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Filtering by: Subject Bactericides Academic Affiliation Food Science and Technology

Electrolyzed oxidizing water treatment for reducing Vibrio contamination in oysters

Creator:

Ren, Tingting

Abstract:

Oysters can be easily contaminated with spoilage and pathogenic bacteria through contaminated waster. The United States produces more than 27 million pounds of oysters each year and most of them are sold and consumed raw without further processing. Growth of naturally contaminating bacteria in oysters during storage results in loss...

Resource Type:

Masters Thesis
Efficacy of electrolyzed oxidizing water and ozonated water for microbialdecontamination of fresh strawberries (Fragaria x ananassa)

Creator:

Udompijitkul, Pathima

Abstract:

The objectives of this project were to evaluate the efficacies of electrolyzed oxidizing (EO) and ozonated waters as antimicrobial agents for enhancing the microbiological safety of fresh strawberries (Fragaria x ananassa). The influence of sodium chloride (NaCl) concentrations used for preparing EO water was evaluated on their bactericidal activities against...

Resource Type:

Masters Thesis
Electrolyzed oxidizing water treatment as a post-harvest process for controlling histamine formation in fish

Creator:

Phuvasate, Sureerat

Abstract:

Scombroid poisoning, caused by histamine intoxication, is one of the most prevalent illnesses associated with seafood consumption in the United States. The illness is usually accompanied with a variety of symptoms, such as rash, nausea, diarrhea, flushing, sweating, and headache. Incidence of scombroid poisoning has been consistently reported in the...

Resource Type:

Masters Thesis