Patricia Ann Curtis
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Works (38)
Updated: April 4th, 2024 19:36
2016 journal article
Moisture content and moisture quantity of sweated chicken eggs in 2 storage environments
JOURNAL OF APPLIED POULTRY RESEARCH, 25(3), 414–421.
author keywords: egg sweating; egg processing; shell eggs; egg moisture; egg safety
open access via academic.oup.com (publisher PDF)
Source: Web Of Science
Added: August 6, 2018
2015 journal article
In-Feed Supplementation of trans-Cinnamaldehyde Reduces Layer-Chicken Egg-Borne Transmission of Salmonella enterica Serovar Enteritidis
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 81(9), 2985–2994.
MeSH headings : Acrolein / administration & dosage; Acrolein / analogs & derivatives; Animals; Anti-Bacterial Agents / administration & dosage; Bacterial Adhesion / drug effects; Cecum / microbiology; Chickens; Eggs / microbiology; Epithelial Cells / microbiology; Female; Gene Expression / drug effects; Gene Expression Profiling; Liver / microbiology; Macrophages / microbiology; Microbial Viability / drug effects; Oviducts / microbiology; Real-Time Polymerase Chain Reaction; Salmonella Infections, Animal / drug therapy; Salmonella Infections, Animal / prevention & control; Salmonella enteritidis / isolation & purification; Salmonella enteritidis / physiology; United States; Virulence Factors / genetics
TL;DR:
It is suggested that trans-cinnamaldehyde may potentially be used as a feed additive to reduce egg-borne transmission of S. Enteritidis.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
2011 journal article
Marination with natural curing ingredients, storage time, and serving temperature effects on the sensory characteristics of forage-finished or commercially-sourced beef roasts
MEAT SCIENCE, 90(3), 747–754.
author keywords: Beef; Cured; Forage-fed; Marination; Natural; Sensory
MeSH headings : Animals; Cattle; Color; Cooking / methods; Flavoring Agents / metabolism; Food Storage / methods; Hot Temperature; Lipid Metabolism; Meat Products; Muscle, Skeletal / chemistry; Salts; Taste; Time Factors
TL;DR:
Marinating forage-finished beef roasts significantly improves tenderness and flavor characteristics and curing roasts improved TBARS values in roasts served hot and significantly reduced sensory warmed-over and grassy flavors.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
2010 journal article
Evaluation of the efficacy of NuPro yeast extract in reducing intestinal Clostridium perfringens levels in broiler chickens
POULTRY SCIENCE, 89(11), 2380–2388.
author keywords: Clostridium perfringens; NuPro; bacitracin methylene disalicylate; broiler chicken
MeSH headings : Animal Feed; Animals; Chickens; Clostridium Infections / prevention & control; Clostridium Infections / veterinary; Clostridium perfringens / drug effects; Fungal Proteins / therapeutic use; Intestines / microbiology; Male; Poultry Diseases / prevention & control; Soybeans; Yeasts; Zea mays
TL;DR:
Extending the period of NuPro supplementation beyond the first 10 d of life should be considered for achieving significant reduction in intestinal C. perfringens levels in broiler chickens.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
2008 journal article
Validation of cooking methods using shell eggs inoculated with Salmonella serotypes enteritidis and heidelberg
POULTRY SCIENCE, 87(8), 1637–1642.
author keywords: Salmonella; egg; cooking
MeSH headings : Colony Count, Microbial / veterinary; Cooking / methods; Eggs / microbiology; Salmonella Food Poisoning / prevention & control; Salmonella enteritidis / growth & development
TL;DR:
Findings indicated that existing cooking methods for the hard-cooked, soft- cooked, and poaching methods were safe, however, the same was not true for the current sunny-side-up, over-easy, and scrambled egg cooking methods.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
2007 article
Microbiological challenges of poultry egg production in the US
Curtis, P. (2007, June). WORLDS POULTRY SCIENCE JOURNAL, Vol. 63, pp. 301–307.
author keywords: egg safety; cooking; egg washing; Salmonella; egg refrigeration
TL;DR:
Research has shown that the ability of any microbes present on the shell to penetrate the shell was not increased with egg sweating, and heat sensitivity of SE can be induced by exposure to low temperatures.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
2006 journal article
Effect of testing temperature on internal egg quality measurements
Poultry Science, 85(3), 550–555.
author keywords: egg quality; testing temperature; Haugh unit; albumen quality
MeSH headings : Albumins; Animals; Chickens; Egg Yolk; Eggs / standards; Quality Control; Temperature; Time Factors
TL;DR:
The electronic Haugh, which electronically measures albumen height and calculates HU, provided the lowest coefficient of variation, was sensitive to quality loss, and gave the highest quality measurement (5 degrees C).
