@article{mcelroy_jaykus_foegeding_2000, title={Validation and analysis of modeled predictions of growth of Bacillus cereus spores in boiled rice}, volume={63}, ISSN={["0362-028X"]}, DOI={10.4315/0362-028X-63.2.268}, abstractNote={The growth of psychrotrophic Bacillus cereus 404 from spores in boiled rice was examined experimentally at 15, 20, and 30 degrees C. Using the Gompertz function, observed growth was modeled, and these kinetic values were compared with kinetic values for the growth of mesophilic vegetative cells as predicted by the U.S. Department of Agriculture's Pathogen Modeling Program, version 5.1. An analysis of variance indicated no statistically significant difference between observed and predicted values. A graphical comparison of kinetic values demonstrated that modeled predictions were "fail safe" for generation time and exponential growth rate at all temperatures. The model also was fail safe for lag-phase duration at 20 and 30 degrees C but not at 15 degrees C. Bias factors of 0.55, 0.82, and 1.82 for generation time, lag-phase duration, and exponential growth rate, respectively, indicated that the model generally was fail safe and hence provided a margin of safety in its growth predictions. Accuracy factors of 1.82, 1.60, and 1.82 for generation time, lag-phase duration, and exponential growth rate, respectively, quantitatively demonstrated the degree of difference between predicted and observed values. Although the Pathogen Modeling Program produced reasonably accurate predictions of the growth of psychrotrophic B. cereus from spores in boiled rice, the margin of safety provided by the model may be more conservative than desired for some applications. It is recommended that if microbial growth modeling is to be applied to any food safety or processing situation, it is best to validate the model before use. Once experimental data are gathered, graphical and quantitative methods of analysis can be useful tools for evaluating specific trends in model prediction and identifying important deviations between predicted and observed data.}, number={2}, journal={JOURNAL OF FOOD PROTECTION}, author={McElroy, DM and Jaykus, LA and Foegeding, PM}, year={2000}, month={Feb}, pages={268–272} }
 @article{mcelroy_jaykus_foegeding_1999, title={A quantitative risk assessment for Bacillus cereus emetic disease associated with the consumption of Chinese-style rice}, volume={19}, ISSN={["1745-4565"]}, DOI={10.1111/j.1745-4565.1999.tb00246.x}, abstractNote={A quantitative microbial risk assessment (QMRA) was undertaken to model the risk of the Bacillus cereus emetic foodborne disease syndrome associated with the consumption of contaminated Chinese-style boiled or fried rice. Using Monte Carlo simulation, exposure variables were modeled for four different food storage scenarios, including holding at room temperature (20C), under optimal growth conditions (30C), under legal holding conditions (60C), and over a range of holding temperatures. Because human or animal feeding studies are not available for the B. cereus emetic syndrome, epidemiological data was substituted for more conventional dose-response data. Exposure and dose-response assessments were combined, predicting a cumulative estimate for the risk ofemetic illness associated with the consumption of B. cereus-contaminated Chinese-style rice of 2.13 × 10 -3 , 5.50 × 10 -2 , 6.80 × 10 -2 , and 6.11 × 10 -3 for the 60, 20, 30C, and overall handling scenarios, respectively. The QMRA revealed that the risk of illness was highly correlated with temperature abuse of cooked rice.}, number={3}, journal={JOURNAL OF FOOD SAFETY}, author={McElroy, DM and Jaykus, LA and Foegeding, PM}, year={1999}, month={Oct}, pages={209–229} }
