Browsing Food Safety, Great Plains Institute of by Issue Date
Now showing items 21-30 of 30
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Food Safety Culture: An Underlying Cause for Success and Failures of Food Safety Management Systems
(North Dakota State University, 2018)Food Safety Culture (FSC) is an emerging behavior-based food-safety management concept. FSC has been linked as an underlying cause for food-safety management-system failures during foodborne outbreaks and recall investigations. ... -
Presence of Escherichia Coli and Salmonella Enterica on Wheat and Possible Control Measures
(North Dakota State University, 2018)Wheat (Triticum spp.) is one of the most important cereal crops grown in the U.S., with an average of 50 million acres planted on an annual basis. Wheat is milled into flour or semolina, which is used to make bread, cookies, ... -
Listeria Monocytogenes in the Retail Food Service Environment
(North Dakota State University, 2018)Listeria monocytogenes is one of the biggest microbial concerns affecting today’s food industry. It is a ubiquitous liability with a high mortality rate, unique characteristics of growth and survival in many environmental ... -
High Pressure Processing and Nisin as Possible Nonthermal Treatments for Control of Listeria and Impact on Quality Attributes in Cold Smoked Pacific Sockeye Salmon
(North Dakota State University, 2018)Cold smoked salmon products are considered high risk for Listeria monocytogenes contamination by the U.S. Food and Drug Administration due to lack of validated kill step. Currently, there are no commercialized post-packaging ... -
The Impact of Bacterial Spoilage and Foodborne Pathogens on Beef Industry and Application of Antimicrobial Interventions
(North Dakota State University, 2019)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 ... -
Compensation for the Effectiveness of Risk Mitigation Strategies for Fusarium Head Blight(FHB) and Deoxynivalenol(DON)
(North Dakota State University, 2019)Food safety related problems are one of the biggest challenges worldwide. DON is produced by Fusarium species which causes the well-known Fusarium Head Blight (FHB) of wheat and barley. FHB outbreaks have led to variability ... -
Growth of Fusarium graminearum and Production of Trichothecenes During the Malting of Winter Rye and Triticale
(North Dakota State University, 2019)There is growing interest in malting and brewing with rye. However, previous research has shown a propensity for the development of deoxynivalenol (DON) in rye malts, even when levels on the grain is low. The main objective ... -
Quantitative Analysis for Measuring Lower Levels of Fusarium Mycotoxins in Wheat and Barley Using High-Resolution Mass Spectrometry
(North Dakota State University, 2020)This project involved the application of Quadrupole Time of Flight (QTOF) technology in quantitating the low concentrations of multiple Fusarium mycotoxins in barley and wheat, also focused on simplified sample extraction ... -
Strategies to Inhibit the Formation of 3-Monochloropropane Diol During Deep-Fat Frying
(North Dakota State University, 2020)3-monochloropropane-1,2-diol or 3-chloropropane-1,2-diol (3-MCPD) and glycidol are the most commonly occurring group of thermal process contaminants which are considered as “possible human carcinogen” and “probably ... -
Survey of Claviceps purpurea and Fusarium Toxins in Spring Wheat and Fungicide Efficacy on Ergot Sclerotia, Alkaloid Content, and Saprophytic Fusarium Associated Toxins
(North Dakota State University, 2022)Fusarium head blight (FHB) and ergot of the claviceps purpurea (Fr.) Tul. have adverse effects on grain quality and human and animal health. Each year, Hard Red Spring (HRS) wheat samples are collected at harvest to survey ...