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dc.contributor.authorKotwal, Grishma
dc.date.accessioned2014-03-04T18:56:28Z
dc.date.available2014-03-04T18:56:28Z
dc.date.issued2010-08
dc.identifier.otherkotwal_grishma_201008_ms
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/kotwal_grishma_201008_ms
dc.identifier.urihttp://hdl.handle.net/10724/26679
dc.description.abstractThe objective of this study was to quantify the antimicrobial activity of cinnamaldehyde, carvacrol and eugenol after exposure to various temperature conditions, against Escherichia coli O157:H7 and Salmonella enterica serovars. Compounds were subjected to temperature exposure for 0 h, 0.5 h, 1 h, 4 h, at 60°C and 70°C, and for 0 h, 12 h, 24 h, 48 h, 72 h, 7 d, 14 d and 21 d at 4°C and 25°C. After temperature treatments, concentrations of 1, 2, 5, and 10 mM of each antimicrobial were evaluated in order to determine the minimum inhibitory concentration (MIC) through microbroth dilution assay. Afterwards, antimicrobials were evaluated in milk, which served as a model food system. Carvacrol was the most effective in vitro with an MIC of 2 mM, followed by cinnamaldehye and eugenol with MICs of 5 mM and 10 mM, respectively. The bactericidal concentration in milk increased to 60 mM for carvacrol and eugenol while cinnamaldehyde was found to be 10 mM.
dc.languageeng
dc.publisheruga
dc.rightspublic
dc.subjectCarvacrol
dc.subjectCinnamaldehyde
dc.subjectEugenol
dc.subjectTemperature
dc.subjectMIC
dc.subjectMilk
dc.titleUtility of phytophenolic compounds in food systems
dc.title.alternativethe impact of temperature on antimicrobial activity
dc.typeThesis
dc.description.degreeMS
dc.description.departmentFood Science and Technology
dc.description.majorFood Science
dc.description.advisorFaith J Critzer
dc.description.committeeFaith J Critzer
dc.description.committeeMark Harrison
dc.description.committeeJennifer Cannon


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