 @article{wandling_sheldon_foegeding_1999, title={Nisin in milk sensitizes Bacillus spores to heat and prevents recovery of survivors}, volume={62}, ISSN={["1944-9097"]}, DOI={10.4315/0362-028X-62.5.492}, abstractNote={Decimal reduction times (D values) were determined for Bacillus cereus T spores and B. stearothermophilus ATCC 12980 spores in skim milk supplemented with various concentrations (0, 2,000, and 4,000 IU/ml) of the bacteriocin nisin by using an immersed, sealed capillary tube procedure. For both organisms, the addition of nisin lowered the apparent D values. For B. cereus, the addition of 2,000 IU of nisin per ml to skim milk before heating significantly (P< or =0.05) lowered the apparent D value compared to the control treatment. The D values at 97 degrees C were 7.0, 4.8, and 4.7 min for the control and 2,000- and 4,000-IU/ml nisin treatments, respectively. At 103 degrees C, the D values were 1.5, 0.85, and 0.88 min for the control and 2,000-and 4,000-IU/ml nisin treatments. When calculated across both nisin treatments, the mean reductions in apparent D values at 97, 100, and 103 degrees C due to addition of nisin in comparison to the controls were 32, 20, and 42%, respectively. The zD values for B. cereus ranged from 8.0 to 8.9 degrees C. With B. stearothermophilus, the apparent D values at 130 degrees C were reduced by 13 and 21% respectively, because of the presence of 2,000 or 4,000 IU of nisin per ml. The D values were 16.0, 13.8, and 12.5 s for the control and 2,000- and 4,000-IU/ml nisin treatments, respectively. There was a significant (P< or =0.05) decrease in the apparent D value between the control and 4,000-IU/ml treatment. Overall, log populations of survivors for B. stearothermophilus compared to the control were lower at any given sampling time due to the presence of nisin. The results of these studies suggest that spore control is likely due to enhanced sensitivity of spores to heat and the presence of residual nisin in the recovery medium that could prevent outgrowth of survivors.}, number={5}, journal={JOURNAL OF FOOD PROTECTION}, author={Wandling, LR and Sheldon, BW and Foegeding, PM}, year={1999}, month={May}, pages={492–498} }
 @article{beard_sheldon_foegeding_1999, title={Thermal resistance of bacterial spores in milk-based beverages supplemented with nisin}, volume={62}, ISSN={["1944-9097"]}, DOI={10.4315/0362-028X-62.5.484}, abstractNote={The effect of nisin, added in the form of Nisaplin, on the thermal resistance of bacterial spores and the effects of medium composition, exposure time, and pH on nisin enhancement of heat sensitivity were evaluated. Nisin apparently required specific nutrients to sensitize spores to heat. For example, D130 degrees C values of approximately 10 s were observed in sodium phosphate buffer with and without 6% sucrose with no significant (P> or =0.05) differences detected as a result of increased nisin concentration. In a nutrient-rich chocolate milk model system (CMMS), increasing either the time of exposure to nisin (5, 15, or 24 h) before heating or nisin concentration (0, 2,000, or 4,000 IU/ml) increased the sensitivity of Bacillus stearothermophilus spores to heat. In the CMMS with 10 to 12% fat cocoa powder, increasing nisin concentration (at 5 h of exposure) significantly (P< or =0.05) reduced D130 degrees C values; D130 degrees C values were 21.7, 17.2, and 17.8 s, respectively, for the 0-, 2,000-, and 4,000-IU/ ml nisin treatments. Fifteen and 24 h of exposure further reduced D130 degrees C values in the nisin-containing treatments compared to the control (0 IU of nisin per ml). A lower-fat CMMS (0 to 1% fat cocoa powder) had lower D130 degrees C values (19.3, 15.8, and 14.7 s for the 0-, 2,000-, and 4,000-IU/ml nisin treatments, respectively). Nisin activity was enhanced by lowering pH in the CMMS (10 to 12% fat cocoa powder), with reductions in D130 degrees C values across all pH values (ranging from 18.0% at pH 6.4 to 41.9% at pH 5.0). zD values were 9.6, 9.0, and 8.4 degrees C for the 0-, 2,000-, and 4,000-IU/ml nisin treatments, respectively. Spores of B. licheniformis yielded results similar to those obtained with B. stearothermophilus. For example, decreasing CMMS (10 to 12% fat cocoa powder) pH values from 6.4 to 5.0 produced D100 degrees C values of 3.3, 2.8, and 2.8 min (pH 6.4) and 1.0, 0.8, and 0.8 min (pH 5.0) for the 0-, 2,000-, and 4,000-IU/ml nisin treatments. This study clearly verified that the addition of Nisaplin to dairy-based beverages, such as a chocolate milk drink, or other foods intended to be heated reduces the thermal resistance of selected bacterial spores. Increased spore sensitivity to heat may provide food processors with an opportunity to reduce their thermal processes and expenses while maintaining product quality, functionality, and shelf stability.}, number={5}, journal={JOURNAL OF FOOD PROTECTION}, author={Beard, BM and Sheldon, BW and Foegeding, PM}, year={1999}, month={May}, pages={484–491} }
