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Investigation of the interactions be...

University of Illinois at Urbana-Champaign.

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Investigation of the interactions between sanitizers, surface characteristics, washing conditions, and bacteria for improving microbial safety of fresh produce.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Investigation of the interactions between sanitizers, surface characteristics, washing conditions, and bacteria for improving microbial safety of fresh produce./
Author:	Wang, Hua.
Description:	183 p.
Notes:	Adviser: Hao Feng.
Contained By:	Dissertation Abstracts International67-07B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3223744
ISBN:	9780542776595

Investigation of the interactions between sanitizers, surface characteristics, washing conditions, and bacteria for improving microbial safety of fresh produce.
Wang, Hua.

Investigation of the interactions between sanitizers, surface characteristics, washing conditions, and bacteria for improving microbial safety of fresh produce. - 183 p.

Adviser: Hao Feng.

Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2006.

The aim of washing fresh produce with sanitizers is to enhance food safety and reduce the incidence of foodborne illness. There is an increasing interest in developing alternatives to replace chlorine for having a safe, environmentally friendly, and more effective sanitizing treatment. The efficacy of sanitizer wash could be influenced by surface characteristics of produce and washing conditions.

ISBN: 9780542776595Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Investigation of the interactions between sanitizers, surface characteristics, washing conditions, and bacteria for improving microbial safety of fresh produce.
LDR:03376nam 2200301 a 45 001 973181
005 20110928
008 110928s2006 eng d
020 $a 9780542776595
035 $a (UMI)AAI3223744
035 $a AAI3223744
040 $a UMI $c UMI
100 1 $a Wang, Hua. $3 1286214
245 1 0 $a Investigation of the interactions between sanitizers, surface characteristics, washing conditions, and bacteria for improving microbial safety of fresh produce.
300 $a 183 p.
500 $a Adviser: Hao Feng.
500 $a Source: Dissertation Abstracts International, Volume: 67-07, Section: B, page: 3523.
502 $a Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2006.
520 $a The aim of washing fresh produce with sanitizers is to enhance food safety and reduce the incidence of foodborne illness. There is an increasing interest in developing alternatives to replace chlorine for having a safe, environmentally friendly, and more effective sanitizing treatment. The efficacy of sanitizer wash could be influenced by surface characteristics of produce and washing conditions.
520 $a Acidic electrolyzed water (AEW), peroxyacetic acid (POAA), and ozone, as well as several combinations of the sanitizers were investigated for their effectiveness on inactivation of Escherichia coli O157:H7 and native microbial flora on selected produce. Their effects on other quality attributes of fresh-cut produce during storage were also studied. The inactivation mechanism of the sanitizers was investigated with a MFP-3D(TM) atomic force microscopy (AFM). A non-contact method using confocal scanning laser microscopy (CSLM) to quantitate surface roughness of fresh produce was developed. The influence of surface roughness on reduction of E. coli O157:H7 was examined. The changes in flow velocity, agitation rate, and washing time were investigated to ascertain their effects on E. coli O157:H7 removal from produce.
520 $a POAA exhibited the highest bactericidal ability in the reduction of E. coli O157:H7 populations on cantaloupes and fresh-cut apples, followed by AEW and chlorine. The sequential treatment of AEW followed by Calcium Ascorbate exhibited a good browning control ability and helped to extend shelf life of fresh-cut apples. The aqueous ozone followed by AEW wash was effective in initial natural flora population reduction on cilantro and maintained low microbial growth during storage. The different cell morphological changes of E. coli cells treated with POAA from that of AEW and chlorine indicate that POAA, AEW and chlorine may have different bactericidal mechanisms. The surface roughness value obtained from 3-D images reconstructed from 2-D images acquired with a CSLM was in good agreement with that measured with a surface profilometer. The surface roughness played an important role in the removal and inactivation of E. coli O157:H7 inoculated onto fresh fruits during sanitizing treatments. Washing condition tests showed that the residual bacterial population decreased with increasing agitation rate, flow velocity, and treatment time.
590 $a School code: 0090.
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 0 $a University of Illinois at Urbana-Champaign. $3 626646
773 0 $t Dissertation Abstracts International $g 67-07B.
790 $a 0090
790 1 0 $a Feng, Hao, $e advisor
791 $a Ph.D.
792 $a 2006
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3223744