P L Dawson

Summary

Affiliation: Clemson University
Country: USA

Publications

  1. ncbi Effect of lauric acid and nisin-impregnated soy-based films on the growth of Listeria monocytogenes on turkey bologna
    P L Dawson
    Department of Food Science and Human Nutrition, Clemson University, South Carolina 29634 0371, USA
    Poult Sci 81:721-6. 2002
  2. ncbi Residence time and food contact time effects on transfer of Salmonella Typhimurium from tile, wood and carpet: testing the five-second rule
    P Dawson
    Department of Food Science and Human Nutrition, Clemson University, Clemson, SC 29634 0316, USA
    J Appl Microbiol 102:945-53. 2007
  3. ncbi Effect of commercial rosemary oleoresin preparations on ground chicken thigh meat quality packaged in a high-oxygen atmosphere
    T Keokamnerd
    Department of Food Science and Human Nutrition, Clemson University, Clemson, SC 29634, USA
    Poult Sci 87:170-9. 2008
  4. ncbi Antimicrobial gelatin films reduce Listeria monocytogenes on turkey bologna
    B J Min
    Food Science and Human Nutrition, Clemson University, Clemson, SC 29634, USA
    Poult Sci 89:1307-14. 2010
  5. ncbi Protein-to-film adhesion as examined by amino analysis of protein binding to three different packaging films
    C B Clardy
    Department of Food Science, Clemson University, South Carolina 29634 0371, USA
    Poult Sci 77:745-51. 1998
  6. ncbi Antimicrobial effects of corn zein films impregnated with nisin, lauric acid, and EDTA
    K L Hoffman
    Department of Food Science and Human Nutrition, Clemson University, South Carolina 29634-0371, USA
    J Food Prot 64:885-9. 2001
  7. ncbi Effect of ethanol rinse, Lactobacillus fermentum inoculation, and modified atmosphere on ground chicken meat quality
    T Keokamnerd
    Department of Food Science and Human Nutrition, Clemson University, South Carolina 29634, USA
    Poult Sci 86:1424-30. 2007
  8. ncbi Growth depth effects of bacteria in ground turkey meat patties subjected to high carbon dioxide or high oxygen atmospheres
    R Dhananjayan
    Department of Food Science and Human Nutrition, Clemson University, SC 29634, USA
    Poult Sci 85:1821-8. 2006
  9. ncbi Survival of artificially inoculated Escherichia coli and Salmonella Typhimurium on the surface of raw poultry products subjected to crust freezing
    B D Chaves
    Department of Food, Nutrition, and Packaging Sciences, Clemson University, SC, USA
    Poult Sci 90:2874-8. 2011
  10. ncbi Effect of dry honey on the shelf life of packaged turkey slices
    S Antony
    Department of Food Science and Human Nutrition, and Department of Experimental Statistics, Clemson University, SC 29634, USA
    Poult Sci 85:1811-20. 2006

Collaborators

  • J K Northcutt
  • T R Scott
  • I Y Han
  • J C Acton
  • T Keokamnerd
  • B D Chaves
  • P S Manhiani
  • B J Min
  • R Dhananjayan
  • S Antony
  • S Mangalassary
  • K McCormick
  • C R Hank
  • K L Hoffman
  • I Han
  • W C Bridges
  • F B Wardlaw
  • C B Clardy
  • J R Rieck
  • E L Halpin
  • J Rieck
  • B W Sheldon
  • M E Kunkel
  • W B Bridges

