I declare that this is my own, unaided work. It is being
submitted for the degree of Master of Science in the
University of the Witwatersrand, Johannesburg. It has not
been submitted before for any degree or examination in any
other University. / Heat resistance and inactivation of processed meat spoilage
lactic acid bacteria was investigated in vitro and by
in-package pasteurization of South African vacuum-packaged
vienna sausages. In vitro heat resistance of four lactic
acid bacteria strains was low, since reductions of at least
one log cycle in bacterial numbers occurred upon heating at
57, 60 and 63°C in quarter-strength Ringers solution for
one minute. In vitro heat resistance data were used to
calculate three in-package pasteurization treatments of
increasing severity for vacuum-packaged vienna sausages.
Depending on treatment, pasteurization in a water cooker at
67°C increased microbiological shelf life of sausages
10, 14 and 17 times that of control samples, during storage
at 8'C. Although in-package pasteurization successfully
decreased growth of spoilage lactic acid bacteria and
increased product shelf life fit did not entirely prevent
spoilage by pediococci. Since pasteurization also promoted
growth of potentially pathogenic Bacillus and Clostridium,
safety of pasteurized vacuum-packaged vienna sausages was
compromised. / Andrew Chakane 2018
| Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:wits/oai:wiredspace.wits.ac.za:10539/24686 |
| Date | January 1993 |
| Creators | Franz, Charles Marie Antoine Paul |
| Source Sets | South African National ETD Portal |
| Language | English |
| Detected Language | English |
| Type | Thesis |
| Format | application/pdf |
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