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Biopreservation
Continuous fermentation technology is being used to mass-produce lactic acid
bacteria and their bacteriocins in inexpensive food-processing byproducts
(i.e., cheese why and corn steep liquor). These products are then included
in minimally-processed foods to control pathogens (e.g., Listeria monocytogenes, Clostridium
botulinum) and thus improve safety of such foods. Newly discovered bacteriocins
are purified, characterized, and genetic code is identified.
Ozonation
Application of ozone in food processing as an effective sanitizer is being
tested. The goal of these studies is to improve the safety of pathogen-prone
products such as meat, poultry, fruits and vegetables.
Novel nonthermal food-processing technologies
Research is underway to evaluate the effectiveness of Pulsed Electric Fields
and Ultra-High Pressure in controlling selected foodborne pathogens. Mechanism
of microbial inactivation by these non-thermal preservation methods will
be investigated.
Other research areas of interest include (a) stress
and injury of microbial cells in the environment
and during food processing and preservation, (b)
improving survival of Bifidobacteria in fermented
dairy products, (c) gauging the efficacy of potential
food additives, and (d) control of toxin-producing
foodborne fungi.
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Yousef,
A.E., and Juneja, V. (Editors).
2003. Microbial stress adaptation and food
safety. CRC Press, Boca Raton, FL
Yousef,
A.E., and Carlstrom, C. 2003. Food
microbiology: A laboratory manual. John
Wiley and Sons, Inc., Hoboken, NJ.
Kim,
J.-G., Yousef, A.E., and
Khadre, M. H. 2003. Ozone and its current
and future application in the food industry,
p. 167-218. In S. Taylor (ed.). Advances
in food science and nutrition, Vol 45. Elsevier
Sci. Ltd., London, UK
Burianek, L.L. and Yousef, A.E.
2000. Solvent extraction of bacteriocins
from liquid cultures. Let. Appl. Microbiol.
30: 193-197.
Lucore LA, Shellhammer TH, Yousef
AE. 2000. Inactivation of Listeria
monocytogenes Scott A on artificially contaminated
frankfurters by high-pressure processing.
J Food Prot. 63:662-4.
Kim JG, Yousef AE, Dave
S. 1999. Application of ozone for enhancing
the microbiological safety and quality of
foods: a review. J Food Prot. 62:1071-87.
Cho HY, Yousef AE, Sastry
SK. 1999. Kinetics of inactivation of Bacillus
subtilis spores by continuous or intermittent
ohmic and conventional heating. Biotechnol
Bioeng. 62:368-72.
Liu, X, Yousef, A.E., and
Chism, G.W. 1997. Inactivation of Escherichia
coli O157:H7 by the combination of organic
acids and pulsed electric field. J. Food
Safety 16:287-299.
Lou, Y. and Yousef, A.E.
1997. Adaptation to sublethal environmental
stress protects Listeria monocytogenes
against lethal preservation factors. Appl.
Environ. Microbiol. 63:1252-1255.
Cho, H-Y., Yousef, A. E.
and Sastry, S. 1996. Growth kinetics of
Lactobacillus acidophilus under ohmic
heating. Biotech. Bioeng. 49:334-340.
Cho, H-Y., Yousef, A.E.
and Yang, S.T. 1996. Continuous production
of pediocin by immobilized Pediococcus
acidilactici PO2 in a packed-bed bioreactor.
Appl. Microbiol. Biotechnol. 45:589-594.
Liao, C-C., Yousef, A. E.,
Richter, E. R., and Chism, G. W. 1993. Pediococcus
acidilactici PO2 bacteriocin production
in whey permeate and inhibition of Listeria
monocytogenes in foods. J. Food Sci.
58: 430-434.
Yousef, A.E. and Marth,
E.H. 1986. Biosynthesis of polyketides.
pp. 1-17. in T. A. Venkitasubramanian (Ed.),
"Cell Metabolism, Growth and Environment."
CRC Press, Boca Raton, Florida.
Links
Department
of Food Science and Technology
Microbiology
636 Course Materials
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