Research Publications (Food Safety)

Campylobacter jejuni and Salmonella Typhimurium are major foodborne pathogens that cause gastrointestinal infections in humans. Humans can acquire either bacterial species through the consumption of contaminated poultry meat. In many countries, during poultry meat processing, chicken carcasses are often treated with sanitizers to reduce the load of food spoilage and foodborne pathogens.

The historic view on low-moisture foods (LMFs) as safe due to the lack of microbial growth in these foods is challenged by an increasing number of reports of outbreaks and recalls caused by LMFs contaminated with foodborne pathogens.

An intervention technology combining in-package atmospheric discharge cold plasma (CP) treatment with ultraviolet (UV)-activated zinc oxide (ZnO) treatment was developed to decontaminate steamed fish cakes in commercial plastic packages.

Non-typhoidal Salmonella is the second most common bacterial cause of foodborne illness in the United States. More than 50% of the poultry meat sold in the U.S. is categorized as no antibiotics ever (NAE), yet it is unclear how these practices affect the prevalence and antimicrobial resistance (AMR) of Salmonella.

The BaeSR two-component system and the AcrB efflux pump are closely associated with Salmonella resistance to antibiotics. However, the relationship between the two-component system, efflux pumps and protein phosphorylation of Salmonella is poorly understood. In this study, S.

Diarrheal diseases are among the most common illnesses in the world and the bacterium Salmonella enterica serovar Typhimurium is a leading cause of morbidity and mortality from diarrhea globally. The German cockroach (Blattella germanica) frequently harbors and has been linked to human outbreaks of Salmonella, but the mechanisms of vector-borne transmission are not fully clear.

Introduction Salmonella Typhimurium is the leading cause of foodborne illnesses in the U.S., causing over a million cases each year.