 @article{koo_foegeding_swaisgood_1998, title={Construction and expression of a bifunctional single-chain antibody against Bacillus cereus spores}, volume={64}, number={7}, journal={Applied and Environmental Microbiology}, author={Koo, K. and Foegeding, P. M. and Swaisgood, H. E.}, year={1998}, pages={2490–2496} }
 @article{koo_foegeding_swaisgood_1998, title={Development of a streptavidin-conjugated single-chain antibody that binds Bacillus cereus spores}, volume={64}, number={7}, journal={Applied and Environmental Microbiology}, author={Koo, K. and Foegeding, P. M. and Swaisgood, H. E.}, year={1998}, pages={2497–2502} }
 @article{pontius_rushing_foegeding_1998, title={Heat resistance of Alicyclobacillus acidoterrestris spores as affected by various pH values and organic acids}, volume={61}, ISSN={["0362-028X"]}, DOI={10.4315/0362-028X-61.1.41}, abstractNote={Alicyclobacillus acidoterrestris, a thermoacidophilic sporeformer, has caused spoilage of fruit juices which had been treated with thermal processes intended to commercially sterilize the juice. The objective of this research was to document the effect of pH, acid, and temperature on the heat resistance of spores of three fruit-juice isolates of A. acidoterrestris. The thermal resistance of spores of A. acidoterrestris strains VF, WAC, and IP were studied in a model fruit-juice system composed of 12% glucose and 30 mM of either citric, malic, or tartaric acid, adjusted to selected pH values ranging from 2.8 to 4.0. Decimal reduction times (D values) and inactivation rates were determined. Spores of strains VF and WAC were similarly resistant to heat under acidic conditions, while strain IP spores were less resistant. In the range of pH 2.8 to 4.0, a statistically effect of hydrogen ion concentration on heat resistance was observed at lower temperatures, but not at the higher temperatures, but not at the higher temperatures. For examples, at 91 degrees C and pH 3.1 and 3.7, D values were 31.3 and 54.3 min, respectively, while at 97 degrees C D values at pH 3.1 and 3.7 were 7.9 and 8.8 min, respectively. The type of acid did not significantly affect the heat resistance. The zd values ranged from 5.9 to 10 degrees C, depending on the acid, pH, and the strain. The models generated from this research can be used to determine adequate thermal processes, accounting for the acid type, pH, and temperature, to destroy A. acidoterrestris spores in beverages, since this organism is able to survive the typical hot-fill and hold process (2 min at 88 to 96 degrees C) currently used to process fruit juice.}, number={1}, journal={JOURNAL OF FOOD PROTECTION}, author={Pontius, AJ and Rushing, JE and Foegeding, PM}, year={1998}, month={Jan}, pages={41–46} }
 @article{koo_foegeding_swaisgood_1998, title={Isolation of RNA and DNA fragments using diatomaceous earth}, volume={12}, ISSN={["0951-208X"]}, DOI={10.1023/A:1008859632378}, number={7}, journal={BIOTECHNOLOGY TECHNIQUES}, author={Koo, K and Foegeding, PM and Swaisgood, HE}, year={1998}, month={Jul}, pages={549–552} }
 @article{quinlan_foegeding_1998, title={Monoclonal antibody-based ELISAs for the detection of bacterial spores}, volume={6}, ISSN={["1060-3999"]}, DOI={10.1111/j.1745-4581.1998.tb00179.x}, abstractNote={Abstract Monoclonal antibodies against bacterial spores were used to develop ELISAs to detect a range of spores. ELISAs utilizing anti‐Bacillus spore antibodies detected spores of Bacillus megaterium ATCC 12872, Bacillus stearothermophilus ATCC 7953, Bacillus subtilis var. globigii and Bacillus cereus T. They did not detect Bacillus subtilis A, Bacillus coagulans ATCC 56177 or Bacillus licheniformis ATCC 9789. One ELISA utilizing anti‐Clostridium spore antibodies detected spores of Desulfotomaculum nigrificans ATCC 7946, Clostridium perfringens ATCC 3624 and B. stearothermophilus ATCC 7953, but not spores of Clostridum sporogenes PA3679 or Clostridium botulinum 62A. Whole milk, skim milk, gelatin and starch all interfered to some degree with the abilities of the assays to detect spores. Neither centrifugation nor immunomagnetic bead separation provided sufficient concentration of spores from the food matrix to be applicable to the ELISAs developed.}, number={1}, journal={JOURNAL OF RAPID METHODS AND AUTOMATION IN MICROBIOLOGY}, author={Quinlan, JJ and Foegeding, PM}, year={1998}, month={May}, pages={1–16} }
