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Evaluation of Physical and Chemical Techniques for Decontaminating Food and Food Contact Surfaces

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dc.contributor.advisor Warriner, Keith Alzahrani, Abdulhakeem 2014-08-01T15:46:39Z 2014-08-01T15:46:39Z 2014-07 2014-07-24 2014-07-24
dc.description.abstract A range of novel surface decontamination methods for treating food and food contact surfaces have been evaluated. A unit based “cold steam” that was generated by heating water under high pressure and temperature was shown to support reduction >4 log cfu of E. coli and Listeria on a range of surfaces (stainless steel, cutting boards and agar plates). However, bacterial inactivation was more associated with thermal effects as opposed to generation of free radicals. Hydroxyl radical generators supported reduction of bacteria on surfaces including lettuce. However, it was unclear if the antimicrobial effect was due to drying effects or via radical formation. Coatings based on titanium dioxide and cocamidoropyl betaine could inactivate vegetative cell inoculated on food contact surfaces although Bacillus endospores were resistant. The most effective treatment evaluated was acidic electrolyzed water that could decontaminate a range of food and contact surfaces without detrimental effects. en_US
dc.description.sponsorship King Saud University, Saudi Arabia en_US
dc.language.iso en en_US
dc.rights Attribution-NoDerivs 2.5 Canada *
dc.rights.uri *
dc.subject Surface Decontamination en_US
dc.title Evaluation of Physical and Chemical Techniques for Decontaminating Food and Food Contact Surfaces en_US
dc.type Thesis en_US Food Science en_US Master of Science en_US Department of Food Science en_US

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Attribution-NoDerivs 2.5 Canada Except where otherwise noted, this item's license is described as Attribution-NoDerivs 2.5 Canada