Main content

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

Show simple item record

dc.contributor.advisor Warriner, Keith
dc.contributor.author Alzahrani, Abdulhakeem
dc.date.accessioned 2014-08-01T15:46:39Z
dc.date.available 2014-08-01T15:46:39Z
dc.date.copyright 2014-07
dc.date.created 2014-07-24
dc.date.issued 2014-07-24
dc.identifier.uri http://hdl.handle.net/10214/8241
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 http://creativecommons.org/licenses/by-nd/2.5/ca/ *
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
dc.degree.programme Food Science en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Food Science en_US


Files in this item

Files Size Format View
Alzahrani_Abdulhakeem_201407_Msc.pdf 2.361Mb PDF View/Open

This item appears in the following Collection(s)

Show simple item record

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