(via Semantic Scholar)
Sources: Web Of Science, NC State University Libraries, Crossref
Added: August 6, 2018
2006 journal article
Evaluation of various cooking methods to ensure the safety of egg consumption
Zootecnica International, (1), 56.
Source: NC State University Libraries
Added: August 6, 2018
2006 journal article
Frequency of Salmonella, Campylobacter, Listeria and Enterobacteriaceae detection in commercially cool water-washed shell eggs
JOURNAL OF FOOD SAFETY, 26(4), 264–274.
TL;DR:
The results of this study indicate that warm followed by cool water washing has the potential of decreasing egg temperature while maintaining surface microbiology at an acceptable level.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2005 journal article
Microbial Quality of Cool Water Washed Shell Eggs
International Journal of Poultry Science, 4(12), 938–943.
TL;DR:
Commercial application of cool water shell egg processing will be investigated to determine the potential of technology to enhance the safety and quality of shell eggs.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation
(OpenAlex)
Source: NC State University Libraries
Added: August 6, 2018
2005 journal article
Molecular characterization of Listeria monocytogenes of the serotype 4b complex (4b, 4d, 4e) from two turkey processing plants
FOODBORNE PATHOGENS AND DISEASE, 2(3), 192–200.
MeSH headings : Animals; DNA, Bacterial / analysis; DNA, Bacterial / genetics; Disease Reservoirs; Electrophoresis, Gel, Pulsed-Field / methods; Environmental Microbiology; Equipment Contamination; Food Contamination / analysis; Food Microbiology; Food-Processing Industry / standards; Genotype; Humans; Listeria monocytogenes / classification; Listeria monocytogenes / genetics; Listeria monocytogenes / isolation & purification; Listeriosis; Serotyping; Turkeys / microbiology
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2004 review
Comprehensive review of Campylobacter and poultry processing
[Review of ]. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 3(2), 105–116.
author keywords: Campylobacter; carcass washers; antimicrobial; poultry processing; food safety
TL;DR:
The purpose of this article is to review Campylobacter, the infection that it causes, its association with poultry, contamination sources during processing, and intervention methods.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science; OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2004 journal article
Determination of cooling rates and carbon dioxide uptake in commercially processed shell eggs using cryogenic carbon dioxide gas
POULTRY SCIENCE, 83(1), 89–94.
author keywords: carbon dioxide; cryogenic cooling; shell egg
MeSH headings : Animals; Carbon Dioxide / metabolism; Cold Temperature; Egg Shell / metabolism; Egg Shell / microbiology; Eggs / analysis; Eggs / standards; Environment, Controlled; Food Contamination / prevention & control; Food Handling / methods; Food Preservation / methods; Ovalbumin / chemistry; Poultry; Salmonella enteritidis / growth & development; Time Factors
TL;DR:
It is suggested that a large amount of CO2 enters the egg during the cryogenic cooling process but is quickly lost during storage, and beyond 10 wk of storage, the albumen CO2 content in cryogenically cooled eggs was higher than in the traditionally cooled eggs suggesting chemical changes may have occurred in the band.
