Search Results - Food+Science

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Safe Food Colorant from Sorghum Bicolor Roots

A mutation in the Sorghum Bicolor plant causes an increase in the accumulation of 3-deoxyanthocyanin, a pigment molecule, in the plant’s roots. This pigment can be easily extracted and used as a natural food colorant. Recent research has shown that artificial and synthetic food colorants, such as yellow 6 and red 40, can have adverse effects on...

Published: 9/27/2018 | Inventor(s): Vimal Kumar Balasubramanian, Venugopal Mendu, Christopher Cobos

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Category(s): Food Science, Agriculture

Reduction of pathogens and other bacteria in food products including pet food and rendered products utilizing a multiple inhibition system with lactic acid bacteria

Pets may be asymptomatic carriers of Salmonella, a harmful foodborne pathogen, and consequently, humans may be contaminated through close contact with pet feces. From both a public health and a veterinary viewpoint, controlling Salmonella in pets and their food is of high importance. Consumer education about handling and storing pet food, as well as...

Published: 12/6/2018 | Inventor(s): Mindy Brashears, Kendra Nightingale, David Campos

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Category(s): Food Science

A Method to Introduce Salmonella into Ground Meat and Poultry for Testing Mitigation Efforts

Illnesses related to foodborne pathogens pose a considerable economic strain on the United States annually. Among them, Salmonella enterica is responsible an estimated 1 million yearly cases of foodborne illness. Research has shown that the transfer of Salmonella from the initial animal to consumer meats occurs primarily when peripheral lymph nodes...

Published: 9/19/2018 | Inventor(s): Guy Loneragan, Thomas Edrington, Katelyn Malin

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Category(s): Food Science

Biomarkers to Identify Specific Serotypes of Salmonella in Real-time

Various Salmonella strains are common food born microbes that cause disease in humans and animals. Some strains can cause intestinal infections, while others cause typhoid fever. Because of the large variety of Salmonella strains present and the different pathogenic effects of these strains, it is important to develop rapid and flexible assays that...

Published: 12/12/2018 | Inventor(s): Marie Bugarel, Guy Loneragan, Kendra Nightingale, Mindy Brashears

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Category(s): Assay, Biomarker, Food Science

Use of Lactic Acid and other Probiotic Bacteria to Reduce Pathogens in Lymph Nodes and other Lympatic tissues of Livestock Animals

A specific strain of Lactobacilli, NP51 combined with a Propionibacterium, PF24 may be added to cattle feed to improve animal performance and treat E. coli O157. The invention has also been shown to reduce the presence of Salmonella in the lymph nodes of cattle at harvest. Additionally, this product may also be used in dairy cattle and swine to reduce...

Published: 12/4/2018 | Inventor(s): Mindy Brashears, Guy Loneragan, Kendra Nightingale, J. Chance Brooks

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Category(s): Food Science

A Bacterial Challenge Model in Cattle Using a Trans and intra-dermal Route to Infect Peripheral Lymph Nodes

Published: 11/29/2018 | Inventor(s): Guy Loneragan, Thomas Edrington

Keywords(s): Agriculture, Cattle, Food Safety, Immunology, Vaccine

Category(s): Food Science

Detection and Enumeration Method for Lactobacillus NP51 using culture and molecular techniques

A method to both detect and quantify NP51 in animal feeds, foods and fecal samples as well as other environmental samples has been developed. The protocol combines traditional culture methods with molecular methods to detect a very specific strain of industrial importance to the food and feed industries. Additionally the use of a unique primer to...

Published: 11/28/2018 | Inventor(s): Mindy Brashears, Kendra Nightingale, Guy Loneragan, Qingli Zhang

Keywords(s):

Category(s): Food Science