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Evaluation of the effect of chlorine dioxide and allyl-isothiocyanate on the growth of Salmonella Typhimurium and Listeria monocytogenes on fresh chicken breast and effect of chlorine dioxide exposure on the physical properties of plastic films

Posted on:2008-10-17Degree:Ph.DType:Dissertation
University:Michigan State UniversityCandidate:Shin, JoongminFull Text:PDF
GTID:1441390005978816Subject:Agriculture
Abstract/Summary:
Listeria monocytogenes and Salmonella Typhimurium are major pathogenic bacteria associated with poultry products. The consumption of pathogen contaminated food can cause illness or even death. Controlled, constant release of antimicrobial agents (antimicrobial packaging) on the surface of poultry products has potential to inhibit the growth of pathogens and thus enhance food safety.;In this study, two gas type antimicrobial agents, chlorine dioxide (ClO 2) and allyl-isothiocyanate (AITC), were used with conventional modified atmosphere packaging (MAP) to determine their effectiveness against Listeria monocytogenes and Salmonella Typhimurium on fresh chicken breast at 4°C. Several different constant release rate ClO2 sachets and AITC canisters were developed and placed into conventional MA packaging. Chicken breast was also inoculated with the pathogenic bacteria, and gas flushed with 30%CO2/70%N2. The effects of ClO2 and AITC on microbial growth, headspace gas composition, color, and pH changes were evaluated periodically over 21 days.;Overall test results indicate that controlled, continuous release of ClO2 or AITC with MA packaging retarded the growth of Listeria monocytogenes and Salmonella Typhimurium, and thus would enhance the safety of fresh chicken during storage. Some discoloration (L, a, b) was observed on the chicken breast at high ClO2 or AITC release rate.;The effect of chlorine dioxide (ClO2) gas exposure on physical properties of selected plastic films was investigated. LDPE, PP, and PS were treated with various concentrations of ClO2 gas over selected treatment times. The control and treated films were evaluated for their mechanical, barrier, and optical properties. In the concentration range of 250 to 2000 ppm, the ClO2 treatment was shown to significantly affect the mechanical properties, oxygen transmission rate, and appearance of PS. However, LDPE and PP did not show any significant physical property changes associated with the treatment.
Keywords/Search Tags:Salmonella typhimurium, Listeria monocytogenes, Chlorine dioxide, Chicken breast, Fresh chicken, Physical, Growth, AITC
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