Full Text Journal Articles by
Author Bassam A Annous

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Evaluation of Chlorine Dioxide Gas against Four Salmonella enterica Serovars Artificially Contaminated on Whole Blueberries.

Bassam A Annous, David Buckley, Angela Burke,

ABSTRACT:Fresh produce, such as blueberries, continues to be a source of foodborne illness in the United States. Despite new practices and intervention technologies, blueberries and other produce are contaminated with foodborne pathogens, such as Salmonella. The aim of this study was to evaluate the efficacy of chlorine dioxide gas (CDG) ... Read more >>

J. Food Prot. (Journal of food protection)
[2020, 83(3):412-417]

Cited: 0 times

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Challenges in Recovering Foodborne Pathogens from Low-Water-Activity Foods.

Joshua B Gurtler, Susanne E Keller, Jeffrey L Kornacki, Bassam A Annous, Tony Jin, Xuetong Fan,

There are numerous obstacles to the detection of foodborne pathogens in foods that exhibit a low water activity (aw). These obstacles include the presence of antimicrobial compounds, particulates, PCR inhibitors, and fatty matrices. New approaches should be sought to increase the sensitivity of pathogen testing in low-aw foods and to ... Read more >>

J. Food Prot. (Journal of food protection)
[2019, 82(6):988-996]

Cited: 0 times

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Evaluation of Steady-State Gaseous Chlorine Dioxide Treatment for the Inactivation of Tulane virus on Berry Fruits.

David H Kingsley, Bassam A Annous,

The effectiveness of steady-state levels of gaseous chlorine dioxide (ClO2) against Tulane virus (TV), a human norovirus surrogate, on berries was determined. The generated ClO2 was maintained at 1 mg/L inside a 269 L glove box to treat two 50 g batches of blueberries, raspberries, and blackberries, and two 100 g batches of strawberries ... Read more >>

Food Environ Virol (Food and environmental virology)
[2019, 11(3):214-219]

Cited: 0 times

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Evaluation of a Male-Specific DNA Coliphage Persistence Within Eastern Oysters (Crassostrea virginica).

David H Kingsley, Haiqiang Chen, Bassam A Annous, Gloria K Meade,

Male-specific coliphages (MSCs) are currently used to assess the virologic quality of shellfish-growing waters and to assess the impact of sewage release or adverse weather events on bivalve shellfish. Since MSC can have either DNA or RNA genomes, and most research has been performed exclusively on RNA MSCs, persistence of ... Read more >>

Food Environ Virol (Food and environmental virology)
[2019, 11(2):120-125]

Cited: 0 times

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Evaluation of Hot Water, Gaseous Chlorine Dioxide, and Chlorine Treatments in Combination with an Edible Coating for Enhancing Safety, Quality, and Shelf Life of Fresh-Cut Cantaloupes.

Cristina Alicea, Bassam A Annous, Daiza P Mendez, Angela Burke, Lynette E Orellana,

Fresh-cut cantaloupes have been implicated in numerous foodborne outbreaks of salmonellosis. Commercial aqueous wash treatments are limited in their ability to inactivate Salmonella enterica. Our objective was to evaluate the efficacy of hot water, gaseous chlorine dioxide, and chlorine on enhancing microbial safety and sensory qualities of fresh-cut cantaloupes. Cantaloupes ... Read more >>

J. Food Prot. (Journal of food protection)
[2018, 81(4):534-541]

Cited: 0 times

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Survival of Salmonella Typhimurium on soybean sprouts following treatments with gaseous chlorine dioxide and biocontrol Pseudomonas bacteria.

Armarynette Berrios-Rodriguez, Ocen M Olanya, Bassam A Annous, Jennifer M Cassidy, Lynette Orellana, Brendan A Niemira,

Control of Salmonella Typhimurium on sprouts is crucial for food and consumer safety. In this study, natural microflora on soybean seed was assessed and effects of gaseous chlorine dioxide (ClO2) and biocontrol Pseudomonas on the survival of S. Typhimurium on soybean sprouts were evaluated. Sprouts were dip-inoculated with S. Typhimurium ... Read more >>

Food Sci. Biotechnol. (Food science and biotechnology)
[2017, 26(2):513-520]

