Jessie Usaga

Jessie Usaga
University of Costa Rica | UCR · Food Science

PhD

About

25
Publications
15,229
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174
Citations
Additional affiliations
November 2006 - December 2014
University of Costa Rica
Position
  • Faculty Member

Publications

Publications (25)
Article
Full-text available
The CiderSure 3500 is one of the most commonly used UV juice processing units in the United States for the nonthermal processing of apple cider and fulfills the 5-log performance standard established by the federal juice HACCP regulation. However, the appropriate validation frequency of this machine's quartz tubes is currently unknown by juice proc...
Article
Full-text available
Gradual exposure to moderate acidic environments may enhance the thermal tolerance and survival of Escherichia coli O157:H7 in acid and acidified foods. Limited studies comparing methodologies to induce this phenomenon have been performed. The effects of strain and physiological state on thermal tolerance and survival of E. coli in apple juice were...
Article
Full-text available
Numerous outbreaks involving fresh juices contaminated with Escherichia coli O157:H7 have occurred in the United States and around the world, raising concern for the safety of these products. Until now, only a few studies regarding the thermal tolerance of this pathogen in acidic juices over a wide range of pH values have been published. Therefore,...
Article
Full-text available
The development of biofunctional non-dairy beverages with probiotics and prebiotics is a challenge and a frontier goal prompted by current consumers demand of health promoting foods, in particular from those with dietary restrictions related to dairy products. This study aimed to evaluate the survival of two commercially available probiotic strains...
Article
Full-text available
Introducción. El consumo de frutas y vegetales correlaciona inversamente con la incidencia de enfermedades degenerativas como diabetes, enfermedades cardiovasculares, ciertos tipos de cáncer y cataratas asociadas al envejecimiento, dada la acción de compuestos bioactivos como vitamina C, polifenoles y carotenoides. Objetivo. Evaluar el perfil nutri...
Article
Full-text available
Background Agro-industrial waste from tropical environments could be an important source of lactic acid bacteria (LAB) with probiotic potential. Methods Twelve LAB isolates were isolated from pineapple silages. The species identification was carried out considering 16S rRNA and phe S genes. Experiments to evaluate the probiotic potential of the is...
Article
Full-text available
Background. Agro-industrial waste from tropical environments could be an important source of lactic acid bacteria (LAB) with probiotic potential. Methods. Twelve LAB isolates were isolated from pineapple silages. The species identification was carried out considering 16S rRNA and pheS genes. Experiments to evaluate the probiotic potential of the is...
Article
Ultrasound is a useful alternative to thermal processing that can be applied to many food products and juices to aid with enzymes and microorganism inactivation and to improve the efficiency of unit operations generally applied in the food industry. The aim of this study was to evaluate the effect of a high-intensity sonication treatment (frequency...
Article
Full-text available
2021 Agronomía Mesoamericana es desarrollada en la Universidad de Costa Rica bajo una licencia Creative Commons Atribución-NoComercial-SinDerivar 4.0 Internacional. Para más información escriba a pccmca@ucr.ac.cr o pccmca@gmail.com Resumen Introducción. Lactobacillus casei se caracteriza por adaptarse al medio durante el proceso fermentativo. Objet...
Article
Increasing consumer demand for high-quality foods has driven adoption by the food industry of non-thermal technologies such as high pressure processing (HPP). The technology is employed as a post-packaging treatment step for inactivation of vegetative microorganisms. In order to evaluate HPP inactivation of Escherichia coli O157:H7, Salmonella ente...
Article
Full-text available
Aims: The aims of this study were to: (1) estimate the effectiveness of ultraviolet radiation (UV) and sulfuric-acid based fertilizer (SA), at reducing levels of generic Escherichia coli in surface irrigation water and on produce and surface soil in open produce fields; and (2) describe the population dynamics of generic E. coli in produce fields....
Article
Full-text available
Lactic Acid Bacteria (LAB) is a diverse group of cocci and rods characterized by the production of Lactic Acid (LA). Some LAB, with probiotic traits, have been extensively used since ancient times on food production. Advances in science have given the opportunity to understand the organization of LAB genomes considering their hab- itats and interac...
