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Food Science Research
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Data from: Survival of Escherichia coli O157:H7 during moderate temperature dehydration of plant-based foods
(2021-09-13)data in support of research: The effect of moderate-temperature (≤60 ◦C) dehydration of plant-based foods on pathogen inactivation is unknown. Here, we model the reduction of E. coli O157:H7 as a function of product- matrix, ... -
Development of a standardized single gene (rpoB) sequencing-based approach for the identification and characterization of aerobic food-related spore-forming Bacillales
(2021)Aerobic spore -forming bacteria of the order Bacillales represent a highly diverse and ubiquitous group that includes organisms that cause foodborne illnesses and food spoilage. Classical microbiological and biochemical ... -
Data from: Alternative Sigma factors regulate overlapping as well as distinct stress response and metabolic functions in Listeria monocytogenes stationary phase cells
(2021)Listeria monocytogenes has the ability to regulate and fine tune gene expression to adapt to diverse stress conditions encountered during foodborne transmission. To further understand the specific contributions of alternative ... -
Supplemental data for: Identification, subtyping, and tracking of dairy spoilage-associated Pseudomonas by sequencing the ileS gene
(2020)Data in support of research: Pseudomonas introduced after pasteurization during the processing and packaging of fluid milk is detrimental to product quality over refrigerated shelf-life. At present, there are limited options ...
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