Woo-Suk Bang

Works (8)

Updated: July 5th, 2023 15:56

2009 article

Impact of Storage Temperature and Product pH on the Survival of Listeria monocytogenes in Vacuum-Packaged Souse

Kim, M. K., Bang, W., Drake, M. A., Hanson, D. J., & Jaykus, L. A. (2009, March 1). Journal of Food Protection, Vol. 72, pp. 637–643.

By: M. Kim n, W. Bang n, M. Drake n, D. Hanson n  & L. Jaykus n

MeSH headings : Animals; Colony Count, Microbial; Consumer Product Safety; Food Contamination / analysis; Food Contamination / prevention & control; Food Microbiology; Food Packaging / methods; Food Preservation / methods; Humans; Hydrogen-Ion Concentration; Listeria monocytogenes / growth & development; Meat Products / microbiology; Swine; Temperature; Time Factors; Vacuum
topics (OpenAlex): Listeria monocytogenes in Food Safety; Food Safety and Hygiene; Microbial Inactivation Methods
TL;DR: It is indicated that conventionally produced souse does not support the growth of L. monocytogenes and that inactivation of the organism is more likely in products formulated at a lower pH (< or = 4.3) without affecting consumer acceptance. (via Semantic Scholar)
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Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2008 article

Effect of Salt and Sodium Nitrite on Growth and Enterotoxin Production of Staphylococcus aureus during the Production of Air-Dried Fresh Pork Sausage

Bang, W., Hanson, D. J., & Drake, M. A. (2008, January 1). Journal of Food Protection, Vol. 71, pp. 191–195.

By: W. Bang n, D. Hanson n  & M. Drake n

MeSH headings : Animals; Colony Count, Microbial; Consumer Product Safety; Enterotoxins / analysis; Enterotoxins / biosynthesis; Food Contamination / analysis; Food Handling / methods; Humans; Meat Products / microbiology; Salts / pharmacology; Sodium Nitrite / pharmacology; Staphylococcus aureus / drug effects; Staphylococcus aureus / growth & development; Staphylococcus aureus / metabolism; Swine; Temperature; Time Factors
topics (OpenAlex): Meat and Animal Product Quality; Food Quality and Safety Studies; Probiotics and Fermented Foods
TL;DR: The results suggest that drying of fresh pork sausage under similar parameters listed in this study does not support SE production, and staphylococcal enterotoxin was not detected in air-dried fresh sausages at any time. (via Semantic Scholar)
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Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2008 journal article

Scanning electron microscopy studies of saccharomyces cerevisiae structural changes by high hydrostatic pressure treatment

Food Science and Biotechnology, 17(5), 1102–1105.

By: W. Bang & B. Swanson

Source: NC State University Libraries
Added: August 6, 2018

2007 journal article

Effects of aqueous ozone combined with organic acids on microflora inactivation in the raw materials of saengsik

Food Science and Biotechnology, 16(6), 958–962.

By: W. Bang, Y. Eom, J. Eun & D. Oh

Source: NC State University Libraries
Added: August 6, 2018

2006 article

Recovery and detection of Vibrio vulnificus during cold storage

Bang, W., Drake, M. A., & Jaykus, L. A. (2006, December 31). Food Microbiology.

By: W. Bang n, M. Drake n & L. Jaykus n

author keywords: V. vulnificus; cold storage; cell recovery
MeSH headings : Agar; Cold Temperature; Colony Count, Microbial / methods; Consumer Product Safety; Culture Media / chemistry; DNA, Bacterial / analysis; Food Microbiology; Food Preservation / methods; Gene Amplification; Humans; Polymerase Chain Reaction; RNA, Bacterial / analysis; Reverse Transcriptase Polymerase Chain Reaction; Time Factors; Vibrio vulnificus / growth & development; Vibrio vulnificus / isolation & purification
topics (OpenAlex): Vibrio bacteria research studies; Salmonella and Campylobacter epidemiology; Identification and Quantification in Food
TL;DR: Different cultural techniques and molecular methods for the detection of Vibrio vulnificus during cold storage in a model broth system were compared to aid in the design of optimum methods to recover and/or detect V. vulnIFICus cells subjected to sublethal stress that might be encountered in food processing and storage. (via Semantic Scholar)
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14. Life Below Water (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2006 article

Stress Response of Escherichia coli

Chung, H. J., Bang, W., & Drake, M. A. (2006, July 1). Comprehensive Reviews in Food Science and Food Safety.

By: H. Chung*, W. Bang n & M. Drake n

topics (OpenAlex): Listeria monocytogenes in Food Safety; Escherichia coli research studies; Microbial Inactivation Methods
TL;DR: Regulation of stress and the stress tolerance response of E. coli to heat, acid, starvation, and cold stresses that are commonly used in food preservation and food production will be addressed. (via Semantic Scholar)
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2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2006 article

Validation of a Green Fluorescent Protein-Labeled Strain of Vibrio vulnificus for Use in the Evaluation of Postharvest Strategies for Handling of Raw Oysters

Drake, S. L., Elhanafi, D., Bang, W., Drake, M. A., Green, D. P., & Jaykus, L. A. (2006, November 1). Applied and Environmental Microbiology.

By: S. Drake n, D. Elhanafi n, W. Bang n, M. Drake n, D. Green n & L. Jaykus n

MeSH headings : Animals; Biomarkers / metabolism; Colony Count, Microbial; Culture Media; Food Handling / methods; Green Fluorescent Proteins / genetics; Green Fluorescent Proteins / metabolism; Hydrogen-Ion Concentration; Ostreidae / virology; Shellfish; Temperature; Time Factors; Vibrio vulnificus / genetics; Vibrio vulnificus / growth & development; Vibrio vulnificus / metabolism
topics (OpenAlex): Vibrio bacteria research studies; Salmonella and Campylobacter epidemiology; Aquaculture disease management and microbiota
TL;DR: Ease of detection and comparability to the wild-type parent make Vv-GFP a good candidate for use in studying the behavior of V. vulnificus upon exposure to sublethal stressors that might be encountered during postharvest handling of molluscan shellfish. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2005 article

Comparison of Sensory, Microbiological, and Biochemical Parameters of Microwave Versus Indirect UHT Fluid Skim Milk During Storage

Clare, D. A., Bang, W. S., Cartwright, G., Drake, M. A., Coronel, P., & Simunovic, J. (2005, December 1). Journal of Dairy Science, Vol. 88, pp. 4172–4182.

By: D. Clare*, W. Bang n, G. Cartwright n, M. Drake n, P. Coronel n & J. Simunovic n 

author keywords: ultra-high temperature; microwave; sulfhydryl oxidase; sensory
MeSH headings : Animals; Color; Dithionitrobenzoic Acid / analysis; Fats / analysis; Food Handling / methods; Food Preservation; Hot Temperature; Microwaves; Milk / chemistry; Milk / microbiology; Oxidoreductases / metabolism; Sensation; Sulfhydryl Compounds / analysis; Taste; Time Factors; Viscosity
topics (OpenAlex): Meat and Animal Product Quality; Protein Hydrolysis and Bioactive Peptides; Sensory Analysis and Statistical Methods
TL;DR: It is suggested that microwave technology may provide a useful alternative processing method for delivery of aseptic milk products that retain a long shelf life by comparing sensory, microbiological, and biochemical parameters with conventionally prepared, indirect UHT milks. (via Semantic Scholar)
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Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

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