Food Processing Commons^™

Antimicrobial Efficacy Of A Citric Acid/Hydrochloric Acid Blend, Peroxyacetic Acid, And Sulfuric Acid Against Salmonella On Inoculated Non-Conventional Raw Chicken Products, Emma Nakimera

Department of Food Science and Technology: Dissertations, Theses, and Student Research

The utilization of non-conventional chicken parts as human food varies widely across countries. The high prevalence of Salmonella, especially in the giblets, poses a high risk to public health. Poultry processors have implemented multiple hurdle technology to reduce this gram-negative pathogen in chicken parts. This study was conducted to evaluate the antimicrobial efficacy of a commercial blend of citric acid/ hydrochloric acid (CP), peroxyacetic acid (PAA), and sulfuric acid (SA) in reducing Salmonella inoculated on two chicken giblets: livers and hearts. Chicken hearts and livers were inoculated (6 log CFU/ml of rinsate) by individually immersing them in a cocktail …

Evaluating Mislabeling Of Raw, Ready-To-Eat Seafood Products In Orange County, California, Courtney Kitch

Food Science (MS) Theses

Raw, ready-to-eat (RTE) seafood products have become increasingly popular globally, but they are vulnerable to species mislabeling and substitution. DNA barcoding allows for fish species identification by extracting, amplifying, and sequencing a standardized gene target. A wide variety of fish products have been studied with DNA barcoding, but notably missing are ceviche and poke, particularly in the United States. Sushi is known to be a target of mislabeling but has not been extensively studied in Orange County, CA. The objective of this study was to investigate species labeling and use of acceptable market names for sushi, poke, and ceviche sold …

Sub-Acute Oral Toxicity Evaluation Of Philippine Bignay (Antidesma Bunius (L.) Spreng Cv. ‘Kalabaw’) Fruit In Icr Mice, Jonina Marie Tengco, Liezl Atienza, Maria Amelita Estacio, Mark Joseph Desamero, Roxanne Gapasin, Jonna Rose Maniwang, Katherine Ann Castillo-Israel, Rohani Navarro, Dianne Jane Sunico, James Ryan Aranzado, Ann Cayetano, Joan Delomen, Loraine Ancheta

The Philippine Agricultural Scientist

This study evaluated the safety of Bignay (Antidesma bunius (L.) Spreng cv. ‘Kalabaw’) fruits through a sub-acute oral toxicity test in male and female ICR mice. The evaluation was done through oral gavage of the aqueous fruit sample at 2,000 mg kg^-1 body weight dose for 28 d. Results showed that there were no significant changes in feed and water intake of male and female ICR mice as compared to the control groups that received distilled water (p < 0.05). Blood chemistry and hematology values for all mice groups were comparable to the controls and published values. All mice groups also had appreciable body weight gain (10.89% – 21.69%) with zero morbidity and mortality. Lastly, the gross and microscopic examination of the brain, heart, lungs, GI tract, liver, spleen, and kidneys showed normal architecture and histology, suggesting that the fruits did not induce any morphological abnormalities. Results of this study showed that Bignay (cv. ‘Kalabaw’) fruits are safe for consumption with an LD₅₀ of greater than 2,000 mg kg^-1 body weight.

Thermal Inactivation Kinetics Of Salmonella In Milk Powder As Impacted By Water Activity And Powder Type, Erika Litta Kadas

