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dc.creatorBianchi, Aldoen_US
dc.date.accessioned2012-06-07T22:30:42Z
dc.date.available2012-06-07T22:30:42Z
dc.date.created1993en_US
dc.date.issued1993
dc.identifier.urihttp://hdl.handle.net/1969.1/ETD-TAMU-1993-THESIS-B577en_US
dc.descriptionDue to the character of the original source materials and the nature of batch digitization, quality control issues may be present in this document. Please report any quality issues you encounter to digital@library.tamu.edu, referencing the URI of the item.en_US
dc.descriptionIncludes bibliographical references.en_US
dc.description.abstractA chemical dip, Enzocide TM, was tested to determine its effectiveness in reducing Salmonella (ST) choleraesuis subsp. typhimurium and Salmonella (SA) choleraesuis subsp. arizonae from breast skin surfaces of broilers. One hundred square centimeters of post-chill breast skin was aseptically removed and weighed from each carcass and inoculated with either a 105 (low) or 10 8' (high) Salmonella strain at 300C. A modified three-tube Most Probable Number (MPN) series was used to isolate and quantify Salmonella. ST counts on breast skin inoculated with a high level (6.00︢.1 log,,/cm' of skin) or low level (3.50︢.1 log 10) were significantly decreased to 4.60︢.3 and 2.70︢.2 log 10, respectively after 30 minutes. SA counts were also significantly decreased (P<0.05) after 30 min of Enzocide TM exposure for both high (6.00︢.2 versus 4.90︢.3 log,,) and low level (3.90︢.1 versus 3.10︢.2 log,,) inoculation. Residue analyses for peroxidase, peroxide, iodide, and iodine, chemical components of Enzocide TM, were performed on one hundred fifty chicken carcasses divided into five groups: control raw, 30 minute water-dip raw, 30 minute Enzocide TM-dip raw, 30 minute water-dip cooked, and 30 minute Enzocide TM-dip cooked. The peroxidase content (mg/g) in the skin tissue of control-raw (CR,3.350︢.47) and waterraw (WR,4.451︢.43) were lower than in the water-cooked (WC, 8.911︢.94) and Enzocide TM-cooked (EC,7.981︢.09) treatments but not Enzocide TM-raw (ER, 5.71︢.4). The muscle tissue exhibited no difference (P<0.05) between the treatment groups. The peroxide content (mg/g) in the skin was significantly (P<0.05) higher in the CR(l.390︢.36) and WR(1.090︢.19) compared to the ER(O.60︢.04) and EC(O.60︢.06). Muscle peroxide (mg/g) was higher in CR(6.260︢.28) and ER(5.660︢.13) compared to WR(4.940︢.42), WC(O.490︢.06) and EC(O.40︢.03). Skin iodide (mg/g) was higher (P<0.05) in WR(l.690︢.02) and ER(l.590︢.05) than CR(O.50︢.03). Muscle iodide (mg/g) was higher (P<.O.05) in WR(1.190︢.01) than ER(1.060︢.03), EC(1.010︢.02), CR(O.850︢.02), and WC(O.550︢.06). Iodine sample analysis was at levels less than the detectable limit of 25 mg/g.en_US
dc.format.mediumelectronicen_US
dc.format.mimetypeapplication/pdfen_US
dc.language.isoen_USen_US
dc.publisherTexas A&M Universityen_US
dc.rightsThis thesis was part of a retrospective digitization project authorized by the Texas A&M University Libraries in 2008. Copyright remains vested with the author(s). It is the user's responsibility to secure permission from the copyright holder(s) for re-use of the work beyond the provision of Fair Use.en_US
dc.subjectfood science and technology.en_US
dc.subjectMajor food science and technology.en_US
dc.titleEnzocide - a chemical dip for the reduction of Salmonella on chicken breast skinen_US
dc.typeThesisen_US
thesis.degree.disciplinefood science and technologyen_US
thesis.degree.nameM.S.en_US
thesis.degree.levelMastersen_US
dc.type.genrethesis
dc.type.materialtexten_US
dc.format.digitalOriginreformatted digitalen_US


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