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Foreign Material Identification and Removal in the Food Safety Industry
(North Dakota State University, 2018)
Changes in the food industry including the mass production in response to the globalization of the food chain have led to additional food safety and quality challenges for the food industry. One aspect of these challenges ...
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 ...