Graduate Theses and Dissertations

Historically, low-water activity (aw) foods (aw <0.65) were considered to be microbiologically safe for consumption. However, these foods have been implicated in outbreaks of pathogens such as Salmonella enterica, at a frequency that surely challenges this assumption of safety. Although usually implicated in outbreaks involving poultry and egg products, Salmonella spp. have frequently been the culprit in several outbreaks and recalls associated with low-water activity foods (LWAF) due to contamination resulting from the environment, animals, or even the employees during pre-or post-processing. One such LWAF that has been associated with Salmonella spp. outbreaks is milk powder. Milk powders are used in a variety of products ranging from infant formula to confectionary goods. With their widespread use, improving their safety is imperative. A key step in improving their safety is to thoroughly investigate preventive controls related to milk powder processing. The Food Safety Modernization Act (FSMA) established the Preventive Controls for Human Foods Rule, which mandates that processors design and establish a food safety plan outlining any potential hazards and the steps they will take to ensure those hazards do not compromise the safety of the product. Presently, the dairy industry does not have an established kill-step for milk powders post-spray drying. Spray drying may reduce some microbial populations, however, desiccation(e.g., spray drying) is not considered a kill-step. The work outlined in this thesis aims to assist our dairy industry partners in establishing their own thermal process for milk powders post-spray drying. Moisture sorption isotherms of two milk powders (nonfat dry milk: NFDM and a milk protein concentrate with 85% protein content: MPC-85) were determined and showcased that the temperatures at which the isotherms were determined (23, 40, or 60°C) significantly affected both the adsorption and desorption isotherms (p<0.0001) for each powder. Secondly, the thermal inactivation kinetics of Salmonella spp. in both powders were evaluated at two different water activities (0.20 and 0.30) and three temperatures (75, 80, and 85°C) to determine the effect of water activity on the thermal resistance of a cocktail of Salmonella spp. The D-values of Salmonella were heavily influenced by the thermal treatment temperature (p< 0.0001), but not the water activity (p >0.05). The overall findings contained within this thesis provide valuable information about the thermal inactivation kinetics of Salmonella spp. to our partners in the dairy industry so that they may implement an appropriate thermal process for their milk powders.

Evaluating The Efficacy Of Germination And Fermentation In Producing Biologically Active Peptides From Pulses, Ashley Newton

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Recently, there has been a profound increase in demand of plant-based proteins, especially pulse proteins. However, pulses contain high concentrations of antinutritional factors that hinder the digestibility of proteins. Processing techniques such as enzymatic hydrolysis, microbial fermentation, and physical processing modulate nutritional quality and functionality of pulses. Processing also releases peptides from parent proteins that exhibit health-beneficial bioactivity against various disease risk factors. In this study, germination, gastrointestinal digestion, and microbial fermentation were evaluated to determine the nutritional quality and release of bioactive peptides during and after processing.

Germination of chickpeas (Cicer arietinum L.) modulated the protein profile, and …

The Invisible Meat Microcosmos: Investigations Of Processed Meats' Specific Spoilage Organisms, Rebecca Furbeck

Department of Animal Science: Dissertations, Theses, and Student Research

As humankind grows in population, so will our need to compete against bacterial populations which spoil foodstuffs before we are able to consume them. This dissertation aims to identify the bacterial communities responsible for meat spoilage, and the mechanisms that govern the behaviors of these organisms. The literature review summarizes the state of knowledge regarding factors that influence meat microbiome composition, and how analytical methods can influence research outcomes. Study 1 aimed to identify the impact of additional ingredients and processing steps on the microbial ecology of processed turkey products. The main specific spoilage organisms (SSOs) belonged to the orders …

Safety Assessment Of Novel Foods And Food Proteins, Niloofar Moghadam Maragheh

Department of Food Science and Technology: Dissertations, Theses, and Student Research

The global food market needs to grow and supply food demand to feed the growing world population. Alternative food proteins, including novel sources of safe foods and ingredients, are the candidates that could provide more environmentally sustainable choices, animal welfare, and consumers health. Novel foods and food proteins must undergo premarket safety evaluations including allergenicity assessment to reduce the risk of cross-reactivity with known allergens and uncharacterized risk to food allergic individuals. This research addressed the safety assessment of some novel foods and food ingredients using the study of stability of proteins in pepsin and sequence identity analysis in the …

Identification Of Gut Microbiome Composition Responsible For Gas Production, Erasme Mutuyemungu

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Gas production remains a significant barrier to increasing intake of dietary fiber-containing foods for many consumers. Therefore, this thesis is comprised of two studies focusing on the role of the gut microbiome in contributing to gas production during fermentation of dietary components. Previous studies have reported significant correlations between Megasphaera elsdenii and gas production during fermentation of pulses. Therefore, the objective of the first study was to determine the role of M. elsdenii in gas production by the microbiome during fermentation of foods commonly associated with gas production. Human fecal microbiomes were separated based on the presence (Me+) or absence …

