Food

High Pressure Processing for Decontamination of Orange Juice from Natural Flora and Salmonella serovars

Abimbola Allison; Eleonora Troyanovskaya; Shahid Chowdhury; Aliyar Fouladkhah\

Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN, 37209

Pressure Induced SOS Response in Escherichia coli Involves Mrr, a Restriction Endonuclease

Anaïs Bourges^1,2, Oscar E. Torres M.³, Anirban Ghosh³, Wubishet M. Tadesse³, Gilles Labesse², Nathalie Declerck², Abram Aertsen³ and Catherine Royer¹

¹Department of Biological Sciences, Rensselaer Polytechnic Institute, Troy, NY, 12180, USA ²Centre de Biochimie Structural, CNRS-Université Montpellier UMR 5048, 34000 Montpellier, France

³Department of Microbial and Molecular Systems, Laboratory of Food Microbiology, KU Leuven, B-3001 Leuven, Belgium

High Pressure Food Processing (HPP)

Edmund Ting, Sc.D., Senior VP Engineering

Pressure BioSciences Inc.

Synergistic Effect of Heat and Elevated Hydrostatic Pressure for Inactivation of Listeria monocytogenes

Abimbola Allison; Eleonora Troyanovskaya; Shahid Chowdhury; and Aliyar Fouladkhah

Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN

Inactivation of Planktonically Grown Habituated Salmonella Serovars Through Application of Elevated Hydrostatic Pressure

Abimbola Allison

Advisor: Dr. Aliyar Fouladkhah

Tennessee State University, Public Health M

icrobiology Laboratory, College of Agriculture, Human, and Natural Sciences