 @article{foegeding_berry_1997, title={Cold temperature growth of clinical and food isolates of Bacillus cereus}, volume={60}, ISSN={["0362-028X"]}, DOI={10.4315/0362-028X-60.10.1256}, abstractNote={A collection of 27 Bacillus cereus food and clinical isolates were screened for the ability to grow at cold temperatures. Growth was examined using fluid or solid nutrient media or milk incubated at 10, 7, or 5°C. Fourteen isolates were capable of visible colony formation on brain heart infusion (BHI) agar by day 7 at 10°C; two isolates formed visible colonies by day 10 at 7°C on Trypticase soy agar. Nineteen of the isolates could grow in BHI at 7°C if previously adapted to 7°C over a five-week period. Both food and clinical isolates demonstrated a cold adaptation response. This should be considered when modeling B. cereus growth in foods or in assessing shelf life or safety relative to B. cereus .}, number={10}, journal={JOURNAL OF FOOD PROTECTION}, author={Foegeding, PM and Berry, ED}, year={1997}, month={Oct}, pages={1256–1258} }
 @article{darquea_swaisgood_foegeding_1997, title={Development and characterization of a bioselective adsorption matrix for removal of Bacillus cereus spores from buffer and milk}, volume={30}, DOI={10.1006/fstl.1997.0266}, abstractNote={Bioselective adsorption was evaluated as a possible technology for food processing to enhance safety usingBacillus cereusin milk as a model system. Cataphote™ Microbeads class −400 were derivatized by attaching 3-aminopropyl groups (2.7 nm2/molecule) onto the surface of the bead. Carbohydrates on the Fc region of monoclonal antibody 183 againstB. cereusT spores were oxidized with potassium meta-periodate to allow for an oriented antibody immobilization (270 nm2/molecule). The adsorption matrix was characterized for its ability to bindB. cereusspores in comparison to a control matrix containing immobilized bovine serum albumin. When 2.5 × 106spores in skim milk were added to 1 mL of each matrix, the IgG-matrix was capable of removing 96% of that amount, 70% of which were bound with high affinity and were only eluted with 0.1 mol/L acetic acid. In contrast, the control matrix removed 90% of the spores added but only 7% were retained after washing the matrix. In addition, the IgG-matrix showed an excellent regeneration ability; the binding level did not decrease significantly after 28 trials with buffer or milk. Calculations determined that the bioadsorbant was capable of removing 8 × 106spores/m2. Thus, bioselective adsorption has promise as a technology to enhance safety of liquid foods or to improve analytical methodology.}, number={8}, journal={Food Science & Technology = Lebensmittel-Wissenschaft & -Technologie}, author={Darquea, D. and Swaisgood, H. E. and Foegeding, P. M.}, year={1997}, pages={786–792} }
 @article{foegeding_1997, title={Driving predictive modelling on a risk assessment path for enhanced food safety}, volume={36}, ISSN={["1879-3460"]}, DOI={10.1016/S0168-1605(97)01259-2}, abstractNote={How do we best protect our citizens to allow the highest quality of life? Where do we put our food safety resources so that we gain the greatest positive impact? Risk assessment provides the critical scientific basis for these types of important risk management decisions. Increasingly, risk assessment is used to guide legislated and voluntary changes intended to improve safety, yet its formal application for enhanced food safety is in its infancy. Risk assessment includes disease characterization. dose-response assessment, exposure assessment, and risk characterization. Quantitative data is critical for risk assessment to realize its full value, yet much of our knowledge about the incidence of pathogens or toxins in foods, dose-response knowledge, incidence of acute food-borne illness, incidence of chronic sequelae, and cost of food-borne illness is qualitative or estimates are controversial. Predictive modelling should help to improve estimates and thereby allow quantitation of food safety risks. Predictive modelling will also find application for assessing prevention strategies in risk management.