Harshavardhan Thippareddi
Overview
Explore the profile of Harshavardhan Thippareddi including associated specialties, affiliations and a list of published articles.
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65
Citations
331
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Recent Articles
11.
Ahmad N, Hildebrandt I, Pickens S, Vasquez S, Jin Y, Liu S, et al.
J Food Prot
. 2022 Jun;
85(11):1538-1552.
PMID: 35723555
Abstract: This multi-institutional study assessed the efficacy of Enterococcus faecium NRRL B-2354 as a nonpathogenic Salmonella surrogate for thermal processing of nonfat dry milk powder, peanut butter, almond meal, wheat...
12.
Reed A, Olszewska M, Mann A, Rama E, Thippareddi H, Singh M, et al.
Microbiol Resour Announc
. 2022 Feb;
11(2):e0092521.
PMID: 35112897
This report describes the genome sequences of two Lactobacillus johnsonii strains (AER105 and AER25) and three Ligilactobacillus salivarius strains (AER35, AER36, and AER04) recovered from broiler chicken gastrointestinal tracts in...
13.
Channaiah L, Michael M, Acuff J, Phebus R, Thippareddi H, Milliken G
Food Microbiol
. 2021 Aug;
100:103874.
PMID: 34416949
This study validated a simulated commercial baking processes for hard and soft cookies to control Salmonella, and determined D- and z-values of 7-serotype Salmonella (Newport, Senftenberg, Tennessee, Typhimurium, and three...
14.
Magdovitz B, Gummalla S, Garren D, Thippareddi H, Berrang M, Harrison M
J Food Prot
. 2021 Jun;
84(11):1898-1903.
PMID: 34143180
Abstract: The ubiquity of Listeria monocytogenes in the environment affects the food industry and presents concerns for frozen food facilities. This study determined the prevalence and numbers of Listeria species...
15.
Juneja V, Osoria M, Purohit A, Golden C, Mishra A, Taneja N, et al.
Meat Sci
. 2021 May;
180:108557.
PMID: 34052695
A dynamic model was developed to predict growth of Clostridium perfringens in cooked ground pork supplemented with salt (0-3% wt/wt) and sodium pyrophosphate (0-0.3% wt/wt) under varying temperatures. C. perfringens...
16.
Zhang J, Zhuang H, Bowker B, Stelzleni A, Yang Y, Pang B, et al.
Poult Sci
. 2021 May;
100(6):101123.
PMID: 33957392
The objective of this study was to evaluate a novel multi-blade Shear (MBS) method for measuring texture properties of both raw and cooked broiler fillets (pectoralis major) with the woody...
17.
Wei X, Vasquez S, Thippareddi H, Subbiah J
Int J Food Microbiol
. 2021 Mar;
344:109114.
PMID: 33652336
Thermal inactivation kinetics of Salmonella in low moisture foods are necessary for developing proper thermal processing parameters for pasteurization. The effect of water activity on thermal inactivation kinetics of Salmonella...
18.
Thomas C, Thippareddi H, Kumar S, Rigdon M, McKee R, Stelzleni A
J Food Prot
. 2021 Feb;
84(7):1114-1121.
PMID: 33561184
Abstract: Ruminants are natural reservoirs of Shiga toxin-producing Escherichia coli (STEC), and the STEC can be easily transferred to carcasses during the conversion of animals to meat. Three experiments were...
19.
Rigdon M, Stelzleni A, McKee R, Pringle T, Bowker B, Zhuang H, et al.
Poult Sci
. 2021 Feb;
100(3):100915.
PMID: 33518346
Woody breast (WB) myopathy is a quality defect, afflicting a large portion of commercial broilers to some degree. The WB myopathy is commonly attributed to rapid bird growth and characterized...
20.
Kataria J, Vaddu S, Rama E, Sidhu G, Thippareddi H, Singh M
Poult Sci
. 2020 Sep;
99(10):5137-5142.
PMID: 32988552
Peracetic acid (PAA) is commonly used as an antimicrobial aid during poultry processing to reduce the pathogen load on poultry and poultry products. However, limited research is available on the...