Shiowshuh Sheen | Rutgers, The State University of New Jersey (original) (raw)

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Papers by Shiowshuh Sheen

Research paper thumbnail of Food Surface Texture Measurement Using Reflective Confocal Laser Scanning Microscopy

Journal of Food Science, 2008

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Research paper thumbnail of Effect of Salt, Smoke Compound, and Temperature on the Survival of��� Listeria monocytogenes ���in Salmon during Simulated Smoking Processes

Journal of Food Science, 2009

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Research paper thumbnail of Impact of Mechanical Shear on the Survival of Listeria monocytogenes on Surfaces

Journal of Food Science, 2010

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Research paper thumbnail of Kinetics of Thermal Destruction of <I>Salmonella</I> in Ground Chicken Containing <I>trans</I>-Cinnamaldehyde and Carvacrol

Journal of Food Protection, 2012

We investigated the heat resistance of an eight-strain cocktail of Salmonella serovars in chicken... more We investigated the heat resistance of an eight-strain cocktail of Salmonella serovars in chicken supplemented with trans cinnamaldehyde (0 to 1.0%, wt/wt) and carvacrol (0 to 1.0%, wt/wt). Inoculated meat was packaged in bags that were completely immersed in a circulating water bath and held at 55 to 71°C for predetermined lengths of time. The recovery medium was tryptic soy agar supplemented with 0.6% yeast extract and 1% sodium pyruvate. D-values in chicken, determined by linear regression, were 17.45, 2.89, 0.75, and 0.29 min at 55, 60, 65, and 71°C, respectively (z = 9.02°C). Using a survival model for nonlinear survival curves, D-values in chicken ranged from 13.52 min (D(1), major population) and 51.99 min (D(2), heat-resistant subpopulation) at 55°C to 0.15 min (D(1)) and 1.49 min (D(2)) at 71°C. When the Salmonella cocktail was in chicken supplemented with 0.1 to 1.0% trans-cinnamaldehyde or carvacrol, D-values calculated by both approaches were consistently less at all temperatures. This observation suggests that the addition of natural antimicrobials to chicken renders Salmonella serovars more sensitive to the lethal effect of heat. Thermal death times from this study will be beneficial to the food industry in designing hazard analysis and critical control point plans to effectively eliminate Salmonella contamination in chicken products used in this study.

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Research paper thumbnail of Critical Evaluation of Crispy and Crunchy Textures: A Review

International Journal of Food Properties, 2013

Crispness and crunchiness are important factors in the enjoyment of many foods, but they are defi... more Crispness and crunchiness are important factors in the enjoyment of many foods, but they are defined differently among dictionaries, consumers, and researchers. Sensory, mechanical, and acoustic methods have been used to provide data on crispness and crunchiness. Sensory measurements include biting force and sound intensity. Mechanical techniques resemble mastication and include flex, shear, and compression. Acoustical techniques measure frequency, intensity,

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Research paper thumbnail of Predictive model for the reduction of heat resistance of Listeria monocytogenes in ground beef by the combined effect of sodium chloride and apple polyphenols

International Journal of Food Microbiology, 2013

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Research paper thumbnail of Modelling transfer of Listeria monocytogenes during slicing of ‘gravad’ salmon

International Journal of Food Microbiology, 2007

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Research paper thumbnail of Modeling Transfer of Listeria monocytogenes from Slicer to Deli Meat During Mechanical Slicing

Foodborne Pathogens and Disease, 2008

Listeria monocytogenes has been implicated in several listeriosis outbreaks linked to the consump... more Listeria monocytogenes has been implicated in several listeriosis outbreaks linked to the consumption of presliced ready-to-eat (RTE) deli meats. The possible contamination of sliced RTE meats by L. monocytogenes during the slicing process has become a public health concern. The objectives of this study were to investigate the transfer phenomena of L. monocytogenes between a meat slicer and ham slices, and to develop empirical models to describe the transfer during slicing. A six-strain cocktail of L. monocytogenes was inoculated onto a slicer blade to an initial level of approximately 3, 6, or 9 log(10) colony-forming units (CFU)/blade (2, 5, or 8 log CFU/cm(2) of the blade edge area), and then the ham was sliced to a thickness of 1 to 2 mm (Case I). As a second cross-contamination scenario (Case II), a clean blade was used to slice ham previously inoculated with L. monocytogenes (3, 6, or 9 log(10) CFU per meat surface of ca. 100 cm(2)) prior to slicing uninoculated ham. The ham slicing rate was maintained at an average of three to four slices per minute for both Case I and II. Although the overall recovery ratio, including slicer surfaces and collected ham slices, was less than 100%, more ham slices were contaminated with L. monocytogenes when the blade was contaminated with higher initial levels of L. monocytogenes. Empirical models were developed to describe the transfer of L. monocytogenes between blade and ham slices. The models may be applied to predict the number of ham slices that may be contaminated by a L. monocytogenes-contaminated slicer during ham slicing operation. However, the models are both microbial load and contamination route dependent, which might limit their applications to certain conditions. This study showed the initial step for the development of surface transfer model and discussed the factors that might need to be considered and included in future study to expand the model applications.