}, number={2-3}, journal={INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY}, author={Foegeding, PM}, year={1997}, month={May}, pages={87–95} }
 @article{quinlan_foegeding_1997, title={Monoclonal antibodies for use in detection of Bacillus and Clostridium spores}, volume={63}, number={2}, journal={Applied and Environmental Microbiology}, author={Quinlan, J. J. and Foegeding, P. M.}, year={1997}, pages={482–487} }
 @article{schuman_sheldon_foegeding_1997, title={Thermal resistance of Aeromonas hydrophila in liquid whole egg}, volume={60}, ISSN={["0362-028X"]}, DOI={10.4315/0362-028X-60.3.231}, abstractNote={Aeromonas hydrophila (AH) is a psychrotrophic spoilage bacterium and potential pathogen which has been isolated from a variety of refrigerated foods of animal origin, including raw milk, red meat, poultry, and commercially broken raw liquid whole egg (LWE). Decimal reduction times (D values) of 4 strains of AH (1 egg isolate, 2 egg processing plant isolates, 1 ATCC type strain) were determined in LWE using an immersed sealed capillary tube (ISCT) procedure. Initial populations (7.0 to 8.3 log CFU/tube in 0.05 ml LWE) were heated at 48, 51, 54, 57, and 60°C, and survivors were plated onto starch ampicillin agar (48 h at 28°C). D values ranged from 3.62 to 9.43 min (at 48°C) to 0.026 to 0.040 min (at 60°C). Both processing plant isolates were more heat resistant than the ATCC strain. Decimal reduction time curves (r2 ≤ 0.98) yielded ZD values of 5.02 to 5.59°C, similar to those for other non-spore-forming bacteria. D values of the most heat resistant AH strain were also determined in LWE at 48, 51, and 54°C using a conventional capped test tube procedure (10 ml/tube). Cells heated in test tubes yielded nonlinear (tailing) survivor curves and larger (P ≤ 0.05) apparent D values at each temperature than those obtained using the ISCT method. This study provides the first thermal resistance data for AH in LWE and the first evidence that straight-line semilogarithmic thermal inactivation kinetics may be demonstrated for Aeromonas using the ISCT procedure.}, number={3}, journal={JOURNAL OF FOOD PROTECTION}, author={Schuman, JD and Sheldon, BW and Foegeding, PM}, year={1997}, month={Mar}, pages={231–236} }
 @article{foegeding_roberts_1996, title={Assessment of risks associated with foodborne pathogens: An overview of a council for agricultural science and technology report}, ISSN={["0362-028X"]}, DOI={10.4315/0362-028x-59.13.19}, abstractNote={A review is presented of a report published by the Council for Agricultural Science and Technology and entitled Foodborne Pathogens: Risks and Consequences. The risk assessment approach provided the framework to define the hazard and occurrence of foodborne disease as well as the estimated economic consequences. Fifteen recommendations are detailed, including that food safety policy should be based on risk assessment, that control practices should be applied from food source to consumption, that and fundamental and applied food safety research is needed.}, journal={JOURNAL OF FOOD PROTECTION}, author={Foegeding, PM and Roberts, T}, year={1996}, pages={19–23} }
 @article{foegeding_thomas_pilkington_klaenhammer_1992, title={Enhanced control of Listeria monocytogenes by in situ-produced pediocin during dry fermented sausage production}, volume={58}, number={3}, journal={Applied and Environmental Microbiology}, author={Foegeding, P. M. and Thomas, A. B. and Pilkington, D. H. and Klaenhammer, T. R.}, year={1992}, pages={884} }
