Noninvasive Cleaning and Sanitation Monitoring System for Deli Department Processing

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dc.contributor.advisorLo, Y. Martinen_US
dc.contributor.authorBeck, Elizabeth Annen_US
dc.contributor.departmentFood Scienceen_US
dc.contributor.publisherDigital Repository at the University of Marylanden_US
dc.contributor.publisherUniversity of Maryland (College Park, Md.)en_US
dc.date.accessioned2013-10-09T05:32:39Z
dc.date.available2013-10-09T05:32:39Z
dc.date.issued2013en_US
dc.description.abstractThe inability to adequately judge the efficacy of cleaning/sanitation in deli departments is a recognized food safety concern. In prior studies, our research group demonstrated that visual inspection of cleaned produce processing surfaces could be enhanced through the use of a portable imaging device. To explore the feasibility of using this technology to facilitate detection of deli residues, fluorescence spectra of deli commodities were acquired using a laboratory-based hyperspectral imaging system. Cheeses evidenced a strong response at 675 nm; meats were best detected at 475 or 520 nm, demonstrating these wavelengths are good candidates for deli residue detection. To confirm these findings, images were taken of an in-house deli slicer with the portable imaging device. Deli residues were detected and several slicer areas were identified as being prone to residue buildup. Results confirmed the potential to use a portable imaging device to enhance current cleaning procedures in a deli setting.en_US
dc.identifier.urihttp://hdl.handle.net/1903/14578
dc.subject.pqcontrolledFood scienceen_US
dc.subject.pquncontrolledCleaning and sanitationen_US
dc.subject.pquncontrolledDelien_US
dc.subject.pquncontrolledFluorescence imagingen_US
dc.subject.pquncontrolledFood safetyen_US
dc.subject.pquncontrolledMachine visionen_US
dc.titleNoninvasive Cleaning and Sanitation Monitoring System for Deli Department Processingen_US
dc.typeThesisen_US

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