Life Sciences Commons^™

Anti-Listeria Of H2o2-Peroxyacetic Acid Anti-Listeria Efficacy Of A Hydrogen Peroxide-Peroxyacetic Acid Mixer In Bacterial Buffered Solution And On Bell Peppers, Peighton Denae Foster

Graduate Theses, Dissertations, and Problem Reports

This study aims to 1) evaluate the efficacy of H₂O₂-peroxyacetic acid (PAA) mixer to inactivate Listeria monocytogenes in 0.1% buffered-peptone-water; 2) evaluate the reduction and mitigation of cross-contamination on peppers. For the study-1, aliquots of 1.0-ml mixer solutions (0.25, 0.50 and 0.84%) were added to the first 3-well of 8-strip-deep-well microplates. Then, the 0.1 ml of 10-fold dilution the Nalidixic-acid-resistant (NaL) L. monocytogenes was added and mixed immediately with a multichannel pipette. After exposure for 0, 5, 15, 30, and up to 120-s, 1 ml of 2×D/E neutralized solution was added to terminate the reaction followed …

Analysis Of Experimental Antimicrobial Prevention Strategies Against Microbial Contamination Of Locally Harvested Poultry And Produce In West Virginia, Rebecca Breanne Stearns

Graduate Theses, Dissertations, and Problem Reports

Fresh produce and poultry have been associated with several foodborne illness outbreaks. Strategies to mitigate these risks are a much-needed research priority; therefore, five experiments were conducted to analyze pathogen cross-contamination capabilities on produce and poultry. Microbial contamination prevention and reduction strategies were also studied.

In Chapter Two, three antimicrobial delivery methods in combination with increasing concentrations of hydrogen peroxide-peroxyacetic acid (H₂O₂-PAA) (0.05-0.25 ml/dL) were compared to evaluate their ability to reduce and prevent cross-contamination of Listeria monocytogenes (L. monocytogenes) and Listeria innocua (L. innocua) on inoculated apples. Apples have been …

Evaluate A Mixer Of Hydrogen Peroxide And Peroxyacetic Acid To Mitigate Microbial Cross-Contamination Of Salmonella Typhimurium And The Surrogate Enterococcus Faecium During Triple-Washing Of Butternut Squash, Jesica M. Temple

Graduate Theses, Dissertations, and Problem Reports

Background: Recent foodborne illness outbreaks have been linked to fresh fruits and vegetables. For public safety, awareness of the risks of contamination from foodborne pathogens that can occur during post-harvest farming practices is essential to prevent foodborne outbreaks. Controlling the spread of foodborne pathogens on produce requires proper washing procedures, antimicrobials and doses. Given the speed and diversity of the produce being distributed, local incidents may become international emergencies. Methods: Studies were included if they assessed the efficacy of antimicrobials and various washing procedures and had to conclude the mitigation of cross-contamination of foodborne pathogens on produce grown in the …

Comparison Of Antimicrobials And Delivery Methods On The Inactivation Of Listeria Monocytogenes On Apples, Rebecca B. Stearns

Graduate Theses, Dissertations, and Problem Reports

Introduction: Due to multi-state outbreaks of listeriosis on apples in 2015, 2017, and 2019, Listeria Monocytogenes (L. monocytogenes) has been deemed an emerging, under researched pathogen by the USDA-NIFA. Therefore, this study evaluated the efficacy of SaniDate 5.0®’s (SD) ability to inactivate L. Monocytogenes on apples when delivered through electrostatic sprayer (ES), garden sprayer (GS), and dip methods.

Methods: Organic apples were dip-inoculated with L. monocytogenes for 5 min and then dried for 10 min. Once dried, the inoculated apples were untreated (control), sprayed with water only, or treated with SD, 0.0064, 0.1, 0.25 and 0.50% for 20 …

Characterization Of The Hydrogen Peroxide Stress Responses Of Bifidobacterium Longum And Bifidobacterium Animalis Subsp. Lactis, Taylor S. Oberg

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Probiotics are living organisms which exert a beneficial health effect when consumed in sufficient numbers. Consumer interest in probiotics has increased dramatically in recent years prompting an increase in production and development of functional foods. One major problem is the decreased viability of probiotic bacteria during functional food production and storage and subsequent digestion due to environmental stresses. The most common probiotic strains belong to the genus Lactobacillus or Bifidobacterium. Due to the anaerobic nature of these bacteria, they lack the required defense mechanisms for oxidative stress inherent in aerobic microorganisms. This study examined the oxidative stress responses of …

Genetic And Physiological Responses Of Bifidobacterium Animalis Subsp. Lactis To Hydrogen Peroxide Stress, T. S. Oberg, Robert E. Ward, J. L. Steele, Jeff Broadbent

Nutrition, Dietetics, and Food Sciences Faculty Publications

Consumer interest in probiotic bifidobacteria is increasing, but industry efforts to secure high cell viability in foods is determined by these anaerobes’ sensitivity to oxidative stress. To address this limitation, we investigated genetic and physiological responses of two fully sequenced Bifidobacterium animalis subsp. lactis strains, BL-04 and DSM 10140, to hydrogen peroxide (H₂O₂) stress. Although the genome sequences for these strains are highly clonal, prior work showed they differ in both intrinsic and inducible H₂O₂ resistance. Transcriptome analysis of early stationary phase cells exposed to a sub-lethal H₂O₂ concentration detected …

Physicochemical Properties Of Irradiation Modified Starch Extrudates, A. S. Sokhey, R. Chinnaswamy

Food Structure

Corn starch samples containing 0, 25, 50 and 70% amylose irradiated with -y -radiation dosages of 0 (native) , 5 , 10, 20 (containing 0, 2.5 or 5% potassium persulfate , hydrogen peroxide or eerie ammonium nitrate) or 30 kGy were extrusion cooked using a C. W. Brabender single-screw extruder at a barrel temperature of 140 °C, a screw speed of 140 rpm and 18% moisture content. Increasing irradiation dosages from 0 to 30 kGy gave consistently increased expansion ratios from 2.9 to 7.9 for 25% amylose starches and from 6.5 to 14.5 for 50% amylose starches, while the expansion …