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dc.contributor.authorDupree, Dorothy Eva
dc.date.accessioned2018-02-14T17:57:11Z
dc.date.available2018-02-14T17:57:11Z
dc.date.issued2017-08
dc.identifier.otherdupree_dorothy_e_201708_ms
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/dupree_dorothy_e_201708_ms
dc.identifier.urihttp://hdl.handle.net/10724/37307
dc.description.abstractSurvival of pathogenic bacteria, such as Escherichia coli O157:H7, in fermented and acidified vegetables continues to be an area of concern in the processed vegetable industry. Survival of fermentative microorganisms, such as Lactobacillus species (spp.), is desired. This study determined 5-log reduction times in 5-strain cocktails of E. coli O157:H7 and Lactobacillus spp. independently in cucumber juice media with varied salt treatments of 2% NaCl, 6% NaCl, and 1.1% CaCl2. 5-log reductions were reached for E. coli O157:H7 in 14 hours (6% NaCl) and 18 hours (1.1% CaCl2), but not observed by 18 hours in 2% NaCl. For Lactobacillus spp., a 5-log reduction was reached in 40 hours (6% NaCl) and 46 hours (2% NaCl), but not observed by 46 hours for CaCl2. There is some evidence from this study that CaCl2 could be useful for reducing E. coli O157:H7 populations while allowing survival of desirable Lactobacillus spp.
dc.languageeng
dc.publisheruga
dc.rightspublic
dc.subjectEscherichia coli O157:H7
dc.subjectLactobacillus
dc.subjectCucumber
dc.subjectAcidified vegetables
dc.subjectFermented vegetables
dc.subjectSalt treatment
dc.titleDetermination of 5-log reduction times in escherichia coli o157:h7 and lactobacillus species in cucumber juice medium with varied salt treatments
dc.typeThesis
dc.description.degreeMS
dc.description.departmentFoods and Nutrition
dc.description.majorFoods and Nutrition
dc.description.advisorElizabeth Andress
dc.description.committeeElizabeth Andress
dc.description.committeeJudy Harrison
dc.description.committeeBarbara Grossman
dc.description.committeeJamie Cooper
dc.description.committeeFred Breidt


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