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

Evaluation of electrolyzed oxidizing...

Kim, Chyer.

Linked to FindBook

Google Book

Amazon

博客來

Evaluation of electrolyzed oxidizing water for inactivation of foodborne pathogens.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Evaluation of electrolyzed oxidizing water for inactivation of foodborne pathogens./
Author:	Kim, Chyer.
Description:	124 p.
Notes:	Director: Yen-Con Hung.
Contained By:	Dissertation Abstracts International61-08B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9984161
ISBN:	9780599904934

Evaluation of electrolyzed oxidizing water for inactivation of foodborne pathogens.
Kim, Chyer.

Evaluation of electrolyzed oxidizing water for inactivation of foodborne pathogens. - 124 p.

Director: Yen-Con Hung.

Thesis (Ph.D.)--University of Georgia, 2000.

The search for better, more effective and more efficient methods for the inactivation of harmful bacteria in foods and food products is a continuing effort by food researchers. This study investigated the fundamental principles of electrolyzed oxidizing (EO) water for microbial inactivation. Five strains of Escherichia coli O157:H7, Listeria monocytogenes and Bacillus cereus were subjected to EO waters and chemically modified solutions matched to the properties of EO waters to evaluate the effect of pH, chlorine, and oxidation-reduction potential (ORP) on microbial inactivation. Results suggested that it is possible to simulate EO water by chemically modifying deionized water and that ORP of the solution may be the primary factor affecting microbial inactivation. Inactivation of grain-positive and -negative microorganisms occurred within 10 sec after application of ROX EO water with 56 mg/L residual chlorine and chemically modified solutions containing 60 mg/L residual chlorine. B. cereus was more resistant to the treatments than E. coli O157:H7 and L. monocytogenes and only 3 log10 reductions were achieved after 10 sec of ROX EO water treatment. B. cereus spores were the most resistant pathogen. However, more than 3 log10 reductions were achieved with 120 sec EO water treatment. EO water was also used to treat L. monocytogenes biofilms on stainless steel coupons. Stainless steel surface allowed 10 to 15% of the surface area covered by Listeria biofilm when inoculated stainless steel coupon was incubated in 10% tryptic soy broth at 23°C for 48 h. Results of tests using the direct agar overlay method indicated that only one to five cell clumps per coupon survived after 300 sec of the EO water treatment. Efficacy of EO water for microbial inactivation on lettuce was also investigated. Lettuce was subjected to various inoculation methods (drop vs. dip) and incubation times (0, 5 and 24 h) before EO water and chlorinated water washing treatments. After the washing treatment, the populations of L. monocytogenes on lettuce subjected to dip inoculation were 2 or 3 log cycle higher than the populations on lettuce subjected to drop inoculation. For dip inoculation, only 0.5 to 1.0 log10 reduction in populations of L. monocytogenes was achieved with EO water or chlorinated water regardless of incubation time.

ISBN: 9780599904934Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Evaluation of electrolyzed oxidizing water for inactivation of foodborne pathogens.
LDR:03210nam 2200265 a 45 001 973125
005 20110928
008 110928s2000 eng d
020 $a 9780599904934
035 $a (UMI)AAI9984161
035 $a AAI9984161
040 $a UMI $c UMI
100 1 $a Kim, Chyer. $3 1297084
245 1 0 $a Evaluation of electrolyzed oxidizing water for inactivation of foodborne pathogens.
300 $a 124 p.
500 $a Director: Yen-Con Hung.
500 $a Source: Dissertation Abstracts International, Volume: 61-08, Section: B, page: 3920.
502 $a Thesis (Ph.D.)--University of Georgia, 2000.
520 $a The search for better, more effective and more efficient methods for the inactivation of harmful bacteria in foods and food products is a continuing effort by food researchers. This study investigated the fundamental principles of electrolyzed oxidizing (EO) water for microbial inactivation. Five strains of Escherichia coli O157:H7, Listeria monocytogenes and Bacillus cereus were subjected to EO waters and chemically modified solutions matched to the properties of EO waters to evaluate the effect of pH, chlorine, and oxidation-reduction potential (ORP) on microbial inactivation. Results suggested that it is possible to simulate EO water by chemically modifying deionized water and that ORP of the solution may be the primary factor affecting microbial inactivation. Inactivation of grain-positive and -negative microorganisms occurred within 10 sec after application of ROX EO water with 56 mg/L residual chlorine and chemically modified solutions containing 60 mg/L residual chlorine. B. cereus was more resistant to the treatments than E. coli O157:H7 and L. monocytogenes and only 3 log10 reductions were achieved after 10 sec of ROX EO water treatment. B. cereus spores were the most resistant pathogen. However, more than 3 log10 reductions were achieved with 120 sec EO water treatment. EO water was also used to treat L. monocytogenes biofilms on stainless steel coupons. Stainless steel surface allowed 10 to 15% of the surface area covered by Listeria biofilm when inoculated stainless steel coupon was incubated in 10% tryptic soy broth at 23°C for 48 h. Results of tests using the direct agar overlay method indicated that only one to five cell clumps per coupon survived after 300 sec of the EO water treatment. Efficacy of EO water for microbial inactivation on lettuce was also investigated. Lettuce was subjected to various inoculation methods (drop vs. dip) and incubation times (0, 5 and 24 h) before EO water and chlorinated water washing treatments. After the washing treatment, the populations of L. monocytogenes on lettuce subjected to dip inoculation were 2 or 3 log cycle higher than the populations on lettuce subjected to drop inoculation. For dip inoculation, only 0.5 to 1.0 log10 reduction in populations of L. monocytogenes was achieved with EO water or chlorinated water regardless of incubation time.
590 $a School code: 0077.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a University of Georgia. $3 515076
773 0 $t Dissertation Abstracts International $g 61-08B.
790 $a 0077
790 1 0 $a Hung, Yen-Con, $e advisor
791 $a Ph.D.
792 $a 2000
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9984161