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dc.contributor.authorRamasamy, Thilahavathyen_US
dc.date.accessioned2014-03-14T20:42:51Z
dc.date.available2014-03-14T20:42:51Z
dc.date.issued2003-07-24en_US
dc.identifier.otheretd-08062003-173925en_US
dc.identifier.urihttp://hdl.handle.net/10919/34379
dc.description.abstract

The fate of E. coli O157:H7 and Salmonella spp. during osmotic dehydration of apples was determined at different processing temperatures, times and calcium chloride (CaCl2) concentrations. Apple slices were inoculated to achieve an 8 log CFU/ apple slice concentration of a five strain mixture of E. coli O157:H7 or Salmonella spp. and were soaked in sucrose solutions (60% w/w). In the first study, apple slices were subjected to osmotic dehydration at three different temperatures: 20°C, 45°C and 60°C. In a second study, CaCl2 was added in the sucrose solution at concentrations of 2%, 4% and 8% to determine its efficacy as an antimicrobial agent. The storage effect of osmotic dehydrated apples on pathogen survival was also tested for seven days at 4°C.

Samples were withdrawn at appropriate time intervals, diluted with 0.1% peptone water and surface plated onto recovery media. Recovery of E. coli O157:H7 was compared on Tryptic Soy Agar + 50 ppm nalidixic acid (TSAN) and MacConkey Sorbitol agar (MCS). Recovery of Salmonella was compared on TSAN and XLD agar.

There was lower microbial reduction at the lower temperatures tested with approximately 1.0 and 3.0 log CFU/apple slice reduction at 20°C and 45°C, respectively. The population reduction of cells was highest at 60°C, with an approximate five log reduction for both microorganisms (P<0.001). CaCl2 used as an additive in the osmotic solution, was associated with slightly higher reduction of both E. coli O157:H7 and Salmonella spp. Greater than a 5 log reduction was observed when the combination of CaCl2 (8%) and 60°C processing temperature was used. During refrigerated storage E. coli O157:H7 and Salmonella decreased by approximately 4.5 log CFU/apple slice, but were still recoverable via direct plating at Day seven.

The results of this study show that the survival of E. coli O157:H7 and Salmonella in osmotically dehydrated fruit is influenced by the osmotic processing method used and the level of additive (i.e., CaCl2) utilized. Parameters associated with decreased survival of pathogens, and therefore, improve product safety, include increasing temperature and time of processing and increasing concentration of CaCl2. However, E. coli O157:H7 and Salmonella in artificially contaminated apple slices, survived osmotic dehydration processing and subsequent storage under processing and storage parameters of this study. Therefore, processors who produce osmotically dehydrated fruit must consider the potential food safety impact of the osmotic dehydration processes they choose.

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dc.publisherVirginia Techen_US
dc.relation.haspartRamasamy-Thila-Thesis-FINAL.pdfen_US
dc.rightsI hereby certify that, if appropriate, I have obtained and attached hereto a written permission statement from the owner(s) of each third party copyrighted matter to be included in my thesis, dissertation, or project report, allowing distribution as specified below. I certify that the version I submitted is the same as that approved by my advisory committee. I hereby grant to Virginia Tech or its agents the non-exclusive license to archive and make accessible, under the conditions specified below, my thesis, dissertation, or project report in whole or in part in all forms of media, now or hereafter known. I retain all other ownership rights to the copyright of the thesis, dissertation or project report. I also retain the right to use in future works (such as articles or books) all or part of this thesis, dissertation, or project report.en_US
dc.subjectE. coli O157:H7en_US
dc.subjectosmotic dehydrationen_US
dc.subjectappleen_US
dc.subjectcalcium chlorideen_US
dc.subjectSalmonellaen_US
dc.titleFate of Foodborne Pathogens During Osmotic Dehydration and Subsequent Storage of Apples.en_US
dc.typeThesisen_US
dc.contributor.departmentFood Science and Technologyen_US
thesis.degree.nameMaster of Scienceen_US
thesis.degree.levelmastersen_US
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen_US
dc.contributor.committeechairWilliams, Robert C.en_US
dc.contributor.committeememberEifert, Joseph D.en_US
dc.contributor.committeememberSumner, Susan S.en_US
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-08062003-173925/en_US
dc.date.sdate2003-08-06en_US
dc.date.rdate2004-08-14
dc.date.adate2003-08-14en_US


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