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Document Type:Latin Dissertation
Language of Document:English
Record Number:55171
Doc. No:TL25125
Call number:‭3201827‬
Main Entry:Leslie K. Thompson
Title & Author:Effect of dried plum mixtures on extension of shelf -life of ground meat and physical effect on foodborne pathogensLeslie K. Thompson
College:Kansas State University
Date:2005
Degree:Ph.D.
student score:2005
Page No:259
Abstract:Spices and essential oils containing phenolic compounds can control or prevent the growth of foodborne pathogens and spoilage organisms in media and food systems. Commercial dried plums and dried plum mixtures (Prunus domestica cv. French) contain phenolics and have been shown to reduce foodborne pathogens in liquid medium, ground beef, and pork sausage. The objectives of this study were to determine (1) the effect of dried plum mixtures on microbial growth and cell structure of five foodborne pathogens grown in three different liquid media, (2) the effect of dried plum mixtures on microbial shelf-life, and (3) the color of ground meat. Heat-treated or unheat-treated bottles of three liquid media with plum juice concentrate were inoculated with two strain cocktails of Escherichia coli O157:H7, Staphylococcus aureus, Yersinia enterocolitica, Listeria monocytogenes, and Salmonella Typhimurium, stored at 35°C, and microbially analyzed. Dried plum mixtures were added at 3% or 6% to ground meat samples stored at 7°C to determine the microbial shelf-life and color parameters. The dried plum mixtures were able to control the growth of the pathogens in distilled water and peptone water. The brain heart infusion broth (BHI) samples had increased growth up to 12 hours and then the treatment samples had a decrease in microbial load while the control had an increase at 72 hours leading to a significant difference between the control and treatment samples of at least 2 log CFU/ml. The electron micrographs showed that at 10% concentration, the plum juice concentrate caused the progressive disintegration of the bacterial cell in BHI broth. The dried plum mixtures were able to increase the microbial shelf-life of ground beef by at least 8 days and ground chicken by 4 days at 7°C. Initially, the control had more acceptable color than the treatment samples in ground beef while the control and the 3% dried plum puree (PP) samples were not significantly different for most of the color parameters tested for the ground chicken, ground pork, and ground turkey. With increasing microbial load, some of the color parameters reversed color trend in the control and in some instances the treatment samples provided some indication of spoilage. Because of the ability of dried plum mixtures to control microbial growth in both liquid medium and ground meat systems, the addition of dried plums to ground beef and chicken would be very beneficial.
Subject:Biological sciences; Foodborne pathogens; Ground meat; Plum; Shelf life; Food science; Microbiology; 0410:Microbiology; 0359:Food science
Added Entry:D. Y. C. Fung
Added Entry:Kansas State University