P J Taormina

Summary

Publications

  1. ncbi request reprint Growth potential of Clostridium perfringens during cooling of cooked meats
    Peter J Taormina
    John Morrell and Co, 805 East Kemper Road, Cincinnati, Ohio 45246 2515, USA
    J Food Prot 67:1537-47. 2004
  2. ncbi request reprint Evaluation of hot-water and sanitizer dip treatments of knives contaminated with bacteria and meat residue
    Peter J Taormina
    John Morrell and Company, 805 East Kemper Road, Cincinnati, Ohio 45246 2515, USA
    J Food Prot 70:648-54. 2007
  3. ncbi request reprint Validation of bacon processing conditions to verify control of Clostridium perfringens and Staphylococcus aureus
    Peter J Taormina
    John Morrell and Co, 805 East Kemper Road, Cincinnati, Ohio 45246 2515, USA
    J Food Prot 68:1831-9. 2005
  4. ncbi request reprint Incidence of Clostridium perfringens in commercially produced cured raw meat product mixtures and behavior in cooked products during chilling and refrigerated storage
    Peter J Taormina
    John Morrell and Co, 805 East Kemper Road, Cincinnati, Ohio 45246 2515, USA
    J Food Prot 66:72-81. 2003
  5. ncbi request reprint Short-term bactericidal efficacy of lauric arginate against Listeria monocytogenes present on the surface of frankfurters
    P J Taormina
    Corporate Food Safety, John Morrell and Co, Cincinnati, Ohio 45246, USA
    J Food Prot 72:1216-24. 2009
  6. ncbi request reprint Inactivation of Listeria monocytogenes on hams shortly after vacuum packaging by spray application of lauric arginate
    P J Taormina
    Corporate Food Safety, John Morrell and Co, Cincinnati, Ohio 45246, USA
    J Food Prot 72:2517-23. 2009
  7. doi request reprint Implications of salt and sodium reduction on microbial food safety
    Peter J Taormina
    John Morrell Food Group, Cincinnati, OH, USA
    Crit Rev Food Sci Nutr 50:209-27. 2010
  8. doi request reprint Survival and death of Listeria monocytogenes on cooked bacon at three storage temperatures
    P J Taormina
    John Morrell Food Group, 805 East Kemper Rd, Cincinnati, OH 45246, USA
    Food Microbiol 27:667-71. 2010
  9. ncbi request reprint Survival and growth of alkali-stressed Listeria monocytogenes on beef frankfurters and thermotolerance in frankfurter exudates
    Peter J Taormina
    Center for Food Safety, and Department of Food Science and Technology, University of Georgia, Griffin 30223 1797, USA
    J Food Prot 65:291-8. 2002

Detail Information

Publications9

  1. ncbi request reprint Growth potential of Clostridium perfringens during cooling of cooked meats
    Peter J Taormina
    John Morrell and Co, 805 East Kemper Road, Cincinnati, Ohio 45246 2515, USA
    J Food Prot 67:1537-47. 2004
    ..An attempt is also made here to identify and justify optimal procedures for conducting C. perfringens growth estimation in meat-based cooked food products during cooling...
  2. ncbi request reprint Evaluation of hot-water and sanitizer dip treatments of knives contaminated with bacteria and meat residue
    Peter J Taormina
    John Morrell and Company, 805 East Kemper Road, Cincinnati, Ohio 45246 2515, USA
    J Food Prot 70:648-54. 2007
    ..7 log each. Brief dip treatments of contaminated knives have limited efficacy, but longer immersions cause greater reductions that were not enhanced by scrubbing. QAC is a suitable alternative to HW in this application...
  3. ncbi request reprint Validation of bacon processing conditions to verify control of Clostridium perfringens and Staphylococcus aureus
    Peter J Taormina
    John Morrell and Co, 805 East Kemper Road, Cincinnati, Ohio 45246 2515, USA
    J Food Prot 68:1831-9. 2005
    ..This study demonstrates that if smoked bacon is cooled from 48.9 to 7.2 degrees C (120 to 45 degrees F) within 15 h, a food safety hazard from either C. perfringens or S. aureus is not likely to occur...
  4. ncbi request reprint Incidence of Clostridium perfringens in commercially produced cured raw meat product mixtures and behavior in cooked products during chilling and refrigerated storage
    Peter J Taormina
    John Morrell and Co, 805 East Kemper Road, Cincinnati, Ohio 45246 2515, USA
    J Food Prot 66:72-81. 2003
    ..4 to 7.2 degrees C and declined slightly during refrigerated storage. These findings indicate processed meat products cured with sodium nitrite are not at risk for the growth of C. perfringens during extended chilling and cold storage...
  5. ncbi request reprint Short-term bactericidal efficacy of lauric arginate against Listeria monocytogenes present on the surface of frankfurters
    P J Taormina
    Corporate Food Safety, John Morrell and Co, Cincinnati, Ohio 45246, USA
    J Food Prot 72:1216-24. 2009
    ..In this study, the shortterm efficacy of LAE against L. monocytogenes on vacuum-packaged frankfurters was demonstrated, providing support for use of this postlethality treatment on frankfurters and sausages for control of this pathogen...
  6. ncbi request reprint Inactivation of Listeria monocytogenes on hams shortly after vacuum packaging by spray application of lauric arginate
    P J Taormina
    Corporate Food Safety, John Morrell and Co, Cincinnati, Ohio 45246, USA
    J Food Prot 72:2517-23. 2009
    ..05) L. monocytogenes levels to 0.65 log CFU/cm(2). This study demonstrated the efficacy of LAE against L. monocytogenes on several ham types, thereby validating it as a postlethality treatment for inactivation of the pathogen...
  7. doi request reprint Implications of salt and sodium reduction on microbial food safety
    Peter J Taormina
    John Morrell Food Group, Cincinnati, OH, USA
    Crit Rev Food Sci Nutr 50:209-27. 2010
    ..Key literature on the antimicrobial properties of sodium chloride in foods is reviewed here to address the impact of salt and sodium reduction or replacement on microbiological food safety and quality...
  8. doi request reprint Survival and death of Listeria monocytogenes on cooked bacon at three storage temperatures
    P J Taormina
    John Morrell Food Group, 805 East Kemper Rd, Cincinnati, OH 45246, USA
    Food Microbiol 27:667-71. 2010
    ..This study demonstrates that cooked bacon does not support the growth of L. monocytogenes and that the pathogen gradually dies off during storage...
  9. ncbi request reprint Survival and growth of alkali-stressed Listeria monocytogenes on beef frankfurters and thermotolerance in frankfurter exudates
    Peter J Taormina
    Center for Food Safety, and Department of Food Science and Technology, University of Georgia, Griffin 30223 1797, USA
    J Food Prot 65:291-8. 2002
    ..Differences in growth characteristics of L. monocytogenes on HFHS versus LFLS beef frankfurters stored at refrigeration temperatures indicate that composition influences the behavior of both alkaline-stressed and control cells...