MSU Libraries
Digital Repository
Home
About
Collections
Selected filters
Content Type: Text
×
Subject: Food--Microbiology
×
Collection
Electronic Theses & Dissertations
20
Material Type
Theses
20
Language
English
20
Copyright Status
Creative Commons Licensed
2
In Copyright
16
Public Domain
2
Subject
Sort by
A-Z
Count
Almond
1
Anti-infective agents
1
Bacteria
1
Canning and preserving
1
Cold storage
1
Coriander
1
Cucumbers
1
Enterococcus
1
Enterococcus faecalis
1
Escherichia coli
1
Escherichia coli O157:H7
3
Farm produce
1
Food contamination
2
Food poisoning
1
Food service--Research
1
Food service--Sanitation
2
Food spoilage
2
Food--Moisture
1
Food--Safety measures
5
Food--Sensory evaluation
1
Foodborne diseases
2
Hydrogen-ion concentration--Physiological effect
1
Immunodeficiency
1
Lettuce
2
Listeria monocytogenes
1
Microbial contamination
2
Microbial contamination--Prevention
2
Microbial growth
1
Organic acids
1
Packaging--Research
1
Pathogenic bacteria
1
Pathogenic microorganisms
1
Plastic films
1
Plastics in packaging
1
Protective atmospheres
1
Refrigeration and refrigerating machinery
1
Research
2
Salmonella
2
Salmonella food poisoning
1
Salmonella typhimurium
2
Salmonella--Detection
1
Sampling
1
Spinach
1
Thermophilic bacteria
1
United States
1
Year
TO
Apply
Search results
Showing 1 to 20 of 20 results
Results per page
20
50
100
Sort by
Most Relevant
Title (A-Z)
Title (Z-A)
Date (Newest)
Date (Oldest)
Most Recent
Least Relevant
Impact of selected unit operations on the spread of Escherichia coli O157 : H7 during pilot-scale production of fresh-cut lettuce
Ren, Lin
Text (2014)
Part of
Electronic Theses & Dissertations
The identity and heat tolerance of microorganisms causing spoilage of pasteurized sweet pickles
Robbins, Edward K.
Text (1957)
Part of
Electronic Theses & Dissertations
Comparison of Escherichia coli and Streptococcus faecalis as a test organism to determine the sanitary quality of food
Allen, Clarence Henry
Text (1951)
Part of
Electronic Theses & Dissertations
Foodservice systems : sensory and microbial qualities of precooked chili and soup stored chilled or frozen for 30 days in two types of casings
Donnenworth, Sharon Marie
Text (1986)
Part of
Electronic Theses & Dissertations
The thermal-death-point of micro-organisms found in "spoiled" canned fruit
Paddock, Fleta
Text (1901)
Part of
Electronic Theses & Dissertations
Implications of microbiology to the food service industry
Lazo, Florecito S.
Text (1966)
Part of
Electronic Theses & Dissertations
Utilization of enterococcus faecium nrrl b-2354 as a salmonella surrogate for validating thermal treatment of low-moisture foods
Ahmad, Nurul Hawa
Text (2020)
Part of
Electronic Theses & Dissertations
Studies in the heat resistant organisms of cold packed canned peas
Normington, Ruth
Text (1919)
Part of
Electronic Theses & Dissertations
The inhibitory action of various organic acids on some food-poisoning organisms when tested in soft custard
Stevens, Joseph Alfred, 1927-
Text (1953)
Part of
Electronic Theses & Dissertations
Quantifying water effects on thermal inactivation of salmonella in low-moisture foods
Garcés-Vega, Francisco Javier
Text (2017)
Part of
Electronic Theses & Dissertations
Salmonella typhimurium LT2 transfer and redistribution on baby spinach and cilantro during pilot-scale processing
Smolinski, Haley
Text (2017)
Part of
Electronic Theses & Dissertations
Bacteriological, zymological & cytological studies of the cause of soft cucumber pickles
Johnson, Edwin A.
Text (1937)
Part of
Electronic Theses & Dissertations
Effectiveness of cold-serving units in foodservice operations as determined by time-temperature patterns and bacterial counts
Fraser, Angela Marie
Text (1987)
Part of
Electronic Theses & Dissertations
The viability of aerobic thermophilic bacteria in the presence of varying concentrations of acids, salt and sugars
Graham, Horace Delbert, 1925-
Text (1951)
Part of
Electronic Theses & Dissertations
Impact of organic load on sanitizer efficacy against Escherichia coli O157:H7 during pilot-plant production of fresh-cut lettuce
Davidson, Gordon Ray
Text (2013)
Part of
Electronic Theses & Dissertations
Multiple approaches to quantitatively evaluating bacterial pathogen transfer between food products and contact surfaces
Mazon, Beatriz
Text (2017)
Part of
Electronic Theses & Dissertations
Survival of enterohemorrhagic Escherichia coli in food and the gastric environment
Bergholz, Teresa Marie
Text (2007)
Part of
Electronic Theses & Dissertations
Evaluation of the effect of chlorine dioxide and allyl-isothiocyanate on the growth of Salmonella typhimurium and Listeria monocytogenes on fresh chicken breast and effect of chlorine dioxide exposure on the physical properties of plastic films
Shin, Joongmin
Text (2007)
Part of
Electronic Theses & Dissertations
The effect of kitchen-scale produce preparation techniques on the risk of listeriosis in cancer patients
Gomez, Carly
Text (2020)
Part of
Electronic Theses & Dissertations
Fate of Listeria monocytogenes in diced onions, and celery, and Salmonella typhimurium in diced tomatoes, in different packaging systems during simulated commercial storage
Jayeola, Victor Oladimeji
Text (2015)
Part of
Electronic Theses & Dissertations
First
1
(current)
Last