(via Semantic Scholar)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2004 journal article
Effects of carcass washers on Campylobacter contamination in large broiler processing plants
POULTRY SCIENCE, 83(7), 1232–1239.
author keywords: antimicrobial; Campylobacter; food safety; poultry carcass washers; poultry processing
MeSH headings : Animals; Campylobacter / isolation & purification; Chickens; Food Contamination / prevention & control; Food Handling / instrumentation; Food Handling / methods; Meat / microbiology; Water
TL;DR:
It is suggested that carcass washer systems consisting of multiple washers provide minimal reductions in Campylobacter populations found on poultry in processing plants; however, these reductions, although significant, will not eliminate the organism from raw poultry.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2004 journal article
Microbial contamination in inoculated shell eggs: II. Effects of layer strain and egg storage
POULTRY SCIENCE, 83(1), 95–100.
author keywords: genetics; Pseudomonas fluorescens; Salmonella enteritidis; shell egg; spoilage
MeSH headings : Animals; Breeding; Chickens / genetics; Chickens / physiology; Consumer Product Safety; Egg Shell / microbiology; Eggs / microbiology; Eggs / standards; Female; Food Contamination; Food Handling / methods; Food Microbiology; Pseudomonas fluorescens / growth & development; Pseudomonas fluorescens / pathogenicity; Salmonella enteritidis / growth & development; Salmonella enteritidis / pathogenicity; Selection, Genetic
TL;DR:
Data suggest that genetic selection has altered microbiological defenses of the eggs produced and eggs from control strain 10 and the current commercial laying stock were more easily contaminated than the other strains.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2004 journal article
Survey of shell egg processing plant sanitation programs: Effects on non-egg-contact surfaces
JOURNAL OF FOOD PROTECTION, 67(12), 2801–2804.
MeSH headings : Animals; Bacteria, Aerobic / isolation & purification; Chickens; Colony Count, Microbial; Egg Shell / microbiology; Enterobacteriaceae / isolation & purification; Equipment Contamination; Food Contamination / analysis; Food Contamination / prevention & control; Food Handling / methods; Food Handling / standards; Food Microbiology; Food-Processing Industry / methods; Food-Processing Industry / standards; Hygiene
TL;DR:
Pre and POST levels of plant sanitation, as determined by direct microbial plating, did not differ significantly and it is difficult to draw definitive conclusions about how rigid SSOPs should be for the shell egg processing industry.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2003 journal article
Shell characteristics of eggs from historic strains of Single Comb White Leghorn chickens and the relationship of egg shape to shell strength
International Journal of Poultry Science, 3(1), 17.
TL;DR:
The results from this study suggest that genetic selection has produced larger eggs that are rounder in shape and a decline in breaking force, percent shell weight, and specific gravity was observed among all the strains over the production period.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
Sources: NC State University Libraries, NC State University Libraries
Added: August 6, 2018
2003 journal article
Survey of Shell Egg Processing Plant Sanitation Programs: Effects on Egg Contact Surfaces
Journal of Food Protection, 66(8), 1486–1489.
MeSH headings : Animals; Colony Count, Microbial; Consumer Product Safety; Egg Shell / microbiology; Enterobacteriaceae / growth & development; Enterobacteriaceae / isolation & purification; Equipment Contamination; Food Contamination / analysis; Food Handling / methods; Food-Processing Industry / standards; Humans; Hygiene
TL;DR:
Assessment of sanitation programs used in a variety of shell egg processing facilities suggested that traffic patterns for the movement of eggs and materials through the plant should be reevaluated so that cross-contamination is reduced.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, Crossref, NC State University Libraries
Added: August 6, 2018
2002 journal article
Cooling of shell eggs with cryogenic carbon dioxide: a finite element analysis of heat transfer
Food Science & Technology = Lebensmittel-Wissenschaft & -Technologie, 35(7), 568–574.
Source: NC State University Libraries
Added: August 6, 2018
2002 journal article
Effects of cryogenic cooling of shell eggs on egg quality
POULTRY SCIENCE, 81(5), 727–733.
author keywords: cryogenic cooling; Haugh unit; egg grade; vitelline membrane
MeSH headings : Air; Animals; Carbon Dioxide; Chickens; Cold Temperature; Cryopreservation / methods; Egg Shell; Eggs / standards; Food Preservation / methods; Nitrogen; Quality Control; Time Factors; Vitelline Membrane / physiology
TL;DR:
Investigation of the effects of cryogenic cooling on shell egg quality found use of the technology could allow for egg quality to be maintained for a longer time, which could increase international markets and potentially lead to extended shelf lives.
