Experimental reduction of salmonella in raw chicken breasts:
Gespeichert in:
| 1. Verfasser: | |
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| Format: | Abschlussarbeit Buch |
| Sprache: | English |
| Veröffentlicht: |
2009
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| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Auch als Online-Ressource: http://www.diss.fu-berlin.de/diss/receive/FUDISS_thesis_000000012952 |
| Beschreibung: | 142 S. graph. Darst. |
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| 242 | 0 | 0 | |a Labor- und Praxisversuche zur Reduktion der Salmonellenkontamination von rohen Hühnerbrustfilets |y ger |
| 245 | 1 | 0 | |a Experimental reduction of salmonella in raw chicken breasts |c vorgelegt von Duangporn Pichpol |
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Datensatz im Suchindex
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| adam_text | IMAGE 1
CONTENTS
PAGE
1. INTRODUCTION 1
2. REVIEW OF LITERATURE 5
2.1 SITUATIONS OF SALMONELLOSIS 5
2.2 SALMONELLA TAXONOMY 7
2.3 NATURAL HABITAT OF SALMONELLA 8
2.4 PATHOGENESIS OF SALMONELLOSIS 9
2.5 INFECTIVE DOSE 11
2.6 SYMPTOMS 11
2.7 CONTAMINATION IN FOOD PROCESSING 12
2.8 CONTROL OF SALMONELLOSIS 12
2.9 BACTERIAL INDICATORS 12
2.10 ANTIMICROBIAL TREATMENT USED IN POULTRY PROCESSING 13
2.10.1 PHYSICAL TREATMENTS 13
HEAT 13
COLD 14
IRRADIATION 14
2.10.2 CHEMICAL TREATMENTS 14
ACID SUBSTANCES 14
CHLORINE 18
OZONE 23
ELECTROLYZED OXIDIZING WATER (EOW) 24
TRISODIUM PHOSPHATE (NA 3 PO 4 ) OR TSP 24
2.11 BASIC CONSIDERATION CONCERNING ANTIMICROBIAL ACTIVITIES;
BACTERICIDAL AND BACTERIOSTATIC EFFECT
25
2.12 HURDLE TECHNOLOGY 26
2.13 FACTORS INFLUENCING THE DECONTAMINATION OF THE SURFACE 27
2.13.1 TYPE OF MICROORGANISMS 27
2.13.2 ATTACHMENT OF BACTERIA ON SURFACE 28
2.13.3 INITIAL BACTERIAL LOAD 31
2.13.4 STATE OF BACTERIAL GROWTH 31
2.13.5 THE PH VALUE OF THE ENVIRONMENT 32
IMAGE 2
PAGE
2.14 FACTORS INFLUENCING THE DECONTAMINATION OF MEAT 33
2.14.1 WATER HOLDING CAPACITY OF MEAT 33
2.14.2 THE PH VALUE OF MEAT AND POULTRY 34
2.14.3 COLOR OF CHICKEN MEAT 35
2.14.4 FURTHER PROCESSING 37
2.14.5 MEAT DENATURALIZATION 38
3. MATERIALS AND METHODS 57
3.1 PREPARATION OF CHICKEN BREASTS 57
3.2 BACTERIAL PREPARATION 57
3.2.1 BACTERIAL STRAINS 57
3.2.2 BACTERIAL INOCULATION 57
3.3 MICROBIAL DECONTAMINATION METHODS 58
3.3.1 HOT LACTIC ACID SOLUTION 58
3.3.2 COMBINED HOT AND COOL WATER 60
3.3.3 CHLORINATED WATER 62
3.4 MICROBIOLOGICAL ANALYSIS 65
3.4.1 MOST PROBABLE NUMBER (MPN) TECHNIQUE 65
3.4.2 DIRECT PLATING COUNT METHOD 65
3.5 THE PH MEASUREMENT OF MEAT 66
3.6 SURFACE TEMPERATURE OF CHICKEN BREAST 67
3.7 CHEMICAL ANALYSIS 67
3.7.1 LACTIC ACID CONCENTRATION 67
3.7.2 DETERMINATION OF CHLORINE CONCENTRATION 68
3.8 HISTOLOGICAL ANALYSIS: COLLAGEN DENATURED BY HOT WATER 70
3.9 SENSORY EVALUATION 70
3.10 SURFACE APPEARANCE OF CHICKEN BREAST 72
3.11 STATISTICAL ANALYSIS 72
4. RESULTS 73
5. DISCUSSION 99
6. CONCLUSION 105
7. ZUSAMMENFASSUNG 106
8. SUMMARY 109
IMAGE 3
PAGE
9. REFERENCES 111
10. APPENDIX 126
11. PUBLICATION LIST 139
12. ACKNOWLEDGEMENTS 140
|
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| spelling | Duangporn Pichpol Verfasser aut Labor- und Praxisversuche zur Reduktion der Salmonellenkontamination von rohen Hühnerbrustfilets ger Experimental reduction of salmonella in raw chicken breasts vorgelegt von Duangporn Pichpol 2009 142 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Auch als Online-Ressource: http://www.diss.fu-berlin.de/diss/receive/FUDISS_thesis_000000012952 Berlin, Freie Univ., Diss., 2009 Hochschulschrift chicken meat cabt Salmonella cabt water cabt heating cabt acids cabt sodium hypochlorite cabt decontamination cabt (DE-588)4113937-9 Hochschulschrift gnd-content OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=018899526&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Duangporn Pichpol Experimental reduction of salmonella in raw chicken breasts Hochschulschrift chicken meat cabt Salmonella cabt water cabt heating cabt acids cabt sodium hypochlorite cabt decontamination cabt |
| subject_GND | (DE-588)4113937-9 |
| title | Experimental reduction of salmonella in raw chicken breasts |
| title_auth | Experimental reduction of salmonella in raw chicken breasts |
| title_exact_search | Experimental reduction of salmonella in raw chicken breasts |
| title_full | Experimental reduction of salmonella in raw chicken breasts vorgelegt von Duangporn Pichpol |
| title_fullStr | Experimental reduction of salmonella in raw chicken breasts vorgelegt von Duangporn Pichpol |
| title_full_unstemmed | Experimental reduction of salmonella in raw chicken breasts vorgelegt von Duangporn Pichpol |
| title_short | Experimental reduction of salmonella in raw chicken breasts |
| title_sort | experimental reduction of salmonella in raw chicken breasts |
| topic | Hochschulschrift chicken meat cabt Salmonella cabt water cabt heating cabt acids cabt sodium hypochlorite cabt decontamination cabt |
| topic_facet | Hochschulschrift chicken meat Salmonella water heating acids sodium hypochlorite decontamination |
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