plan is constructed for a hypothetical cell-based meat establishment. These studies demonstrate that while cell-based foods may be capable of supporting the growth of foodborne pathogens, they are still within the realm of control programs and planning that is already a reality for conventional foods.","abstract_has_math":false,"creators":["Peabody, Samuel Sumner"],"institution":"Texas Tech University","degree_name":"Doctor of Philosophy","degree_level":null,"degree_discipline":"Animal Science","degree_department":null,"school":null,"contributors":[],"advisors":["Sanchez-Plata, Marcos X."],"committee_chairs":[],"committee_members":["Brashears, Mindy","Tejeda-Saldana, Yadira","Thompson, Leslie"],"year":2025,"date_issued":"2025-12","date_published":"2025-12","updated_at":"2026-07-24T05:04:47Z","subjects":[],"languages":["English"],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://hdl.handle.net/2346/105284","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.advisor","label":"Advisor","values":["Sanchez-Plata, Marcos X."]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Brashears, Mindy","Tejeda-Saldana, Yadira","Thompson, Leslie"]},{"key":"dc:creator","label":"Author","values":["Peabody, Samuel Sumner"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2026-03-06T15:12:07Z"]},{"key":"dc:date.issued","label":"Date","values":["2025-12"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Animal Science"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Doctor of Philosophy"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Texas Tech University"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["English"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://hdl.handle.net/2346/105284"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Cell-based foods are a novel category of food which has garnered significant interest and investment in recent years. Cell-based foods are covered by legal statutes, and the FDA and USDA are among the regulators who have oversight. A science-backed approach is therefore needed to determine the safety and susceptibility of cell-based foods from foodborne pathogens. Staphylococcus aureus, Listeria monocytogenes, and Salmonella are selected as foodborne pathogens reasonably likely to occur in a cell-based food establishment. Growth models showing the behavior of these pathogens are made highlighting the unpredictable behavior that may occur among strains within a species. Another study finds that Listeria monocytogenes and Salmonella can be destroyed during a thermal process that occurs for a cell-based salmon product made with cells obtained from Oncorhynchus kisutch salmon. Lastly, a food safety plan is constructed for a hypothetical cell-based meat establishment. These studies demonstrate that while cell-based foods may be capable of supporting the growth of foodborne pathogens, they are still within the realm of control programs and planning that is already a reality for conventional foods."]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["The Fate of Biological Agents on Cell Culture Media and the Final Impact on Cell-Based Foods"]}]}],"canonical_facts":{"dc:contributor.advisor":["Sanchez-Plata, Marcos X."],"dc:contributor.committeemember":["Brashears, Mindy","Tejeda-Saldana, Yadira","Thompson, Leslie"],"dc:creator":["Peabody, Samuel Sumner"],"dc:date.accessioned":["2026-03-06T15:12:07Z"],"dc:date.issued":["2025-12"],"dc:description.abstract":["Cell-based foods are a novel category of food which has garnered significant interest and investment in recent years. Cell-based foods are covered by legal statutes, and the FDA and USDA are among the regulators who have oversight. A science-backed approach is therefore needed to determine the safety and susceptibility of cell-based foods from foodborne pathogens. Staphylococcus aureus, Listeria monocytogenes, and Salmonella are selected as foodborne pathogens reasonably likely to occur in a cell-based food establishment. Growth models showing the behavior of these pathogens are made highlighting the unpredictable behavior that may occur among strains within a species. Another study finds that Listeria monocytogenes and Salmonella can be destroyed during a thermal process that occurs for a cell-based salmon product made with cells obtained from Oncorhynchus kisutch salmon. Lastly, a food safety plan is constructed for a hypothetical cell-based meat establishment. These studies demonstrate that while cell-based foods may be capable of supporting the growth of foodborne pathogens, they are still within the realm of control programs and planning that is already a reality for conventional foods."],"dc:format.mimetype":["application/pdf"],"dc:identifier.uri":["https://hdl.handle.net/2346/105284"],"dc:language.iso":["English"],"dc:title":["The Fate of Biological Agents on Cell Culture Media and the Final Impact on Cell-Based Foods"],"dc:type":["Thesis"],"thesis:degree_discipline":["Animal Science"],"thesis:degree_name":["Doctor of Philosophy"],"thesis:institution_name":["Texas Tech University"]},"updated_at":"2026-07-24T05:04:47Z"}