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Full-Text Articles in Physical Sciences and Mathematics
Evaluation Of Chemical Immersion Treatments To Reduce Microbial Populations In Fresh Beef, Ahmed Kassem, Joseph Meade, James Gibbons, Kevina Mcgill, Ciara Walsh, James Lyng, Paul Whyte
Evaluation Of Chemical Immersion Treatments To Reduce Microbial Populations In Fresh Beef, Ahmed Kassem, Joseph Meade, James Gibbons, Kevina Mcgill, Ciara Walsh, James Lyng, Paul Whyte
Articles
The aim of the current study was to assess the ability of a number of chemicals (acetic Acid (AA), citric acid (CA) lactic acid (LA), sodium decanoate (SD) and trisodium phosphate (TSP)) to reduce microbial populations (total viable count, Campylobacter jejuni, Escherichia coli, Salmonella typhimurium and Listeria monocytogenes) on raw beef using an immersion system. The following concentrations of each chemical were used: 3 & 5% for AA, CA, LA, SD and 10 & 12% for TSP. Possible synergistic effects of using combinations of two chemicals sequentially (LA +CA and LA +AA) were also investigated. L*, a* and b* values …
In-Package Atmospheric Pressure Cold Plasma Treatment Of Strawberries, N. Misra, Paula Bourke, Patrick Cullen, Sonal Patil
In-Package Atmospheric Pressure Cold Plasma Treatment Of Strawberries, N. Misra, Paula Bourke, Patrick Cullen, Sonal Patil
Articles
The ability to generate low temperature plasma at atmospheric pressure offers new opportunities to decontaminate biological materials, including fresh foods. In this study, strawberries were treated with atmospheric cold plasma (ACP), generated with a 60 kV dielectric barrier discharge (DBD) pulsed at 50 Hz, across a 40 mm electrode gap, generated inside a sealed package containing ambient air (42% relative humidity). The current-voltage characteristics revealed that the plasma operated in the filamentary regime. The background microflora (aerobic mesophillic bacteria, yeast and mould) of strawberries treated for 5 min was reduced by 2 log 10 within 24 h of post-ACP treatment. …
Efficacy Of Innovative Anti-Microbial Decontamination Of Minimally Processed Vegetables, Christina Busquets I Tortosa
Efficacy Of Innovative Anti-Microbial Decontamination Of Minimally Processed Vegetables, Christina Busquets I Tortosa
Masters
Chlorine has widespread use commercially as a disinfectant wash for raw vegetables. However, it is an extremely corrosive gas and it may have severe health and environmental implications. The aim of this thesis was to find safe, alternative decontamination treatments for ready-to-eat Iceberg lettuce. The efficacy of 1% acetic acid, 2% citric acid; calcium lactate concentrations of 0.5%, 1.5%, 2.5% and 3% at wash temperature of 4,25 and 50°C, ozone alone (1 mg 1-1) and in combination with calcium lactate (2.5%) were compared with chlorine as decontaminating treatments. Microbiological analyses were performed following decontamination treatments using the pour plate method …