The combined effect of MAP and other barriers on the growth of Salmonella enteritidis in packaged chicken thighs under various storage conditions /
Salmonella enteritidis has recently emerged as a potential pathogen in poultry products. The growth of S. enteritidis in poultry is affected by several factors such as storage temperature, pH, water activity, modified atmosphere and the presence of preservatives. All of these factors may act alone o...
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McGill University
1996
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ndltd-LACETR-oai-collectionscanada.gc.ca-QMM.272692014-02-13T03:46:16ZThe combined effect of MAP and other barriers on the growth of Salmonella enteritidis in packaged chicken thighs under various storage conditions /Al-Zenki, Sameer F.Salmonella enteritidis -- Growth.Salmonella infections in poultry.Poultry -- Packing.Poultry -- Preservation.Protective atmospheres.Salmonella enteritidis has recently emerged as a potential pathogen in poultry products. The growth of S. enteritidis in poultry is affected by several factors such as storage temperature, pH, water activity, modified atmosphere and the presence of preservatives. All of these factors may act alone or in combination with each other resulting in a synergistic, antimicrobial effect.In this research, initial storage studies were done to determine the effect of various atmospheres (air, vacuum, oxygen absorbent and gas packaging) on the microbial changes of packaged chicken thighs followed by challenge studies with a strain of S. enteritidis$ sp{ rm{NAST}}$. Chicken thighs were packaged in Cryovac bags and stored at 4 and 12$ sp circ$C for up to 28d. Changes in headspace gas composition, pH, drip loss, color and odor were monitored at each sampling day.The effect of various packaging treatments, dipping solutions (chitosan (0.2%w/v) and potassium sorbate (0.2%w/v)) and low dose irradiation (1.5 & 3.0 kGy) on the growth of S. enteritidis$ sp{ rm NAST}$ and on the shelf-life of chicken thighs stored at 4 and 12$ sp circ$C was also investigated. (Abstract shortened by UMI.)McGill UniversitySmith, James Patterson (advisor)1996Electronic Thesis or Dissertationapplication/pdfenalephsysno: 001556125proquestno: MQ29643Theses scanned by UMI/ProQuest.All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.Master of Science (Department of Food Science and Agricultural Chemistry.) http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=27269 |
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Salmonella enteritidis -- Growth. Salmonella infections in poultry. Poultry -- Packing. Poultry -- Preservation. Protective atmospheres. |
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Salmonella enteritidis -- Growth. Salmonella infections in poultry. Poultry -- Packing. Poultry -- Preservation. Protective atmospheres. Al-Zenki, Sameer F. The combined effect of MAP and other barriers on the growth of Salmonella enteritidis in packaged chicken thighs under various storage conditions / |
description |
Salmonella enteritidis has recently emerged as a potential pathogen in poultry products. The growth of S. enteritidis in poultry is affected by several factors such as storage temperature, pH, water activity, modified atmosphere and the presence of preservatives. All of these factors may act alone or in combination with each other resulting in a synergistic, antimicrobial effect. === In this research, initial storage studies were done to determine the effect of various atmospheres (air, vacuum, oxygen absorbent and gas packaging) on the microbial changes of packaged chicken thighs followed by challenge studies with a strain of S. enteritidis$ sp{ rm{NAST}}$. Chicken thighs were packaged in Cryovac bags and stored at 4 and 12$ sp circ$C for up to 28d. Changes in headspace gas composition, pH, drip loss, color and odor were monitored at each sampling day. === The effect of various packaging treatments, dipping solutions (chitosan (0.2%w/v) and potassium sorbate (0.2%w/v)) and low dose irradiation (1.5 & 3.0 kGy) on the growth of S. enteritidis$ sp{ rm NAST}$ and on the shelf-life of chicken thighs stored at 4 and 12$ sp circ$C was also investigated. (Abstract shortened by UMI.) |
author2 |
Smith, James Patterson (advisor) |
author_facet |
Smith, James Patterson (advisor) Al-Zenki, Sameer F. |
author |
Al-Zenki, Sameer F. |
author_sort |
Al-Zenki, Sameer F. |
title |
The combined effect of MAP and other barriers on the growth of Salmonella enteritidis in packaged chicken thighs under various storage conditions / |
title_short |
The combined effect of MAP and other barriers on the growth of Salmonella enteritidis in packaged chicken thighs under various storage conditions / |
title_full |
The combined effect of MAP and other barriers on the growth of Salmonella enteritidis in packaged chicken thighs under various storage conditions / |
title_fullStr |
The combined effect of MAP and other barriers on the growth of Salmonella enteritidis in packaged chicken thighs under various storage conditions / |
title_full_unstemmed |
The combined effect of MAP and other barriers on the growth of Salmonella enteritidis in packaged chicken thighs under various storage conditions / |
title_sort |
combined effect of map and other barriers on the growth of salmonella enteritidis in packaged chicken thighs under various storage conditions / |
publisher |
McGill University |
publishDate |
1996 |
url |
http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=27269 |
work_keys_str_mv |
AT alzenkisameerf thecombinedeffectofmapandotherbarriersonthegrowthofsalmonellaenteritidisinpackagedchickenthighsundervariousstorageconditions AT alzenkisameerf combinedeffectofmapandotherbarriersonthegrowthofsalmonellaenteritidisinpackagedchickenthighsundervariousstorageconditions |
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