Show simple item record

dc.contributor.authorTaormina, Peter Joseph
dc.date.accessioned2014-03-03T20:02:21Z
dc.date.available2014-03-03T20:02:21Z
dc.date.issued2001-08
dc.identifier.othertaormina_peter_j_200108_phd
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/taormina_peter_j_200108_phd
dc.identifier.urihttp://hdl.handle.net/10724/20256
dc.description.abstractListeria monocytogenes was more resistant to heat treatment following incubation for 45 min in tryptose phosphate broth (TPB) at pH 12.0 compared to pH 7.3. Cells survived at least 6 days in TPB at pH 9.0, 10.0, and 11.0 stored at 4 or 21ºC, and cells stored in TPB at pH 10.0 for 48 h were more resistant to treatment at 56ºC than were cells stored in TPB at pH 7.3. Cells were suspended in 1% solutions of eight food processing plant cleaners (pH 7.1 – 12.5) or in water (control) and incubated at 4ºC for 30 min or 48 h. In only three alkaline cleaning solutions (pH 11.6 – 12.4) were populations reduced significantly (P =0.05) after 30 min compared to reductions in water. After 48 h, populations were significantly higher in one cleaning solution (pH 10.4) than in water, while populations in six other cleaning solutions were reduced by >= 4.72 log10 CFU/ml. Cells exposed to cleaning solutions for 30 min became sensitive to 4.0 or 6.0 ppm free chlorine, and to 50 or 100 ppm benzalkonium chloride and cetylpyridinium chloride, common components of quaternary ammonium sanitizers. Cells exposed at 4ºC to 1% solutions of two alkaline cleaners or alkali-adapted in TPB (pH 10.0) at 37ºC for 45 min, then 4ºC for 48 h, were inoculated onto beef frankfurters containing high fat (16 g) and high sodium (550 mg) (HFHS) or low fat (8 g) and low sodium (250 mg) (LFLS) per 57-g serving. Frankfurters were surface-inoculated (2.0 log10 CFU/g), vacuum packaged, stored at –20, 4, or 12ºC, and analyzed for populations over time. Populations remained stable at -20ºC for up to 12 weeks. After storage at 4ºC for 6 weeks, populations of control cells and cells exposed to alkaline cleaners were ca. 6.0 log10 CFU/g of LFLS frankfurters and ca. 3.5 log10 CFU/g of HFHS frankfurters, but growth of alkali-adapted cells on both types of frankfurters was retarded. Growth at 12ºC was more rapid, but growth of alkali-adapted cells on HFHS and LFLS frankfurters after storage for 9 and 6 days, respectively, was also delayed. Alkaline stress of L. monocytogenes induces tolerance to heat, sensitivity to sanitizer, and changes in growth characteristics on frankfurters.
dc.publisheruga
dc.rightspublic
dc.subjectListeria monocytogenes
dc.subjectAlkali
dc.subjectThermotolerance
dc.subjectpH
dc.subjectAlkaline Cleaners
dc.subjectFrankfurters
dc.subjectCross-Protection
dc.subjectFood Processing Environment
dc.titleAlkali-stressed Listeria monocytogenes
dc.title.alternativesurvival, thermotolerance, and behavior on beef frankfurters
dc.typeDissertation
dc.description.degreePhD
dc.description.departmentFood Science and Technology
dc.description.majorFood Science
dc.description.advisorLarry R. Beuchat
dc.description.committeeLarry R. Beuchat
dc.description.committeeRobert E. Brackett
dc.description.committeeJinru Chen
dc.description.committeeJoseph F. Frank
dc.description.committeeYen-Con Hung


Files in this item

FilesSizeFormatView

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record