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dc.contributor.advisorNannapaneni, Ramakrishna
dc.contributor.authorOladunjoye, Ademola.
dc.date2012
dc.date.accessioned2020-04-07T20:12:16Z
dc.date.available2020-04-07T20:12:16Z
dc.identifier.urihttps://hdl.handle.net/11668/16602
dc.description.abstractSalmonella is often associated with retail poultry products. Our research evaluated the effect of temperature on the biofilm formation by Salmonella spp. and the efficacy of essential oils in controlling these biofilms on stainless steel surfaces. The sublethal concentrations of thyme, oregano and carvacrol at 0.006-0.012% suppressed biofilm formation by Salmonella spp. while concentrations at 0.05-0.1% reduced the biofilms of a three-strain mixture of Salmonella spp. by 7 logs. Carvacrol was evaluated in combination with lauric arginate for controlling the three-strain mixture of Salmonella spp. in ground turkey containing 1%, 7% or 15% fat. Higher concentrations of carvacrol (1%) or lauric arginate (2000 ppm) when applied individually did not reduce Salmonella counts in ground turkey containing 7% fat. The combined mixture of carvacrol and lauric arginate at these higher concentrations was found to be synergistic in reducing the Salmonella counts by 4 log CFU/g in ground turkey containing 7% fat.
dc.publisherMississippi State University
dc.subject.otherSalmonella
dc.subject.otherEssential oil
dc.subject.otherCavarcrol
dc.subject.otherLauric arginate
dcterms.titleControl of Salmonella Biofilms by Essential Oils and Reduction of Salmonella in Ground Turkey by Lauric Arginate and Carvacrol
dcterms.typeThesis
dc.publisher.departmentDepartment of Food Science, Nutrition, and Health Promotion
dc.publisher.collegeCollege of Agriculture and Life Sciences
dc.subject.degreeMaster of Science
dc.contributor.committeeMikel, Benjy
dc.contributor.committeeSilva, Juan L.
dc.contributor.committeeSoni, Kamleshkumar
dc.contributor.committeeBailey, R. Hartford
dc.date.defense2012-01-27


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