Theses and Dissertations


Hyejin Kim

Issuing Body

Mississippi State University


Marshall, Douglas L.

Committee Member

Coggins, Patti C.

Committee Member

Schilling, Wes

Date of Degree


Original embargo terms

MSU Only Indefinitely

Document Type

Graduate Thesis - Campus Access Only



Degree Name

Master of Science


College of Forest Resources


Department of Forestry


Salmonella enterica Typhimurium is a common foodborne pathogen, and ready-to-eat (RTE) seafood is a potential source of Salmonella outbreaks. Lactic acid is a classical preservative in the meat industry and it is used with high efficacy to sanitize meat surfaces. Cetylpyridinium chloride (CPC) is a cationic quaternary ammonium compound proposed for use as a pathogen intervention substance. Cetylpyridinium chloride activity can be potentially affected by interactions between cetylpyridinium chloride and lactic acid. Lactic acid treatment (up to 1%) reduced Salmonella Typhimurium counts by less than 0.5 log cfu/g. Cetylpyridinium chloride treatment (up to 1%) reduced Salmonella Typhimurium counts by 0.9 log cfu/g. Cetylpyridinium chloride treatment at 18 and 45°C reduced populations of Salmonella Typhimurium by 1.34 and 1.14 log cfu/g. Combined treatment with cetylpyridinium chloride and lactic acid at 18 and 45°C decreased Salmonella Typhimurium counts by 0.83 log cfu/g and 1.05 log cfu/g. The single intervention of cetylpyridinium chloride was more effective than lactic acid used alone or combination of cetylpyridnium chloride and lactic acid to reduce Salmonella Typhimurium attached on ready-to-eat shrimp.