Effects of Caliber Size and Fat Level on the Inactivation of E. coli O157:H7 and Salmonella enterica Serovars in Dry Fermented Sausage

dc.contributor.advisorBarbut, Shai
dc.contributor.authorDeSouza, James
dc.date.accessioned2016-12-22T19:10:07Z
dc.date.available2016-12-22T19:10:07Z
dc.date.copyright2016-12
dc.date.created2016-12-05
dc.date.issued2016-12-22
dc.degree.departmentDepartment of Food Scienceen_US
dc.degree.grantorUniversity of Guelphen_US
dc.degree.nameMaster of Scienceen_US
dc.degree.programmeFood Scienceen_US
dc.description.abstractThe effects of caliber size and fat level on the inactivation of E. coli O157:H7 and Salmonella enterica serovars in dry fermented sausage (DFS) were examined. Sausages batters of two fat levels (low, 9.67%; high, 18.46% w/w) were inoculated with a Salmonella enterica serovars or E. coli O157:H7 five strain cocktail and stuffed into small, medium, and large (32, 55, 80 mm) caliber casings. The sausages were fermented and dried for eight weeks, following conventional commercial procedures and monitored for changes in pathogen counts, pH, aw, and moisture:protein ratio (M:Pr). A significantly (P<0.05) faster reduction of S. enterica serovars was seen in comparison to E. coli O157:H7 in all sausages. There was no significant (P>0.05) difference in the reduction of S. enterica serovars between the six sausage types, while high fat and larger caliber sizes required longer drying in order to acheive a 5 log reduction of E. coli O157:H7.en_US
dc.identifier.urihttp://hdl.handle.net/10214/10139
dc.language.isoenen_US
dc.publisherUniversity of Guelphen_US
dc.rights.licenseAll items in the Atrium are protected by copyright with all rights reserved unless otherwise indicated.
dc.subjectDry Fermented Sausageen_US
dc.subjectFood Safetyen_US
dc.subjectMeat Scienceen_US
dc.subjectFood Scienceen_US
dc.titleEffects of Caliber Size and Fat Level on the Inactivation of E. coli O157:H7 and Salmonella enterica Serovars in Dry Fermented Sausageen_US
dc.typeThesisen_US

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