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dc.contributor.authorLyons, Shawn Matthew
dc.date.accessioned2014-03-04T19:59:50Z
dc.date.available2014-03-04T19:59:50Z
dc.date.issued2011-05
dc.identifier.otherlyons_shawn_m_201105_ms
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/lyons_shawn_m_201105_ms
dc.identifier.urihttp://hdl.handle.net/10724/27212
dc.description.abstractIn this study, air-assisted, induction-charged sprays of sanitizers were applied to inoculated food contact surfaces to evaluate their ability to reduce populations of Salmonella. Electrostatically charged sprays (-7.2 mC/kg charge-to-mass ratio) deposited more active ingredient and carrier liquid onto target surfaces than uncharged sprays from the same nozzle and a conventional hydraulic nozzle (p<0.05). Charged sprays at lowered biocide rates reduced Salmonella population on target surfaces greater than or equal to hydraulic sprays with full-rate biocide for 8 of 9 surface and orientation combinations evaluated (p<0.05). Peracetic acid sprays were more effective than quaternary ammonium compound sprays from all nozzles in 9 of 9 surface and orientation combinations evaluated (p<0.05).
dc.languageeng
dc.publisheruga
dc.rightspublic
dc.subjectelectrostatic spray
dc.subjectquaternary ammonium compounds
dc.subjectperacetic acid
dc.subjectfood contact surfaces
dc.subjectsanitizers
dc.subjectSalmonella
dc.titleValidation of electrostatic spray as a low-volume sanitization method for food processing surfaces
dc.typeThesis
dc.description.degreeMS
dc.description.departmentFood Science and Technology
dc.description.majorFood Science
dc.description.advisorEdward Law
dc.description.advisorMark Harrison
dc.description.committeeEdward Law
dc.description.committeeMark Harrison
dc.description.committeeWilliam Hurst
dc.description.committeeFaith J Critzer


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