東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Use of non-thermal, atmospheric-pres...

Southern Illinois University at Carbondale., Molecular Biology Microbiology and Biochemistry.

FindBook

Google Book

Amazon

博客來

Use of non-thermal, atmospheric-pressure plasma for reduction of bacterial food pathogens.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Use of non-thermal, atmospheric-pressure plasma for reduction of bacterial food pathogens./
作者:	Ramos, Evelyn.
面頁冊數:	59 p.
附註:	Adviser: John Haddock.
Contained By:	Masters Abstracts International46-06.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoeng/servlet/advanced?query=1453994
ISBN:	9780549604754

Use of non-thermal, atmospheric-pressure plasma for reduction of bacterial food pathogens.
Ramos, Evelyn.

Use of non-thermal, atmospheric-pressure plasma for reduction of bacterial food pathogens. - 59 p.

Adviser: John Haddock.

Thesis (M.S.)--Southern Illinois University at Carbondale, 2008.

To determine if non-thermal, atmospheric-pressure plasma could provide a safer, more cost-efficient, and effective alternative to current food treatment methods, this study focused on the utilization of plasma in the reduction of microorganisms on food surfaces. Gram-positive, Gram-negative, and spore-forming representatives of foodborne bacterial pathogens were selected for testing to include Escherichia coli, Staphylococcus aureus, Salmonella enterica subsp. enterica Serovar Typhimurium, Bacillus cereus, Listeria monocytogenes, and Campylobacter jejuni. Each organism was exposed to a plasma afterglow on gelatin plates. Following exposure, the gelatin plates were liquefied for dilution and quantitative plate counting. Survivor curves, in which the number of survivors per plate versus exposure time was plotted, were generated, and decimal reduction values (the time required to achieve a 90% reduction in the microbial population) were determined for each organism to serve as a parameter for comparison of the killing efficiency of the plasma source.

ISBN: 9780549604754Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Use of non-thermal, atmospheric-pressure plasma for reduction of bacterial food pathogens.
LDR:03059nmm 2200325 a 45 001 866620
005 20100802
008 100802s2008 ||||||||||||||||| ||eng d
020 $a 9780549604754
035 $a (UMI)AAI1453994
035 $a AAI1453994
040 $a UMI $c UMI
100 1 $a Ramos, Evelyn. $3 1035271
245 1 0 $a Use of non-thermal, atmospheric-pressure plasma for reduction of bacterial food pathogens.
300 $a 59 p.
500 $a Adviser: John Haddock.
500 $a Source: Masters Abstracts International, Volume: 46-06, page: 3154.
502 $a Thesis (M.S.)--Southern Illinois University at Carbondale, 2008.
520 $a To determine if non-thermal, atmospheric-pressure plasma could provide a safer, more cost-efficient, and effective alternative to current food treatment methods, this study focused on the utilization of plasma in the reduction of microorganisms on food surfaces. Gram-positive, Gram-negative, and spore-forming representatives of foodborne bacterial pathogens were selected for testing to include Escherichia coli, Staphylococcus aureus, Salmonella enterica subsp. enterica Serovar Typhimurium, Bacillus cereus, Listeria monocytogenes, and Campylobacter jejuni. Each organism was exposed to a plasma afterglow on gelatin plates. Following exposure, the gelatin plates were liquefied for dilution and quantitative plate counting. Survivor curves, in which the number of survivors per plate versus exposure time was plotted, were generated, and decimal reduction values (the time required to achieve a 90% reduction in the microbial population) were determined for each organism to serve as a parameter for comparison of the killing efficiency of the plasma source.
520 $a A second study was aimed at determining if non-thermal, atmospheric-pressure plasmas are effective in reduction of food spoilage microorganisms on the surfaces of beef and pork. Beef and pork samples were exposed to the plasma afterglow. Surviving microbial cells were recovered following various storage intervals at 4°C, and quantitative plate counts were performed to determine if the microbial load was reduced in the plasma-exposed samples as compared to untreated samples.
520 $a In the first study, reduction of Gram-negative and Gram-positive bacterial pathogens was accomplished. Sporulated Bacillus cereus was the most resistant to the effects of the plasma source utilized in this study. In the second study, no reduction in the number of microorganisms was observed on the untreated as compared to the treated meat samples. Longer exposure times and different gas mixtures should be tested to determine if non-thermal plasma is effective in reduction of spoilage organisms.
590 $a School code: 0209.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Biology, Microbiology. $3 1017734
690 $a 0359
690 $a 0410
710 2 $a Southern Illinois University at Carbondale. $b Molecular Biology Microbiology and Biochemistry. $3 1035270
773 0 $t Masters Abstracts International $g 46-06.
790 $a 0209
790 1 0 $a Bender, Kelly $e committee member
790 1 0 $a Haddock, John, $e advisor
790 1 0 $a Madigan, Michael $e committee member
791 $a M.S.
792 $a 2008
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoeng/servlet/advanced?query=1453994