Editor in Chief
Prof. Dr. Asli UÇAR
PhD
Department of Nutrition and Dietetics, Faculty of Health Sciences, University of Ankara, Ankara, Turkey

Bibliography

Prof. Dr. Asli UÇAR was awarded the PhD degree in Nutrition Sciences in 2006. She has excellent knowledge of food infection, hygiene of catering, attitudes of women towards food safety and Turkish perception of organic foods. Her major research area is food safety, nutrition science, food questionnaire and food hygiene. Prof. Asli UÇAR has recently completed three projects entitled Investigation of Effect of Some of Group B Vitamins and Vitamin D on Depression Level, Evaluation of Nutritional Status and Eating Habits of Children with Autism and Investigation of Effect Exposure to Steviol Glycoside on Oxidative Damage Index Parameters, Paraxonase Enzyme and Some Genetic Parameters in Balb/c Mice. Moreover, she partially contributed to compile the book (ISBN 978-953-51-2277-7) entitled Food Safety, Problems and Solutions - Significance, Prevention and Control of Food Related Diseases and wrote book chapter (ISBN 978-953-307-764-2) entitled Organic Food and Agriculture - New Trends and Developments in the Social Sciences. 

Journal Highlights
Key title: Advanced Food and Nutrition Sciences 
Abbreviation: Adv Food & Nutr Sci
Frequency: Annual

Current Volume: 2 (2017)
Next volume: 3 (2018)
Back volumes: 1-2
Starting year: 2016
Nature: Online
Submission: Online
Language: English

LOW PH PROCESSING AID TO LOWER THE PRESENCE OF NATURALLY OCCURRING CAMPYLOBACTER ON WHOLE BROILER CARCASSES
Landrum MA, NA Cox, JL Wilson, DE Cosby, ME Berrang, GR Gamble, MJ Da Costa, GM Pesti and A Hinton, Jr.
. 950 College Station Road Athens, GA 30605. T.: (706)546-3484 F.: (706)546-3633
Keywords: Campylobacter, CMS PoultrypHresh™, broiler, carcass rinse, immersion.
Abstract

Campylobacter is a serious foodborne pathogen for which the USDA-FSIS has established stricter performance standards. Processors must establish effective treatment plans to lower the microbial levels of Campylobacter to meet these regulations. This study evaluated the low pH processing aid - CMS PoultrypHresh™ to reduce Campylobacter on carcasses (3 groups of 6) collected prior to the chiller that were individually placed into a 38 L container with either 20 L tap water (pH = 7.3) or 20 L of CMS PoultrypHresh™ solution (pH = 1.4) with air agitation. An untreated group was the control. After treatment, drained carcasses were placed into a plastic bag, and rinsed by hand in 400 mL of buffered peptone for 60 s. Rinsates were cultured for Campylobacter by direct plating on Campy-cefex agar and enrichment in Bolton's broth. If no Campylobacter was detected by direct plating, the incubated broth was plated and incubated under the same conditions. Confirmed Campylobacter were detected on 30/36 (83.3%) untreated carcasses, on 25/36 (69.4%) water treated carcasses, and on 2/36 (5.6%) of CMS PoultrypHresh™ treated carcasses. This treatment may be an option for processors to meet requirements and minimize Campylobacter to avoid regulatory action from FSIS.

Article Information

Identifiers and Pagination:
Year:2018
Volume:3
First Page:7
Last Page:13
Publisher Id:Adv Food Nutri Sci (2018 ). 3. 7-13
Article History:
Received:April 23, 2018
Accepted:June 8, 2018
Collection year:2018
First Published:June 11, 2018


© 2016 The Author(s). This open access article is distributed under a Creative Commons Attribution (CC-BY) 4.0 license. You are free to: Share — copy and redistribute the material in any medium or format Adapt — remix, transform, and build upon the material for any purpose, even commercially. The licensor cannot revoke these freedoms as long as you follow the license terms. Under the following terms: Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. No additional restrictions You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits

Indexing

Subject & Scope

  • Advanced Food Processing Technologies
  • Amino acid Supplements
  • Animal & Plant Nutrition
  • Bodybuilding Nutrition
  • Celery Nutrition
  • Childhood Obesity
  • Clinical Sports Nutrition
  • Creatine Sports Nutrition
  • Dates Nutrition
  • Diabetes Nutrition
  • Dietary Intake
  • Eating Disorders
  • Fatigue Disorders
  • Fermentation Technology
  • Fitness Nutrition
  • Food Addiction
  • Food Allergy Studies
  • Food Biotechnology Studies
  • Food Biotechnology and Nutrition
  • Food Chemical Engineering
  • Food Fortification
  • Food Intolerance
  • Food Nanotechnology
  • Food Process Engineering
  • Food Processing
  • Food Production
  • Food Safety regulations
  • Food Science
  • Food Security/ Safety
  • Food Technology
  • Food Toxicology
  • Gym Suppliments
  • Health Nutrition
  • Herbal Supplements
  • Human Nutrition
  • Iodine Deficiency Disorders
  • Malnourishment
  • Malnutrition
  • Mass Spectrometry in Food Technology
  • Molecular Nutrition
  • Natural Suppliments
  • Nutrient Deficiencies
  • Nutrigenomics
  • Nutrition Cancer
  • Nutrition Economics
  • Nutrition Sport Fitness
  • Nutrition and Diabetes
  • Nutrition and Food Sciences
  • Nutrition in Developing Countries
  • Nutritional Epidemiology
  • Nutritional Values
  • Nutritionist Communications
  • Oatmeal Nutrition
  • Obesity Prevention
  • Obesity and Weightloss
  • Potato Nutrition
  • Protein Diet
  • Protein Suppliments
  • Public Health Nutrition
  • Sonic Nutrition
  • Sports Nutrition
  • Sports Nutrition Suppliments
  • Vitamin B12 Deficiency
  • Vitamin Supplement

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