Vijay K. Juneja

Eastern Regional Research Center

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i-10 index

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Harshavardhan Thippareddi

University of Georgia

Lihan Huang

Taiwan Forestry Research Institute

Sudarsan Mukhopadhyay

Agricultural Research Service

Cheng‐An Hwang

Eastern Regional Research Center

John S. Novak

New York City Department of Health and Mental Hygiene

Harry M. Marks

Environmental Protection Agency

Dike O. Ukuku

Eastern Regional Research Center

Benne S. Marmer

Eastern Regional Research Center

Marangeli Osoria

Agricultural Research Service

Mendel Friedman

Western Regional Research Center

Cooperative Institutions

United States Department of Agriculture

Agricultural Research Service

Eastern Regional Research Center

University of Georgia

University of Nebraska–Lincoln

Centers for Disease Control and Prevention

United States Food and Drug Administration

National Institute of Food Technology Entrepreneurship and Management

Texas A&M University

Center for Food Safety and Applied Nutrition

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INFLUENCE OF TEMPERATURE ON THE FATTY ACID PROFILE OF LISTERIA MONOCYTOGENES

Journal of Rapid Methods & Automation in Microbiology (1993)

Vijay K. Juneja P. Michael Davidson

Variation in the fatty acid profile of two Listeria monocytogenes strains grown at varying temperatures was determined. The fatty acid profiles varied greatly at different temperatures. General decreases in relative percentages of branched and medium chain (up to C16:0) fatty acids and variable changes in long chain fatty acids were found with increasing growth temperature. Individual fatty acid percentages between strains were variable. The relative percentages of unknown long chain fatty acids, detected in both strains at various temperatures, were greatest in Scott A (7.07%) and ATCC 19114 (13.15%) at 35C. Results demonstrated that L. monocytogenes had altered fatty acid profile in response to changes in growth temperature.

10.1111/j.1745-4581.1993.tb00338.x

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Citations (17)

Pathogen resistance and adaptation to heat stress

Elsevier eBooks (2005)

Vijay K. Juneja John S. Novak

10.1533/9781845690229.3.422

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Citations (3)

Impact of high‐pressure processing on the microbial ecology of foods

Sudarsan Mukhopadhyay Dike O. Ukuku Vijay K. Juneja Raghupathy Ramaswamy

Traditional thermal treatments are the cornerstone of the food processing industry, providing required safety requirements and extension of the shelf life. This chapter provides an overview of the published data regarding high hydrostatic pressure (HHP) processing as well as basic knowledge and its current applications. A high-pressure processing unit operation involves filling a sterile container with food that is then sealed and placed inside a pressure chamber filled with a pressure-transmitting hydraulic fluid for pressure transmission, with ethyl vinyl alcohol or polyvinyl alcohol suggested as the packing material. The chapter investigates the effects of HHP processing on a wide variety of fruit and vegetable products, especially fresh produce and minimally processed food. Efficacy of HHP treatment has been reported on meat and seafood products including bay scallops and oyster. High-pressure processing has been recognized as a viable alternative to thermal processing among emerging food preservation technologies.

Pascalization

Hydrostatic pressure

Pasteurization

10.1002/9781118823071.ch9

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Citations (1)

Effect of aqueous ozone on inactivation of bacteria isolated from the meat products and equipment

Biologia (2023)

Suresh Devatkal Chandan Jyoti Kumar Vijay K. Juneja Sophia Inbaraj

Providencia

Citrobacter

10.1007/s11756-023-01495-3

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Citations (2)

Thermal inactivation of Salmonella Typhimurium on dressed chicken skin previously exposed to acidified sodium chlorite or carvacrol

Food Control (2016)

Ajit Singh Yadav Gaurav K. Saxena V.K. Saxena J.M. Kataria Vijay K. Juneja

Carvacrol

Sodium chlorite

10.1016/j.foodcont.2016.02.014

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Citations (6)

Carvacrol and Cinnamaldehyde Facilitate Thermal Destruction of Escherichia coli O157:H7 in Raw Ground Beef†

