{"id":58,"date":"2019-12-20T15:47:00","date_gmt":"2019-12-20T15:47:00","guid":{"rendered":"http:\/\/blogs.oregonstate.edu\/waitecusiclab\/?page_id=58"},"modified":"2020-02-28T19:00:03","modified_gmt":"2020-02-28T19:00:03","slug":"process-validations","status":"publish","type":"page","link":"https:\/\/blogs.oregonstate.edu\/waitecusiclab\/process-validations\/","title":{"rendered":"Process Validations"},"content":{"rendered":"\n<figure class=\"wp-block-image is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/3367\/files\/2019\/08\/Process-Validation-Flyer-791x1024.png\" alt=\"\" class=\"wp-image-215\" width=\"593\" height=\"768\" srcset=\"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/3367\/files\/2019\/08\/Process-Validation-Flyer-791x1024.png 791w, https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/3367\/files\/2019\/08\/Process-Validation-Flyer-232x300.png 232w, https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/3367\/files\/2019\/08\/Process-Validation-Flyer-768x994.png 768w, https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/3367\/files\/2019\/08\/Process-Validation-Flyer.png 816w\" sizes=\"auto, (max-width: 593px) 100vw, 593px\" \/><\/figure>\n\n\n\n<p class=\"has-medium-font-size\">Since 2012, the\nWaite-Cusic food microbiology lab has worked with many food companies to evaluate\nhow effective their kill step is in creating a safe product. Our lab focuses on\nperforming process validations for these companies to ensure that their\nproducts meet regulatory standards for pathogen reductions. By replicating the\ncompany\u2019s processing parameters, we can quantify the pathogen reduction and\nanalyze the data to give an accurate report to support the company\u2019s food\nsafety plan. Our team is dedicated to obtaining reliable and accurate data and\nto always increase our knowledge of food safety. <\/p>\n\n\n\n<h2 class=\"has-text-color wp-block-heading\" style=\"color:#ff6600\"><strong>Mission<\/strong>:<\/h2>\n\n\n\n<p class=\"has-medium-font-size\">To help food companies reduce the risk of foodborne pathogens in their products to ensure our food is safe.<\/p>\n\n\n\n<h2 class=\"has-text-color wp-block-heading\" style=\"color:#ff6600\">Examples of <strong>Processes We Can Perform<\/strong>:<\/h2>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<ul class=\"wp-block-list\"><li>Convection heating<\/li><li>Dehydrating<\/li><li>Blanching<\/li><li>Shelf life<\/li><li>Baking<\/li><li>Roasting<\/li><li>Steam treatment<\/li><\/ul>\n<\/div><\/div>\n\n\n\n<h2 class=\"has-text-color wp-block-heading\" style=\"color:#ff6600\"><strong>Previous Process Validations:<\/strong>  <\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Salami fermentation and drying<\/li><li>Roasting hazelnuts<\/li><li>&#8220;Sprouted&#8221; nuts and seeds<\/li><li>Dehydrating blueberries and apples<\/li><li>Blanching pili nuts<\/li><li>Deli ham shelf life<\/li><li>Steam treatment on raw chicken dog treats <\/li><\/ul>\n\n\n\n<h2 class=\"has-text-color wp-block-heading\" style=\"color:#ff6600\">Previous Process Validation Publications:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li> Minarsich, J., Wright, D., Emch, A., &amp; <strong>Waite-Cusic, J.<\/strong> (2018). Adjusting Processing Parameters in an Entry-Level Commercial Dehydrator To Achieve a 5-Log Reduction of Salmonella during the Cooking Step. <em>Journal of Food Protection<\/em>, <em>81<\/em>(3), 348\u2013356. <a href=\"https:\/\/doi.org\/10.4315\/0362-028X.JFP-17-266\">https:\/\/doi.org\/10.4315\/0362-028X.JFP-17-266<\/a> <\/li><li> Pearson, E. H., Jones, J., &amp; <strong>Waite-Cusic, J. G.<\/strong> (2018). Evaluation of Peroxyacetic Acid for Reducing Low Levels of Salmonella on Laboratory-Inoculated and Naturally Contaminated In-Shell Hazelnuts. <em>Journal of Food Protection<\/em>, <em>81<\/em>(2), 254\u2013260. <a href=\"https:\/\/doi.org\/10.4315\/0362-028X.JFP-17-300\">https:\/\/doi.org\/10.4315\/0362-028X.JFP-17-300<\/a> <\/li><li> Wright, D. G., Minarsich, J., Daeschel, M. A., &amp; <strong>Waite\u2010Cusic, J.<\/strong> (2017). Thermal inactivation of Salmonella spp. in commercial tree nut and peanut butters in finished packaging. <em>Journal of Food Safety<\/em>, <em>38<\/em>(1), e12371. <a href=\"https:\/\/doi.org\/10.1111\/jfs.12371\">https:\/\/doi.org\/10.1111\/jfs.12371<\/a> <\/li><li> Lowder, A. C., <strong>Waite-Cusic, J. G.<\/strong>, &amp; Mireles DeWitt, C. A. (2014). High pressure\u2013low temperature processing of beef: Effects on survival of internalized E. coli O157:H7 and quality characteristics. <em>Innovative Food Science &amp; Emerging Technologies<\/em>, <em>26<\/em>, 18\u201325. <a href=\"https:\/\/doi.org\/10.1016\/j.ifset.2014.08.003\">https:\/\/doi.org\/10.1016\/j.ifset.2014.08.003<\/a> <\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Since 2012, the Waite-Cusic food microbiology lab has worked with many food companies to evaluate how effective their kill step is in creating a safe product. Our lab focuses on performing process validations for these companies to ensure that their products meet regulatory standards for pathogen reductions. By replicating the company\u2019s processing parameters, we can&hellip; <a href=\"https:\/\/blogs.oregonstate.edu\/waitecusiclab\/process-validations\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":9853,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-58","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/blogs.oregonstate.edu\/waitecusiclab\/wp-json\/wp\/v2\/pages\/58","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.oregonstate.edu\/waitecusiclab\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blogs.oregonstate.edu\/waitecusiclab\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.oregonstate.edu\/waitecusiclab\/wp-json\/wp\/v2\/users\/9853"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.oregonstate.edu\/waitecusiclab\/wp-json\/wp\/v2\/comments?post=58"}],"version-history":[{"count":20,"href":"https:\/\/blogs.oregonstate.edu\/waitecusiclab\/wp-json\/wp\/v2\/pages\/58\/revisions"}],"predecessor-version":[{"id":287,"href":"https:\/\/blogs.oregonstate.edu\/waitecusiclab\/wp-json\/wp\/v2\/pages\/58\/revisions\/287"}],"wp:attachment":[{"href":"https:\/\/blogs.oregonstate.edu\/waitecusiclab\/wp-json\/wp\/v2\/media?parent=58"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}