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Antimicrobial effects of vapor phase thymol, modified atmosphere and their combinations against Salmonella spp. on raw shrimp
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Zhou, Siyuan. Antimicrobial effects of vapor phase thymol, modified atmosphere and their combinations against Salmonella spp. on raw shrimp. Retrieved from https://doi.org/doi:10.7282/T3FQ9TPP

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TitleAntimicrobial effects of vapor phase thymol, modified atmosphere and their combinations against Salmonella spp. on raw shrimp
NameZhou, Siyuan (author); Yam, Kit (chair); LIU, LINSHU (internal member); Hotchkiss, Arland (internal member); Rutgers University; Graduate School - New Brunswick
Date Created2013
Other Date2013-10 (degree)
SubjectFood Science, Salmonella food poisoning, Thymol, Shrimps, Anti-infective agents
Extentix, 60 p. : ill.
DescriptionSalmonella contamination on raw shrimp is a big food safety concern in the U.S.. This research evaluated the inhibition effects of vapor phase thymol, modified atmosphere (MA) and their combination against Salmonella spp. on raw shrimp. Growth profiles of a Salmonella spp. cocktail (6 strains), inoculated onto the surface of raw shrimp, treated with vapor phase thymol at three levels (0, 0.8 and 1.6 mg l-1), or MA (59.5% CO2 + 39.5% N2 + 1% O2), both alone and in combination, at three temperatures (8, 12 and 16ºC), were determined. Lag time and maximum growth rate of Salmonella spp. under each treatment were estimated using Baranyi & Roberts models. Results indicated that both vapor phase thymol and MA treatments alone inhibited the growth potential of Salmonella spp. effectively, extending the lag time by 10 - 100% and reducing the maximum growth rate by 14 - 71% compared with controlled samples at experimental temperatures (8, 12 and 16ºC). Combination treatments of vapor phase thymol and MA exhibited greater inhibition effectiveness than each individual treatment and a synergistic antimicrobial effectiveness could be observed on the lag time extension. To the maximum, at 12ºC, lag time of Salmonella spp. was extended 59.6% more by the combination treatment of 0.8 mg l-1 thymol + MA (36.97 hrs) than those effects combined from 0.8 mg l-1 thymol treatment and MA treatment alone (23.16 hrs in total). Linear regression models of lag time and maximum growth rate for Salmonella spp. on raw shrimp under multiple stresses were also developed and validated. The vapor phase thymol + MA combination strategy could be potentially utilized for Salmonella inhibition during the long distance and temperature abused raw shrimp import process.
NoteM.S.
NoteIncludes bibliographical references
NoteIncludes vita
Noteby Siyuan Zhou
Genretheses, ETD graduate
Persistent URLhttps://doi.org/doi:10.7282/T3FQ9TPP
Languageeng
CollectionGraduate School - New Brunswick Electronic Theses and Dissertations
Organization NameRutgers, The State University of New Jersey
RightsThe author owns the copyright to this work.
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