Journal of Food Protection (2008)

Vijay K. Juneja Mendel Friedman

Carvacrol

Tryptic soy broth

10.4315/0362-028x-71.8.1604

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Citations (42)

Growth Potential of Clostridium perfringens from Spores in Acidified Beef, Pork, and Poultry Products during Chilling

Journal of Food Protection (2012)

Vijay K. Juneja David A. Baker Harshavardhan Thippareddi Oscar P. Snyder Tim B. Mohr

Clostridium perfringens

10.4315/0362-028x.jfp-12-289

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Citations (20)

The effects of grapefruit seed extract on the thermal inactivation of Listeria monocytogenes in sous-vide processed döner kebabs

Food Control (2018)

Güliz Haskaraca Vijay K. Juneja Sudarsan Mukhopadhyay Nuray Kolsarıcı

Sous vide

10.1016/j.foodcont.2018.07.006

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Citations (15)

Index

Gaurav Tewari Vijay K. Juneja

Acetic acid, 4 Acetobacter, 13 Active packaging, 167-81 applications of, 168, 170-79 consumer satisfaction and acceptance of new, 180 definitions of, 168 drivers and technologies of applications, 169 food safety and, 169-70 intelligent, 168-69 properties and functional modes of, 169 related problems of foods, 167 role of, in food chain, 167 Adenosine triphosphate (ATP) assays, 22 Aeromonas, 12 Aflatoxin, 21 Age gelation, 86 minimizing, while minimizing flavor impairment, 74-75 Agriculture, United States Department of (USDA), 3 Ajoene, 25 Alanine, 251 Alicyclobacillus acidoterrestris, 13 All Glass Impinger,

10.1002/9780470277898.index

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Citations (0)

Kinetics Model Comparison for the Inactivation ofSalmonellaSerotypes Enteritidis and Oranienburg in 10% Salted Liquid Whole Egg

Foodborne Pathogens and Disease (2013)

Joshua B. Gurtler Harry M. Marks Rebecca B. Bailey Vijay K. Juneja D.R. Jones

The goal of this study was to determine the inactivation kinetics of Salmonella in commercial 10% salted liquid whole egg (LWE) to assist the U.S. Department of Agriculture in writing new liquid egg pasteurization guidelines. Current data are not sufficient for predicting thermal inactivation kinetics of Salmonella spp. for use in updating pasteurization guidelines for many types of liquid egg products, including salted LWE (SLWE). This is, in part, due to variations in Salmonella strains and changes in the processing of liquid egg products that have arisen in the past 40 years. Pasteurization guidelines are currently being reevaluated in light of recent risk assessments. Heat-resistant Salmonella serovars Enteritidis and Oranienburg were composited and mixed into 10% SLWE, resulting in final populations of approximately 5.7–7.8 log colony-forming units (CFU)/mL. Inoculated egg was injected into glass capillary tubes, flame-sealed, and heated in a water bath at 60, 62.2, 63.3, 64.3, or 66°C. Contents were surface-plated and incubated at 37°C for 24 h. Survival curves were not log-linear (log levels versus time), but decreased rapidly, and after initial periods became linear. Asymptotic decimal reduction values at each temperature were calculated from survivor curves with a minimum inactivation of 5.0 log CFU/mL. The asymptotic thermal D-values for SLWE were 3.47, 2.23, 1.79, 1.46, and 1.04 min at 60, 62.2, 63.3, 64.3, or 66°C, respectively. The calculated thermal z-value was 11.5°C. A model that predicts lethality for given times and temperatures that was developed predicted that the current pasteurization requirements for 10% SLWE (i.e., 63.3°C for 3.5 min, or 62.2°C for 6.2 min) are not sufficient to inactivate 7 log CFU/mL of Salmonella and only achieve approximately 4 log CFU/mL inactivation. This model will assist egg-products manufacturers and regulatory agencies in designing pasteurization processes to ensure product safety.

Pasteurization

D-value

Salmonella enteritidis

Food microbiology

10.1089/fpd.2012.1366

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Citations (5)