Comparative Assessment Of Human Exposure To Antibiotic-Resistant Salmonella Due To The Consumption Of Various Food Products In The United States, Yifan Wu

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Antibiotic resistance (AR) was increasingly recognized as a global and national problem. Prevention efforts are hampered by a lack of complete understanding of how transmission pathways contribute to human AR exposure. Many reports have indicated the presence of antibiotic-resistant bacteria in foods at retail, suggesting that food consumption, animal-derived foods in particular, can represent a significant source of AR exposure among consumers. The presence of Salmonella, including antibiotic-resistant Salmonella, has been frequently reported in terrestrial animal-derived foods such as meat, poultry, and dairy products, as well as in aquaculture products. Identification of the significant food sources that harbor …

High Pressure Processing Of Cashew Milk, Rachel Coggins

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Plant-based foods are becoming increasingly popular because of changing consumer preferences. Most plant-based milks are not a direct replacement for cow’s milk because they do not have the same nutritional value and physicochemical properties. However, these properties could be modified and enhanced through processing. For example, high pressure processing (HPP) can affect irreversibly protein structure and functionality and potentially enhance enzymatic hydrolysis. HPP is used widely in the beverage industry for cold pasteurization. In this study, the effects of HPP treatment on (a) the inactivation of Listeria innocua, a commonly used surrogate for Listeria monocytogenes in HPP research, in …

Producing Bacterial Cellulose From Coffee (Coffea Arabica) Kombucha Fermentation And Assessment Of Its Efficacy To Remove Pathogenic Bacteria From Contaminated Water And A Pollutant Dye From Aqueous Solution, Federico Bueno

LSU Doctoral Dissertations

Bacterial cellulose (BC), composed of cellulosic nanofibrils, is synthesized by a symbiotic culture of bacteria and yeast during the fermentation of coffee kombucha (CK). BC may be used as a purification agent and adsorbent. The overall goal of this project was to synthesize BC from CK fermentation and assess its efficacy in removing pathogenic bacteria from contaminated water and a pollutant dye from aqueous solution. The objectives of this study were to: (1) compare BCs that were produced from different carbohydrate substrates in the fermentation of CK, (2) characterize dried BCs produced using various drying methods, (3) evaluate BC as …

Broiler Efficiency As Affected By Dietary Protein Supply And Grain Source, Victoria Reid

Animal Science Undergraduate Honors Theses

This experiment was conducted to compare the effects of different diet compositions on performance and carcass yield of male broilers from 15 to 36 days of age. In total, 593 male birds were divided across a randomized design that consisted of 6 dietary treatments, each with 8 replications. The treatments included pelleted diets that varied in grain type and crude protein (CP) value: 3 sorghum-based diets at 20%, 18.75%, and 17.5% CP and 3 corn-sorghum blended diets at the same CP levels. CP amounts impacted only body weight gain and feed conversion rate while feed intake only differed with grain …

To The Window, To The Wall: Improving Environmental Monitoring Protocols, Sarah Jones

Graduate Theses and Dissertations

Detecting microorganisms on environmental surfaces via an environmental monitoring (EM) program is part of a preventive food safety culture. Environmental monitoring should 1) verify that food safety plans are reducing cross-contamination risk from surfaces to food, 2) pinpoint microbial niches, and 3) prevent the transmission of pathogens. Environmental monitoring programs utilize EM tools, such as sponges, to sample food contact and non-food contact surfaces. However, EM tool selection is determined by the individual food firm. This dissertation evaluated and characterized factors influencing EM program effectiveness in the food industry. Specifically, this dissertation focuses on the release of microorganisms from EM …

Evaluation Of Human Microbiota-Associated (Hma) Porcine Models To Study The Human Gastrointestinal Microbiome, Nirosh D. Aluthge

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Research conducted in the past couple of decades has showcased the importance of the gut microbiota in human health and well-being. While many studies have reported on the differences in community membership between a disease state and a healthy state, few have investigated the mechanisms through which an aberrant microbiota contributes to a disease phenotype. One of the primary reasons for this are the many technical and ethical barriers to conducting the necessary studies directly in human individuals. Human microbiota-associated (HMA) porcine models have the potential to become important research tools which can enable the testing of hypotheses regarding host-microbiota …

