Life Sciences Commons^™

Physicochemical Characterization And Antibacterial Potential Of Naturally-Occurring Antimicrobial Polypeptide-Bearing Phospholipid Liposomes Against The Foodborne Pathogens Listeria Monocytogenes And Escherichia Coli O157:H7, Thomas Matthew Taylor

Doctoral Dissertations

Liposomes are spherical bilayer vesicles formed from dispersion of polar lipids in aqueous solvents and have been studied for their ability to act as drug delivery vehicles by shielding reactive or sensitive compounds prior to release. In the food industry, liposomes have been used to deliver food flavors and nutrients; more recently they have been investigated for their ability to incorporate food antimicrobials.

Thermal stability of liposomes, in the presence and absence of nisin, was evaluated using differential scanning calorimetry (DSC) and low-intensity ultrasonic spectroscopy (US). Observed phase transition temperatures for liposomes measured via DSC and US were in close …

The Effects Of Processing On Hydrophilic Antioxidant Capacity Of Black Beans, Elizabeth Roberson Mcgee

Masters Theses

Dry, uncooked black beans have been found to contain a significantly high amount of antioxidants compared to many other foods. There is little information available on the influence of thermal processing on antioxidant capacity of foods. The antioxidant capacity, reported in μmol Trolox Equivalents per gram of uncooked, blanched, or retorted black beans was evaluated using the oxygen radical absorbance capacity (ORAC) assay. A boiling water blanch of black beans for 30, 60 or 90 sec resulted in a 33% reduction in antioxidant capacity compared to uncooked beans. There was no significant difference among antioxidant capacity of beans blanched for …

Potential Development Of Resistance To Food Antimicrobials By Foodborne Pathogens, Lilia Milagros Santiago Santiago

Doctoral Dissertations

The potential for development of resistance of four strains of Listeria monocytogenes (101, 108, 310 and Scott A) and Salmonella Typhimurium DT 104 (2380, 2576, 2582, 2486) to food antimicrobials sodium benzoate (SB), potassium sorbate (PS), sodium diacetate (SD) and sodium lactate (SL) at pH 6.0 was studied. Cells were not subjected to any pre-stress condition. An agar dilution assay was performed to determine susceptibility and adaptation to different and increasing antimicrobial concentrations. A microbroth dilution assay was used to determine tolerance development after two consecutives exposures to same antimicrobial concentrations, and one further exposure to a step higher concentration. …

A Surveillance Of Luncheon Meats For The Occurrence Of Listeria Monocytogenes In Grocery Stores In Tennessee, Jacob Henry Stevens

Masters Theses

The current United States Department of Agriculture (USDA) and Department of Health and Human Services Food and Drug Administration (FDA) policy of ‘zero tolerance’ for Listeria monocytogenes in ready to eat (RTE) foods has prompted the food industry to increase food safety and sanitation practices in order to reduce and inhibit the growth of L. monocytogenes. In order to better understand the point of contamination of luncheon meats, a survey of its occurrence was performed in grocery stores throughout Tennessee. Approximately 1000 manufactured-packaged and 1000 deli-sliced luncheon meat samples were analyzed using the USDA-FSIS analytical method with minor …

Volume 4, Number 1 (2006), Ut Institute Of Agriculture

Tennessee Land, Life and Science Magazine

Issue Highlights:

• A focus on agriculture and natural resources programs at the University of Tennessee Institute of Agriculture

Volume 4, Number 2 (2006), Ut Institute Of Agriculture

Tennessee Land, Life and Science Magazine

Issue Highlights:

• From Grow to Go for a New Bioeconomy