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dc.contributor.authorThomas, Aliciaen
dc.date.accessioned2016-07-17T00:38:03Zen
dc.date.available2016-07-17T00:38:03Zen
dc.date.issued2016-04-28en
dc.identifier.urihttp://hdl.handle.net/10919/71797en
dc.description.abstractApproximately 1600 illnesses and 260 deaths in the United States are caused by food contaminated with Listeria monocytogenes (CDC, 2014; Scallan, et al, 2011). Listeria monocytogenes is a Gram-positive bacterium (Vaquez-Boland, Kuhn et al, 2011) that causes the infection listeriosis within the body. L. monocytogenes can be found in ready to eat (RTE) foods. Unlike other foodborne pathogens, one of the organisms unique characteristics is that it is a psychrotroph, meaning it can grow in refrigeration temperatures; therefore, refrigeration is not the most effective way to control the pathogens growth (figure 1) (Frazer, 1998), even when temperatures almost reach freezing.en
dc.language.isoen_USen
dc.publisherVirginia Techen
dc.rightsCreative Commons CC0 1.0 Universal Public Domain Dedicationen
dc.rights.urihttp://creativecommons.org/publicdomain/zero/1.0/en
dc.titleListeria monocytogenes in Fresh Fruits and Vegetablesen
dc.typeThesisen
dc.contributor.departmentFood Science and Technologyen
dc.description.degreeMALSen
thesis.degree.nameMaster of Agricultural and Life Sciencesen
thesis.degree.levelmastersen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.disciplineFood Safety and Biosecurityen
dc.contributor.committeechairBoyer, Renee R.en
dc.contributor.committeememberWilliams, Roberten
dc.contributor.committeememberEifert, Joseph D.en
dc.subject.cabtListeria Monocytogenes, hygiene, fresh fruits and vegetablesen


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Creative Commons CC0 1.0 Universal Public Domain Dedication
License: Creative Commons CC0 1.0 Universal Public Domain Dedication