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Title:Inactivation of Escherichia coli O157:H7 on raw vegetable sprouts
Author(s):Fransisca, Lilia
Advisor(s):Feng, Hao
Department / Program:Food Science & Human Nutrition
Discipline:Food Science & Human Nutrition
Degree Granting Institution:University of Illinois at Urbana-Champaign
Degree:M.S.
Genre:Thesis
Subject(s):E. coli O157:H7
calcinated calcium
sprouts
seeds
chlorine treatment
surface roughness
organic acid
surfactant
Abstract:The effect of chlorine wash in combination with calcinated calcium spray on E. coli O157:H7 population reduction on radish sprouts was investigated. The results showed that spraying radish seeds soaked in 200 ppm chlorine solution with 0.04% calcinated calcium solution had potential in inhibiting growth of E. coli O157:H7. The study also demonstrated that 20,000 ppm chlorine wash was not sufficient to completely eliminate E. coli O157:H7 on radish seeds. The effect of seed surface roughness on E. coli O!57:H7 population reduction by selected sanitizers was also studied. Among the seeds tested, radish seed was the roughest followed by broccoli and alfalfa seeds. A combination of 10% malic acid and 1% TDS (a surfactant) seemed to be as or more effective than 20,000 ppm chlorine in inactivating E. coli O157:H7 on alfalfa, broccoli, and radish seeds. In general, there was a negative correlation between seed surface roughness and E. coli O157:H7 population reduction.
Issue Date:2011-05-25
URI:http://hdl.handle.net/2142/24375
Rights Information:Copyright 2011 Lilia Fransisca
Date Available in IDEALS:2011-05-25
2013-05-26
Date Deposited:2011-05


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