Publications by authors named "William K Shaw"
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.
The goal of this study was to develop a general model of inactivation of salmonellae in commercial liquid egg yolk for temperatures ranging from 58°C to 66°C by studying the inactivation kinetics of Salmonella in liquid egg yolk. Heat-resistant salmonellae (three serovars of Enteritidis [two of phage type 8 and one PT 13] and one Oranienburg) were grown to stationary phase in Tryptic Soy Broth and concentrated 10-fold by centrifugation. Each inoculum was added to liquid egg yolk and mixed thoroughly, resulting in a final population of ca.
View Article and Find Full Text PDFTo evaluate whether the number of Escherichia coli bacteria in carcass rinses from chicken slaughter establishments could be monitored for the purpose of microbial process control, we drew a random sample from 20 of 127 large USDA-inspected operations. In 2005, every 3 months, two sets of 10 carcass rinses, 100 ml each, were collected from establishments, netting 80 sample sets from the rehang and postchill stages. E.
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