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Understanding the survival of foodborne pathogens in low water activity foods using mathematical modeling and genomic analysis
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Igo, Matthew J.. Understanding the survival of foodborne pathogens in low water activity foods using mathematical modeling and genomic analysis. Retrieved from https://doi.org/doi:10.7282/t3-rxsh-mf37

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TitleUnderstanding the survival of foodborne pathogens in low water activity foods using mathematical modeling and genomic analysis
NameIgo, Matthew J. (author); Schaffner, Donald (chair); Matthews, Karl R (member); Chikindas, Michael L (member); Dudley, Edward G (member); Rutgers University; School of Graduate Studies
Date Created2021
Other Date2021-10 (degree)
SubjectFood science, Pathogenic microorganisms, Low water activity food, Pathogens
Extent1 online resource (x, 208 pages) : illustrations
DescriptionLow water activity foods have been associated with large scale foodborne disease outbreaks. While these foods do not permit the growth of foodborne pathogens including Salmonella, Escherichia coli, and Listeria monocytogenes, research has shown these organisms can survive for long periods, up to several years in some cases. While research in this area has expanded recently, the factors that influence bacterial survival are still not well understood.

This dissertation includes a literature review and research in five related areas. Models of published data showed that temperature, water activity, inoculum growing method, inoculum carrier, and strain type all significantly influenced survival pathogen survival. Laboratory experiments quantified factors that influenced the survival of multiple strains of Salmonella grown and inoculated under different conditions to verify previous modeling results. Models for the influence of intrinsic and extrinsic factors on Salmonella survival showed that the combined influence of temperature and water activity significantly influenced the rate of Salmonella survival and a biphasic model best described the survival curve. Genomic analysis of strain-to-strain Salmonella differences found that single nucleotide polymorphism analysis is not solely sufficient in understanding differences in physiological behavior. Investigation of inoculation preparation methods using high resolution microscopic imaging of desiccated Salmonella on stainless steel surfaces showed difference due to both inoculation preparation and strain type.
NotePh.D.
NoteIncludes bibliographical references
Genretheses
Persistent URLhttps://doi.org/doi:10.7282/t3-rxsh-mf37
LanguageEnglish
CollectionSchool of Graduate Studies Electronic Theses and Dissertations
Organization NameRutgers, The State University of New Jersey
RightsThe author owns the copyright to this work.
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