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Efficacy of electrostatically spraye...

Tittor, Adam Wayne.

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Efficacy of electrostatically sprayed Activin(TM) (activated lactoferrin), hot water, high pressure water and lactic acid individually and used in a multi-hurdle approach to remove Escherichia coli O157:H7 from beef tissues.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Efficacy of electrostatically sprayed Activin(TM) (activated lactoferrin), hot water, high pressure water and lactic acid individually and used in a multi-hurdle approach to remove Escherichia coli O157:H7 from beef tissues./
Author:	Tittor, Adam Wayne.
Description:	130 p.
Notes:	Source: Masters Abstracts International, Volume: 44-01, page: 0220.
Contained By:	Masters Abstracts International44-01.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1427832
ISBN:	9780542216046

Efficacy of electrostatically sprayed Activin(TM) (activated lactoferrin), hot water, high pressure water and lactic acid individually and used in a multi-hurdle approach to remove Escherichia coli O157:H7 from beef tissues.
Tittor, Adam Wayne.

Efficacy of electrostatically sprayed Activin(TM) (activated lactoferrin), hot water, high pressure water and lactic acid individually and used in a multi-hurdle approach to remove Escherichia coli O157:H7 from beef tissues. - 130 p.

Source: Masters Abstracts International, Volume: 44-01, page: 0220.

Thesis (M.S.)--Oklahoma State University, 2005.

The purpose of this study was to: determine (1) the efficacy of electrostatically sprayed Activin (A) against Escherichia coli O157:H7 inoculated on adipose tissue, compared to treatments of hot water rinse (HW), high pressure spray (HP3, HP15), Activin's buffer (B) and lactic acid spray (LA); (2) if Activin has a synergistic effect when applied in a multi-sequence spray (MH-A) wash used by National Beef Packing Company on the reduction of Escherichia coli O157:H7 inoculated on beef lean and adipose tissue compared to the sequence without Activin (MH-NA); (3) MH-A and MH-NA's effects on total plate counts (TPC), coliform counts (CC), Enterobacteriaceae (ENT) and lactic acid bacteria (LAB) when applied to uninoculated lean and adipose tissue, and stored for 7 days at 7°C. (Abstract shortened by UMI.)

ISBN: 9780542216046Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Efficacy of electrostatically sprayed Activin(TM) (activated lactoferrin), hot water, high pressure water and lactic acid individually and used in a multi-hurdle approach to remove Escherichia coli O157:H7 from beef tissues.
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245 1 0 $a Efficacy of electrostatically sprayed Activin(TM) (activated lactoferrin), hot water, high pressure water and lactic acid individually and used in a multi-hurdle approach to remove Escherichia coli O157:H7 from beef tissues.
300 $a 130 p.
500 $a Source: Masters Abstracts International, Volume: 44-01, page: 0220.
500 $a Adviser: J. B. Morgan.
502 $a Thesis (M.S.)--Oklahoma State University, 2005.
520 $a The purpose of this study was to: determine (1) the efficacy of electrostatically sprayed Activin (A) against Escherichia coli O157:H7 inoculated on adipose tissue, compared to treatments of hot water rinse (HW), high pressure spray (HP3, HP15), Activin's buffer (B) and lactic acid spray (LA); (2) if Activin has a synergistic effect when applied in a multi-sequence spray (MH-A) wash used by National Beef Packing Company on the reduction of Escherichia coli O157:H7 inoculated on beef lean and adipose tissue compared to the sequence without Activin (MH-NA); (3) MH-A and MH-NA's effects on total plate counts (TPC), coliform counts (CC), Enterobacteriaceae (ENT) and lactic acid bacteria (LAB) when applied to uninoculated lean and adipose tissue, and stored for 7 days at 7°C. (Abstract shortened by UMI.)
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773 0 $t Masters Abstracts International $g 44-01.
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792 $a 2005
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1427832