Visiting Assistant Professor
Food Science
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| Personnel Index| Dr. Alicia Orta-Ramirez Visiting Assistant Professor Food Science |
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Profile Degrees: B.V. Sc. 1989. Faculty of Veterinary Medicine. universitat Autónoma de Barcelona, Catalonia, Spain M.S. Food Science. 1994 Michigan State University Ph.D. 1999 Michigan State University. Research Interests: Microbiological safety of meat and poultry products. Methods to assess adequacy of thermal processes in meat and poultry. Courses: HNF 300 Experimental Approaches to Foods Publications: Vaidya, S., Orta-Ramirez, A., Smith,
D.M. and Ofoli, R. Y. 2003. Effect of heat on phycoerythrin fluorescence: Influence of
thermal exposure on the fluorescence emission of R-phycoerythrin. Smith, S.E., Orta-Ramirez, A., Ofoli,
R.Y., Ryser, E.T. and Smith, D.M 2002. R-phycoerythrin as a time-temperature integrator to
verify the thermal processing adequacy of beef patties. Orta-Ramirez, A. and Smith, D.M. 2001.
control of foodborne pathogens in meat and poultry products by adequate cooking. Orta-Ramirez, A., Merrill, J.E. and
Smith, D.M. 2001 Sucrose, SDS, urea and 2-mercaptoethanol affect the thermal inactivation
of R-phycoerythrin. Smith, S.E., Maurer, J., Orta-Ramirez,
A., Ryser, E.T. and Smith, D.M. 2001. Thermal inactivation of Salmonella spp, S.
Typhimurium DT104 and Escherichia coli O157:H7 in ground beef. Orta-Ramirez, A., Merrill, J.E. and
Smith, D.M. 2000. pH affects thermal stability of R-phycoerythrin from Porphyra yezoensis. Orta-Ramirez, A., Smith, D.M. and Merrill, J.E.1007. Denaturation of algal phycobiliproteins can be used as thermal process indicator. Proceedings of the 4th international Marine Biotechnology Conference. September 22-29, Sorrento, Italy. Orta-Ramirez, A., Price, J.F., Hsu,
Y-C., Veeramuthu, G.J., Cherry-Merritt, J.S. and Smith, D.M. 1997. Thermal inactivation of
Escherichia coli O157:H7, Salmonella senftenberg and enzymes with potential as endpoint
temperature indicators in ground beef. Orta-Ramirez, A., Wang, C.H., Abouzied,
M.M., Veeramuthu, G.J., Price, J.F., Pestka, J.J. and Smith D.M. 1996. Lactate
dehydrogenase monoclonal antibody sandwich ELISA to determine cooking temperature of
ground beef. Smith, D.M. and Orta-Ramirez, A. 1995.
Enzyme- linked immunosorbent assay technology to verify endpoint cooking temperatures of
meat products. Orta-Ramirez, A., Marks, B.P., Warsow
C.R., Booren, A.M. and Ryser, E.T. 2004. Enhanced Thermal Resistance of Salmonella in
Whole Muscle vs Groung Beef. Carlson, T.R., Marks, B.P. Booren, A.M.,
Ryser, E. T. and Orta-Ramirez, A. 2004. Effect of Water Activity on Thermal Inactivation
of Salmonella in Ground Turkey. |
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