Application of thyme oil or cinnamaldehyde for the inactivation of enteric pathogens in marinated raw chicken and apple juice

dc.contributor.advisor Aubrey F. Mendonca
dc.contributor.author Kiprotich, Samuel
dc.contributor.department Food Science and Human Nutrition
dc.date 2020-02-12T22:57:03.000
dc.date.accessioned 2020-06-30T03:20:26Z
dc.date.available 2020-06-30T03:20:26Z
dc.date.copyright Sun Dec 01 00:00:00 UTC 2019
dc.date.embargo 2021-12-01
dc.date.issued 2019-01-01
dc.description.abstract <p>Non-thermal antimicrobial interventions have recently gained much attention as there is a change in consumer patterns who now demand foods manufactured by minimal processing and are free of synthetic chemical additives. This thesis discusses the application of essential oils (thyme oil) and their components (cinnamaldehyde) to control of foodborne pathogens such as Salmonella and Listeria that are responsible for numerous deaths, hospitalizations and food product recalls. Poultry meat is one of the common vehicles of transmission of Non-typhoidal Salmonella and thus we proposed the application of thyme oil to assess the survivability of Salmonella enterica artificially inoculated in chicken breast meat, marinated in a lemon-based marinade containing varying levels of thyme oil. Cells in the long-term phase have been found to be more tolerant to heat, cold plasma, high pressure processing or UV-radiation. The second objective of the thesis addresses the tolerance Listeria and Salmonella in the long-term survival phase exhibit when exposed to cinnamaldehyde in saline and apple juice compared to cells in the stationary phase. The results demonstrate that essential oils have are potent antimicrobials and thus can be used to enhance safety and extend shelf life of food.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/etd/17720/
dc.identifier.articleid 8727
dc.identifier.contextkey 16524936
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath etd/17720
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/31903
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/etd/17720/Kiprotich_iastate_0097M_18548.pdf|||Fri Jan 14 21:28:01 UTC 2022
dc.subject.disciplines Food Science
dc.subject.keywords Cinnamaldehyde
dc.subject.keywords Listeria monocytogenes
dc.subject.keywords Long-term survival cells
dc.subject.keywords Salmonella
dc.subject.keywords Stationary phase cells
dc.subject.keywords Thyme oil
dc.title Application of thyme oil or cinnamaldehyde for the inactivation of enteric pathogens in marinated raw chicken and apple juice
dc.type article
dc.type.genre thesis
dspace.entity.type Publication
relation.isOrgUnitOfPublication 4b6428c6-1fda-4a40-b375-456d49d2fb80
thesis.degree.discipline Food Science and Technology
thesis.degree.level thesis
thesis.degree.name Master of Science
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