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Full-Text Articles in Life Sciences
Utilization Of Natural Green Tea And Grape Seed Extracts And Nisin To Reduce Conventional Chemical Preservatives And To Inhibit The The Growth Of Listeria Monocytogenes In Ready To Eat Low And High Fat Chicken And Turkey Hotdogs, Amara Venkata Sunil Perumalla
Utilization Of Natural Green Tea And Grape Seed Extracts And Nisin To Reduce Conventional Chemical Preservatives And To Inhibit The The Growth Of Listeria Monocytogenes In Ready To Eat Low And High Fat Chicken And Turkey Hotdogs, Amara Venkata Sunil Perumalla
Graduate Theses and Dissertations
Ready-to-eat meat (RTE) products such as hotdogs represent a popular segment in convenience food purchases. Increased demand has led the processors to extend the shelf life by minimizing lipid oxidation and post-processing contaminants such as Listeria monocytogenes. There is a growing interest in the food processors and consumers regarding the use of natural alternatives in place of synthetic food additives to control the growth of foodborne pathogens and (or) lipid oxidation. In recent years, green tea (GTE) and grape seed extracts (GSE) are increasing choices as they have demonstrated antioxidant as well as antimicrobial properties in various food applications. …
Role Of Lactic Acid Bacteria As A Bio-Sanitizer To Prevent Attachment Of Listeria Monocytogenes On Deli Slicer Contact Surfaces, And The Influence Of Listeria Innocua On The Attachment Of L. Monocytogenes On Selected Materials Located In The Food-Processing Environment, Jean Baptiste Ndahetuye
Graduate Theses and Dissertations
Listeria monocytogenes an important foodborne pathogen that continues to be a serious problem for the food industry. This pathogen contaminates food primarily during post-harvest in the food-processing environment. Its ecology in the food-processing environment is not well understood but previous research has demonstrated the ability of L. monocytogenes to survive on food contact surfaces after cleaning and disinfection. The current study explored the attachment of three lactic acid bacteria (LAB) strains, Lactobacillus animalis , Lb. amylovorus and Pediococcus acidilactici , their combination in a cocktail, and their influence to prevent the attachment of L. monocytogenes at room temperature by examining …
Sanitation Assessment Of Food Contact Surfaces And Lethality Of Moist Heat And A Disinfectant Against Listeria Strains Inoculated On Deli Slicer Components, Sabelo Muzikayise Masuku
Sanitation Assessment Of Food Contact Surfaces And Lethality Of Moist Heat And A Disinfectant Against Listeria Strains Inoculated On Deli Slicer Components, Sabelo Muzikayise Masuku
Graduate Theses and Dissertations
The overall objectives of this study were to: evaluate the efficacy of different cleaning cloth types and cloth-disinfectant combinations in reducing food contact surface contamination to acceptable levels; determine the optimum moist heat and moist heat + sanitizer treatments that can significantly reduce the number of Listeria strains on deli slicer components; and investigate if the moist heat treatment used in this study induced the viable-but-non-culturable (VBNC) state in Listeria cells. The efficacy of wiping cloths was measured using ATP-bioluminescence and total plate count methods using four different wiping cloths and silver dihydrogen citrate sanitizer on food contact surfaces. The …