Peter Muriana

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Associate Professor => Professor

Oklahoma State University Stillwater

United States

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About

Peter Muriana is a Professor at Oklahoma State University in Stillwater, USA. His research areas focus on food microbiology, particularly the use of probiotics, microbial profiling in food processing, and the evaluation of food safety measures for products like biltong. He has published numerous articles addressing topics such as the efficacy of various microorganisms in food applications and the reduction of pathogens during food processing.

Recent Grants

Grant: Close

RAPID DETECTION, ANALYSIS, AND INHIBITION OF FOODBORNE PATHOGENS, TOXINS, AND SPOILAGE MICROORGANISMS

Open Date: 2007-10-01

Close Date: 2013-09-30

Grant: Close

DETECTION, CHARACTERIZATION, AND INHIBITION OF FOODBORNE PATHOGENIC AND SPOILAGE MICROORGANISMS

Open Date: 2003-10-01

Close Date: 2007-09-30

Articles (10)

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2020

Collaborators (1)

Udaya DeSilva

Oklahoma State University

UNITED STATES

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Peter Muriana

Research Interests

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About

Recent Grants

Articles (10)

The Potential of Bacillus Species as Probiotics in the Food Industry: A Review

Microbial Profiling of Biltong Processing Using Culture-Dependent and Culture-Independent Microbiome Analysis

Evaluation of Various Lactic Acid Bacteria and Generic E. coli as Potential Nonpathogenic Surrogates for In-Plant Validation of Biltong Dried Beef Processing

Effect of Biltong Dried Beef Processing on the Reduction of Listeria monocytogenes, E. coli O157:H7, and Staphylococcus aureus, and the Contribution of the Major Marinade Components

Comparison of Sodium Nitrite and ‘Natural’ Nitrite on the Inhibition of Spore Germination and Outgrowth of Clostridium sporogenes in Low- and High-Fat Frankfurters

Efficacy of a Next Generation Quaternary Ammonium Chloride Sanitizer on Staphylococcus and Pseudomonas Biofilms and Practical Application in a Food Processing Environment

Isolation and Characterization of Nitrate Reducing Bacteria for Conversion of Vegetable-Derived Nitrate to ‘Natural Nitrite’

Quantification of Process Lethality (5-Log Reduction) of Salmonella and Salt Concentration during Sodium Replacement in Biltong Marinade

Processing of Biltong (Dried Beef) to Achieve USDA-FSIS 5-log Reduction of Salmonella without a Heat Lethality Step

Selenite Cystine Agar for Enumeration of Inoculated Salmonella Serovars Recovered from Stressful Conditions during Antimicrobial Validation Studies

Collaborators (1)

Udaya DeSilva

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