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Statistical distributions describing microbial quality of fresh produce in food service facilities
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Shan, Lei. Statistical distributions describing microbial quality of fresh produce in food service facilities. Retrieved from https://doi.org/doi:10.7282/T32R3TC9

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TitleStatistical distributions describing microbial quality of fresh produce in food service facilities
NameShan, Lei (author); Schaffner, Donald W (chair); Zylstra, Gerben (internal member); Takhistov, Paul (internal member); Rutgers University; Graduate School - New Brunswick
Date Created2015
Other Date2015-01 (degree)
SubjectMicrobial Biology, Food--Safety measures, Food--Microbiology, Bacillus (Bacteria)
Extent1 online resource (v, 40 p. : ill.)
DescriptionData on the microbial food quality of fresh Ready-to-eat produces were collected in Rutgers dining services from 2001 to 2013. Total aerobic plate count, total coliforms, confirmed Bacillus cereus count were determined using standard methods. Statistical analysis was performed on foods tested more than 35 times. Statistical distributions and histograms were generated using SigmaPlot and Microsoft Excel. All data could be described using normal distributions, once data above or below the upper or lower limit detection were considered separately. The mean value of total aerobic plate count of fresh produce were ranged from 3.40 to 6.45 log CFU/g. Among all the samples, spinach, pepper and carrot had higher mean count, while apple, onion and cauliflower had the lowest mean counts. Coliforms were most commonly found in apple, broccoli, romaine lettuce and spinach, and least commonly found in pepper. The average count of total coliform count (when present) ranged from 0.60 to 3.46 log CFU/g, with carrot having highest average, while apple having the lowest average count. Bacillus cereus were most commonly detected in onion and least detected in tomato. B. cereus counts (when present) were highest on average in broccoli and lowest in pepper. Average B. Cereus counts for most produces were typically between ranged from 2 and 3 log CFU/g.
NoteM.S.
NoteIncludes bibliographical references
Noteby Lei Shan
Genretheses, ETD graduate
Persistent URLhttps://doi.org/doi:10.7282/T32R3TC9
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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