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Research paper thumbnail of Modeling the impact of chlorine on the behavior of Listeria monocytogenes on ready-to-eat meats

Food Microbiology, 2011

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Research paper thumbnail of Growth characteristics of Listeria monocytogenes as affected by a native microflora in cooked ham under refrigerated and temperature abuse conditions

Food Microbiology, 2011

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Research paper thumbnail of Mathematical modeling the cross-contamination of Escherichia coli O157:H7 on the surface of ready-to-eat meat product while slicing

Food Microbiology, 2010

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Research paper thumbnail of Instrumental Textural Perception of Food and Comparative Biomaterials

International Journal of Food Properties, 2013

ABSTRACT Exposing an extruded corn snack (ECS), an extruded biodegradable packing material (EBP),... more ABSTRACT Exposing an extruded corn snack (ECS), an extruded biodegradable packing material (EBP), carrots, and wood chip cork to relative humidity conditions ranging from 29.5 to 97.5% changed their moisture content and affected the respective internal structures. The ECS and EBP specimens evaluated after 24 h, absorbed moisture and lost crispness. Carrot and cork specimens were evaluated after 48 h; carrots lost moisture, became softer, and decreased in hardness from 55.02±7.59 to 23.6±8.6 N, while cork specimens were unchanged. For all products, loss of moisture increased surface roughness. Increasing moisture amplified turgidity and strength in EBP, decreased crispness in ECS, and stiffness in carrot, but produced no changes in the wood chip cork.

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Research paper thumbnail of Food Surface Texture Measurement Using Reflective Confocal Laser Scanning Microscopy

Journal of Food Science, 2008

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Research paper thumbnail of Effect of Salt, Smoke Compound, and Temperature on the Survival of��� Listeria monocytogenes ���in Salmon during Simulated Smoking Processes

Journal of Food Science, 2009

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Research paper thumbnail of Impact of Mechanical Shear on the Survival of Listeria monocytogenes on Surfaces

Journal of Food Science, 2010

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Research paper thumbnail of Kinetics of Thermal Destruction of <I>Salmonella</I> in Ground Chicken Containing <I>trans</I>-Cinnamaldehyde and Carvacrol

Journal of Food Protection, 2012

We investigated the heat resistance of an eight-strain cocktail of Salmonella serovars in chicken... more We investigated the heat resistance of an eight-strain cocktail of Salmonella serovars in chicken supplemented with trans cinnamaldehyde (0 to 1.0%, wt/wt) and carvacrol (0 to 1.0%, wt/wt). Inoculated meat was packaged in bags that were completely immersed in a circulating water bath and held at 55 to 71°C for predetermined lengths of time. The recovery medium was tryptic soy agar supplemented with 0.6% yeast extract and 1% sodium pyruvate. D-values in chicken, determined by linear regression, were 17.45, 2.89, 0.75, and 0.29 min at 55, 60, 65, and 71°C, respectively (z = 9.02°C). Using a survival model for nonlinear survival curves, D-values in chicken ranged from 13.52 min (D(1), major population) and 51.99 min (D(2), heat-resistant subpopulation) at 55°C to 0.15 min (D(1)) and 1.49 min (D(2)) at 71°C. When the Salmonella cocktail was in chicken supplemented with 0.1 to 1.0% trans-cinnamaldehyde or carvacrol, D-values calculated by both approaches were consistently less at all temperatures. This observation suggests that the addition of natural antimicrobials to chicken renders Salmonella serovars more sensitive to the lethal effect of heat. Thermal death times from this study will be beneficial to the food industry in designing hazard analysis and critical control point plans to effectively eliminate Salmonella contamination in chicken products used in this study.

