Food Safety, Great Plains Institute of

Permanent URI for this communityhdl:10365/32428

Research from the Great Plains Institute of Food Safety. The institute website may be found at https://www.ag.ndsu.edu/foodsafety

Browse

Browsing Food Safety, Great Plains Institute of by Subject "Anti-infective agents."

Filter results by typing the first few letters
Now showing 1 - 1 of 1
  • No Thumbnail Available
    Item
    The Impact of Bacterial Spoilage and Foodborne Pathogens on Beef Industry and Application of Antimicrobial Interventions
    (North Dakota State University, 2019) Khadem, Enas Abdal Hadi
    The beef industry continues to face concerns regarding the hygiene and the safety of its products. A wide range of microorganisms from various sources can grow on meat surfaces that are rich in fluid and nutrients. This paper was conducted to better understand the common spoilage microflora and the most threatening foodborne pathogens (E. coli O157:H7 and Salmonella spp.) in ground beef and the role of the virulence factors that allow pathogens to persist in the host. In addition to the above, this paper addresses the effects of using antimicrobial interventions on the ground beef products. Despite using innovative antimicrobial interventions to eliminate or reduce spoilage bacteria and common foodborne pathogens, there is still a need for new antimicrobial technologies to control the industry’s sanitary hurdles and to understand their affects on meat quality and sensory characteristics.