Cited: 0 times

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Effects of Pseudomonas chlororaphis and gaseous chlorine dioxide on the survival of Salmonella enterica on tomatoes

Ocen Modesto Olanya, Bassam A Annous, Janysha Taylor,

Control of Salmonella enterica on tomatoes is important for food safety. The aim of this research was to evaluate the survival of Salmonella enterica serovars Montevideo (SM) and Typhimurium (ST) on tomatoes exposed to gaseous chlorine dioxide and Pseudomonas chlororaphis (Pc). Pc was applied to stem scars of tomatoes prior ... Read more >>

(International journal of food science & technology.)
[2015, 50(5):1102-1108]

Cited: 3 times

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Development of Combined Dry Heat and Chlorine Dioxide Gas Treatment with Mechanical Mixing for Inactivation of Salmonella enterica Serovar Montevideo on Mung Bean Seeds.

Bassam A Annous, Angela Burke,

Foodborne outbreaks have been associated with the consumption of fresh sprouted beans. The sprouting conditions of mung bean seeds provide optimal conditions of temperature and relative humidity for any potential pathogenic contaminant on the seeds to grow. The lack of a kill step postsprouting is a major safety concern. Thus, ... Read more >>

J. Food Prot. (Journal of food protection)
[2015, 78(5):868-872]

Cited: 2 times

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Evaluation of chlorine dioxide gas treatment to inactivate Salmonella enterica on mungbean sprouts.

Vara Prodduk, Bassam A Annous, Linshu Liu, Kit L Yam,

Although freshly sprouted beans and grains are considered to be a source of nutrients, they have been associated with foodborne outbreaks. Sprouts provide good matrices for microbial localization and growth due to optimal conditions of temperature and humidity while sprouting. Also, the lack of a kill step postsprouting is a ... Read more >>

J. Food Prot. (Journal of food protection)
[2014, 77(11):1876-1881]

Cited: 5 times

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Commercial thermal process for inactivating Salmonella Poona on surfaces of whole fresh cantaloupes.

Bassam A Annous, Angela Burke, Joseph E Sites, John G Phillips,

Outbreaks of salmonellosis by Salmonella Poona and listeriosis by Listeria monocytogenes have been associated with the consumption of cantaloupes. Commercial washing processes for cantaloupes are limited in their ability to inactivate and/or remove this human pathogen. Our objective was to develop a commercial-scale surface pasteurization process for enhancing microbiological safety ... Read more >>

J. Food Prot. (Journal of food protection)
[2013, 76(3):420-428]

Cited: 6 times

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Management of microbial food safety in Arab countries.

Rabih Kamleh, Mey Jurdi, Bassam A Annous,

Microbial food safety remains a major economic and public health concern in Arab countries. Over the past several years, many of these countries have attempted to revise and upgrade food quality control and surveillance programs; however, these systems vary in scope and effectiveness. This review addresses the major reported ... Read more >>

J. Food Prot. (Journal of food protection)
[2012, 75(11):2082-2090]

Cited: 4 times

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Application of ozonated dry ice (ALIGAL™ Blue Ice) for packaging and transport in the food industry.

Pina M Fratamico, Vijay Juneja, Bassam A Annous, Vasuhi Rasanayagam, M Sundar, David Braithwaite, Steven Fisher,

Dry ice is used by meat and poultry processors for temperature reduction during processing and for temperature maintenance during transportation. ALIGAL™ Blue Ice (ABI), which combines the antimicrobial effect of ozone (O(3)) along with the high cooling capacity of dry ice, was investigated for its effect on bacterial reduction in ... Read more >>

J. Food Sci. (Journal of food science)
[2012, 77(5):M285-91]

Cited: 1 time

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Efficacy of adding detergents to sanitizer solutions for inactivation of Escherichia coli O157:H7 on Romaine lettuce.

Lindsey A Keskinen, Bassam A Annous,

Numerous Escherichia coli O157:H7 outbreaks have been linked to consumption of fresh lettuce. The development of effective and easily implemented wash treatment could reduce such incidents. The purpose of this study was to evaluate the addition of food-grade detergents to sanitizer solutions for inactivation of E. coli O157:H7 on Romaine ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2011, 147(3):157-161]

Cited: 15 times

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Use of chemical sanitizers to reduce microbial populations and maintain quality of whole and fresh-cut cantaloupe.

