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Effect of high hydrostatic pressure processing (HHPP) on salmonella enterica in peanut butter
Descriptive
TitleInfo
Title
Effect of high hydrostatic pressure processing (HHPP) on salmonella enterica in peanut butter
Name
(type = personal)
NamePart
(type = family)
D'souza
NamePart
(type = given)
Tanya
NamePart
(type = date)
1987-
DisplayForm
Tanya D'souza
Role
RoleTerm
(authority = RULIB)
author
Name
(type = personal)
NamePart
(type = family)
Schaffner
NamePart
(type = given)
Donald W.
DisplayForm
Donald W. Schaffner
Affiliation
Advisory Committee
Role
RoleTerm
(authority = RULIB)
chair
Name
(type = personal)
NamePart
(type = family)
Karwe
NamePart
(type = given)
Mukund V.
DisplayForm
Mukund V. Karwe
Affiliation
Advisory Committee
Role
RoleTerm
(authority = RULIB)
internal member
Name
(type = personal)
NamePart
(type = family)
Chikindas
NamePart
(type = given)
Michael L.
DisplayForm
Michael L. Chikindas
Affiliation
Advisory Committee
Role
RoleTerm
(authority = RULIB)
internal member
Name
(type = corporate)
NamePart
Rutgers University
Role
RoleTerm
(authority = RULIB)
degree grantor
Name
(type = corporate)
NamePart
Graduate School - New Brunswick
Role
RoleTerm
(authority = RULIB)
school
TypeOfResource
Text
Genre
(authority = marcgt)
theses
OriginInfo
DateCreated
(qualifier = exact)
2012
DateOther
(qualifier = exact);
(type = degree)
2012-05
Place
PlaceTerm
(type = code)
xx
Language
LanguageTerm
(authority = ISO639-2b);
(type = code)
eng
Abstract
(type = abstract)
American consumers eat more than 700 million pounds of peanut butter each year, accounting for approximately half the edible use of peanuts in the United States. Salmonella is a unique microorganism that can survive in peanut butter as demonstrated by two large outbreaks in 2007 and 2008, creating the need for methods to augment and improve the current peanut butter manufacturing processes to make them even safer. High Hydrostatic Pressure Processing (HHPP) is a popular processing method used to process foods such as guacamole, meats, oysters, jellies and juices to ensure microbiological safety while retaining quality and organoleptic properties. The application of HHPP as an alternative processing method to inactivate Salmonella in peanut butter was the focus of this research. The objective of this research was to optimize the pressure and time conditions of HHPP for maximum inactivation of Salmonella inoculated in creamy peanut butter. It was found that at varying combinations of pressures between 400 and 600 MPa and hold times between 4 and 18 min, the reductions in Salmonella concentration in peanut butter, from an initial level of 106- 107 CFU/g, were only between 1.6 and 1.9 log CFU/g. This led to further exploration of the effect of (i) pressure cycling during HHPP, (ii) varying water activity of peanut butter, and (iii) added nisin in combination with HHPP. The maximum log reduction achieved in all cases was 2 log CFU/g. Salmonella was inactivated to below detection limit only when the water activity of peanut butter was increased to an extreme value of 0.96, rendering it unrecognizable as peanut butter. It can be concluded that HHPP is not a suitable processing method for significantly improving the microbiological safety of Salmonella contaminated peanut butter. However, the intriguing results from this research will sow the seeds for future research on the molecular mechanism associated with Salmonella survival in low water activity foods like peanut butter during HHPP.
Subject
(authority = RUETD)
Topic
Food Science
RelatedItem
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TitleInfo
Title
Rutgers University Electronic Theses and Dissertations
Identifier
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ETD
Identifier
ETD_3891
PhysicalDescription
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electronic resource
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application/pdf
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text/xml
Extent
xiv, 92 p. : ill.
Note
(type = degree)
M.S.
Note
(type = bibliography)
Includes bibliographical references
Note
(type = statement of responsibility)
by Tanya D'souza
Subject
(authority = ETD-LCSH)
Topic
Peanut butter--United States
Subject
(authority = ETD-LCSH)
Topic
Salmonella food poisoning--United States
Subject
(authority = ETD-LCSH)
Topic
Manufacturing processes
Identifier
(type = hdl)
http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065116
RelatedItem
(type = host)
TitleInfo
Title
Graduate School - New Brunswick Electronic Theses and Dissertations
Identifier
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rucore19991600001
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(displayLabel = Rutgers, The State University of New Jersey)
NjNbRU
Identifier
(type = doi)
doi:10.7282/T3VH5MSP
Genre
(authority = ExL-Esploro)
ETD graduate
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Rights
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(ID = rulibRdec0006)
The author owns the copyright to this work.
RightsHolder
(type = personal)
Name
FamilyName
D'souza
GivenName
Tanya
Role
Copyright Holder
RightsEvent
Type
Permission or license
DateTime
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(qualifier = exact);
(point = start)
2012-04-09 22:04:39
AssociatedEntity
Name
Tanya D'souza
Role
Copyright holder
Affiliation
Rutgers University. Graduate School - New Brunswick
AssociatedObject
Type
License
Name
Author Agreement License
Detail
I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
RightsEvent
DateTime
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(qualifier = exact);
(point = start)
2012-05-31
DateTime
(encoding = w3cdtf);
(qualifier = exact);
(point = end)
2012-11-30
Type
Embargo
Detail
Access to this PDF has been restricted at the author's request. It will be publicly available after November 30th, 2012.
Copyright
Status
Copyright protected
Availability
Status
Open
Reason
Permission or license
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1416192
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1423360
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