(via Semantic Scholar)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2002 journal article
Microbial contamination in inoculated shell eggs: I. Effects of layer strain and hen age
POULTRY SCIENCE, 81(5), 715–720.
author keywords: egg; Salmonella enteritidis; Pseudomonas fluorescens; pathogen; spoilage
MeSH headings : Age Factors; Animals; Chickens / genetics; Chickens / physiology; Colony Count, Microbial / veterinary; Egg Shell / microbiology; Eggs / microbiology; Female; Food Microbiology; Kinetics; Pseudomonas fluorescens / growth & development; Pseudomonas fluorescens / physiology; Salmonella enteritidis / growth & development; Salmonella enteritidis / physiology
TL;DR:
The overall results of this study suggest that genetic selection has altered the ability of eggs to resist microbial contamination and that screening for microbial integrity should be considered in the selection process among the laying egg breeders.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2002 journal article
Parametric analysis of cryogenic carbon dioxide cooling of shell eggs
POULTRY SCIENCE, 81(11), 1758–1765.
author keywords: shell eggs; cryogenic cooling; simulation
MeSH headings : Animals; Carbon Dioxide; Chickens; Cold Temperature; Convection; Egg Shell / physiology; Eggs; Food Handling / methods; Food Preservation / methods; Food Technology; Time Factors
TL;DR:
Parametric analysis of cryogenic cooling of shell eggs was performed using finite element analysis to identify combinations of processing parameters to yield the desired egg temperature at the end of adiabatic equilibration.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
2000 article
Gas exchange into shell eggs from cryogenic cooling
Keener, K. M., Lacrosse, J. D., Farkas, B. E., Curtis, P. A., & Anderson, K. E. (2000, February). POULTRY SCIENCE, Vol. 79, pp. 275–280.
author keywords: cryogenic cooling; gas composition; nitrogen; carbon dioxide; shell egg
MeSH headings : Animals; Carbon Dioxide / metabolism; Chickens; Egg Shell / chemistry; Nitrogen / metabolism; Temperature
TL;DR:
It was found that the CO2 concentration in the air cell of a shell egg can be increased from 0.04 to 48% by CO2 cooling and storage in a CO2 environment.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2000 article
The influence of rapid air cooling and carbon dioxide cooling and subsequent storage in air and carbon dioxide on shell egg quality
Keener, K. M., LaCrosse, J. D., Curtis, P. A., Anderson, K. E., & Farkas, B. E. (2000, July). POULTRY SCIENCE, Vol. 79, pp. 1067–1071.
author keywords: rapid cooling; carbon dioxide; shell eggs; Haugh units
MeSH headings : Air; Animals; Carbon Dioxide; Cold Temperature; Egg Shell / physiology; Eggs / analysis; Environment, Controlled; Food Preservation; Food Technology; Hydrogen-Ion Concentration; Ovalbumin / analysis; Poultry; Quality Control
TL;DR:
Subsequent storage of rapidly air-cooled eggs in C02 may increase shelf life, but Haugh units were not statistically different from rapid air- cooled eggs, and CO2-cooling and subsequent storage in CO2 increased Haughunits.
(via Semantic Scholar)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
1999 journal article
Comparison of physical quality and composition of eggs from historic strains of single comb white leghorn chickens
Poultry Science, 78(4), 591–594.
MeSH headings : Aging / physiology; Animals; Chickens; Egg Shell / chemistry; Egg White / analysis; Egg Yolk / chemistry; Eggs / analysis; Eggs / standards; Female; Hydrogen-Ion Concentration; Species Specificity
TL;DR:
The results from this study indicate that genetic selection has produced larger eggs containing a lower percentage of yolk while overall egg quality has been maintained or improved.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
Sources: NC State University Libraries, NC State University Libraries
Added: August 6, 2018
1999 journal article
Development and design of a "Gateway" to food safety information on the internet for extension educators
Journal of Extension, 37(2).
Source: NC State University Libraries
Added: August 6, 2018
1998 chapter
Food microbiology and refrigeration
In ASHRAE handbook CD. Refrigeration (I-P and SI ed.). Atlanta: ASHRAE.
Source: NC State University Libraries
Added: August 6, 2018
1998 chapter
Meat products
In ASHRAE handbook CD. Refrigeration (I-P and SI ed.). Atlanta: ASHRAE.
