James D. Schuman

Works (4)

Updated: July 5th, 2023 16:04

2003 journal article

Inhibition of Listeria monocytogenes in pH-adjusted pasteurized liquid whole egg

JOURNAL OF FOOD PROTECTION, 66(6), 999–1006.

By: J. Schuman* & B. Sheldon n

MeSH headings : Anti-Bacterial Agents / pharmacology; Colony Count, Microbial; Consumer Product Safety; Eggs / microbiology; Eggs / standards; Food Contamination; Food Microbiology; Hot Temperature; Hydrogen-Ion Concentration; Listeria monocytogenes / drug effects; Listeria monocytogenes / growth & development; Nisin / pharmacology
topics (OpenAlex): Listeria monocytogenes in Food Safety; Microbial Inactivation Methods; Food Safety and Hygiene
TL;DR: Evaluated the inhibitory effects of nisin on the survival and growth of L. monocytogenes in refrigerated and pH-adjusted ultrapasteurized LWE and in a liquid model system and found that antilisterial activity was enhanced when nisin was added as a solution rather than in dry form. (via Semantic Scholar)
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Added: August 6, 2018

1997 journal article

Immersion heat treatments for inactivation of Salmonella enteritidis with intact eggs

JOURNAL OF APPLIED MICROBIOLOGY, 83(4), 438–444.

By: J. Schuman n, B. Sheldon n, J. Vandepopuliere* & H. Ball*

MeSH headings : Animals; Chickens; Eggs / microbiology; Heating; Salmonella enteritidis / growth & development
topics (OpenAlex): Microbial Inactivation Methods; Bee Products Chemical Analysis
TL;DR: Immersion‐heated shell eggs could provide Salmonella‐free ingredients for the preparation of a variety of minimally‐cooked foods of interest to consumers and foodserviceoperators. (via Semantic Scholar)
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Added: August 6, 2018

1997 journal article

Thermal resistance of Aeromonas hydrophila in liquid whole egg

JOURNAL OF FOOD PROTECTION, 60(3), 231–236.

By: J. Schuman n, B. Sheldon n & P. Foegeding n

author keywords: liquid whole egg; Aeromonas; heat resistance; pasteurization
topics (OpenAlex): Listeria monocytogenes in Food Safety; Microbial Inactivation Methods; Identification and Quantification in Food
TL;DR: 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. (via Semantic Scholar)
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1997 journal article

Thermal resistance of Salmonella spp. and Listeria monocytogenes in liquid egg yolk and egg white

JOURNAL OF FOOD PROTECTION, 60(6), 634–638.

By: J. Schuman n & B. Sheldon n

author keywords: egg white; egg yolk; Salmonella; Listeria; pasteurization
topics (OpenAlex): Listeria monocytogenes in Food Safety; Food Safety and Hygiene; Meat and Animal Product Quality
TL;DR: The results indicate that USDA-prescribed minimal pasteurization requirements for liquid egg yolk would be far more lethal to the Salmonella and L. monocytogenes strains tested than would the corresponding thermal processes forLiquid egg white. (via Semantic Scholar)
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Added: August 6, 2018

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