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dc.contributor.authorMeadows, Bridget Archibalden_US
dc.date.accessioned2011-08-06T16:01:42Z
dc.date.available2011-08-06T16:01:42Z
dc.date.issued2004-06-04en_US
dc.identifier.otheretd-05272004-181730en_US
dc.identifier.urihttp://hdl.handle.net/10919/9970
dc.description.abstractListeria monocytogenes is the major pathogen in ready-to-eat meat products such as deli meats and frankfurters. Contamination can occur via the salt brines that are used to cool thermally processed meats. Both L. monocytogenes and lactic acid bacteria can grow and thrive under these brine conditions, and may become competitive with each other for available nutrients. The objective of this study was to determine the effect of a three strain cocktail of lactic acid bacteria Enterococcus faecalis, Carnobacterium gallinarum, and Lactobacillus plantarum on the survival of Listeria monocytogenes and Listeria innocua in brines stored under low temperatures up to 10 days. Three brine concentrations (0%, 7.9%, and 13.2% NaCl) were inoculated with ~7.0 log10 cfu/ml of one of five cocktails (L. monocytogenes, L. innocua, lactic acid bacteria (LAB), L. monocytogenes + LAB, or L. innocua + LAB) and stored for 10 days at either 4°C or 12°C. Three replications of each brine/cocktail/temperature combination were performed. No reductions of L. monocytogenes were seen in 7.9 or 13.2% NaCl with LAB; however, reductions of L. monocytogenes were seen in the 0% NaCl with LAB (1.43 log at 4°C and 3.02 log at 12°C). Listeria innocua was significantly less resilient to environmental stresses than L. monocytogenes, both with and without LAB present (p<0.05). This research indicates these strains of lactic acid bacteria are not effective at reducing L. monocytogenes in brines at low temperatures. Furthermore, the use of L. innocua as a model for L. monocytogenes is not appropriate under these environmental conditions.en_US
dc.format.mediumETDen_US
dc.publisherVirginia Techen_US
dc.relation.haspartcoverpages2.pdfen_US
dc.relation.haspartp.1-49.pdfen_US
dc.relation.haspartRESULTS.pdfen_US
dc.relation.haspartAPPENDICES.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.subjectListeria monocytogenesen_US
dc.subjectListeria innocuaen_US
dc.subjectlactic acid bacteriaen_US
dc.subjectbrineen_US
dc.titleSurvival of Listeria monocytogenes, Listeria innocua, and Lactic acid bacteria species in chill brineen_US
dc.typeThesisen_US
dc.contributor.departmentFood Science and Technologyen_US
dc.description.degreeMSen_US
thesis.degree.nameMaster of Scienceen_US
thesis.degree.levelmastersen_US
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen_US
dc.contributor.committeechairSumner, Susan S.en_US
dc.contributor.committeememberWilliams, Robert C.en_US
dc.contributor.committeememberEifert, Joseph D.en_US
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-05272004-181730en_US
dc.date.sdate2004-05-27en_US
dc.date.rdate2004-06-22
dc.date.adate2004-06-22en_US


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