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Filtering by: Creator Mahmoud, Hosam M. Creator Phuvasate, Sureerat Degree Field Food Science and Technology

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

Full Text:

, storing yellowfin tuna inoculated with M. morganii or E. aerogenes at 5°C resulted in slight decreases
Low-temperature depuration and low-temperature high hydrostatic pressure processing as post-harvest interventions for diminishing Vibrio parahaemolyticus contamination in oysters

Creator:

Phuvasate, Sureerat

Abstract:

Vibrio parahaemolyticus is a leading cause of acute gastroenteritis associated with consumption of seafood, particularly raw oysters. The United States Centers for Disease Control and Prevention (CDC) estimated that 45,000 cases of V. parahaemolyticus infection occur each year in the U.S. A recent CDC report revealed that the incidence of...

Resource Type:

Dissertation