Xuetong Fan, Bassam A Annous, Lindsey A Keskinen, James P Mattheis,

Whole cantaloupes either not inoculated or inoculated with Salmonella Poona were submerged in water, 180 ppm of chlorine, acidified calcium sulfate (ACS: 1.2% Safe(2)O-ACS50), 1,000 ppm of acidified sodium chlorite (ASC), 80 ppm of peroxyacetic acid (PAA), and a combination of ACS and PAA for 10 min. Although only ASC ... Read more >>

J. Food Prot. (Journal of food protection)
[2009, 72(12):2453-2460]

Cited: 10 times

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Efficacy of chlorine, acidic electrolyzed water and aqueous chlorine dioxide solutions to decontaminate Escherichia coli O157:H7 from lettuce leaves.

Lindsey A Keskinen, Angela Burke, Bassam A Annous,

This study compared the efficacy of chlorine (20-200 ppm), acidic electrolyzed water (50 ppm chlorine, pH 2.6), acidified sodium chlorite (20-200 ppm chlorite ion concentration, Sanova), and aqueous chlorine dioxide (20-200 ppm chlorite ion concentration, TriNova) washes in reducing populations of Escherichia coli O157:H7 on artificially inoculated lettuce. Fresh-cut leaves ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2009, 132(2-3):134-140]

Cited: 46 times

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Scientific status summary.

Bassam A Annous, Pina M Fratamico, James L Smith,

The Institute of Food Technologists has issued this Scientific Status Summary to provide readers with a tutorial on biofilms, their purposeful mechanism of interaction (quorum sensing), and recent findings on how to inhibit their formation. ... Read more >>

J. Food Sci. (Journal of food science)
[2009, 74(1):R24-37]

Cited: 26 times

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Combination of hot-water surface pasteurization of whole fruit and low-dose gamma irradiation of fresh-cut cantaloupe.

Xuetong Fan, Bassam A Annous, Kimberly J B Sokorai, Angela Burke, James P Mattheis,

Improvements in methods for disinfecting fresh-cut cantaloupe could reduce spoilage losses and reduce the risk of foodborne illness from human pathogen contamination. The objective of this study was to investigate the feasibility of using hot-water treatment in combination with low-dose irradiation to reduce native microbial populations while maintaining the quality ... Read more >>

J. Food Prot. (Journal of food protection)
[2006, 69(4):912-919]

Cited: 7 times

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Biofilm formation, cellulose production, and curli biosynthesis by Salmonella originating from produce, animal, and clinical sources.

Ethan B Solomon, Brendan A Niemira, Gerald M Sapers, Bassam A Annous,

The ability of 71 strains of Salmonella enterica originating from produce, meat, or clinical sources to form biofilms was investigated. A crystal violet binding assay demonstrated no significant differences in biofilm formation by isolates from any source when tested in any of the following three media: Luria-Bertani broth supplemented with ... Read more >>

J. Food Prot. (Journal of food protection)
[2005, 68(5):906-912]

Cited: 54 times

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Surface pasteurization of whole fresh cantaloupes inoculated with Salmonella poona or Escherichia coli.

Bassam A Annous, Angela Burke, Joseph E Sites,

Numerous outbreaks of salmonellosis by Salmonella Poona have been associated with the consumption of cantaloupe. Commercial washing processes for cantaloupe are limited in their ability to inactivate or remove this human pathogen. Our objective was to develop a commercial-scale surface pasteurization process to enhance the microbiological safety of cantaloupe. Populations ... Read more >>

J. Food Prot. (Journal of food protection)
[2004, 67(9):1876-1885]

Cited: 36 times

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Studies to select appropriate nonpathogenic surrogate Escherichia coli strains for potential use in place of Escherichia coli O157:H7 and salmonella in pilot plant studiest.

Denise R Eblen, Bassam A Annous, Gerald M Sapers,

The response of a potential nonpathogenic surrogate organism to a particular treatment should closely mimic the response of the target pathogenic organism. In this study, growth characteristics (generation time, lag phase duration, and maximum population), pH at stationary phase, and survival characteristics (level of attachment and survival on apple surfaces, ... Read more >>

J. Food Prot. (Journal of food protection)
[2005, 68(2):282-291]

Cited: 18 times

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