Title page for ETD etd-11102004-072203


Type of Document Dissertation
Author Beverly, Richelle Lynn
Author's Email Address rbever1@lsu.edu
URN etd-11102004-072203
Title The Control, Survival, and Growth of Listeria Monocytogenes on Food Products
Degree Doctor of Philosophy (Ph.D.)
Department Food Science
Advisory Committee
Advisor Name Title
Marlene Janes Committee Chair
Witoon Prinyawiwatkul Committee Co-Chair
Donal Day Committee Member
Joan King Committee Member
Sue Bartlett Dean's Representative
Keywords
  • listeria monocytogenes
  • cranberry juice
  • ready-to-eat
  • acidified sodium chlorite
  • chitosan
Date of Defense 2004-10-15
Availability unrestricted
Abstract
Listeria monocytogenes, a ubiquitous foodborne pathogen, was recognized over 70 years ago. It is the source of the human disease listeriosis. The majority of Listeria monocytogenes that have been isolated from food product or human cases are of the serotypes a, b and 4b. Due to the recent outbreaks, recalls and deaths associated with Listeria monocytogenes in ready-to-eat meat products, the United States Department of Agriculture (USDA), Food Safety and Inspection Service (FSIS) on October 2, 2003 issued a directive for the control of Listeria monocytogenes on ready-to-eat products. The ready-to-eat food industry must impose a post-lethality treatment and/or growth inhibitor for Listeria monocytogenes on ready-to-eat products. The purpose of this study was to assess the use of different antimicrobial treatments for the inhibition of Listeria monocytogenes on the surface of food products. The utilization of natural ingredients such as cranberries as well as chemicals such as acidified sodium chlorite was employed. An edible film made of chitosan that was dissolved in acetic acid and lactic acid was also evaluated. The survival of Listeria monocytogenes at freezer temperatures on a variety of ready-to-eat meat products was also assessed. Our study has been successful in understanding the survival of Listeria monocytogenes at freezer temperatures on the surface of ready-to-eat meat products under vacuum and non-vacuum package storage conditions. It has also been observed that the use of cranberry juice, acidified sodium chlorite, and chitosan have great potential antimicrobial properties that can be employed by food processors.
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