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Filtering by: Subject Salmonella -- Control

Bacterial inhibition by electrolyzed oxidizing water and application to disinfection of sprout seeds

Creator:

Stan, Silvia D.

Abstract:

Alfalfa sprouts have been implicated in several salmonellosis outbreaks in recent years. Electrolysis of a NaCl solution generates, in the anode side of a two-chamber electrolyzer, acidic electrolyzed oxidizing (EO) water which contains Cl₂, HOC1, dissolved oxygen, and it is characterized by a low pH and a high oxidation reduction...

Resource Type:

Dissertation

Full Text:

Treatment pH ORP Free Salmonella population (log CFU/g) time (mV) chlorine Initial After Control
Important Considerations for Food Process Validations : Strain Selection, Contamination Level, and Relevant Treatment Conditions

Creator:

Pearson, Eva

Abstract:

Reports of foodborne outbreaks have increased in the last decade, posing a public health risk to consumers. In an attempt to mitigate this risk, the newly established Food Safety and Modernization Act (FSMA) takes a preventive rather than reactive approach to food safety. Under FSMA, producers are required to validate...

Resource Type:

Masters Thesis

Full Text:

safety. Under FSMA, producers are required to validate preventive control processes as part of their