Bacillus cereus has been responsible for several food poisoning outbreaks involving high moisture-high pH (aw ~ 0.98, pH ~ 8.8) English-style crumpets. Two novel methods, involving sorbohydroxamic acid (SHA) and mastic essential oil (MO), were evaluated for their potential to inhibit the growth of this pathogen and other selected spoilage and foodborne pathogens in high moisture, high pH English-style crumpets. / While sorbic acid only controlled the growth of B. cereus at pH 5 and 5.5, SHA proved effective at all pHs and concentrations under investigation. MO also failed to inhibit the growth of B. cereus when added directly to agar plates. / Products were unacceptable when counts increased from 103 CFUIg to 106 CFU/g or sensory scores reached <3 on a scale of 5. Only SHA (0.3% w/w) proved effective in high pH crumpets. (Abstract shortened by UMI.)
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.79018 |
| Date | January 2002 |
| Creators | Koukoutsis, John |
| Contributors | Smith, James P. (advisor) |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Master of Science (Department of Food Science and Agricultural Chemistry.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: 001983475, proquestno: AAIMQ88233, Theses scanned by UMI/ProQuest. |
Page generated in 0.0019 seconds