Article
Full-text available
El consumo excesivo de sodio es causa importante de enfermedades no transmisibles incluyendo hipertensión. En esta investigación se evaluó una metodología sensorial para reducir el contenido de sodio en salsas de tomate y mayonesas, productos altamente consumidos en Costa Rica. Se caracterizaron, por triplicado, 16 salsas y 7 mayonesas comerciales...
Article
Full-text available
Industrial biotechnology is a continuously expanding field focused on the application of microorganisms to produce chemicals using renewable sources as substrates. Currently, an increasing interest in new versatile processes, able to utilize a variety of substrates to obtain diverse products, can be observed. A robust microbial strain is critical i...
Article
Consumption of spicy foods and hot sauces is currently a popular trend worldwide. Shelf-stable acidified sauces are commonly hot-filled to ensure commercial sterility, but cold-fill-hold processes might also be suitable if microbial safety and stability are ensured. For this study, model acidified hot pepper sauces were developed and characterized....
Article
Full-text available
Detección de gluten en alimentos etiquetados como libres de gluten disponibles en el mercado costarricense. La presencia de gluten en alimentos etiquetados como libres de gluten (LG) representa una preocupación para la salud de pacientes celíacos, y personas intolerantes y sensibles a este conjunto de proteínas. Sin embargo, esto no ha sido estudia...
Article
Full-text available
The growing demand for fruit and vegetable juice blends, with improved nutritional and sensory attributes, has prompted the industrial adoption of nonthermal processing technologies, including UV light. Limited studies have explored conditions to overcome the well-known limitations of UV when treating liquid foods with a high content of particles t...
Preprint
Full-text available
The aim of this research was to isolate and identify lactic acid bacteria (LAB) from pineapple waste. The survival in refrigerated pineapple juices, of a selected isolate with potential probiotic properties, was also studied. The 16S rRNA and pheS partial genes were used to identify LAB, multilocus sequence typing (MLST) genes were used in order to...
Chapter
Full-text available
Pickled eggs are hard-cooked eggs marinated in acidic brine and characterized by an extended shelf life at room temperature. Based on regulations in the United States (21 CFR 114), this product is classified as an acidified food. Due to the composition and structure of eggs, pickled eggs, as compared to other foods, such as vegetables, pose unique...
Article
Full-text available
The low thermal tolerance of Salmonella enterica in foods with intermediate moisture levels, such as caramel sauces, ensures that mild heat treatment is sufficient to achieve 5-log reductions of this pathogen. This treatment mitigates the risk posed by salmonellae in raw materials; however, recontamination might occur because of survival of the pat...
Article
Full-text available
The influence of ascorbic acid, sodium benzoate, potassium sorbate, and sulfur dioxide on the effectiveness of UV pasteurization of apple juice and the effect of UV exposure on the stability of these compounds were evaluated. The concentration of ascorbic acid, total vitamin C, benzoate, sorbate, and sulfur dioxide, and the juices' physicochemical...
Article
Full-text available
The enhanced thermal tolerance and survival responses of Escherichia coli O157:H7 in acid and acidified foods is a major safety concern for the production of low-pH products, including beverages. Little is known about this phenomenon when using UV light treatments. This study was conducted to evaluate the effects of strain (E. coli O157:H7 strains...
Article
Full-text available
Thermal pasteurization can achieve the U. S. Food and Drug Administration–required 5-log reduction of pathogenic Escherichia coli O157:H7 and Cryptosporidium parvum in apple juice and cider, but it can also negatively affect the nutritional and organoleptic properties of the treated products. In addition, thermal pasteurization is only marginally e...
Article
Full-text available
The effects of suspended insoluble solids (SIS) concentration and particle size, and the time after apple pressing on the efficiency of UV treatment of cloudy apple juice were evaluated. Clear model solutions (formulated to resemble physicochemical characteristics of apple juice) and commercial apple juice, containing different solids concentration...

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