東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Salmonella Typhimurium LT2 Transfer ...

Smolinski, Haley.

Linked to FindBook

Google Book

Amazon

博客來

Salmonella Typhimurium LT2 Transfer and Redistribution on Baby Spinach and Cilantro During Pilot-Scale Processing.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Salmonella Typhimurium LT2 Transfer and Redistribution on Baby Spinach and Cilantro During Pilot-Scale Processing./
Author:	Smolinski, Haley.
Published:	Ann Arbor : ProQuest Dissertations & Theses, : 2017,
Description:	110 p.
Notes:	Source: Masters Abstracts International, Volume: 56-04.
Contained By:	Masters Abstracts International56-04(E).
Subject:	Food science. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=10275165
ISBN:	9781369735819

Salmonella Typhimurium LT2 Transfer and Redistribution on Baby Spinach and Cilantro During Pilot-Scale Processing.
Smolinski, Haley.

Salmonella Typhimurium LT2 Transfer and Redistribution on Baby Spinach and Cilantro During Pilot-Scale Processing. - Ann Arbor : ProQuest Dissertations & Theses, 2017 - 110 p.

Source: Masters Abstracts International, Volume: 56-04.

Thesis (M.S.)--Michigan State University, 2017.

Several recent outbreaks traced to baby spinach and cilantro have been hypothesized to involve cross-contamination during washing and processing. Consequently, this study aimed to assess the redistribution of Salmonella Typhimurium LT2 during pilot-scale production of fresh-cut baby spinach and cilantro. Four inoculated:uninoculated product weight ratios (0.5:100, 1:100, 5:100, and 10:100) and three different inoculation levels (10 3, 101, and 10-1 CFU/g) were used with spot-inoculated red leaf lettuce serving as a colored surrogate for baby spinach and cilantro washing. Sanitizer-free wash water was used for all trials and a chlorine-based sanitizer was used at 60 ppm available chlorine only for the highest inoculation level (103 CFU/g) and the three highest weight ratios (1:100, 5:100, and 10:100). Overall, initial inoculation level had a greater impact on the amount of Salmonella -positive samples than the weight ratios examined for both commodities. The number of positive samples concurrently decreased as the initial inoculation level of the surrogate decreased. Within each inoculation level, no significant differences (P > 0.05) were found among the four product ratios. This is the first study to assess the spread of Salmonella from incoming product to baby spinach and cilantro during processing. These results will provide important data for microbial risk assessments associated with leafy greens.

ISBN: 9781369735819Subjects--Topical Terms:

3173303
Food science.

Salmonella Typhimurium LT2 Transfer and Redistribution on Baby Spinach and Cilantro During Pilot-Scale Processing.
LDR:02326nmm a2200277 4500 001 2124307
005 20171023115428.5
008 180830s2017 ||||||||||||||||| ||eng d
020 $a 9781369735819
035 $a (MiAaPQ)AAI10275165
035 $a AAI10275165
040 $a MiAaPQ $c MiAaPQ
100 1 $a Smolinski, Haley. $3 3286303
245 1 0 $a Salmonella Typhimurium LT2 Transfer and Redistribution on Baby Spinach and Cilantro During Pilot-Scale Processing.
260 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 2017
300 $a 110 p.
500 $a Source: Masters Abstracts International, Volume: 56-04.
500 $a Adviser: Elliot Ryser.
502 $a Thesis (M.S.)--Michigan State University, 2017.
520 $a Several recent outbreaks traced to baby spinach and cilantro have been hypothesized to involve cross-contamination during washing and processing. Consequently, this study aimed to assess the redistribution of Salmonella Typhimurium LT2 during pilot-scale production of fresh-cut baby spinach and cilantro. Four inoculated:uninoculated product weight ratios (0.5:100, 1:100, 5:100, and 10:100) and three different inoculation levels (10 3, 101, and 10-1 CFU/g) were used with spot-inoculated red leaf lettuce serving as a colored surrogate for baby spinach and cilantro washing. Sanitizer-free wash water was used for all trials and a chlorine-based sanitizer was used at 60 ppm available chlorine only for the highest inoculation level (103 CFU/g) and the three highest weight ratios (1:100, 5:100, and 10:100). Overall, initial inoculation level had a greater impact on the amount of Salmonella -positive samples than the weight ratios examined for both commodities. The number of positive samples concurrently decreased as the initial inoculation level of the surrogate decreased. Within each inoculation level, no significant differences (P > 0.05) were found among the four product ratios. This is the first study to assess the spread of Salmonella from incoming product to baby spinach and cilantro during processing. These results will provide important data for microbial risk assessments associated with leafy greens.
590 $a School code: 0128.
650 4 $a Food science. $3 3173303
690 $a 0359
710 2 $a Michigan State University. $b Food Science. $3 3286304
773 0 $t Masters Abstracts International $g 56-04(E).
790 $a 0128
791 $a M.S.
792 $a 2017
793 $a English
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=10275165