Effects Of Thermal Processing On Peach Puree Of Different Cultivars: Analysis Of Biochemical Alteration, Non-Enzymatic Browning Reaction, And Color Changes, James Hayes

All Theses

The effects of pasteurization temperature and time on the change in seven peach puree variables over a 6-week accelerated shelf-life test (35°C) were evaluated. The variables of interest were three color measures [ L* (lightness), a* (redness), and b* (yellowness)]; two brown pigment measures [spectrophotometric absorption at 420 nm (Browning Index) and 443 nm (Hydroxymethylfurfural)]; °Brix; and pH). Puree was collected from three different cultivars (2 freestone and 1 clingstone) and puree samples from each cultivar were subjected to 20 combinations of pasteurization temperatures (70°C, 80°C, 90 °C, 100°C) and same hold times (0 minutes, 1 minute, 3 minutes, 5 …

Evaluating The Microbial Quality And Use Of Antimicrobials In Raw Pet Foods, Leslie Pearl Cancio

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Raw meat-based diets (RMBDs) are emerging pet foods that pose food safety risks because of the potential presence of pathogens that could cause illness to humans. In this research, the microbial quality of select RMBD products sold by pet food companies online and the use of chemical antimicrobials to reduce the microbial load in chicken liver, a common RMBD ingredient, were evaluated.

Ground meat blends and livers from four animal species (beef, pork, chicken, turkey) were purchased from four online companies that delivers directly to consumers through parcel businesses. Products were procured at three different times during one year and …

Knowledge-Informed Data-Driven Modeling Of Microbial Inactivation In Food, Steve Zhang, Firnaaz Ahamed, Hyun-Seob Song

UNL Student Research Days Posters, Graduate

Prevention of the growth of harmful microorganisms in food products is an important requirement for ensuring food safety and quality. Mathematical models to predict the quantitative changes in microbial populations in food to the variations of environmental conditions are useful tools in this regard. Current approaches that use empirical formulation generate arbitrary forms of model equations, impeding systematic analysis towards identifying key factors governing microbial growth and inactivation in food. To address this challenge, we present a data-driven modeling pipeline that enables automatic discovery of model equations (through parsimonious selection of relevant terms in a pre-built library) without having to …

Implementing Food Science-Based Instruction In Career Technical Education Courses, Jasmine D. Hendrix

Theses and Dissertations

Students are exposed to food concepts in agriculture-based career technical education (CTE) courses which provide a gateway for students to become more aware of food science career pathways. Professional development for Mississippi (MS) CTE teachers is needed to effectively implement food science-based instruction since there is not a food science curriculum framework adopted in MS. The objective of this study was to assess a food science professional development training for MS CTE teachers that would increase their self-perceived knowledge of food science, self-perceived ability to conduct food science skills, and their self-efficacy to implement food science-based instruction. Thirty-one teachers participated …

Identification Of Tuna Species In Raw And Processed Products Using Dna Mini-Barcoding Of The Mitochondrial Control Region, Jiahleen Roungchun, Amanda M. Tabb, Rosalee S. Hellberg

Food Science Faculty Articles and Research

Accurate species identification methods are needed to combat tuna fraud, improve tuna stock regulation, and mitigate health risks associated with mislabeled tuna products. The objective of this study was to conduct a market survey of raw and processed tuna products using a DNA mini-barcoding system based on the mitochondrial control region (CR). A total of 80 samples of raw, dried, and canned tuna products were collected at the retail level for CR mini-barcoding analysis. The samples underwent DNA extraction, polymerase chain reaction (PCR), and DNA sequencing of the 236-bp CR mini-barcode. The resulting sequences were searched against GenBank using the …

Efficacy Of Selected Powdered Floor Treatments And Turmeric Rhizome Powder Against Salmonella, E. Coli, And L. Monocytogenes On Polyurethane-Concrete Flooring Material Carriers, Robert Sidney Fuller

