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dc.contributor.authorSy, Kaye Valerie Ngo
dc.date.accessioned2014-03-03T21:27:05Z
dc.date.available2014-03-03T21:27:05Z
dc.date.issued2004-08
dc.identifier.othersy_kaye_v_200408_ms
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/sy_kaye_v_200408_ms
dc.identifier.urihttp://hdl.handle.net/10724/21998
dc.description.abstractOutbreaks of infections associated with consumption of fruits and vegetables and deterioration of produce quality caused by microbial growth have raised interest in using gas sanitizers. Lethality of gaseous chlorine dioxide (ClO2) was evaluated for its effectiveness in killing Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, yeasts, and molds inoculated or naturally present on blueberries, strawberries, raspberries, fresh-cut cabbage, carrots, and lettuce, and fresh uncut apples, tomatoes, onions, and peaches. Results show that pathogens on produce were reduced by treatment with up to 8.1 mg/L ClO2. Treatment was least effective in sanitizing raspberries, fresh-cut lettuce, and onions. Yeasts and molds, in comparison to bacterial pathogens, were less susceptible to gaseous ClO2. Evaluation to determine the effects of gaseous ClO2 treatment on sensory quality indicated that treated and untreated berries stored at 8°C for up to 10 days were not significantly different. Chlorine dioxide gas shows promise as a sanitizer on fresh produce.
dc.languageeng
dc.publisheruga
dc.rightspublic
dc.subjectChlorine dioxide
dc.subjectfruits
dc.subjectvegetables
dc.subjectSalmonella
dc.subjectEscherichia coli O157:H7
dc.subjectListeria monocytogenes
dc.subjectyeasts
dc.subjectmolds
dc.subjectblueberries
dc.subjectstrawberries
dc.subjectraspberries
dc.subjectfresh-cut
dc.subjectcabbage
dc.subjectcarrot
dc.subjectlettuce
dc.subjectapple
dc.subjecttomato
dc.subjectonion
dc.subjectpeach
dc.subjectsensory quality
dc.titleEvaluation of chlorine dioxide gas as a sanitizer for fresh fruits and vegetables
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.committeeYnes Ortega
dc.description.committeeYen-Con Hung


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