Browsing by Subject "Hydrogen Peroxide"
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Item Improving liquid chemical intervention methods to control pathogens on fresh-cut fruits and vegetables(Texas A&M University, 2006-08-16) Troya, Maria RosaFactors that affect liquid chemical intervention methods of controlling pathogens on fresh-cut produce were investigated. The relationship between produce tissue structure (intercellular space, cell size, and cell distribution) and the sanitizing effectiveness of liquid chemical treatment was studied. Experiments determined if sanitizer contact with bacteria could be improved through the use of surfactants and different application methods (drop application method, negative pressure differential, and sonication). To test these factors, a model sanitizer, H2O2, and a model microorganism: Salmonella Typhimurium, along with various fresh-cut produce (apple, pear, carrot, and potato) were tested. Microscopic analysis revealed a very complicated pore structure consisting of irregular capillaries. S. Typhimurium was found to survive in all produce tested, and washing did not significantly reduced inoculated bacteria regardless of the bacterial incubation time or produce type. The results showed that a 3% H2O2 solution reduced S. Typhimurium in produce and the solution??s efficiency varied in the following descending order: potato>apple>carrot>pear. In seven min treatments, bacteria were reduced by 2.5 CFU/ml in potato, 2.3 CFU/ml in apple, 1.5 CFU/ml in carrot, and 0.7 CFU/ml in pear. There was no direct evidence on how intercellular space, its percentage or cellular distribution and shape affected efficiency, but some possibilites were discussed. The rate and extent of liquid penetration, and how varying pore diameter in each cell or air space prevent complete chemical treatment penetration were also analyzed. It was determined that bacterial density has a slight effect in bacterial reduction but this depends on type of produce inoculated. The use of surfactants did not improve bacterial reduction in either washing or chemical treatments, and neither did the use of drop application method or temperature differential. On the other hand, applying the chemical treatment with a surfactant while using a sonicator did improve the treatment??s efficiency. This thesis provides a number of factors to be considered when designing a chemical treatment and a guideline for further research in areas such as rate and extent of liquid chemical treatment penetration into fresh-cut produce.Item Microbial Reduction on Eggshell Surfaces by the use of Hydrogen Peroxide and Ultraviolet Light(2011-10-21) Gottselig, Steven MichaelMicrobial Reduction on Eggshell Surfaces by the use of Hydrogen Peroxide and Ultraviolet Light. (August 2011) Steven Michael Gottselig, B.S., Texas A&M University Chair of Advisory Committee: Dr. Craig Coufal The effect of hydrogen peroxide (H2O2) in combination with ultraviolet light (UV) as an egg sanitization process on eggshell surfaces was studied. Preliminary experiments were conducted to develop an optimized methodology for eggshell disinfection that will be an effective and efficient way to reduce microorganisms on hatching eggs. Several experiments were conducted to reduce the natural flora found on the eggshell surface. Hatching eggs were collected from White Leghorn hens housed in floor pens with nest boxes. Eggs had no adhering organic material present. Results from these experiments led to the modification of the prototype equipment as well as the treatment application methodology. Following the experiments to optimize the methodology for H2O2 spraying and UV exposure time, the methodology was applied to eggs inoculated with Salmonella Typhimurium. Eggshell crush and rub methodology was used to enumerate bacteria within the pores and membranes of the egg. The optimized H2O2 and UV combination treatment process was then applied to commercial broiler breeder hatching eggs to evaluate the effects on hatchability. Based on the parameters tested, results indicate that two applications of 3% H2O2 followed by 5 sec of UV exposure after each application produced the most consistent microbial reductions on eggshells. To enhance these effects, the addition of a 180? rotation between the two applications showed to be effective at further reducing the natural flora found on the eggshell surface. Studies using this optimal methodology on eggs inoculated with Salmonella at 9 log10 CFU/egg yielded greater than 5 log10 CFU/egg reductions. However, this methodology had little to no effect on reducing bacteria found within the pores and membranes of the eggs inoculated with Salmonella. These findings indicate that the effects of the disinfection process are largely limited to the eggshell surface. Hatch studies showed significant reductions in eggshell microbial levels under field conditions with eggs having large amounts of organic material present on the shell surface. Hatchability was maintained after treatment when compared to untreated eggs. Additional studies are needed to develop advanced equipment to apply this technology under commercial conditions.