Life Sciences Commons^™

Development And Characterization Of Antimicrobial Food Coatings Based On Chitosan And Essential Oils, Shuang Chi

Masters Theses

The objectives of this research were (1) to evaluate antimicrobial effects of essential oils incorporated in chitosan edible films against Listeria monocytogenes and Escherichia coli O157:H7, (2) to evaluate effectiveness of the films on a meat product, (3) to characterize physical properties of chitosan films enriched with essential oils, and (4) to determine whether the addition of oregano essential oil to bologna can influence consumer liking of the product.

Anise, basil, coriander, and oregano essential oils were tested for antimicrobial activity by paper disc diffusion test with concentration of 1 to 24 ml/disc. Chitosan films incorporated with those essential oils …

The Control, Survival, And Growth Of Listeria Monocytogenes On Food Products, Richelle Lynn Beverly

LSU Doctoral Dissertations

Listeria monocytogenes, a ubiquitous foodborne pathogen, was recognized over 70 years ago. It is the source of the human disease listeriosis. The majority of Listeria monocytogenes that have been isolated from food product or human cases are of the serotypes ½ a, ½ b and 4b. Due to the recent outbreaks, recalls and deaths associated with Listeria monocytogenes in ready-to-eat meat products, the United States Department of Agriculture (USDA), Food Safety and Inspection Service (FSIS) on October 2, 2003 issued a directive for the control of Listeria monocytogenes on ready-to-eat products. The ready-to-eat food industry must impose a post-lethality treatment …

Physicochemical And Functional Properties Of Crawfish Chitosan As Affected By Different Processing Protocols, Sun-Ok Fernandez-Kim

LSU Master's Theses

Chitosan is made from chitin by a chemical process involving demineralization (DM), deproteinization (DP), decolorization (DC), and deacetylation (DA). Very little work has been done to demonstrate the effects of altering or excluding any of the processing steps on chitosan characteristics. The present study was undertaken to evaluate the effects of process modification during chitosan production on the physiochemical and functional properties of crawfish chitosans. Five experimental chitosan samples (DCMPA, DMCPA, DMPCA, DMPAC, DAMPC) prepared with modified processing protocols and the control (DPMCA - traditional chitosan production process) were evaluated and compared with the two commercial crab chitosans. All samples …