Graduate Theses and Dissertations

The flooring in a food processing environment can become contaminated with pathogenic bacteria in many ways including foot and equipment traffic, incoming materials, and drain backups. Turmeric (Curcuma longa L.) rhizome powder and seventeen other commercially available powdered floor treatments with a variety of active ingredients including quaternary ammonium compounds (QAC), sodium percarbonate and similar perhydrates (SPC), urea, and borax, were investigated for reducing the levels of pathogens on flooring thereby reducing the risk of cross-contamination from the floor to food contact surfaces. Some of the commercially available floor treatments were Environmental Protection Agency (EPA) registered antimicrobials while others were …

Economic Contribution Of Agriculture And Food To Arkansas’ Gross Domestic Product 1997-2020, Leah English, Jennie Popp, Wayne Miller

AAES Research Reports and Research Bulletins

Agricultural production, processing, and retail industries are major contributors to Arkansas’ GDP. Agriculture contributes to the state economy through direct agricultural production, value-added processing, and agricultural retail activities. The Agriculture and Food Sector, which is comprised of agricultural production, processing, and retail industries, promotes economic strength through various interactions with other industries. The use of non-agricultural goods and services as inputs into the agricultural sector promotes diversified growth in Arkansas’ economy and thus plays a vital role in maintaining economic stability throughout the state. This report 1) compares the relative size of the Agriculture and Food Sector in Arkansas with …

Optimizing The Application Of Plasma Functionalised Water (Pfw) For Microbial Safety In Fresh-Cut Endive Processing, Uta Schnabel, Martina Balazinski, Robert Wagner, Daniela Boehm, Paula Bourke

Articles

The microbiological profiles and responses of native microflora of endive were investigated using a model process line, to establish where a defined PFW should be optimally applied to retain or improve produce microbiological quality. The PFW processes were compared with tap water and ClO₂. The antimicrobial efficacy of PFW was quantified by determining the reduction in microbial load, the microbial viability and vitality. Depending on the stage of application of PFW, up to 5 log₁₀-cycles reduction was achieved, accompanied by a reduction of metabolic activity, but not necessarily with a decrease in metabolic vitality. Multiple application …

The Persistence Of Human Norovirus Surrogate In Leafy Greens Production System, Wenjun Deng

Graduate Theses and Dissertations

Since mostly consumed raw, foodborne pathogen contamination of leafy greens has led to a large number of foodborne disease outbreaks and illnesses each year in the United States. Human noroviruses (hNoV) are the most common viral pathogen transmitted by leafy greens. In this dissertation, the persistence of the hNoV surrogate Tulane virus (TV) on pre-harvest lettuce and microgreens was investigated. Lettuces are the most studied leafy green model, while previous hNoV research has mainly focused on the post-harvest stage of production. Here, pre-harvest hydroponically grown lettuce were used to determine TV persistence on leafy greens. After inoculation on leaves at …

A Systematic Literature Review Of Sanitizer Efficacy To Remove Listeria Monocytogenes, Salmonella Spp., And Shiga Toxin-Producing Escherichia Coli Biofilms From Food Processing Surfaces, Ashlynn Robinson

Food Science Undergraduate Honors Theses

Sanitizing in food production environments is essential to prevent, reduce, and/or eliminate foodborne pathogens. Biofilms consist of one or more different types of microorganisms and can grow on numerous types of surfaces (Costerton,1999). SLRs provide transparency about what steps were taken to acquire the sources included in the analysis (Liberati et al.,2009; Moher et al., 2009). The references obtained from the databases were based on specific eligibility criteria to ensure reproducible results. The inclusion criteria included six surface types (stainless steel, glass, plastic, polyurethane, PVC, rubber), seven sanitizer types (anionic acid, benzalkonium chloride, iodine, iodophor, peracetic acid, quaternary ammonium, and …

Food Sensitivity In Individuals With Altered And Unaltered Digestive Tracts, Walker Carson

