عنوان
پدید آورنده
موضوع
رده
کتابخانه
محل استقرار
شماره کتابشناسی ملی
شماره
TLpq304432932
زبان اثر
زبان متن نوشتاري يا گفتاري و مانند آن
انگلیسی
عنوان و نام پديدآور
عنوان اصلي
The determination and control of the microbiological quality and safety of poultry carcasses
نام عام مواد
[Thesis]
نام نخستين پديدآور
D. A. Bautista
نام ساير پديدآوران
M. W. B. Griffiths, S.
وضعیت نشر و پخش و غیره
نام ناشر، پخش کننده و غيره
University of Guelph (Canada)
تاریخ نشرو بخش و غیره
1998
مشخصات ظاهری
نام خاص و کميت اثر
229
یادداشتهای مربوط به پایان نامه ها
جزئيات پايان نامه و نوع درجه آن
Ph.D.
کسي که مدرک را اعطا کرده
University of Guelph (Canada)
امتياز متن
1998
یادداشتهای مربوط به خلاصه یا چکیده
متن يادداشت
Poultry can be a vehicle for the transmission of salmonellosis and the contamination of carcasses is primarily from feces. Bactericidal treatments may be used to correct the problem. A study was conducted to evaluate the effectiveness of several bactericides (i.e., chlorine, trisodium phosphate, AvgardTM and lactic acid). Response surfaces showed that only lactic acid treatments significantly (p > 0.05) reduced both the total aerobic bacteria and coliform count. In a pilot scale study, lactic acid was used on contaminated carcasses at a concentration of 4.25% (w/w) and pH 3.0 with a dispensing temperature of 40C. The treatment significantly (p > 0.05) reduced carcass contamination. To determine the long term effects of lactic acid on viability and recovery of pathogens, Salmonella hadar was isolated from poultry and bioluminescent constructs obtained by transformation with the lux (CDABE) cassette. Viability was determined by measuring luminescence following lactic acid treatment of turkey breast and storage at 12, 0, 5C and 10C. The ability of the S. hadar (lux) to recover from the treatment was determined by incubating at 22C for 10 hrs and monitoring light output. The results showed that metabolic activity was significantly (p > 0.05) affected by the lactic acid treatment and by storage temperatures of 12, 0 and 5C. The lowest recovery rate was observed after treatment with lactic acid (p > 0.05) and storage 5C. The implementation of HACCP programs is proposed as a method of reducing foodborne illness. However, good statistical planning and appropriate measurement techniques are required to verify the control of microbial hazards. Key areas in a poultry processing plant were monitored for levels of hygiene by a conventional swab technique and the ATP (adenosine triposphate) bioluminescence assay. A statistical design (i.e., randomized incomplete block) was used and the results showed that the hygiene of the process, including the effect of flocks and day of processing, could be predicted. The thesis demonstrates that implementation of microbiologically-based systems for validation of HACCP and the introduction of effective carcass decontamination techniques will lead to improve safety and quality of poultry meat.
موضوع (اسم عام یاعبارت اسمی عام)
موضوع مستند نشده
Bacterial infection
موضوع مستند نشده
Biological sciences
موضوع مستند نشده
Lactic acid
موضوع مستند نشده
Microbiology
موضوع مستند نشده
Poultry
موضوع مستند نشده
Salmonella hadar
نام شخص به منزله سر شناسه - (مسئولیت معنوی درجه اول )
مستند نام اشخاص تاييد نشده
D. A. Bautista
مستند نام اشخاص تاييد نشده
M. W. B. Griffiths, S.
دسترسی و محل الکترونیکی
نام الکترونيکي
مطالعه متن کتاب وضعیت انتشار
فرمت انتشار
p
اطلاعات رکورد کتابشناسی
نوع ماده
[Thesis]
کد کاربرگه
276903
اطلاعات دسترسی رکورد
سطح دسترسي
a
تكميل شده
Y
