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- Produce (2)
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- Antimicrobial coatings (1)
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Articles 1 - 6 of 6
Full-Text Articles in Other Food Science
Influence Of Shipping Container Upon Temperature, Relative Humidity, And Bacterial Growth On Broccoli, Nicholas Berus
Influence Of Shipping Container Upon Temperature, Relative Humidity, And Bacterial Growth On Broccoli, Nicholas Berus
Masters Theses
Temperature and relative humidity of produce throughout the cold chain can greatly affect the quality and safety of the food product. Different packaging systems or containers can provide better cooling environments for food products that could decrease temperature abuse and ultimately safety risks. In this study we compiled temperature and relative humidity profiles of broccoli packed in different shipping containers throughout the produce supply chain. The shipping containers looked at were the wax corrugated box, reusable plastic containers (RPC), and Eco Pack Green Box with and without a lid. Large differences were seen in the temperature profiles of each package …
Screening Of Commercially Available Chlorine Based Sanitizers And Their Efficacy In Reducing Microbial Load Levels Of E. Coli O157:H7 At High And Low Organic Load Environments, Paola Martinez-Ramos
Screening Of Commercially Available Chlorine Based Sanitizers And Their Efficacy In Reducing Microbial Load Levels Of E. Coli O157:H7 At High And Low Organic Load Environments, Paola Martinez-Ramos
Masters Theses
The presence of postharvest sanitizers has shown to be an effective approach to reducing microbial cross contamination in agricultural washing operations. However, choosing an appropriate sanitizer can be challenging due to produce commodity, processing conditions and interference with organic load. Current research shows a wide variety of methods to mimic the organic load of vegetable processing conditions, with paddle mixing and blender as the most commonly used. Controlling and understanding the physiochemical properties of wash water is key in maintaining sanitizer efficacy. The effects of simulated wash water preparation method on the physiochemical properties were tested at 0 and 50 …
Optimization Of Peracetic Acid As An Antimicrobial Agent In Postharvest Processing Wash Water, Tiah Ghostlaw
Optimization Of Peracetic Acid As An Antimicrobial Agent In Postharvest Processing Wash Water, Tiah Ghostlaw
Masters Theses
The Food Safety Modernization Act (FSMA) has a regulation stating that there can be no detectable generic Escherichia coli in agricultural water. The objective of this study was to optimize the use of peracetic acid (PAA) as a mitigating strategy in postharvest processing. This project began by investigating the impact of storage temperatures on stability of a commercially available PAA sanitizer. Regression analysis showed a quadratic relationship in the concentration of PAA over 12 weeks when storing the product at 4, 20 and 37°C. Stability of the product was also investigated in the presence of organic load over time at …
Chemical Disinfectants For The Inactivation Of The Emerging Foodborne Aichi Virus, Andres Ignacio Arreaza
Chemical Disinfectants For The Inactivation Of The Emerging Foodborne Aichi Virus, Andres Ignacio Arreaza
Masters Theses
Aichi virus (AiV) is an emerging virus responsible for gastroenteritis outbreaks worldwide. Improved decontamination methods are being researched to control AiV spread. The effects of common hard surface disinfectants including benzalkonium chloride (BAC), potassium peroxymonosulfate (KPMS), tribasic sodium phosphate (TSP) as well as sodium metasilicate (SMS) and calcium hypochlorite (Ca(ClO)2) [calcium hypochlorite] against AiV need to be explored. The objective of this research was to determine their effects against AiV using suspension and carrier tests over various contact times at room temperature. Phosphate buffered saline (pH 7.2 as control), 0.64% BAC, 10% KPMS, 10% TSP, 0.16 and 0.3% …
Spray Fabrication Of Layer-By-Layer Antimicrobial N-Halamine Coatings, Anna Denis-Rohr
Spray Fabrication Of Layer-By-Layer Antimicrobial N-Halamine Coatings, Anna Denis-Rohr
Masters Theses
Antimicrobial coatings in which the active agent (e.g. N-halamine) can regenerate activity represent a promising way to prevent microbial cross-contamination. A reported method for applying coatings containing antimicrobial N-halamines is layer-by-layer (LbL) application of polyelectrolytes, which form N-halamines upon cross-linking. Prior reports on dip layer-by-layer (LbL) fabrication have demonstrated the potential of this coating technology; however, spray LbL fabrication would enable more rapid coating and represents a more commercially translatable application technique. In this work, dip and spray LbL methods were used to coat polypropylene (PP) with N-halamine containing bilayers consisting of cross-linked polyethylenimine (PEI) and poly(acrylic acid) (PAA). Further …
Developing, Refining, And Validating A Survey To Measure Adolescent Food Safety Self-Efficacy, Monica K Brandon
Developing, Refining, And Validating A Survey To Measure Adolescent Food Safety Self-Efficacy, Monica K Brandon
Masters Theses
Self-efficacy is a proven indicator of predicting risky behaviors, but without a baseline level of adolescent food safety self-efficacy to develop targeted interventions it is difficult to produce meaningful behavior change. The research question around which this study was designed is: To what extent can a validated instrument accurately capture adolescent beliefs of food safety self-efficacy. Through rigorous field testing and statistical analysis we hypothesize a valid and reliable instrument can be created for measuring adolescents’ food safety self-efficacy. The purposes of this study included: (a) development of a high quality, food safety self-efficacy instrument, (b) validation of the instrument …