@article{kim_bang_drake_hanson_jaykus_2009, title={Impact of Storage Temperature and Product pH on the Survival of Listeria monocytogenes in Vacuum-Packaged Souse}, volume={72}, ISSN={["1944-9097"]}, DOI={10.4315/0362-028X-72.3.637}, abstractNote={Souse is a fully cooked, ready-to-eat gelled pork product. There is a zero-tolerance policy for Listeria monocytogenes in ready-to-eat meat products. The survival and/or growth of L. monocytogenes in souse is unknown. The effectiveness of three different souse formulations (pH 4.3, 4.7, and 5.1) for controlling the growth of L. monocytogenes at two refrigerated storage temperatures (5 and 10 degrees C) was evaluated. All products were vacuum packaged. Uninoculated product was prepared as the control, and other products were artificially surface contaminated with a three-strain cocktail of L. monocytogenes (10(6) CFU/ cm2). Microbial counts were obtained on selective and nonselective media twice weekly through 8 weeks of storage. Souse did not support the growth of L. monocytogenes regardless of product formulation or storage temperature. At 5 degrees C, D-values for products with pH values of 4.7 and 5.1 were not different, but survival of L. monocytogenes in product with a lower pH (4.3) was decreased compared with survival in products with higher pH values (P < 0.05). Survival of L. monocytogenes was not impacted by storage temperatures (P > 0.05). Consumer acceptability (n = 75 souse consumers) of pH 4.3 products was not different from that for (typical) pH 4.7 products (P > 0.05). These results indicate 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.}, number={3}, journal={JOURNAL OF FOOD PROTECTION}, author={Kim, M. K. and Bang, W. and Drake, M. A. and Hanson, D. J. and Jaykus, L. A.}, year={2009}, month={Mar}, pages={637–643} }
 @article{bang_hanson_drake_2008, title={Effect of salt and sodium nitrite on growth and enterotoxin production of Staphylococcus aureus during the production of air-dried fresh pork sausage}, volume={71}, ISSN={["0362-028X"]}, DOI={10.4315/0362-028X-71.1.191}, abstractNote={Staphylococcus aureus contamination and enterotoxin production is a potential food safety hazard during the drying step of production of air-dried fresh country sausage. The growth characteristics and enterotoxin production of S. aureus during the drying step of this product with and without added sodium nitrite were evaluated. Three strains of S. aureus were grown to stationary phase and inoculated (10(4) CFU/g) into sausage ingredients. Fresh pork sausages were stuffed into natural casings and allowed to dry for 10 days at 21 degrees C with 60% relative humidity (RH). In control sausage (1.76% [wt/wt] salt) with no S. aureus, aerobic plate counts increased by 5.5 log/g during the 10-day drying period, and coliforms increased by 4.8 log/g. The addition of sodium nitrite (154 ppm of nitrite, 2.24% [wt/wt] salt) or increased salt (3.64%, wt/wt) to sausage limited the growth of coliform bacteria (P < 0.05). S. aureus numbers increased approximately 2 log units during the drying step, regardless of additional salt or nitrite. Additional salt or nitrite had no effect on S. aureus growth (P > 0.05). Staphylococcal enterotoxin (SE) was not detected in air-dried fresh sausages at any time. Our results suggest that drying of fresh pork sausage under similar parameters listed in this study does not support SE production.}, number={1}, journal={JOURNAL OF FOOD PROTECTION}, author={Bang, W. and Hanson, D. J. and Drake, M. A.}, year={2008}, month={Jan}, pages={191–195} }
 @article{bang_swanson_2008, title={Scanning electron microscopy studies of saccharomyces cerevisiae structural changes by high hydrostatic pressure treatment}, volume={17}, number={5}, journal={Food Science and Biotechnology}, author={Bang, W. S. and Swanson, B. G.}, year={2008}, pages={1102–1105} }
 @article{bang_eom_eun_oh_2007, title={Effects of aqueous ozone combined with organic acids on microflora inactivation in the raw materials of saengsik}, volume={16}, number={6}, journal={Food Science and Biotechnology}, author={Bang, W. S. and Eom, Y. R. and Eun, J. B. and Oh, D. H.}, year={2007}, pages={958–962} }
 @article{bang_drake_jaykus_2007, title={Recovery and detection of Vibrio vulnificus during cold storage}, volume={24}, ISSN={["1095-9998"]}, DOI={10.1016/j.fm.2006.12.002}, abstractNote={Different cultural techniques and molecular methods for the detection of Vibrio vulnificus during cold storage in a model broth system were compared. Two strains of V. vulnificus were grown to stationary phase and inoculated (10(6) CFU/mL) into tryptic soy broth with 2% sodium chloride (TSBN2) or artificial seawater (ASW), both pre-chilled to 5 degrees C. These were stored for 10 days, with sub-sampling conducted at time 0 and every 2 days thereafter. Each subsample was plated, by both pour and spread plate techniques, onto tryptic soy agar 2% sodium chloride (TSAN2) with or without catalase (400 or 600 U) or sodium pyruvate (80 or 160 mg) supplementation. Nucleic acids were extracted from subsamples and subjected to PCR and RT-PCR with hemolysin as the target. Higher recoveries of V. vulnificus were obtained with spread plating compared to pour plating (P<0.05). The addition of sodium pyruvate (80 mg) or catalase (400 U) significantly increased cell recovery (P<0.05). PCR amplification signals were stronger than RT-PCR signals at each timepoint, and results were generally consistent between TSAN2 and ASW for each strain. These results will 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.}, number={6}, journal={FOOD MICROBIOLOGY}, author={Bang, W. and Drake, M. A. and Jaykus, L. A.}, year={2007}, month={Sep}, pages={664–670} }
