| FDST(MIBO) 4030/6030-4030L/6030L—Food Microbiology
Interactions of microorganisms with food and the implications of these interactions for food preservation, safety, and fermentations. Pathogenic microorganisms associated with food. Analysis of foods for the presence of microorganisms.
FDST 4100/6100—Governmental Regulation of Food Safety and Quality
Role of mandatory and optional food laws and regulations exercised by state, federal and international agencies on food quality, safety, wholesomeness, and nutrition.
FDST 8050—Food Toxicology
Principles and problems in evaluating the wholesomeness and safety of foods, food components, and intentional or incidental additives. Consideration of selective toxicity, detoxication mechanisms, structure and biological activity; basic concepts and techniques of safety evaluation, interpretation of biological data.
FDST 8090—Advanced Food Microbiology
Physiology and biochemistry of food-borne microorganisms; microbial control in food systems; advanced analytical techniques in food microbiology.
Selected Publications
Ferreira JL, Eliasberg SJ, Edmonds P, Harrison MA, 2004, Comparison of the mouse bioassay and enzyme-linked immunosorbent assay procedures for the detection of Type A botulinal toxin in food. Journal of Food Protection , 67(1): 203-206. Berrang ME, Meinersmann RJ, Buhr RJ, Reimer NA, Philips RW, Harrison MA, 2003, Presence of Campylobacter in the respiratory tract of broiler carcasses before and after commercial scalding. Poultry Science , 82(12): 1995-1999.
Musgrove MT , Cox NA, Berrang ME, Harrison MA, 2003, Comparison of weep and carcass rinses for recovery of Campylobacter from retail broiler carcasses. Journal of Food Protection , 66(9): 1720-1723.
Craven KE, Ferreira JL, Harrison MA, Edmonds P, 2002, Specific detection of Clostridium botulinum types A, B, E, and F using the polymerase chain reaction. Journal of AOAC International , 85(5): 1025-1028.
Davidson PM, Harrison MA, 2002, Resistance and adaptation to food antimicrobials, sanitizers, and other process controls. Food Technology , 56(11): 69-78.
Schuenzel KM, Harrison MA, 2002, Microbial antagonists of foodborne pathogens on fresh, minimally processed vegetables. Journal of Food Protection , 65(12): 1909-1915.
Ferreira JL, Eliasberg SJ, Harrison MA, Edmonds P, 2001, Detection of preformed type A botulinal toxin in hash brown potatoes by using the mouse bioassay and a modified ELISA test. Journal of AOAC International , 84(5): 1460-1464.
Harrison JA, Harrison MA, Rose-Morrow RA, Shewfelt RL, 2001, Home-style beef jerky: effect of four preparation methods on consumer acceptability and pathogen inactivation. Journal of Food Protection , 64(8): 1194-1198.
Reynolds AE, Harrison MA, Rose-Morrow R, Lyon CE, 2001, Validation of dry cured ham process for control of pathogens. Journal of Food Science , 66(9): 1373-1379.
D'sa EM, Harrison MA, Williams SE, Broccoli MH, 2000, Effectiveness of two cooking systems in destroying Escherichia coli O157:H7 and Listeria monocytogenes in ground beef patties. Journal of Food Protection , 63(7): 894-899.
Ravishankar S, Harrison MA, Wicker L, 2000, Protein profile changes in acid adapted Listeria monocytogenes exhibiting cross-protection against an activated lactoperoxidase system in tryptic soy broth. Journal of Food Safety , 20(1): 27-42.
|