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Immunoglobulin G (IgG) against food proteins has become the subject of much discussion with regards to its role in adverse food reactions. An estimated 20% of the population suffers from some type of food intolerance. Food sensitivity can present with a vast range of symptoms and severities. Diet can have a substantial impact on the wellbeing of individuals with diseases of the gastrointestinal tract, such as Crohn’s disease or ulcerative colitis. Incidentally, these diseases have been associated with elevated levels of food-specific IgG as well an increased likelihood of food sensitivity. The presence of food-specific IgG and food sensitivity in …

Challenges And Opportunities In Food Safety-A Review, Iram Asim, Humaira Yasmeen

Journal of Bioresource Management

Food-borne diseases are the group of disorders that are caused by consuming food having microbial existence in it. So safe food handling is to make sure the lessening of detrimental effects in growth to the packaging of food to minimize health issues on consumers which otherwise can lead to large scale disease outburst. This review concludes the findings of the studies on how food is being handled from farm to fork, how airlines are contributing towards the spreading of diseases, how any negligence in any one of the steps can cause havoc to mankind in the light of the recent …

Microbial Challenge Studies Of Radio Frequency Heating For Dairy Powders And Gaseous Technologies For Spices, Xinyao Wei

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Persistence, thermal resistance, and survival of Salmonella in low moisture foods (LMF) have resulted in several foodborne illness outbreaks. Both existing and novel pasteurization technologies need to be validated for microbial safety of LMF. In this dissertation, a framework for using radio frequency (RF) heating to enhance microbial safety of milk powders and egg white powder was established. Thermal inactivation kinetics of Salmonella in milk powders were determined to guide the dairy industry for identifying thermal processing conditions for pasteurization. Storage time showed no effect on the thermal resistance of Salmonella, which can simplify the process validation study in …

Process Interventions For Improving The Microbiological Safety Of Low Moisture Food Ingredients, Tushar Verma

Department of Food Science and Technology: Dissertations, Theses, and Student Research

The recurrence of Salmonella in low moisture foods and the implementation of the FSMA rule requires a need to validate legacy and novel processing technologies. In this dissertation, a legacy thermal (extrusion), a novel thermal (radiofrequency (RF) heating), and a non-thermal (chlorine dioxide) technology, were evaluated as intervention technologies for Salmonella in low moisture foods. The twin-screw extruder was performed at different levels of screw speeds, temperatures, moisture contents, and fat contents to understand the impact of processing conditions on Salmonella inactivation in oat flour. At temperature >65°C, the Salmonella population was below the detection limit. At 55°C, Salmonella reduction …

16s Rrna Gene Sequence Analysis Of Acetic And Lactic Acid Bacteria Isolated From Philippine Sugarcane Wine (Basi) [Research Note], John Russel G. Sevilla, Michael Angelo S. Esteban, Honey Bhabes R. Iñigo, Audrey May V. Orillaza, Baby Richard R. Navarro

The Philippine Agricultural Scientist

Basi, a traditional sugarcane wine of the Philippines, was studied. Here, we used molecular- and cultural-based methods to isolate, identify and characterize acid-producing bacteria, specifically acetic and lactic acid bacteria, from basi. Acid producers were focused on owing to the rapid spoilage of basi via acidification with air exposure. Two strains each of acetic and lactic acid bacteria were isolated. DNA was extracted from these isolates. PCR-amplified DNA products were subjected to 16S rRNA gene sequencing. The sequences of the isolates were then aligned with BLAST database sequences and found to have high similarities to Acetobacter malorum (99%), …

Green Fractionation Of 2g And 3g Feedstocks For Ethanol Production: Advances, Incentives And Barriers, Behzad Satari, Amit Jaiswal

Articles

Efficient release of fermentable sugars from the complex biomass structure such as second-generation or third-generation feedstocks by an appropriate enzymatic hydrolysis needs a prior biomass fractionation. This process facilitates the exposure of more cellulose and hemicelluloses for enzymatic hydrolysis. This review focused on ‘green fractionation’ of biomass by applying the principles of green chemistry for bioethanol production. Besides, the recent technological achievements in applying these principles for the fractionation have been discussed. For green fractionation, energy delivery systems are referred to as microwave and ultrasound. Besides, green cellulose solvents, biomass-derived solvents, and supercritical carbon dioxide play an important role in …