 @misc{chung_bang_drake_2006, title={Stress response of Escherichia coli}, volume={5}, ISSN={["1541-4337"]}, DOI={10.1111/j.1541-4337.2006.00002.x}, abstractNote={ABSTRACT:   
            Escherichia coli encounter numerous different stresses during their growth, survival, and infection. These stresses are relevant to survival in foods and food processing environments. E. coli and other bacteria respond to stress conditions by activating small or large groups of genes under the control of common regulator proteins. Stress conditions result in the accumulation of these regulator proteins and subsequent transcription of many genes allows cells to cope with specific stress situations, conferring stress tolerance and survival. In addition, induced stress tolerance of cells is attributed to enhanced virulence and enhanced tolerance to other stresses (cross‐protection). In this review, 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. The effect of different stress on survival, adaptation, and cross‐protection of E. coli studied using laboratory media, and real foods will be briefly summarized. Finally, the relationship of stress response and subsequent virulence and cross‐protection will also be discussed. }, number={3}, journal={COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY}, author={Chung, H. J. and Bang, W. and Drake, M. A.}, year={2006}, month={Jul}, pages={52–64} }
 @article{drake_elhanafi_bang_drake_green_jaykus_2006, title={Validation of a green fluorescent protein-labeled strain of Vibrio vulnificus for use in the evaluation of postharvest strategies for handling of raw oysters}, volume={72}, ISSN={["0099-2240"]}, DOI={10.1128/AEM.01091-06}, abstractNote={ABSTRACT}, number={11}, journal={APPLIED AND ENVIRONMENTAL MICROBIOLOGY}, author={Drake, S. L. and Elhanafi, D. and Bang, W. and Drake, M. A. and Green, D. P. and Jaykus, L. A.}, year={2006}, month={Nov}, pages={7205–7211} }
 @article{clare_bang_cartwright_drake_coronel_simunovic_2005, title={Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage}, volume={88}, ISSN={["1525-3198"]}, DOI={10.3168/jds.S0022-0302(05)73103-9}, abstractNote={Shelf-stable milk could benefit from sensory quality improvement. Current methods of heating cause flavor and nutrient degradation through exposure to overheated thermal exchange surfaces. Rapid heating with microwaves followed by sudden cooling could reduce or eliminate this problem. The objectives for this study were focused on designing and implementing continuous microwave thermal processing of skim fluid milks (white and chocolate) to compare sensory, microbiological, and biochemical parameters with conventionally prepared, indirect UHT milks. All test products were aseptically packaged and stored at ambient temperature for 12 mo. Every 3 mo, samples were taken for microbiological testing, reactive sulfhydryl determinations, active enzyme analysis, instrumental viscosity readings, color measurements, and descriptive sensory evaluation. Microbiological plate counts were negative on all milks at each time point. Enzymatic assays showed that plasmin was inactivated by both heat treatments. 5,5'-dithio-bis(2-nitrobenzoic acid) analysis, a measure of reactive sulfhydryl (-SH-) groups, showed that the initial thiol content was not significantly different between the microwave-processed and UHT-treated milks. However, both heating methods resulted in an increased thiol level compared with conventionally pasteurized milk samples due to the higher temperatures attained. Sulfhydryl oxidase, a milk enzyme that catalyzes disulfide bond formation using a variety of protein substrates, retained activity following microwave processing, and decreased during storage. Viscosity values were essentially equivalent in microwave- and UHT-heated white skim milks. Sensory analyses established that UHT-treated milks were visibly darker, and exhibited higher caramelized and stale/fatty flavors with increased astringency compared with the microwave samples. Sweet aromatic flavor and sweet taste decreased during storage in both UHT and microwave milk products, whereas stale/fatty flavors increased over time. Sensory effects were more apparent in white milks than in chocolate varieties. These studies suggest that microwave technology may provide a useful alternative processing method for delivery of aseptic milk products that retain a long shelf life.}, number={12}, journal={JOURNAL OF DAIRY SCIENCE}, author={Clare, DA and Bang, WS and Cartwright, G and Drake, MA and Coronel, P and Simunovic, J}, year={2005}, month={Dec}, pages={4172–4182} }