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Effects of lactic acid and cetylpyri...

Kim, Hyejin.

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Effects of lactic acid and cetylpyridinium chloride as immersion treatments to reduce populations of Salmonella Typhimurium attached on ready-to-eat shrimp.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Effects of lactic acid and cetylpyridinium chloride as immersion treatments to reduce populations of Salmonella Typhimurium attached on ready-to-eat shrimp./
作者:	Kim, Hyejin.
面頁冊數:	60 p.
附註:	Adviser: Douglas L. Marshall.
Contained By:	Masters Abstracts International46-04.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1451416
ISBN:	9780549411802

Effects of lactic acid and cetylpyridinium chloride as immersion treatments to reduce populations of Salmonella Typhimurium attached on ready-to-eat shrimp.
Kim, Hyejin.

Effects of lactic acid and cetylpyridinium chloride as immersion treatments to reduce populations of Salmonella Typhimurium attached on ready-to-eat shrimp. - 60 p.

Adviser: Douglas L. Marshall.

Thesis (M.S.)--Mississippi State University, 2008.

Salmonella enterica Typhimurium is a common foodborne pathogen, and ready-to-eat (RTE) seafood is a potential source of Salmonella outbreaks. Lactic acid is a classical preservative in the meat industry and it is used with high efficacy to sanitize meat surfaces. Cetylpyridinium chloride (CPC) is a cationic quaternary ammonium compound proposed for use as a pathogen intervention substance. Cetylpyridinium chloride activity can be potentially affected by interactions between cetylpyridinium chloride and lactic acid.

ISBN: 9780549411802Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Effects of lactic acid and cetylpyridinium chloride as immersion treatments to reduce populations of Salmonella Typhimurium attached on ready-to-eat shrimp.
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520 $a Salmonella enterica Typhimurium is a common foodborne pathogen, and ready-to-eat (RTE) seafood is a potential source of Salmonella outbreaks. Lactic acid is a classical preservative in the meat industry and it is used with high efficacy to sanitize meat surfaces. Cetylpyridinium chloride (CPC) is a cationic quaternary ammonium compound proposed for use as a pathogen intervention substance. Cetylpyridinium chloride activity can be potentially affected by interactions between cetylpyridinium chloride and lactic acid.
520 $a Lactic acid treatment (up to 1%) reduced Salmonella Typhimurium counts by less than 0.5 log cfu/g. Cetylpyridinium chloride treatment (up to 1%) reduced Salmonella Typhimurium counts by 0.9 log cfu/g. Cetylpyridinium chloride treatment at 18 and 45°C reduced populations of Salmonella Typhimurium by 1.34 and 1.14 log cfu/g. Combined treatment with cetylpyridinium chloride and lactic acid at 18 and 45°C decreased Salmonella Typhimurium counts by 0.83 log cfu/g and 1.05 log cfu/g. The single intervention of cetylpyridinium chloride was more effective than lactic acid used alone or combination of cetylpyridnium chloride and lactic acid to reduce Salmonella Typhimurium attached on ready-to-eat shrimp.
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