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Effect of high hydrostatic pressure processing (HHPP) on Escherichia coli O157:H7 contaminated ground

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TitleInfo
Title
Effect of high hydrostatic pressure processing (HHPP) on Escherichia coli O157:H7 contaminated ground
Name (type = personal)
NamePart (type = family)
Zhou
NamePart (type = given)
Yijing
NamePart (type = date)
1986-
DisplayForm
Yijing Zhou
Role
RoleTerm (authority = RULIB)
author
Name (type = personal)
NamePart (type = family)
Karwe
NamePart (type = given)
Mukund V.
DisplayForm
Mukund V. Karwe
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
chair
Name (type = personal)
NamePart (type = family)
Matthews
NamePart (type = given)
Karl R.
DisplayForm
Karl R. Matthews
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
internal member
Name (type = personal)
NamePart (type = family)
Franke
NamePart (type = given)
William C.
DisplayForm
William C. Franke
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)
2013
DateOther (qualifier = exact); (type = degree)
2013-01
Place
PlaceTerm (type = code)
xx
Language
LanguageTerm (authority = ISO639-2b); (type = code)
eng
Abstract (type = abstract)
Escherichia coli O157:H7 contaminated ground beef has been linked to major food recalls in recent years, creating the need for improved processing methods. High hydrostatic pressure processing (HHPP) is a reliable non-thermal processing method used to process foods such as oysters, meats, and juices to improve microbiological safety while retaining quality and organoleptic properties. The application of HHPP with pressure cycling to boost the effectiveness of pressure to inactivate E. coli O157:H7 in ground beef was the focus of this research. The effect of the combination of pressure (300-600 MPa), holding time (6-60 min) and temperature (7-45 °C) on inactivating E. coli JM109 and E. coli O157:H7 (ATCC 43895) in ground beef was investigated. Change in the color of ground beef was also determined. Compared to holding time, pressure and temperature had a significant effect on the color of ground beef. Experiments were conducted using single strains and a 6-strain cocktail from 25 °C to 45 °C, at 400 MPa and at pre-determined pressure cycles totaling a holding time of 15 minutes. The reduction for E. coli O157:H7 population increased from 3 to 5 logs as the number of cycles was increased from 1 to 5. The fate of surviving cells, post-processing and during frozen storage, was also determined by plating on selective and non-selective media. It was found that HHPP caused substantial sub-lethal injury leading to further inactivation during frozen storage. The effect of HHPP on the color of ground beef was investigated. Process temperature, as compared to pressure or time, has the most impact on the color change immediately after processing. Higher process temperature (45 °C) resulted in an undesirable color change. Refrigerated or frozen storage had minimal impact on the color of HHPP ground beef. These results suggest that HHPP has the potential to decrease levels significantly or eliminate E. coli O157:H7 from ground beef; especially when pressure cycling is applied. A 5 log reduction in E. coli O157:H7 in ground beef was achieved at 400 MPa at 25 °C with 5 pressure cycles with total time at high pressure of 15 min. Frozen storage at -20 °C had an additional negative effect on survival of E. coli O157:H7.
Subject (authority = RUETD)
Topic
Food Science
RelatedItem (type = host)
TitleInfo
Title
Rutgers University Electronic Theses and Dissertations
Identifier (type = RULIB)
ETD
Identifier
ETD_4470
PhysicalDescription
Form (authority = gmd)
electronic resource
InternetMediaType
application/pdf
InternetMediaType
text/xml
Extent
xxi, 97 p. : ill.
Note (type = degree)
M.S.
Note (type = bibliography)
Includes bibliographical references
Note (type = statement of responsibility)
by Yijing Zhou
Subject (authority = ETD-LCSH)
Topic
Beef cattle--Processing
Subject (authority = ETD-LCSH)
Topic
Escherichia coli O157:H7
Subject (authority = ETD-LCSH)
Topic
Beef industry
Identifier (type = hdl)
http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000067897
RelatedItem (type = host)
TitleInfo
Title
Graduate School - New Brunswick Electronic Theses and Dissertations
Identifier (type = local)
rucore19991600001
Location
PhysicalLocation (authority = marcorg); (displayLabel = Rutgers, The State University of New Jersey)
NjNbRU
Identifier (type = doi)
doi:10.7282/T3H41Q40
Genre (authority = ExL-Esploro)
ETD graduate
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Rights

RightsDeclaration (ID = rulibRdec0006)
The author owns the copyright to this work.
RightsHolder (type = personal)
Name
FamilyName
Zhou
GivenName
Yijing
Role
Copyright Holder
RightsEvent
Type
Permission or license
DateTime (encoding = w3cdtf); (qualifier = exact); (point = start)
2013-01-03 12:40:00
AssociatedEntity
Name
Yijing Zhou
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.
Copyright
Status
Copyright protected
Availability
Status
Open
Reason
Permission or license
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Technical

RULTechMD (ID = TECHNICAL1)
ContentModel
ETD
OperatingSystem (VERSION = 5.1)
windows xp
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