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Critical Evaluation of Crispy and Crunchy Textures: A Review

International Journal of Food Properties, 2013

Crispness and crunchiness are important factors in the enjoyment of many foods, but they are defi... more Crispness and crunchiness are important factors in the enjoyment of many foods, but they are defined differently among dictionaries, consumers, and researchers. Sensory, mechanical, and acoustic methods have been used to provide data on crispness and crunchiness. Sensory measurements include biting force and sound intensity. Mechanical techniques resemble mastication and include flex, shear, and compression. Acoustical techniques measure frequency, intensity,

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Predictive model for the reduction of heat resistance of Listeria monocytogenes in ground beef by the combined effect of sodium chloride and apple polyphenols

International Journal of Food Microbiology, 2013

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Modelling transfer of Listeria monocytogenes during slicing of ‘gravad’ salmon

International Journal of Food Microbiology, 2007

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Research paper thumbnail of Modeling Transfer of Listeria monocytogenes from Slicer to Deli Meat During Mechanical Slicing

Foodborne Pathogens and Disease, 2008

Listeria monocytogenes has been implicated in several listeriosis outbreaks linked to the consump... more Listeria monocytogenes has been implicated in several listeriosis outbreaks linked to the consumption of presliced ready-to-eat (RTE) deli meats. The possible contamination of sliced RTE meats by L. monocytogenes during the slicing process has become a public health concern. The objectives of this study were to investigate the transfer phenomena of L. monocytogenes between a meat slicer and ham slices, and to develop empirical models to describe the transfer during slicing. A six-strain cocktail of L. monocytogenes was inoculated onto a slicer blade to an initial level of approximately 3, 6, or 9 log(10) colony-forming units (CFU)/blade (2, 5, or 8 log CFU/cm(2) of the blade edge area), and then the ham was sliced to a thickness of 1 to 2 mm (Case I). As a second cross-contamination scenario (Case II), a clean blade was used to slice ham previously inoculated with L. monocytogenes (3, 6, or 9 log(10) CFU per meat surface of ca. 100 cm(2)) prior to slicing uninoculated ham. The ham slicing rate was maintained at an average of three to four slices per minute for both Case I and II. Although the overall recovery ratio, including slicer surfaces and collected ham slices, was less than 100%, more ham slices were contaminated with L. monocytogenes when the blade was contaminated with higher initial levels of L. monocytogenes. Empirical models were developed to describe the transfer of L. monocytogenes between blade and ham slices. The models may be applied to predict the number of ham slices that may be contaminated by a L. monocytogenes-contaminated slicer during ham slicing operation. However, the models are both microbial load and contamination route dependent, which might limit their applications to certain conditions. This study showed the initial step for the development of surface transfer model and discussed the factors that might need to be considered and included in future study to expand the model applications.

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Modeling the impact of chlorine on the behavior of Listeria monocytogenes on ready-to-eat meats

Food Microbiology, 2011

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Growth characteristics of Listeria monocytogenes as affected by a native microflora in cooked ham under refrigerated and temperature abuse conditions

Food Microbiology, 2011

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Mathematical modeling the cross-contamination of Escherichia coli O157:H7 on the surface of ready-to-eat meat product while slicing

Food Microbiology, 2010

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Instrumental Textural Perception of Food and Comparative Biomaterials

International Journal of Food Properties, 2013

ABSTRACT Exposing an extruded corn snack (ECS), an extruded biodegradable packing material (EBP),... more ABSTRACT Exposing an extruded corn snack (ECS), an extruded biodegradable packing material (EBP), carrots, and wood chip cork to relative humidity conditions ranging from 29.5 to 97.5% changed their moisture content and affected the respective internal structures. The ECS and EBP specimens evaluated after 24 h, absorbed moisture and lost crispness. Carrot and cork specimens were evaluated after 48 h; carrots lost moisture, became softer, and decreased in hardness from 55.02±7.59 to 23.6±8.6 N, while cork specimens were unchanged. For all products, loss of moisture increased surface roughness. Increasing moisture amplified turgidity and strength in EBP, decreased crispness in ECS, and stiffness in carrot, but produced no changes in the wood chip cork.

Bookmarks Related papers MentionsView impact