Master of Science / Department of Food Science / Elizabeth A. E. Boyle / To validate how packaging and storage reduces Listeria monocytogenes (Lm) on whole muscle turkey jerky and smoked sausage sticks, four packaging systems, including heat seal (HS), heat seal with oxygen scavenger (HSOS), nitrogen flushed with oxygen scavenger (NFOS), and vacuum (VAC), and four ambient temperature storage times were evaluated. Commercially available whole turkey jerky and pork and beef smoked sausage sticks were inoculated with Lm using a dipping or hand-massaging method, respectively. There was no interaction on packaging and storage time on Lm reduction on smoked sausage sticks and an Lm log reduction of >2.0 log CFU/cm[superscript]2 was achieved in smoked sausage sticks packaged in HS, HSOS, and VAC. A >2.0 log CFU/cm[superscript]2 reduction was achieved after 24 h of ambient temperature storage, regardless of package type. NFOS was less effective in reducing Lm by more than 0.5 log CFU/cm[superscript]2 compared to HS, HSOS or VAC. After 30 d of ambient storage, Lm had been reduced by 3.3 log CFU/cm[superscript]2 for all packaging environments. In turkey jerky, Lm reduction was affected by the interaction of packaging and storage time. HS, HSOS, NFOS, or VAC in combination with 24, 48, or 72 h ambient temperature storage achieved <1.0 log CFU/cm[superscript]2. After 30 d at ambient temperature storage, Lm was reduced by >2.0 log CFU/cm[superscript]2 in HS and VAC, and could serve as a post-lethality treatment. Alternatively, processors could package turkey jerky in HSOS or NFOS in combination with 30 d ambient storage period as an antimicrobial process. Very little data has been published describing how packaging atmospheres affects Lm survival in RTE meat. The mechanism for Lm reduction under these conditions is not fully understood and additional research is needed.

A refeição de hospital é parte fundamental dos cuidados de pacientes.Uma dieta balanceada pode incentivar pacientes a comer de forma equilibrada dando-lhes os nutrientes que necessitam para se recuperarem em curto prazo de cirurgia ou doença. A irradiação gama é conhecida como o melhor método para destruir tanto os microrganismos patogênicos como os de deterioração, sem comprometer as propriedades nutricionais e a qualidade sensorial dos alimentos. Por conta disto, pode ser um método eficaz para elaboração de refeições apropriadas para pacientes imunodeprimidos. Neste trabalho, pratos prontos contendo arroz, carne grelhada e refogado de cenoura, foram submetidos a doses radapertizantes (30 kGy e 50 kGy) e armazenados a temperatura ambiente por até 90 dias. O tratamento controle permaneceu congelado pelo mesmo período. Os alimentos foram avaliados através de análises físico-química e microbiológicas por método molecular. O teor de umidade dos alimentos permaneceu inalterado por todo o período em todos os tratamentos. A irradiação provocou mudança de cor no arroz, favorecendo um tom amarelado e tornando-se ainda mais acentuado no decorrer do armazenamento. A cenoura teve a coloração caraterística vermelho-alaranjada reduzida com o tempo de armazenamento. No mesmo alimento, a irradiação reduziu o pH e o teor de carotenóides, ao passo que os compostos fenólicos decresceram durante o armazenamento. A carne grelhada conservou sua maciez, mas teve sua coloração alterada para uma tonalidade mais clara. Houve também uma pequena rancificação devido à radiação e também ao período de armazenamento. Por metodologia genônica, bactérias, com predominância dos gêneros Bacillus, Acinetobacter e Enterobacter, foram detectadas nos alimentos controle e até nos irradiados com a dose de 30 kGy. A dose de radiação segura para esterilização foi a de 50 kGy / Hospital food is an essential part of patient care. A good meal can encourage patients to eat well, giving them the nutrients they need to recover from surgery or illness. Gamma irradiation is well known to be the best method for destroying pathogenic and spoilage microorganisms without compromising the nutritional properties and sensory quality of the foods; it is also a method used for preparing foods for immunocompromised patients. In this work, ready-to-eat food containing rice, grilled meat and steamed carrot, was radappertizated with doses of 30 kGy and 50 kGy, and stored at room temperature for 90 days. The control treatment remained frozen for the same period. Analysis by physical-chemical molecular microbiological methods were used. The moisture of the foods remained unchanged through this period, in all treatments. Irradiation caused a yellowing of rice, which became more pronounced during the storage. The characteristic red-orange color of carrots was decreased during storage time. In the same food irradiation reduced the pH and content of carotenoids, while the phenolic compounds declined with the storage. Grilled meat retained its softness, but its color had/was changed to a lighter shade. There was also a small/some rancidity, due to radiation and also to the storage period. By genomic methodology, bacteria, predominantly of the genera Bacillus, Acinetobacter and Enterobacter, were detected in control and even in food irradiated with a dose of 30 kGy. The safe radiation dose for sterilization was 50 kGy.

