No description available.

No description available.

No description available.

Listeria monocytogenes is the causative agent of listeriosis, a severe foodborne infection that is increasing significantly in Europe and North America. A correlating factor contributing to the resurgence of listeriosis is the rise in consumption of cold-stored ready-to-eat (RTE) foods. The steady upsurge in disease requires more focused research to control the pathogen, L. monocytogenes. Currently, there is a plethora of diagnostic methods for the causative agent, however, each has limitations, one of which is the inability to correlate results across laboratories. This is a particular hindrance to an outbreak investigation in an age when food is transported widely across the globe. In this study, proteomic approaches were used to search for biomarkers that facilitate rapid characterisation of isolates against a background of differentially expressed proteins. A preamble to this investigation necessitated incorporation of an efficient lysis procedure to release maximum proteins. This was eventually achieved using a Listeria specific enzyme, endolysin, and a disruptive mechanical method. Liquid Chromatography-Mass Spectrometry/Mass Spectrometry (LC-MS/MS) data showed that bead beating and enzymatic lysis were the most efficient methods for analysis of the proteome. Dendrogram lineages, derived from MALD-TOF-MS spectra, strongly correlated with 16S rRNA analyses. Selective protein capture and analysis by MALD-TOF-MS (designated SELDI-TOF-MS) demonstrated considerable intraspecies diversity as revealed by dendrograms which were also visualised by „Heat Maps‟. One-dimensional polyacrylamide gel electrophoresis and LC-MS/MS analysis of seven L. monocytogenes isolates, led to the successful identification of two proteins; a hypothetical protein, designated lwe06778 and a phosphoribosyl-AMP cyclohydrolase which were uniquely present at 4°C. This finding suggests that L. monocytogenes depends on the histidine biosynthesis pathway in order to survive at cold temperatures. It is hypothesised that the addition of inhibitors, specific to both proteins in RTE cold foods may be a useful means for controlling outbreaks of listeriosis in the future.

Revised 06/2015; Originally published: 07/2006 / 3 pp. / Nutritious food is an important part of individual health and wellness. One way to ensure food is nutritious is to check the date on packages. The date is a guideline to help consumers use food when it is at its peak quality or before spoilage begins. Proper storage conditions and times are also essential in keeping healthy food safe to consume.

Thesis (M.Sc.(Food Science)--University of Pretoria, 2007. / Includes summary. Includes bibliographical references. Available on the Internet via the World Wide Web.

The purpose of this study is to determine the relationship between an individual's perceptions of the attributes of food storage and his adoption of food storage practices. Food storage is defined as the practice of preserving and storing basic food commodities as a reserve supply. This practice is encouraged as a preparatory measure to provide security for families in the midst of emergencies, whether physical, economic, or social in nature. It becomes especially appropriate in developing areas where physical disasters (such as earthquakes and floods) coupled with social and economic instability, individually and on a national scale, pose constant threats to family security. This study was conducted in one such country, Guatemala.

Typescript. / Digitized by Kansas Correctional Industries

The purpose of the research project was to teach the management of perpetual and periodic inventory systems to university students in the field of food systems management through the use of a microcomputer software program developed for this purpose. The objective of the study was to determine the classroom simulation's effectiveness in enhancing students' understanding of inventory systems management. The population sample consisted of 68 students enrolled in a senior level food systems management course at Oregon State University. Simple random sampling was used to divide the population sample into two groups: an experimental group and a control group. All the participants completed a pretest to measure existing knowledge of inventory management concepts. This was followed by two fifty-minute classroom educational modules on the management of perpetual and periodic inventory systems in foodservice facilities. The members of the experimental group participated in using the microcomputer simulation program of food item inventory systems after the classroom modules. All the participants of the experimental and control groups completed a posttest approximately three weeks after the pretest. The difference in pretest mean scores between the experimental and control groups was not significant (P [less than or equal to] .05) as determined by the student's t-test. This indicated the two groups were similar to each other in previous knowledge of inventory management. The difference in posttest adjusted mean scores between the experimental and control groups was significant (P [less than or equal to] .05) as determined by analysis of covariance. Therefore, the microcomputer simulation was effective in enhancing students' understanding of the management of the perpetual and periodic inventory systems. / Graduation date: 1986

2 pp. / With the exception of infant formula and baby food, product dating is not required by federal regulations. There is no uniform system used for food dating by manufacturers in the U.S. Although dating of some foods is required by more than 20 states, some states do not require any date codes. This publication is a brief guide for how to read food dating, which includes; types of dates, safety after dates expire, changing dates, dating of infant formula and baby food, can codes, dates on egg cartons, and storage times.