 @article{foegeding_stanley_1991, title={LISTERIA-INNOCUA TRANSFORMED WITH AN ANTIBIOTIC-RESISTANCE PLASMID AS A THERMAL-RESISTANCE INDICATOR FOR LISTERIA-MONOCYTOGENES}, volume={54}, ISSN={["0362-028X"]}, DOI={10.4315/0362-028X-54.7.519}, abstractNote={Listeria innocua PFEI is a chloramphenicol- and erythromycin-resistant organism obtained by electotransforming L. innocua ATCC 33091 with the plasmid pGK12. L. innocua ATCC 33091 and L. innocua PFEI were more heat resistant between 56 and 66°C than Listeria monocytogenes F5069 and Scott A when evaluated in sterile phosphate buffer or milk. Decimal reduction times of each L. innocua strain were 1.5 to 3 times longer in either heating menstruum than were D-values of the most heat resistant L. monocytogenes strain studied (F5069). L. innocua PFEI retained the plasmid during heating so that, of 300 survivors evaluated, 100% were resistant to chloramphenicol and 98% were resistant to erythromycin. Thus, L. innocua ATCC 33091 or PFEI would be useful indicator organisms to evaluate the lethality of thermal processes with respect to L. monocytogenes . L. innocua PFEI has the advantages that it could easily be selected and enumerated among a large, complex, background microflora, but it may not be appropriate for application in a food processing environment.}, number={7}, journal={JOURNAL OF FOOD PROTECTION}, author={FOEGEDING, PM and STANLEY, NW}, year={1991}, month={Jul}, pages={519–523} }
 @article{foegeding_1990, title={Calcium in bacterial spores: An old subject revisited with a new look toward calcium-binding proteins}, volume={73}, journal={Journal of Dairy Science}, author={Foegeding, P. M.}, year={1990}, pages={77} }
 @article{foegeding_leasor_1990, title={HEAT-RESISTANCE AND GROWTH OF LISTERIA-MONOCYTOGENES IN LIQUID WHOLE EGG}, volume={53}, ISSN={["0362-028X"]}, DOI={10.4315/0362-028X-53.1.9}, abstractNote={Listeria monocytogenes F5069, ATCC 19111, Scott A, and two L. monocytogenes strains isolated from egg were evaluated for growth and thermal resistance in liquid whole egg. Each strain grew in liquid whole egg at temperatures between 4 and 30°C, except Scott A which did not grow at 4 or 10°C. Generation times ranged from 24 h for F5069 to 51 h for ATCC 19111 at 4°C and from 7.8 h for one of the egg isolates to 31 h for ATCC 19111 at 10°C. Maximum populations for each strain increased with increasing growth temperature and were between 105 and 3 × 108 CFU/g. Decimal reduction times (D-values) of each L. monocytogenes strain in raw liquid whole egg were similar to D-values reported in milk. The heat resistance of all strains was similar. For L. monocytogenes F5069, D-values ranged from 22.6 min at 51°C to 0.20 min at 66°C. The zD-value for F5069 was 7.2°C. Minimal pasteurization parameters (60°C, 3.5 min) for liquid whole egg would result in 99 to 99.9% inactivation (populations reduced 2 to 3 log cycles) of the L. monocytogenes strains tested.}, number={1}, journal={JOURNAL OF FOOD PROTECTION}, author={FOEGEDING, PM and LEASOR, SB}, year={1990}, month={Jan}, pages={9–14} }
 @article{foegeding_stanley_1990, title={LISTERIA-MONOCYTOGENES F5069 THERMAL DEATH TIMES IN LIQUID WHOLE EGG}, volume={53}, ISSN={["1944-9097"]}, DOI={10.4315/0362-028X-53.1.6}, abstractNote={Thermal death times (F-values) for L. monocytogenes F5069 inoculated into sterile liquid whole egg were determined between 62 and 73°C by a submerged capillary tube procedure. The initial population was 5 × 106 to 2 × 107 CFU/tube (0.05 ml). High populations intentionally were selected to build in a safety factor. At each temperature, F-values were determined to be the shortest heating time which did not permit recovery of L. monocytogenes from six or more replicate tubes. L. monocytogenes were recovered by incubating the entire contents of the capillary tube in brain heart infusion broth at 25°C for 2 weeks. At 62°C, F = 16 min and at 69°C, F = 1.6 min. The zF-value was 7.1°C. Minimal pasteurization of egg would not result in product free from L. monocytogenes if initial populations were large. Ultrapasteurization processes may be designed to produce product free from L. monocytogenes and appropriate for prolonged refrigeration.}, number={1}, journal={JOURNAL OF FOOD PROTECTION}, author={FOEGEDING, PM and STANLEY, NW}, year={1990}, month={Jan}, pages={6-+} }