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Full-Text Articles in Life Sciences
Effect Of Contact Time And Attachment Level Of Bacterial Pathogens On Efficacy Of Chlorine Treatment In Fresh Produce, Jyoti Aryal
Effect Of Contact Time And Attachment Level Of Bacterial Pathogens On Efficacy Of Chlorine Treatment In Fresh Produce, Jyoti Aryal
LSU Master's Theses
Bacterial attachment or biofilm formation on produce surfaces may result in limited penetration ability of sanitizers. This study examined the wet and dry contact time (WCT or DCT) of produce during washing with sanitizer and evaluated the effect of attachment level of Listeria monocytogenes during storage on the efficacy of chlorine treatment. Spinach and bell peppers were inoculated with Listeria monocytogenes and Salmonella enterica. The produce was then washed by dipping into a 100 ppm of chlorine solution for 1 min and an additional 1, 3, or 5 minutes (WCT) or removed from the chlorine solution and held for 1, …
Evaluation Of The Microbial Quality Of Cantaloupe Fruit Produced On Raised Or Flat Beds Following A Flooding Event, Isaack Kikway
Evaluation Of The Microbial Quality Of Cantaloupe Fruit Produced On Raised Or Flat Beds Following A Flooding Event, Isaack Kikway
LSU Master's Theses
Floodwater can contain microbial contaminants such as plant and foodborne pathogens and can compromise the quality of fresh fruit and vegetables produced in Louisiana. The goal of this research was to determine the impact of flooding on microbial quality (foodborne and plant pathogens) of cantaloupe fruit produced on raised or flat beds. Cantaloupe fruit produced on 30 cm raised beds or flat ground, were flooded with a mixture of surface and well water spiked with three generic Escherichia coli strains (ATCC 23716, 25922, 11775). Mean baseline generic Escherichia coli and total coliform populations in flood water (mixture of spiked well …
Consumer And Processor Methods To Control Salmonella And Listeria In Shrimp, Genevieve Anne Edwards
Consumer And Processor Methods To Control Salmonella And Listeria In Shrimp, Genevieve Anne Edwards
LSU Master's Theses
A common method used by consumers to determine if shrimp are thoroughly cooked when boiling, is to wait until the shrimp float to the top of the water and are pink in color. The purpose of this study was to determine whether the current floating and color cooking method is adequate to ensure the elimination of Listeria and Salmonella species. Furthermore, to determine if processing and storage methods reduce the effectiveness of this method. Shrimp samples were submerged into bacterial suspensions for 30 min then allowed to air dry for 1 hr and color parameters were measured using a colorimeter. …
Control Of Listeria Species And Other Bacteria In Crawfish And Crab Processing Facilities, Utilizing Copper Drains, Coatings And Concrete, Containing Copper Ions, Artem S. Rogovskyy
Control Of Listeria Species And Other Bacteria In Crawfish And Crab Processing Facilities, Utilizing Copper Drains, Coatings And Concrete, Containing Copper Ions, Artem S. Rogovskyy
LSU Master's Theses
The antibacterial properties of copper ions against Listeria spp., Pseudomonas spp., Escherichia coli and other coliforms, and total aerobic bacteria have been investigated in seafood processing environments. Our hypothesis was that drains fabricated from copper and coatings and concrete containing copper ions that have been used for sealing floors and walls could be utilized in crawfish and crab processing facilities as an effective means of controlling Listeria spp. and other unwanted bacteria. Copper in the form of copper sulfate pentahydrate was incorporated into coatings and concrete at the salt concentration of 25 ppm (6.36 ppm Cu++). Sampling sites were selected …
Antimicrobial Effect Of Cetylpyridinium Chloride Against Listeria Monocytogenes Growth On The Surface Of Raw And Cooked Shrimp, Tracie Michelle Dupard
Antimicrobial Effect Of Cetylpyridinium Chloride Against Listeria Monocytogenes Growth On The Surface Of Raw And Cooked Shrimp, Tracie Michelle Dupard
LSU Master's Theses
Listeria monocytogenes has emerged as a major foodborne pathogen for the seafood industry due to its psychrotrophic nature and its ubiquitous presence. It has been isolated from soil, sewage, dead vegetative matter, aquatic environments, fecal material, fish, crustaceans, and domesticated animals. As a result, L. monocytogenes has been responsible for several shrimp recalls and has been epidemiologically linked to human listeriosis. Fresh seafood products are highly perishable and their shelf-life is limited by microbiological spoilage. Therefore, when pathogenic microorganisms are involved, it poses a health threat to the general public. The situation is further complicated because seafood processing plants are …