Detail Information

Publications15

  1. ncbi Effect of lauric acid and nisin-impregnated soy-based films on the growth of Listeria monocytogenes on turkey bologna
    P L Dawson
    Department of Food Science and Human Nutrition, Clemson University, South Carolina 29634 0371, USA
    Poult Sci 81:721-6. 2002
    ..Films with lauric acid alone reduced L. monocytogenes culture from 10(6) to < 102 after 48 h and by 1 log on turkey bologna after 21 d...
  2. ncbi Residence time and food contact time effects on transfer of Salmonella Typhimurium from tile, wood and carpet: testing the five-second rule
    P Dawson
    Department of Food Science and Human Nutrition, Clemson University, Clemson, SC 29634 0316, USA
    J Appl Microbiol 102:945-53. 2007
    ..Three experiments were conducted to determine the survival and transfer of Salmonella Typhimurium from wood, tile or carpet to bologna (sausage) and bread...
  3. ncbi Effect of commercial rosemary oleoresin preparations on ground chicken thigh meat quality packaged in a high-oxygen atmosphere
    T Keokamnerd
    Department of Food Science and Human Nutrition, Clemson University, Clemson, SC 29634, USA
    Poult Sci 87:170-9. 2008
    ..Of the 4 rosemary preparations tested, the oil-soluble, most concentrated preparation (HT-O) was most effective in maintaining meat quality compared with the other 3 types tested...
  4. ncbi Antimicrobial gelatin films reduce Listeria monocytogenes on turkey bologna
    B J Min
    Food Science and Human Nutrition, Clemson University, Clemson, SC 29634, USA
    Poult Sci 89:1307-14. 2010
    ..5% Nisaplin film>bologna. Both 0.5% Nisaplin film (4 log lower than control) and 1% Guardian film (3 log lower than control) effectively inhibited L. monocytogenes on bologna during storage at 4 degrees C for 56 d...
  5. ncbi Protein-to-film adhesion as examined by amino analysis of protein binding to three different packaging films
    C B Clardy
    Department of Food Science, Clemson University, South Carolina 29634 0371, USA
    Poult Sci 77:745-51. 1998
    ..Increases in binding observed between 55 and 80 C for Surlyn may be associated with transitional and conformational changes in muscle proteins that affect the adhesion of meat to the film surface...
  6. ncbi Antimicrobial effects of corn zein films impregnated with nisin, lauric acid, and EDTA
    K L Hoffman
    Department of Food Science and Human Nutrition, Clemson University, South Carolina 29634-0371, USA
    J Food Prot 64:885-9. 2001
    ..However, there was a 5-log increase in cells exposed to control within 24 h. The results demonstrate bacteriocidal and bacteriostatic activity of films containing antimicrobial agents...
  7. ncbi Effect of ethanol rinse, Lactobacillus fermentum inoculation, and modified atmosphere on ground chicken meat quality
    T Keokamnerd
    Department of Food Science and Human Nutrition, Clemson University, South Carolina 29634, USA
    Poult Sci 86:1424-30. 2007
    ..The combination of ethanol rinsing and high-N(2) packaging extended ground chicken quality compared with meat rinsed in water and packaged in high O(2)...
  8. ncbi Growth depth effects of bacteria in ground turkey meat patties subjected to high carbon dioxide or high oxygen atmospheres
    R Dhananjayan
    Department of Food Science and Human Nutrition, Clemson University, SC 29634, USA
    Poult Sci 85:1821-8. 2006
    ..Thus, high-CO(2) MAP slowed the growth of total bacteria as well as lactic acid bacteria. Also, there was slower growth in the top meat layer exposed to CO(2) compared with interior layers...
  9. ncbi Survival of artificially inoculated Escherichia coli and Salmonella Typhimurium on the surface of raw poultry products subjected to crust freezing
    B D Chaves
    Department of Food, Nutrition, and Packaging Sciences, Clemson University, SC, USA
    Poult Sci 90:2874-8. 2011
    ..Data showed no practical significance for initial reduction of these pathogens from crust freezing and thus, this technology should not be considered as a strategy for the reduction of E. coli and Salmonella Typhimurium on poultry...
  10. ncbi Effect of dry honey on the shelf life of packaged turkey slices
    S Antony
    Department of Food Science and Human Nutrition, and Department of Experimental Statistics, Clemson University, SC 29634, USA
    Poult Sci 85:1811-20. 2006
    ..Honey did impart a slightly darker color with lower lightness values but had no effect of redness and yellowness values...
  11. ncbi Thickness and compositional effects on surface heating rate of bologna during in-package pasteurization
    S Mangalassary
    Department of Food Science and Human Nutrition, Clemson University, Clemson, South Carolina 29634, USA
    Poult Sci 83:1456-61. 2004
    ..Thus, meat sample thickness and fat content significantly affect surface heating rate and final surface temperature during in-package pasteurization of bologna...
  12. ncbi The effect of shell egg pasteurization on the protein quality of albumen
    C R Hank
    Department of Food Science and Human Nutrition, Clemson University, South Carolina 29634-0371, USA
    Poult Sci 80:821-4. 2001
    ..The in-shell pasteurization process used had no effect on the protein quality of albumen...
  13. ncbi Using response surface analysis to optimize the quality of ultrapasteurized liquid whole egg
    P L Dawson
    Department of Food Science, Clemson University, South Carolina 29634 0371, USA
    Poult Sci 77:468-74. 1998
    ..The RSA may be used to optimize the quality and functionality of LWE while ensuring the safety of the product. This information can be used (with further testing) to maximize desirable and minimize undesirable product properties...
  14. ncbi Effect of stress on carnosine levels in brain, breast, and thigh of broilers
    P S Manhiani
    Department of Food Science and Human Nutrition, Clemson University, Clemson, SC, USA
    Poult Sci 90:2348-54. 2011
    ..82) from that of nonstressed birds. Based on the present study, muscle carnosine recovery levels increase during short-term stress, whereas levels in the brain are not affected...
  15. ncbi D and z-values for Listeria monocytogenes and Salmonella typhimurium in packaged low-fat ready-to-eat turkey bologna subjected to a surface pasteurization treatment
    K McCormick
    Carolina Culinary Foods, Columbia, South Carolina, USA
    Poult Sci 82:1337-42. 2003
    ..Typhimurium. This study demonstrated that significant reductions in bacterial populations and complete inactivation of S. Typhimurium and L. monocytogenes cells can be achieved using an in-package thermal pasteurization process...