Full Text Journal Articles by
Author Kimberly D Ingram

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Neutralization of Bactericidal Activity Related to Antimicrobial Carryover in Broiler Carcass Rinse Samples.

Gary R Gamble, Mark E Berrang, R Jeff Buhr, Arthur Hinton, Dianna V Bourassa, Kimberly D Ingram, Eric S Adams, Peggy W Feldner, John J Johnston,

Studies were conducted to examine the ability of three chemicals to neutralize residual antibacterial activity of commercial antimicrobial chemicals used in poultry processing. Chemical antimicrobial interventions used in poultry processing may have potential for carryover into whole poultry carcass buffered peptone water (BPW) rinses collected for monitoring Salmonella contamination. Such ... Read more >>

J. Food Prot. (Journal of food protection)
[2017, 80(4):685-691]

Cited: 3 times

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Effect of Simulated Sanitizer Carryover on Recovery of Salmonella from Broiler Carcass Rinsates.

Gary R Gamble, Mark E Berrang, R Jeff Buhr, Arthur Hinton, Dianna V Bourassa, John J Johnston, Kimberly D Ingram, Eric S Adams, Peggy W Feldner,

Numerous antimicrobial chemicals are currently utilized as processing aids with the aim of reducing pathogenic bacteria on processed poultry carcasses. Carryover of active sanitizer to a carcass rinse solution intended for recovery of viable pathogenic bacteria by regulatory agencies may cause false-negative results. This study was conducted to document the ... Read more >>

J. Food Prot. (Journal of food protection)
[2016, 79(5):710-714]

Cited: 5 times

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The characterization of Salmonella enterica serotypes isolated from the scalder tank water of a commercial poultry processing plant: Recovery of a multidrug-resistant Heidelberg strain.

Michael J Rothrock, Kimberly D Ingram, John Gamble, Jean Guard, Kellie M Cicconi-Hogan, Arthur Hinton, Kelli L Hiett,

The recent multistate outbreak of a multidrug-resistant (MDR) Salmonella Heidelberg strain from commercial poultry production highlights the need to better understand the reservoirs of these zoonotic pathogens within the commercial poultry production and processing environment. As part of a larger study looking at temporal changes in microbial communities within the ... Read more >>

Poult. Sci. (Poultry science)
[2015, 94(3):467-472]

Cited: 11 times

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Use of the agar diffusion assay to evaluate bactericidal activity of formulations of alkaline salts of fatty acids against bacteria associated with poultry processing

Arthur Hinton, Kimberly D Ingram,

The agar diffusion assay was used to examine antibacterial activity of alkaline salts of fatty acids (FA). Wells in agar seeded with bacteria were filled with FA-potassium hydroxide (KOH) solutions, plates were incubated and zones of inhibition were measured. Effects of lauric acid-KOH concentration and pH of caproic, caprylic, capric, ... Read more >>

(Journal of food safety.)
[2011, 31(3):357-364]

Cited: 0 times

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Antimicrobial activity of potassium hydroxide and lauric acid against microorganisms associated with poultry processing.

Arthur Hinton, Kimberly D Ingram,

The antimicrobial activity of solutions of potassium hydroxide (KOH) and mixtures of KOH and lauric acid against microorganisms associated with poultry processing was determined. In vitro tests were performed by enumerating viable microorganisms recovered from bacterial cultures suspended in peptone water (control) and in solutions of 0.1% KOH or mixtures ... Read more >>

J. Food Prot. (Journal of food protection)
[2006, 69(7):1611-1615]

Cited: 3 times

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Microbicidal activity of tripotassium phosphate and fatty acids toward spoilage and pathogenic bacteria associated with poultry.

Arthur Hinton, Kimberly D Ingram,

The ability of solutions of tripotassium phosphate (TPP) and fatty acids (lauric and myristic acids) to reduce populations of spoilage and pathogenic microorganisms associated with processed poultry was examined. In vitro studies were conducted with cultures of bacteria (Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella Typhimurium, and Staphylococcus ... Read more >>

J. Food Prot. (Journal of food protection)
[2005, 68(7):1462-1466]

Cited: 9 times

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Use of MIDI-fatty acid methyl ester analysis to monitor the transmission of Campylobacter during commercial poultry processing.

Arthur Hinton, J A Cason, Michael E Hume, Kimberly D Ingram,

The presence of Campylobacter spp. on broiler carcasses and in scald water taken from a commercial poultry processing facility was monitored on a monthly basis from January through June. Campylobacter agar, Blaser, was used to enumerate Campylobacter in water samples from a multiple-tank scalder; on prescalded, picked, eviscerated, and chilled ... Read more >>

J. Food Prot. (Journal of food protection)
[2004, 67(8):1610-1616]

Cited: 8 times

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Tracking spoilage bacteria in commercial poultry processing and refrigerated storage of poultry carcasses.

Arthur Hinton, J A Cason, Kimberly D Ingram,

Four trials were conducted to examine the effect of commercial processing and refrigerated storage on spoilage bacteria in the native microflora of broiler carcasses. Prescalded, picked, eviscerated, and chilled carcasses were obtained from a commercial processing facility, and psychrotrophs in the bacterial flora were enumerated on Iron Agar, Pseudomonas Agar, ... Read more >>

Int. J. Food Microbiol. (International journal of food microbiology)
[2004, 91(2):155-165]

Cited: 21 times

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Enumeration and identification of yeasts associated with commercial poultry processing and spoilage of refrigerated broiler carcasses.

Arthur Hinton, J A Cason, Kimberly D Ingram,

Yeasts associated with broiler carcasses taken from various stages of commercial poultry processing operations and broiler carcasses stored at refrigerated temperatures were enumerated and identified. Whole carcass rinses were performed to recover yeasts from carcasses taken from a processing facility and processed carcasses stored at 4 degrees C for up ... Read more >>

J. Food Prot. (Journal of food protection)
[2002, 65(6):993-998]

Cited: 13 times

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