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The Survival Of Various Pathogenic Organisms In Fats And Oils, Kelsey Ellen Lamb
The Survival Of Various Pathogenic Organisms In Fats And Oils, Kelsey Ellen Lamb
Theses and Dissertations--Animal and Food Sciences
The research within this thesis sought to determine the ability of various animal derived fats and plant derived oils to support the survival of several pathogenic cocktails over a multitude of storage times. The Salmonella study explored the survival rate of a four strain Salmonella cocktail in beef tallow, pig lard, duck fat, coconut oil, and extra virgin olive oil over seven days at 26˚C and 37˚C storage. The animal fats and the coconut oil supported the survival of the bacteria until the conclusion of the study. The Shiga-toxin producing Escherichia coli study explored the survival rate of a five …
The Use Of Lactobacillus Salivarius L28 As A Bioprotective Culture In Dry Fermented Sausages, Kathy Flynt Collins
The Use Of Lactobacillus Salivarius L28 As A Bioprotective Culture In Dry Fermented Sausages, Kathy Flynt Collins
Theses and Dissertations--Animal and Food Sciences
A challenge study to validate a 5 log10 CFU/g reduction of non-O157 Shiga-toxin producing Escherichia coli (STEC) in dry fermented sausage (DFS) was performed. A 4.49 ± 0.474 log10 CFU/g was achieved over two trials. The results indicated that the process was not effective in reducing the pathogen to the level required of most pathogens by the USDA.
Lactobacillus salivarius L28 (L28) was screened in vitro for the ability to inhibit STEC utilizing the paper disk diffusion method. This strain is a known bacteriocin producer. The results revealed that L28 would be a good candidate for use as …