A refeição de hospital é parte fundamental dos cuidados de pacientes.Uma dieta balanceada pode incentivar pacientes a comer de forma equilibrada dando-lhes os nutrientes que necessitam para se recuperarem em curto prazo de cirurgia ou doença. A irradiação gama é conhecida como o melhor método para destruir tanto os microrganismos patogênicos como os de deterioração, sem comprometer as propriedades nutricionais e a qualidade sensorial dos alimentos. Por conta disto, pode ser um método eficaz para elaboração de refeições apropriadas para pacientes imunodeprimidos. Neste trabalho, pratos prontos contendo arroz, carne grelhada e refogado de cenoura, foram submetidos a doses radapertizantes (30 kGy e 50 kGy) e armazenados a temperatura ambiente por até 90 dias. O tratamento controle permaneceu congelado pelo mesmo período. Os alimentos foram avaliados através de análises físico-química e microbiológicas por método molecular. O teor de umidade dos alimentos permaneceu inalterado por todo o período em todos os tratamentos. A irradiação provocou mudança de cor no arroz, favorecendo um tom amarelado e tornando-se ainda mais acentuado no decorrer do armazenamento. A cenoura teve a coloração caraterística vermelho-alaranjada reduzida com o tempo de armazenamento. No mesmo alimento, a irradiação reduziu o pH e o teor de carotenóides, ao passo que os compostos fenólicos decresceram durante o armazenamento. A carne grelhada conservou sua maciez, mas teve sua coloração alterada para uma tonalidade mais clara. Houve também uma pequena rancificação devido à radiação e também ao período de armazenamento. Por metodologia genônica, bactérias, com predominância dos gêneros Bacillus, Acinetobacter e Enterobacter, foram detectadas nos alimentos controle e até nos irradiados com a dose de 30 kGy. A dose de radiação segura para esterilização foi a de 50 kGy / Hospital food is an essential part of patient care. A good meal can encourage patients to eat well, giving them the nutrients they need to recover from surgery or illness. Gamma irradiation is well known to be the best method for destroying pathogenic and spoilage microorganisms without compromising the nutritional properties and sensory quality of the foods; it is also a method used for preparing foods for immunocompromised patients. In this work, ready-to-eat food containing rice, grilled meat and steamed carrot, was radappertizated with doses of 30 kGy and 50 kGy, and stored at room temperature for 90 days. The control treatment remained frozen for the same period. Analysis by physical-chemical molecular microbiological methods were used. The moisture of the foods remained unchanged through this period, in all treatments. Irradiation caused a yellowing of rice, which became more pronounced during the storage. The characteristic red-orange color of carrots was decreased during storage time. In the same food irradiation reduced the pH and content of carotenoids, while the phenolic compounds declined with the storage. Grilled meat retained its softness, but its color had/was changed to a lighter shade. There was also a small/some rancidity, due to radiation and also to the storage period. By genomic methodology, bacteria, predominantly of the genera Bacillus, Acinetobacter and Enterobacter, were detected in control and even in food irradiated with a dose of 30 kGy. The safe radiation dose for sterilization was 50 kGy.

