首页> 外文学位 >Evaluation of the effect of chlorine dioxide and allyl-isothiocyanate on the growth of Salmonella Typhimurium and Listeria monocytogenes on fresh chicken breast and effect of chlorine dioxide exposure on the physical properties of plastic films.
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Evaluation of the effect of chlorine dioxide and allyl-isothiocyanate on the growth of Salmonella Typhimurium and Listeria monocytogenes on fresh chicken breast and effect of chlorine dioxide exposure on the physical properties of plastic films.

机译:评价二氧化氯和烯丙基异硫氰酸酯对新鲜鸡胸肉上鼠伤寒沙门氏菌和单核细胞增生性李斯特菌生长的影响,以及二氧化氯暴露对塑料膜物理性能的影响。

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摘要

Listeria monocytogenes and Salmonella Typhimurium are major pathogenic bacteria associated with poultry products. The consumption of pathogen contaminated food can cause illness or even death. Controlled, constant release of antimicrobial agents (antimicrobial packaging) on the surface of poultry products has potential to inhibit the growth of pathogens and thus enhance food safety.;In this study, two gas type antimicrobial agents, chlorine dioxide (ClO 2) and allyl-isothiocyanate (AITC), were used with conventional modified atmosphere packaging (MAP) to determine their effectiveness against Listeria monocytogenes and Salmonella Typhimurium on fresh chicken breast at 4°C. Several different constant release rate ClO2 sachets and AITC canisters were developed and placed into conventional MA packaging. Chicken breast was also inoculated with the pathogenic bacteria, and gas flushed with 30%CO2/70%N2. The effects of ClO2 and AITC on microbial growth, headspace gas composition, color, and pH changes were evaluated periodically over 21 days.;Overall test results indicate that controlled, continuous release of ClO2 or AITC with MA packaging retarded the growth of Listeria monocytogenes and Salmonella Typhimurium, and thus would enhance the safety of fresh chicken during storage. Some discoloration (L, a, b) was observed on the chicken breast at high ClO2 or AITC release rate.;The effect of chlorine dioxide (ClO2) gas exposure on physical properties of selected plastic films was investigated. LDPE, PP, and PS were treated with various concentrations of ClO2 gas over selected treatment times. The control and treated films were evaluated for their mechanical, barrier, and optical properties. In the concentration range of 250 to 2000 ppm, the ClO2 treatment was shown to significantly affect the mechanical properties, oxygen transmission rate, and appearance of PS. However, LDPE and PP did not show any significant physical property changes associated with the treatment.
机译:单核细胞增生李斯特菌和鼠伤寒沙门氏菌是与家禽产品相关的主要致病菌。食用受病原体污染的食物可能导致疾病甚至死亡。家禽产品表面上受控的,恒定的抗菌剂释放(抗菌包装)具有抑制病原体生长并因此提高食品安全性的潜力;在本研究中,两种气体类型的抗菌剂,二氧化氯(ClO 2)和烯丙基-异硫氰酸酯(AITC)与常规气调包装(MAP)一起使用,以确定它们在4°C时对新鲜鸡胸肉对李斯特菌和鼠伤寒沙门氏菌的有效性。开发了几种不同的恒定释放速率的ClO2小袋和AITC罐,并将其放入常规的MA包装中。鸡胸肉也接种了病原菌,并用30%CO2 / 70%N2冲洗了气体。在21天之内定期评估了ClO2和AITC对微生物生长,顶空气体成分,颜色和pH变化的影响。总体测试结果表明,带有MA包装的ClO2或AITC的受控,持续释放会抑制单核细胞增生李斯特菌和鼠伤寒沙门氏菌,因此可以提高新鲜鸡肉在储存过程中的安全性。在高ClO2或AITC释放速率下,鸡胸肉观察到一些变色(L,a,b)。;研究了二氧化氯(ClO2)气体暴露对所选塑料薄膜物理性能的影响。在选定的处理时间内,用各种浓度的ClO2气体处理LDPE,PP和PS。评价对照膜和处理过的膜的机械,阻挡和光学性能。在250至2000 ppm的浓度范围内,ClO2处理表现出显着影响机械性能,氧气透过率和PS的外观。但是,LDPE和PP没有显示出与治疗相关的任何明显的物理性质变化。

著录项

  • 作者

    Shin, Joongmin.;

  • 作者单位

    Michigan State University.;

  • 授予单位 Michigan State University.;
  • 学科 Agriculture Food Science and Technology.;Engineering Packaging.
  • 学位 Ph.D.
  • 年度 2007
  • 页码 190 p.
  • 总页数 190
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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