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Effect of Acid Adaptation on the Thermal Inactivation of Listeria monocytogenes in Heating Menstrua Having Various Combinations of pH and Water Activities

dc.contributor.advisorJoseph, Sam Wen_US
dc.contributor.authorEdelson-Mammel, Sharon Gen_US
dc.date.accessioned2004-05-31T19:58:10Z
dc.date.available2004-05-31T19:58:10Z
dc.date.issued2003-12-15en_US
dc.identifier.urihttp://hdl.handle.net/1903/150
dc.description.abstractThe impact of prior growth and food matrix conditions on thermal resistance of <i>L. monocytogenes</i>, a causative agent of the foodborne illness listeriosis, was evaluated in this study. In an initial study ( Main Study #1), acid induced and non-induced cells of thirteen strains of <i>Listeria monocytogenes</i> were placed into two heating menstrua: pH 3.0, water activity (Aw) 0.987 and pH 7.0, Aw 0.970. In twelve out of twenty-six combinations, non-induced cells were more heat resistant than induced cells. <i>L. monocytogenes</i> strain #201, in a follow-up study ( Main Study #2) using a factorial design to test additional combinations of water activity and pH heating menstrua, non-acid-induced cells generally were more heat resistant than acid-induced cells although the acid-induced cells showed greater thermal resistance in the heating menstrua having the lowest pH values. An increase in thermal resistance could lead to underestimation of treatments necessary to eliminate potential contamination by <i>L. monocytogenes</i>.en_US
dc.format.extent5938937 bytes
dc.format.mimetypeapplication/pdf
dc.language.isoen_US
dc.titleEffect of Acid Adaptation on the Thermal Inactivation of Listeria monocytogenes in Heating Menstrua Having Various Combinations of pH and Water Activitiesen_US
dc.typeThesisen_US
dc.relation.isAvailableAtDigital Repository at the University of Marylanden_US
dc.relation.isAvailableAtUniversity of Maryland (College Park, Md.)en_US
dc.contributor.departmentFood Scienceen_US
dc.subject.pqcontrolledBiology, Microbiologyen_US


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