<p>Temperature is the common accelerant that is used for shelf-life determination of shelf-stable food because it is easy to use and there are models such as Q₁₀and Arrhenius, which are available for shelf-life prediction. The accelerated shelf-life test (ASLT) still requires months of analysis time as it only uses temperature as the accelerant. Oxygen pressure as an accelerant has not been given much attention even though many studies have shown the negative impact of oxygen on the shelf-life of food. An effective analysis method with multiple accelerants has the potential for the development of a rapid shelf-life determination method. Hence, this research focused on the invention of a rapid method, named the Ultra-Accelerated Shelf-Life Test (UASLT) that combines oxygen pressure and temperature as accelerants and the development of shelf-life prediction model(s). The study hypothesized that the application of elevated oxygen pressure and elevated temperature (40C) increases the amount of oxygen diffusing into packaged food which leads to rapid degradation of nutrients that further reduces the overall shelf-life analysis time compared to the ASLT method. A custom-made high-pressure chamber with a 100% oxygen environment at 40C was designed and developed as part of the UASLT method. The impact of the application of oxygen pressure on oxygen diffusivity in polymeric food packaging materials was investigated on three packages with different oxygen permeability properties. The application of oxygen pressure significantly increased the rate of oxygen transfer and the oxygen diffusivity values for all packaging materials compared to the counterparts that were not exposed to the pressure. A shelf-stable model food fortified with vitamins A, B1, C and D3 was developed to investigate the effectiveness of the UASLT method in degrading the quality indicators in the model foods in a polyethylene terephthalate (PET) container. PET was chosen as it was the most permeable to oxygen. Model food was also subjected to ASLT conditions at the same temperature without additional pressure and at room temperature (control). A degradation of 27.1 ± 1.9%, 13.9± 2.1%, 35.8 ± 1.0%, and 35.4 ± 0.7% were seen in vitamins A, B1, C and D3, respectively, in just 50 days. Slower degradation was observed with samples kept under the ASLT conditions for 105 days and reached a degradation of 24.0 ± 2.0%, 4.9 ± 6.1%, 32.0 ± 3.1% and 25.1 ± 1.5% for vitamin A, B1, C and D3, respectively. The control samples that were studied for 210 days showed 14.9 ± 5.0%, 2.0 ± 2.2%, 13.8 ± 2.2% and 10.6% ± 0.8% degradation in vitamins A, B1, C and D3, respectively. The increase in the dE values due to browning in samples kept at the UASLT, ASLT and control conditions were 11.67 ± 0.09, 7.49 ± 0.19 and 2.51 ± 0.11, respectively. The degradation of vitamins A, C, D3 was analyzed using the 1st order kinetic and the rate constant,    (day^-1) was used to develop four prediction models. Vitamin B1 values were omitted from the kinetic analysis due to insufficient degradation. Two temperature-oxygen diffusion models were developed by correlating oxygen diffusivity and   . Comparisons were made with the temperature-based models of    and Arrhenius. The predicted    values across the models were in the range of 0.051-0.054 day^-1,0.080-0.088 day^-1 and 0.048-0.051 day^-1, for vitamin A, C and D3, respectively. The    values estimated for vitamins A, C, and D3 were 2.16, 2.63 and 2.62, respectively. The predicted shelf-life of vitamin A, C and D3 to undergo 25% reduction was in the range of 404 to 551, 321-353 and 529-583 days across all models, respectively. The shelf-life predicted from the temperature-oxygen diffusion models was close to the temperature models indicating the potential to be paired with the UASLT method. Experimental verification is needed to analyze the errors in the prediction. The addition of oxygen pressure further reduced the shelf-life analysis time by 50% compared to ASLT. Elevated external oxygen pressure can be used as an accelerant along with elevated temperatures (40C) for rapid shelf-life testing of packaged foods. This novel approach has potential application in the food industry for faster shelf-life analysis of food.</p>