Life Sciences Commons^™

Evaluation Of Thermal Process Lethality In Meat For Non-Pathogenic Escherichia Coli As A Surrogate For Salmonella, Morgan Alyse Redemann

Open Access Theses

Non-typhoidal Salmonella is the leading cause of foodborne illness in the United States, resulting in about 20,000 hospitalizations and nearly 380 deaths annually. The meat processing industry has been especially plagued by Salmonella, from meat-inherent sources and more alarmingly, cross-contamination. For ready-to-eat (RTE) meat products specifically, this can cause significant problems in processing facilities ensuring safe product for consumption, resulting in foodborne illness.

The development of standard lethality compliance guidelines by the United States Department of Agriculture Food Safety and Inspection Service (USDA-FSIS) within Appendix A assists processors in confirming that Salmonella is inactivated in RTE beef and poultry products, …

Effect Of Carvacrol-Loaded Nanoemulsions On A Bioluminescent Strain Of Escherichia Coli O157:H7, Clara Maria Vasquez Mejia

Open Access Theses

Nanoemulsions have been shown to be effective delivery vehicles for poorly water soluble natural antimicrobials. In this study the antimicrobial activity of carvacrol (5-isopropyl-2-methylphenol) nanoemulsions against a bioluminescent Escherichia coli O157:H7 was investigated using light emission as an indicator of cell viability. Different emulsifiers (Ultralec Lecithin and Tween 20), oils (Palm stearin and Coconut oil) and various carvacrol concentrations (0, 1, 2 and 2.5%) were evaluated. Bioluminescence was monitored in situ using a Hamamatsu (photo multiplier tube) sensor module integrated with a Programmable Logic Controller interfaced with a PC for data acquisition. Bioluminescence decreased rapidly with the addition of emulsions …