Source: NC State University Libraries
Added: August 6, 2018
1998 chapter
Poultry products
In ASHRAE handbook CD. Refrigeration (I-P and SI ed.). Atlanta: ASHRAE.
Source: NC State University Libraries
Added: August 6, 2018
1997 journal article
Effect of dietary vitamin E on the oxidative stability, flavor, color, and volatile profiles of refrigerated and frozen turkey breast meat
POULTRY SCIENCE, 76(4), 634–641.
author keywords: vitamin E; oxidation; turkey breast meat; sensory characteristics; stability
MeSH headings : Aldehydes / analysis; Aldehydes / metabolism; Analysis of Variance; Animals; Diet / standards; Diet / veterinary; Food Preservation / economics; Food Preservation / methods; Food Preservation / standards; Food Technology / economics; Food Technology / methods; Food Technology / standards; Frozen Foods / standards; Meat / analysis; Meat / standards; Muscle, Skeletal / chemistry; Muscle, Skeletal / metabolism; Muscle, Skeletal / physiology; Nutritional Requirements; Oxidation-Reduction; Phospholipids / analysis; Phospholipids / metabolism; Thiobarbiturates / analysis; Thiobarbiturates / metabolism; Time Factors; Turkeys; Vitamin E / pharmacology
TL;DR:
Findings showed that varying dietary vitamin E levels significantly influenced the oxidative stability and functionality of turkey breast meat.
(via Semantic Scholar)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
1997 journal article
Internal and external bacterial counts from shells of eggs washed in a commercial-type processor at various wash-water temperatures
JOURNAL OF FOOD PROTECTION, 60(11), 1324–1328.
author keywords: eggs; bacteria on eggshell; wash water temperature; egg washing
TL;DR:
On the basis of the data, spray washing eggs in l5.5°C water does not appear to increase internal shell bacterial counts, and a reexamination of cold-water processing procedures may be in order.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
1997 journal article
Plan de HACCP para plantas de clasificacion de huevos
Industria Avicola, 44(10), 10–12.
Source: NC State University Libraries
Added: August 6, 2018
1995 journal article
Cryogenic Gas for Rapid Cooling of Commercially Processed Shell Eggs Before Packaging
Journal of Food Protection, 58(4), 389–394.
author keywords: SHELL EGGS; RAPID COOLING
TL;DR:
The results of this trial suggest that rapid cooling with cryogenic gases could be used in conjunction with current commercial egg processing to cool eggs prior to packaging to reduce egg temperatures as well as the likelihood of Salmonella enteritidis growth in or on eggs.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, Crossref, NC State University Libraries
Added: August 6, 2018
1995 patent
Rapid chilling of shell eggs using cryogenic gases
Washington, DC: U.S. Patent and Trademark Office.
Source: NC State University Libraries
Added: August 6, 2018
1986 journal article
A COMPARISON OF SELECTED QUALITY AND COMPOSITIONAL CHARACTERISTICS OF BROWN AND WHITE SHELL EGGS .3. COMPOSITION AND NUTRITIONAL CHARACTERISTICS
POULTRY SCIENCE, 65(3), 501–507.
TL;DR:
The only significant difference found in chemical composition was the percentage of albumen solids, which was 11.2 for the brown shell eggs and 10.8 for the white shell eggs.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
1986 journal article
Measuring computer literacy in colleges of agriculture: conclusions and implications
NACTA Journal, 30(4), 18–24.
Source: NC State University Libraries
Added: August 6, 2018
1985 journal article
A COMPARISON OF SELECTED QUALITY AND COMPOSITIONAL CHARACTERISTICS OF BROWN AND WHITE SHELL EGGS .1. SHELL QUALITY
POULTRY SCIENCE, 64(2), 297–301.
Source: Web Of Science
Added: August 6, 2018
1985 journal article
A COMPARISON OF SELECTED QUALITY AND COMPOSITIONAL CHARACTERISTICS OF BROWN AND WHITE SHELL EGGS .2. INTERIOR QUALITY
POULTRY SCIENCE, 64(2), 302–306.
Source: Web Of Science
Added: August 6, 2018
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