ENHANCEMENT OF THERMAL INACTIVATION OF CRONOBACTER SAKAZAKII WITH INCLUSION OF PARABENS

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dc.contributor.advisorBuchanan, Robert Len_US
dc.contributor.authorRuan, Luxien_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.accessioned2016-09-15T05:34:43Z
dc.date.available2016-09-15T05:34:43Z
dc.date.issued2016en_US
dc.description.abstractParabens are a family of p-hydroxybenzoic acid esters, which have antimicrobial activity over a broad pH range (4-8). This study was designed to evaluate the enhanced thermal inactivation of Cronobacter sakazakii by the inclusion of “parabens” and to ultimately develop mathematical models to describe this effect. A heat-resistant strain, Cronobacter sakazakii 607, was heated at three mild heating temperatures in combination with treatments with five parabens in various concentrations. Results showed the presence of parabens significantly enhanced thermal inactivation in a concentration-dependent manner, and the effect increased with increasing alkyl chain length. The concentration of parabens, alkyl side chain length, and heating temperature acted synergistically, causing bacterial inactivation even at low temperatures that were not effective in killing C. sakazakii. The survival data were used to develop primary and secondary mathematical models that accurately describe how this synergistic activity can be applied in the food industry.en_US
dc.identifierhttps://doi.org/10.13016/M2PV40
dc.identifier.urihttp://hdl.handle.net/1903/18834
dc.language.isoenen_US
dc.subject.pqcontrolledFood scienceen_US
dc.subject.pqcontrolledMicrobiologyen_US
dc.subject.pquncontrolledCronobacter sakazakiien_US
dc.subject.pquncontrolledEnhancementen_US
dc.subject.pquncontrolledParabensen_US
dc.subject.pquncontrolledThermal Inactivationen_US
dc.titleENHANCEMENT OF THERMAL INACTIVATION OF CRONOBACTER SAKAZAKII WITH INCLUSION OF PARABENSen_US
dc.typeThesisen_US

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