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Improving the Microbiological Safety of Candy Apples and Shredded Lettuce Through Applying Sequential Intervention Steps

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dc.contributor.advisor Dr. Keith Warriner
dc.contributor.author Kayla Murray
dc.date.accessioned 2017-01-06T20:18:49Z
dc.date.available 2018-04-28T05:00:27Z
dc.date.copyright 2016-12
dc.date.created 2016-12-14
dc.date.issued 2017-01-06
dc.identifier.uri http://hdl.handle.net/10214/10189
dc.description.abstract The following reports on the efficacy of sequential treatments to decontaminate fresh produce using candy apples and shredded lettuce as model systems. A forced air ozone treatment was developed to treat whole apples and lettuce heads. By using a combination of laboratory and pilot scale studies, the treatment time, air flow and ozone concentration was optimized to support a 1.90-2.40 log CFU of target bacteria. A further process based on advanced oxidation process (AOP) was developed using a combination of UV-C, hydrogen peroxide and ozone generated by a lamp emitting at a wavelength of 174nm. From optimization studies it was found that using a combination of UV-C and 6% hydrogen peroxide reduced Listeria monocytogenes by 0.86 log CFU. By using a combination of treatments it was possible to achieve a >5 log cfu reduction of target pathogens. The technologies developed during this study provides preventive controls that can be applied in post-harvest fresh produce processing. en_US
dc.language.iso en en_US
dc.rights Attribution-NonCommercial-NoDerivs 2.5 Canada *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/2.5/ca/ *
dc.title Improving the Microbiological Safety of Candy Apples and Shredded Lettuce Through Applying Sequential Intervention Steps en_US
dc.type Thesis en_US
dc.degree.programme Food Science en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Food Science en_US
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Attribution-NonCommercial-NoDerivs 2.5 Canada Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 2.5 Canada