Advisor

Nannapaneni, Ramakrishna

Committee Member

Mikel, Benjy

Committee Member

Silva, Juan L.

Committee Member

Soni, Kamleshkumar

Committee Member

Bailey, R. Hartford

Date of Degree

5-1-2012

Document Type

Graduate Thesis - Open Access

Major

Food Science, Nutrition and Health Promotion

Degree Name

Master of Science

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

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