Theses and Dissertations
Issuing Body
Mississippi State University
Advisor
Nannapaneni, Ramakrishna
Committee Member
Mikel, Benjy
Committee Member
Silva, Juan L.
Committee Member
Soni, Kamleshkumar
Committee Member
Bailey, R. Hartford
Date of Degree
5-12-2012
Document Type
Graduate Thesis - Open Access
Major
Food Science, Nutrition and Health Promotion
Degree Name
Master of Science
College
College of Agriculture and Life Sciences
Department
Department of Food Science, Nutrition and Health Promotion
Abstract
Salmonella is often associated with retail poultry products. Our research evaluated the effect of temperature on the biofilm formation by Salmonella spp. and the efficacy of essential oils in controlling these biofilms on stainless steel surfaces. The sublethal concentrations of thyme, oregano and carvacrol at 0.006-0.012% suppressed biofilm formation by Salmonella spp. while concentrations at 0.05-0.1% reduced the biofilms of a three-strain mixture of Salmonella spp. by 7 logs. Carvacrol was evaluated in combination with lauric arginate for controlling the three-strain mixture of Salmonella spp. in ground turkey containing 1%, 7% or 15% fat. Higher concentrations of carvacrol (1%) or lauric arginate (2000 ppm) when applied individually did not reduce Salmonella counts in ground turkey containing 7% fat. The combined mixture of carvacrol and lauric arginate at these higher concentrations was found to be synergistic in reducing the Salmonella counts by 4 log CFU/g in ground turkey containing 7% fat.
URI
https://hdl.handle.net/11668/16602
Recommended Citation
Oladunjoye, Ademola, "Control of Salmonella Biofilms by Essential Oils and Reduction of Salmonella in Ground Turkey by Lauric Arginate and Carvacrol" (2012). Theses and Dissertations. 1179.
https://scholarsjunction.msstate.edu/td/1179