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dc.contributor.authorSohail, Maria Anum
dc.date.accessioned2014-03-04T21:00:07Z
dc.date.available2014-03-04T21:00:07Z
dc.date.issued2012-12
dc.identifier.othersohail_maria_a_201212_ms
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/sohail_maria_a_201212_ms
dc.identifier.urihttp://hdl.handle.net/10724/28607
dc.description.abstractChocolate and chocolate products have been implicated in numerous outbreaks of salmonellosis and are susceptible to contamination at multiple stages of processing. The behavior of dehydrated Salmonella spp. in cocoa-based model foods formulated with monostearin, monolaurin, dilaurin, and trilaurin was evaluated at 22°C over 168 days. Monolaurin caused a reduction in Salmonella populations; however, the remaining compounds did not affect cell survival. The effect of 0, 25, and 50% added cocoa fat in model foods with aw levels of 0.33 or 0.43 was also determined at 22, 35, and 70°C over 24 h to 168 days. A protective effect of cocoa fat on Salmonella spp. was observed at 70°C, aw 0.33 and 0.43, but protection was not influenced by fat concentration. Salmonella survival was not affected by added fat at lower temperatures.
dc.languageeng
dc.publisheruga
dc.rightspublic
dc.subjectSalmonella spp.
dc.subjectchocolate
dc.subjectcocoa
dc.subjectcacao
dc.subjectfat
dc.subjectwater activity
dc.subjectmonolaurin
dc.subjectmonostearin
dc.subjectdilaurin
dc.subjecttrilaurin
dc.subjectlauric aci
dc.titleInfluence of lipids on the behavior of Salmonella spp. in low-moisture cocoa-based model foods
dc.typeThesis
dc.description.degreeMS
dc.description.departmentFood Science and Technology
dc.description.majorFood Science
dc.description.advisorJoseph Frank
dc.description.committeeJoseph Frank
dc.description.committeeRobert Shewfelt
dc.description.committeeCasimir Akoh


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