Publications by authors named "Denise R Eblen"

Article Synopsis
  • A multiyear interagency survey in the U.S. assessed Listeria monocytogenes in over 27,000 refrigerated ready-to-eat food samples from four states, revealing 116 positive results for the pathogen.
  • The highest contamination rates were found in raw cut vegetables (1.07%) and fresh crab meat or sushi (4.76%), while soft-ripened cheeses had the lowest contamination (0.00%).
  • The study showed significant variability in L. monocytogenes levels across different states, but overall contamination rates in deli meats and cheeses were lower than previous surveys conducted a decade ago.
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Both high-fat and low-fat ground beef (percent lean:fat = ca. 70:30 and 93:7, respectively) were inoculated with a 6-strain cocktail of non-O157:H7 Shiga toxin-producing Escherichia coli (STEC) or a five-strain cocktail of E. coli O157:H7 (ca.

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The U.S. Food Safety and Inspection Service (FSIS) tests sets of samples of selected raw meat and poultry products for Salmonella to ensure that federally inspected establishments meet performance standards defined in the pathogen reduction-hazard analysis and critical control point system (PR-HACCP) final rule.

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The U.S. Food Safety and Inspection Service (FSIS) pathogen reduction-hazard analysis critical control point systems final rule, published in 1996, established Salmonella performance standards for broiler chicken, cow and bull, market hog, and steer and heifer carcasses and for ground beef, chicken, and turkey meat.

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The response of a potential nonpathogenic surrogate organism to a particular treatment should closely mimic the response of the target pathogenic organism. In this study, growth characteristics (generation time, lag phase duration, and maximum population), pH at stationary phase, and survival characteristics (level of attachment and survival on apple surfaces, resistance to hydrogen peroxide decontamination treatments, and thermal resistance at 60 degrees C) of 15 nonpathogenic generic Escherichia coli strains and one nonpathogenic E. coli O157:H43 strain were compared with those of two E.

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