Theses and Dissertations
Advisor
White, Shecoya
Committee Member
Park, Seongbin
Committee Member
Zhang, Yan
Committee Member
Abdallah-Ruiz, Angelica
Date of Degree
5-16-2025
Original embargo terms
Embargo 6 months
Document Type
Graduate Thesis - Open Access
Major
Food Science, Nutrition and Health Promotion (Food Science and Technology)
Degree Name
Master of Science (M.S.)
College
College of Agriculture and Life Sciences
Department
Department of Biochemistry, Nutrition and Health Promotion
Abstract
Salmonella contamination in cookie dough poses a threat to consumers. This study investigated the effect of X-ray irradiation on Salmonella-inoculated ready-to-bake chocolate chip cookie dough and its impact on dough quality. A Salmonella cocktail (~10 log CFU/g) was prepared and inoculated into cookie dough samples (~6.5 log CFU/g) and then treated with X?ray irradiation (0.25, 0.5, and 1 kGy). Salmonella decreased by 1.15, 1.79, and 2.49 log CFU/g, at an exposure of 0.25, 0.5, and 1 kGy, respectively. Quality parameters (pH, aw, and colorimetry) were evaluated for two brands. No statistical difference (P>0.05) in pH was observed for Brand A, while Brand B had a significant decrease (P<0.05) at 1 kGy from 8.25 to 7.92. At 1 kGy, aw decreased significantly (P<0.05) for both brands from 0.78 to 0.75 (Brand A) and 0.75 to 0.72 (Brand B). As dosage increased, dough color visually darkened in both brands. To control pathogens in cookie dough, X-ray irradiation can be utilized without impacting dough quality.
Recommended Citation
Morris, Kala Grace, "The effect of X-ray irradiation technology on Salmonella spp. and quality parameters of ready?to-bake chocolate chip cookie dough" (2025). Theses and Dissertations. 6539.
https://scholarsjunction.msstate.edu/td/6539
