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dc.contributor.authorLang, Megan Marie
dc.date.accessioned2014-03-03T21:02:03Z
dc.date.available2014-03-03T21:02:03Z
dc.date.issued2003-08
dc.identifier.otherlang_megan_m_200308_ms
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/lang_megan_m_200308_ms
dc.identifier.urihttp://hdl.handle.net/10724/21096
dc.description.abstractThis study evaluated methods for inoculation and inoculum drying time on survival and recovery of foodborne pathogens on the surface of tomatoes, iceberg lettuce, and parsley. Five-strain mixtures of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes were applied to produce by dip, spot, or spray inoculation. Inocula were dried for 1 or 24 h at 22°C on tomatoes or 2 h at 22°C and 2 h followed by 22 h at 4°C on lettuce and parsley before being treating with water or chlorine (200 µg/ml). Results indicate that inoculation method, drying time, and treatment affect survival and/or recovery of pathogens inoculated onto the surface of tomatoes, lettuce, and parsley. It is recommended that spot inoculation be used for applying pathogens to produce and drying times be 24 h at 22°C for tomatoes, and 2 h at 22°C followed by 22 h at 4°C for lettuce and parsley before chlorine treatment is applied.
dc.languageeng
dc.publisheruga
dc.rightspublic
dc.subjectEscherichia coli O157:H7
dc.subjectSalmonella
dc.subjectListeria monocytogenes
dc.subjectinoculation method
dc.subjectdrying time
dc.subjecttomatoes
dc.subjectlettuce
dc.subjectparsley
dc.subjectchlorine
dc.titleEvaluation of inoculation method and inoculum drying time for their effects on survival and recovery of foodborne pathogens inoculated onto raw vegetables and treated with chlorine
dc.typeThesis
dc.description.degreeMS
dc.description.departmentFood Science and Technology
dc.description.majorFood Science
dc.description.advisorLarry R. Beuchat
dc.description.committeeLarry R. Beuchat
dc.description.committeeJeffery Kornacki
dc.description.committeeMark A, Harrison


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