Investigation of the Interactions Between Sanitizers, Surface Characteristics, Washing Conditions, and Bacteria for Improving Microbial Safety of Fresh Produce
Wang, Hua
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https://hdl.handle.net/2142/83702
Description
Title
Investigation of the Interactions Between Sanitizers, Surface Characteristics, Washing Conditions, and Bacteria for Improving Microbial Safety of Fresh Produce
Author(s)
Wang, Hua
Issue Date
2006
Doctoral Committee Chair(s)
Feng, Hao
Department of Study
Food Science and Human Nutrition
Discipline
Food Science and Human Nutrition
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
Ph.D.
Degree Level
Dissertation
Keyword(s)
Biology, Microbiology
Language
eng
Abstract
POAA exhibited the highest bactericidal ability in the reduction of E. coli O157:H7 populations on cantaloupes and fresh-cut apples, followed by AEW and chlorine. The sequential treatment of AEW followed by Calcium Ascorbate exhibited a good browning control ability and helped to extend shelf life of fresh-cut apples. The aqueous ozone followed by AEW wash was effective in initial natural flora population reduction on cilantro and maintained low microbial growth during storage. The different cell morphological changes of E. coli cells treated with POAA from that of AEW and chlorine indicate that POAA, AEW and chlorine may have different bactericidal mechanisms. The surface roughness value obtained from 3-D images reconstructed from 2-D images acquired with a CSLM was in good agreement with that measured with a surface profilometer. The surface roughness played an important role in the removal and inactivation of E. coli O157:H7 inoculated onto fresh fruits during sanitizing treatments. Washing condition tests showed that the residual bacterial population decreased with increasing agitation rate, flow velocity, and treatment time.
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