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Effects of lactic acid and cetylpyri...

Kim, Hyejin.

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Effects of lactic acid and cetylpyridinium chloride as immersion treatments to reduce populations of Salmonella Typhimurium attached on ready-to-eat shrimp.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Effects of lactic acid and cetylpyridinium chloride as immersion treatments to reduce populations of Salmonella Typhimurium attached on ready-to-eat shrimp./
Author:	Kim, Hyejin.
Description:	60 p.
Notes:	Adviser: Douglas L. Marshall.
Contained By:	Masters Abstracts International46-04.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1451416
ISBN:	9780549411802

Effects of lactic acid and cetylpyridinium chloride as immersion treatments to reduce populations of Salmonella Typhimurium attached on ready-to-eat shrimp.
Kim, Hyejin.

Effects of lactic acid and cetylpyridinium chloride as immersion treatments to reduce populations of Salmonella Typhimurium attached on ready-to-eat shrimp. - 60 p.

Adviser: Douglas L. Marshall.

Thesis (M.S.)--Mississippi State University, 2008.

Salmonella enterica Typhimurium is a common foodborne pathogen, and ready-to-eat (RTE) seafood is a potential source of Salmonella outbreaks. Lactic acid is a classical preservative in the meat industry and it is used with high efficacy to sanitize meat surfaces. Cetylpyridinium chloride (CPC) is a cationic quaternary ammonium compound proposed for use as a pathogen intervention substance. Cetylpyridinium chloride activity can be potentially affected by interactions between cetylpyridinium chloride and lactic acid.

ISBN: 9780549411802Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Effects of lactic acid and cetylpyridinium chloride as immersion treatments to reduce populations of Salmonella Typhimurium attached on ready-to-eat shrimp.
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020 $a 9780549411802
035 $a (UMI)AAI1451416
035 $a AAI1451416
040 $a UMI $c UMI
100 1 $a Kim, Hyejin. $3 1278352
245 1 0 $a Effects of lactic acid and cetylpyridinium chloride as immersion treatments to reduce populations of Salmonella Typhimurium attached on ready-to-eat shrimp.
300 $a 60 p.
500 $a Adviser: Douglas L. Marshall.
500 $a Source: Masters Abstracts International, Volume: 46-04, page: 1949.
502 $a Thesis (M.S.)--Mississippi State University, 2008.
520 $a Salmonella enterica Typhimurium is a common foodborne pathogen, and ready-to-eat (RTE) seafood is a potential source of Salmonella outbreaks. Lactic acid is a classical preservative in the meat industry and it is used with high efficacy to sanitize meat surfaces. Cetylpyridinium chloride (CPC) is a cationic quaternary ammonium compound proposed for use as a pathogen intervention substance. Cetylpyridinium chloride activity can be potentially affected by interactions between cetylpyridinium chloride and lactic acid.
520 $a Lactic acid treatment (up to 1%) reduced Salmonella Typhimurium counts by less than 0.5 log cfu/g. Cetylpyridinium chloride treatment (up to 1%) reduced Salmonella Typhimurium counts by 0.9 log cfu/g. Cetylpyridinium chloride treatment at 18 and 45°C reduced populations of Salmonella Typhimurium by 1.34 and 1.14 log cfu/g. Combined treatment with cetylpyridinium chloride and lactic acid at 18 and 45°C decreased Salmonella Typhimurium counts by 0.83 log cfu/g and 1.05 log cfu/g. The single intervention of cetylpyridinium chloride was more effective than lactic acid used alone or combination of cetylpyridnium chloride and lactic acid to reduce Salmonella Typhimurium attached on ready-to-eat shrimp.
590 $a School code: 0132.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 $a Mississippi State University. $b Food Science, Nutrition, and Health Promotion. $3 1277358
773 0 $t Masters Abstracts International $g 46-04.
790 $a 0132
790 1 0 $a Marshall, Douglas L., $e advisor
791 $a M.S.
792 $a 2008
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1451416