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2. REARRANGEMENT HOT SPOT (rhs) GENES ARE POTENTIAL MARKERS FOR MULTILOCUS SEQUENCE TYPING OF ESCHERICHIA COLI O157:H7 STRAINS

open_access
Open Access
Author:
Liu, Kuanqing
Title:
REARRANGEMENT HOT SPOT (rhs) GENES ARE POTENTIAL MARKERS FOR MULTILOCUS SEQUENCE TYPING OF ESCHERICHIA COLI O157:H7 STRAINS
Graduate Program:
Food Science
Keywords:
multilocus sequence typing
E. coli O157:H7
rearrangement hot spot (rhs)
phylogeny
molecular subtyping
File:
Download Masters_Thesis_of_Kuanqing_Liu_Food_Science_Department_PSU_FINAL_7.5.2009.pdf
Committee Members:
D Edward G Dudley And Dr Stephen J Knabel, Thesis Advisor/Co-Advisor
Edward G Dudley, Thesis Advisor/Co-Advisor
Stephen John Knabel, Thesis Advisor/Co-Advisor

3. The development of a Shiga toxin 2a quantification method and application to study the enhanced toxin production of Escherichia coli O157:H7 by nonpathogenic E. coli

open_access
Open Access
Author:
Xiaoli, Lingzi
Title:
The development of a Shiga toxin 2a quantification method and application to study the enhanced toxin production of Escherichia coli O157:H7 by nonpathogenic E. coli
Graduate Program:
Food Science
Keywords:
E. coli O157:H7
Shiga toxin
commensal E. coli
ELISA
virulence
File:
Download Thesis_Final_Lingzi_Xiaoli_20161117.pdf
Committee Members:
Edward G. Dudley, Dissertation Advisor/Co-Advisor
Edward G. Dudley, Committee Chair/Co-Chair
Roberts F. Roberts, Committee Member
Chitrita DebRoy, Committee Member
James L. Rosenberger, Outside Member
Subhashinie Kariyawasam, Committee Member

4. Investigation of food safety parameters for fermented semi-dry and dry sausage products

open_access
Open Access
Author:
Mckinney, Samantha Rene
Title:
Investigation of food safety parameters for fermented semi-dry and dry sausage products
Graduate Program:
Animal Science
Keywords:
E. coli O157:H7
Salmonella
L. monocytogenes
fermented sausages
File:
Download McKinney_Thesis_4_1.pdf
Committee Members:
Jonathan Campbell, Thesis Advisor/Co-Advisor
Catherine Cutter, Committee Member
Nancy Ostiguy, Committee Member

5. Survival of Acid-adapted Escherichia coli O157:H7 and non-O157:H7 Shiga Toxin-Producing E. coli (STEC) During Processing of Dry, Fermented Sausages

open_access
Open Access
Author:
Rivera, Minerva
Title:
Survival of Acid-adapted Escherichia coli O157:H7 and non-O157:H7 Shiga Toxin-Producing E. coli (STEC) During Processing of Dry, Fermented Sausages
Graduate Program:
Food Science
Keywords:
fermented sausages
E. coli O157:H7
non-O157 STEC
acid adaptation
File:
Download Rivera_Dissertation_Nov_2017_Final.pdf
Committee Members:
Catherine Nettles Cutter, Dissertation Advisor/Co-Advisor
Catherine Nettles Cutter, Committee Chair/Co-Chair
Edward G Dudley, Committee Member
Sara Milillo, Committee Member
Jonathan Alexander Campbell, Outside Member

6. Investigating the Survival of Microorganisms in Fermented and Dried Meat Products Cured with Various Sources of Nitrite

open_access
Open Access
Author:
Hunt, Heather
Title:
Investigating the Survival of Microorganisms in Fermented and Dried Meat Products Cured with Various Sources of Nitrite
Graduate Program:
Animal Science (MS)
Keywords:
salami
nitrite
natural nitrite alternatives
cured meat
processed meat
food safety
Salmonella
E. coli
E. coli O157:H7
Listeria monocytogenes
File:
Download Hunt_Thesis.pdf
Committee Members:
Adele Turzillo, Program Head/Chair
Jonathan Alexander Campbell, Thesis Advisor/Co-Advisor
Catherine Nettles Cutter, Committee Member
Edward William Mills, Committee Member