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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
1

The growth of Salmonella typhimurium, Staphylococcus aureus, and Bacillus cereus in bakery products as related to the food distribution system

Guy, Vicki H. 01 May 1981 (has links)
Current retail food distribution practices, microbial quality of bakery products, and the potential for growth of food borne pathogens (Staphylococcus aureus, Salmonella typhimurium, and Bacillus cereus) were examined using pumpkin pie as a model. The pumpkin pies, as obtained from the retail outlets, showed contamination with food pathogens. The aerobic plate counts reached high numbers (up to 10⁹/g) when stored at 25°C for the specified shelf life as indicated by pull dates. S. aureus was isolated from one sample and B. cereus from two samples of pumpkin pie. Baking conditions were sufficient to destroy IS. aureus and Salmonella typhimurium but not spores of B. cereus. The presence of S. aureus indicated post-processing contamination. When inoculated with S. aureus, Salmonella typhimurium and B. cereus, pumpkin pie supported the growth of all these organisms when stored at 25°C. When stored at severe abuse conditions (35°C), pumpkin pie supported the growth of S. aureus and Salmonella typhimurium but not B. cereus. Refrigeration at 4°C controlled the growth of the pathogens studied. The addition of 0.25% potassium sorbate to the pie filling inhibited the growth of Salmonella typhimurium and B. cereus but not S. aureus at 25°C. The findings of this study indicated a lack of knowledge regarding safe food handling practices among bakers. Current distribution practices indicated that pumpkin pies were often displayed at room temperature from two to five days. If contaminated, the product could become a public health hazard. / Graduation date: 1981
2

Potential sources of chryseobacterium contamination during poultry processing : a pilot study

De Beer, H., Hugo, C.J. January 2010 (has links)
Published Article / The genus Chryseobacterium is often found in food and is regarded as a food spoilage organism. In this study, the source of the chryseobacteria was uncertain. As an exploratory investigation, the potential source of chryseobacterial contamination was determined. Total bacteria counts and yellow-pigmented colony counts were performed. Chryseobacterium species were present on poultry carcasses at all stages of processing. Total Chryseobacterium counts increased from 5.6 to 11.8 % after the brine injection stage. A significant increase in total Chryseobacterium counts (20.0 and 25.2 %) in the processing waters occurred where cutting up of the carcasses was involved. It is speculated that live chickens are the source of contamination.
3

The release of contaminants by leaching from boil-in-bag laminates

Mulroy, Mary Geraldine January 1989 (has links)
No description available.
4

ANALYSIS OF THE ATMOSPHERIC-PRESSURE/AMBIENT-TEMPERATURE AMMONIATION OF AFLATOXIN B1.

Beaudry, Jon Norman. January 1982 (has links)
No description available.
5

An investigation into the global cellular responses of Listeria monocytogenes during the transition from exponential to stationary growth phase

Weeks, Mark E. January 2002 (has links)
No description available.
6

Contamination and growth of Bacillus cereus and Clostridium perfringens in Mexican-style beans

Nester, Susan DeWitt 23 July 1981 (has links)
Because Mexican foods have been implicated in a number of outbreaks of foodborne illness in the United States, production procedures used in Mexican restaurants were investigated by interviewing four managers. Two major problems identified through these interviews were failure to cool large quantities of beans rapidly and failure to reheat beans thoroughly before placement on the steam table. Experiments were designed to study the effects of varying temperatures, duration of incubation, and the location in the product as it might affect aeration on growth of B. cereus and C. perfringens, singly and combined, in cooked mashed pinto beans. Growth of both B. cereus and C. perfringens was rapid at 37°C, with numbers of cells associated with illness reached in 4 and 6 hours, respectively. B. cereus may present more of a health hazard, since obvious signs of spoilage did not occur in these beans until 12 hours, whereas C. perfringens caused obvious spoilage of beans within 6 to 8 hours. At 23°C with B. cereus, the numbers associated with illness were found at 12 hours. However, the beans appeared to be spoiled before this level was reached with C. perfringens at 24 hours. Aeration, as indicated by location in the jar, appeared to have more of an effect on B. cereus growth than on C. perfringens, but good growth of the two species occurred in both top and bottom locations. Restaurant samples of bean dip and mashed beans were analyzed for contamination with B. cereus and C. perfringens. Total aerobic and anaerobic counts were determined. Only two of the 42 samples were found to contain B. cereus or C. perfringens and these were present in low numbers. The total aerobic and anaerobic counts varied from less than 100 to 100,000,000 per gram: chiefly lactic acid bacteria which appeared to be related to the seasoning ingredients. However, one batch of bean dip and one of mashed beans were found to contain large numbers of coagulase-positive S. aureus (>100,000/g). / Graduation date: 1982
7

The use of vinegar vapor and post-harvest biological control to reduce patulin in apple cider /

Caldwell, Lucius. January 2009 (has links)
Thesis (M.S.) in Food Science and Human Nutrition--University of Maine, 2009. / Includes vita. Includes bibliographical references (leaves 146-178).
8

Psychrophilic bacteria from Arizona food environments

Anderson, Christian Arthur, 1937- January 1972 (has links)
No description available.
9

Viruses in foods.

Srivastava, Ayodhya Nath. January 1973 (has links)
No description available.
10

Occurrence of Vibrio parahaemolyticus in and bacteriological quality of Oregon Dungeness crabmeat

Allen, Evelyn Carol 31 August 1971 (has links)
Graduation date: 1972

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