R C Whiting
Affiliation: Food and Drug Administration
- Modeling the lag phase of Listeria monocytogenesR C Whiting
Microbial Food Safety Research Unit, Agricultural Research Service, US Department of Agriculture, Wyndmoor, PA 19038, USA
Int J Food Microbiol 73:291-5. 2002..Transitions of 0.75 or 1.0 h had 20-h lag phases, essentially that of immediate transitions. When the transition was 1.5 h, an intermediate pattern of less than 1 log of growth followed by no additional growth for 20 h occurred...
- Food-borne Listeria monocytogenes risk assessmentA D Hitchins
Food and Drug Administration Center for Food Safety and Applied Nutrition, Washington, DC, USA
Food Addit Contam 18:1108-17. 2001..These decisions are the responsibility of risk managers who consider additional factors such as food preferences, technical feasibility and societal values when evaluating regulatory policies...
- Variation among Escherichia coli O157:H7 strains relative to their growth, survival, thermal inactivation, and toxin production in brothR C Whiting
Microbial Food Safety Research Unit, Agricultural Research Service, US Department of Agriculture Wyndmoor, PA 19038, USA
Int J Food Microbiol 75:127-33. 2002..This variation among strains is applicable whether predictions are made by traditional subjective and point estimates or by using models and risk assessments...
- Survival and growth of Listeria monocytogenes in broth as a function of temperature, pH, and potassium lactate and sodium diacetate concentrationsK A Abou Zeid
Center for Food Science and Technology and, U S Department of Agriculture, Agricultural Research Service, University of Maryland Eastern Shore, Princess Anne, Maryland 21853, USA
J Food Prot 70:2620-5. 2007..These results suggest that 1.8% of lactate-diacetate mixture can be used as a substantial hurdle to the growth of L. monocytogenes when refrigerated temperatures are maintained for products with pH less than 6.5...
- Inactivation of microorganisms with microwaves at reduced temperaturesM F Kozempel
U S Department of Agriculture, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA
J Food Prot 61:582-5. 1998..There was a slight decrease in microorganisms in tomato juice, pineapple juice, apple cider, and beer; and no effect in skim milk...
- Effects of pH and agitation on the growth of Listeria monocytogenes Scott A in brain heart infusion broth containing combined potassium lactate and sodium diacetate during storage at 4 or 10 degrees CK S Yoon
Department of Human Ecology, University of Maryland Eastern Shore, Princes Anne, Maryland 21853, USA
J Food Prot 66:1469-73. 2003..A similar but less obvious trend was observed for broths stored at 10 degrees C. These results indicate that lactate-diacetate combinations effectively acted with low pH and temperature to inhibit the growth of L. monocytogenes Scott A...
- Control of growth and survival of Listeria monocytogenes on smoked salmon by combined potassium lactate and sodium diacetate and freezing stress during refrigeration and frozen storageK S Yoon
Center for Food Science and Technology, University of Maryland Eastern Shore, Princess Anne, Maryland 21853, USA
J Food Prot 67:2465-71. 2004..However, the effect of freezing stress was more significant at 4 degrees C than at 10 degrees C, indicating the importance of temperature control of smoked salmon during the retail storage period...
- Determining the microbiological criteria for lot rejection from the performance objective or food safety objectiveR C Whiting
Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, USA
Int J Food Microbiol 110:263-7. 2006..Sampling, sample preparation and analytical procedures that reduce the variation between the samples will affect the choice of m value and maximum lot mean that meets the MC...