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Modified method for the microbial en...

Valerio, Robert Charles.

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Modified method for the microbial enumeration of high fat foods .

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Modified method for the microbial enumeration of high fat foods ./
Author:	Valerio, Robert Charles.
Description:	144 p.
Notes:	Source: Masters Abstracts International, Volume: 48-05, page: .
Contained By:	Masters Abstracts International48-05.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1475589
ISBN:	9781109748178

Modified method for the microbial enumeration of high fat foods .
Valerio, Robert Charles.

Modified method for the microbial enumeration of high fat foods . - 144 p.

Source: Masters Abstracts International, Volume: 48-05, page: .

Thesis (M.S.)--Clemson University, 2010.

Foods of high fat content, such as peanut butter and ground beef, can be of particular interest to food microbiologists due to their role in harboring microorganisms that lead to spoilage and/or foodborne illnesses. In previous studies on raw poultry rendering materials, Glenn (2006) determined standard phosphate buffer serial dilutions produced erratic microbial enumeration results. As the material contained high fat, it was hypothesized that the immiscibility of fat in the aqueous buffer caused the errors. This could occur by fat globules entrapping microorganisms in foods. Upon serial dilution with aqueous buffers, the fat globules may not be evenly dispersed throughout dilutions and subsequently not be transferred to plates for enumeration. This study was designed to examine the use of an emulsifier based phosphate diluent in improving the accuracy of microbial enumeration of lard, peanut butter, ground beef, poultry meal, and butter. In lard, peanut butter, ground beef, and butter testing, the use of a lecithin modified buffer yielded colony-forming unit counts that were not significantly different (p<0.05) from the control whereas the standard phosphate buffer results were significantly different (p>0.05) from the control. In testing poultry meal, the use of lecithin modified buffer yielded different results than obtained using standard phosphate buffer for enumerating total aerobic, mesophilic bacteria and coliform bacteria. Post-research measurement of dilution buffer pH five months after manufacture indicated a range for phosphate buffer of 6.1-6.5 and 6.22 to 7.2 for the lecithin buffer. It is not known if this pH was in error at the time of the experiment as pH was not measured at that time.

ISBN: 9781109748178Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Modified method for the microbial enumeration of high fat foods .
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020 $a 9781109748178
035 $a (UMI)AAI1475589
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100 1 $a Valerio, Robert Charles. $3 1669144
245 1 0 $a Modified method for the microbial enumeration of high fat foods .
300 $a 144 p.
500 $a Source: Masters Abstracts International, Volume: 48-05, page: .
500 $a Adviser: Annel K. Greene.
502 $a Thesis (M.S.)--Clemson University, 2010.
520 $a Foods of high fat content, such as peanut butter and ground beef, can be of particular interest to food microbiologists due to their role in harboring microorganisms that lead to spoilage and/or foodborne illnesses. In previous studies on raw poultry rendering materials, Glenn (2006) determined standard phosphate buffer serial dilutions produced erratic microbial enumeration results. As the material contained high fat, it was hypothesized that the immiscibility of fat in the aqueous buffer caused the errors. This could occur by fat globules entrapping microorganisms in foods. Upon serial dilution with aqueous buffers, the fat globules may not be evenly dispersed throughout dilutions and subsequently not be transferred to plates for enumeration. This study was designed to examine the use of an emulsifier based phosphate diluent in improving the accuracy of microbial enumeration of lard, peanut butter, ground beef, poultry meal, and butter. In lard, peanut butter, ground beef, and butter testing, the use of a lecithin modified buffer yielded colony-forming unit counts that were not significantly different (p<0.05) from the control whereas the standard phosphate buffer results were significantly different (p>0.05) from the control. In testing poultry meal, the use of lecithin modified buffer yielded different results than obtained using standard phosphate buffer for enumerating total aerobic, mesophilic bacteria and coliform bacteria. Post-research measurement of dilution buffer pH five months after manufacture indicated a range for phosphate buffer of 6.1-6.5 and 6.22 to 7.2 for the lecithin buffer. It is not known if this pH was in error at the time of the experiment as pH was not measured at that time.
590 $a School code: 0050.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Biology, Microbiology. $3 1017734
690 $a 0359
690 $a 0410
710 2 $a Clemson University. $b Food Science and Human Nutrition. $3 1278350
773 0 $t Masters Abstracts International $g 48-05.
790 1 0 $a Greene, Annel K., $e advisor
790 1 0 $a Hughes, Thomas A. $e committee member
790 1 0 $a Acton, James C. $e committee member
790 $a 0050
791 $a M.S.
792 $a 2010
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1475589