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Food Science

University of Tennessee, Knoxville

Inactivation

Articles 1 - 3 of 3

Full-Text Articles in Life Sciences

Control Of Emerging Foodborne Viruses Using Cranberry Extracts And Chemical Sanitizers, Snigdha Nitin Sewlikar Dec 2014

Control Of Emerging Foodborne Viruses Using Cranberry Extracts And Chemical Sanitizers, Snigdha Nitin Sewlikar

Masters Theses

Human norovirus (HNoV), hepatitis A virus (HAV) and Aichi virus (AiV) outbreaks that cause severe foodborne disease are on the rise globally. Strategies to prevent and mitigate the spread of these viral infections need to be investigated. HNoV, HAV and AiV are known to be resistant to most of the conventionally used chemical inactivation methods. Cranberry juice (CJ) and cranberry proanthocyanidins (C-PAC) have demonstrated antimicrobial and anti-inflammatory properties. CJ and C-PAC have been shown to exhibit antiviral activities against HNoV surrogates, feline calicivirus (FCV-F9) and murine norovirus (MNV-1) at room temperature. Hence, the objectives of this research were (1) To ...


Novel Rapid Molecular Detection And Processing Approaches For The Control Of Salmonella Enterica Serovars In The Food Environment, Chayapa Techathuvanan May 2012

Novel Rapid Molecular Detection And Processing Approaches For The Control Of Salmonella Enterica Serovars In The Food Environment, Chayapa Techathuvanan

Doctoral Dissertations

The increase in Salmonella enterica outbreaks calls for an urgent need to rapidly detect and control Salmonella-associated contamination. Loop-mediated isothermal amplification (LAMP) assay is a novel method that can be completed within 90 min in a simple waterbath. Detection is by simple turbidity, fluorescence, or gel electrophoresis and is more specific than PCR. Reverse-transcriptase LAMP (RT-LAMP) targeting mRNA for the potential detection of live infectious Salmonella or recent contamination was used in this study and detection sensitivity to culture-based detection and RT-PCR assays was compared in pure culture, food products, and food processing environments. Our results showed detection limits ...


Non-Thermal Plasma Inactivation Of Bacillus Amyloliquefaciens Spores, Yaohua Huang Aug 2011

Non-Thermal Plasma Inactivation Of Bacillus Amyloliquefaciens Spores, Yaohua Huang

Masters Theses

Bacterial spores have remarkable resistance to a variety of harsh conditions, causing spoilage in food industry and becoming the primary bacterial agent in biowarfare and bioterrorism. In this study, inactivation mechanisms of Bacillus amyloliquefaciens (BA) spores by non-thermal plasma (NTP) were investigated by using Fourier-transform infrared spectroscopy (FTIR) as a major tool to exam spores after NTP treatment. Chemometric techniques, such as multivariate classification models based on soft independent modeling of Class Analogy (SIMCA) and Principal Component Analysis (PCA), were employed to identify functional group changes in FTIR spectra. The IR absorbance bands correlated to dipicolinic acid (DPA) decreased after ...