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Survival, attachment and internalization of Salmonella agona and Salmonella gaminara on orange surfaces

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dc.contributor.advisor Pillai, Suresh D. en_US
dc.creator Singh, Reema en_US
dc.date.accessioned 2005-11-01T15:50:31Z
dc.date.available 2005-11-01T15:50:31Z
dc.date.created 2004-08 en_US
dc.date.issued 2005-11-01T15:50:31Z
dc.identifier.uri http://hdl.handle.net/1969.1/2729
dc.description.abstract Salmonella outbreaks associated with orange juices have been reported in the past. Though there have been studies on the internalization of Salmonella into oranges there is inadequate information on the ability of this pathogen to survive on orange surfaces, become internalized, and survive the low pH internal conditions. The objective of this work was to study the survival of Salmonella gaminara and Salmonella agona on oranges obtained from the field and retail outlets and investigate their attachment and internalization potential. These studies showed that oranges obtained from both the field and retail outlets harbored relatively high concentrations of aerobic heterotrophic bacterial populations. There were significant differences in the survival of Salmonella agona and Salmonella gaminara at 4??C, room temperature (25??C) and 37??C. Survival was highest at 37??C and lowest at 4??C for both Salmonella gaminara and Salmonella agona. Salmonella agona and Salmonella gaminara showed significant differences in recovery when the cells were treated with pH 4.0, 7.0 and 9.5 buffers. The internalization studies suggest that a negative temperature differential favors the internalization of Salmonella cells into the fruit. Significant differences in the internalization of Salmonella into field and market oranges were observed with more internalization in the field oranges as compared to the market oranges. These results suggest that to prevent Salmonella contamination of orange juices adequate pre-harvest protection against pathogen contamination and post-harvest cleaning and disinfection strategies need to be employed. en_US
dc.format.extent 1065087 bytes
dc.format.medium electronic en_US
dc.format.mimetype application/pdf
dc.language.iso en_US en_US
dc.publisher Texas A&M University en_US
dc.subject Survival en_US
dc.subject Attachment en_US
dc.subject Internalization en_US
dc.subject Salmonella en_US
dc.subject Oranges,pH en_US
dc.subject Temperature en_US
dc.title Survival, attachment and internalization of Salmonella agona and Salmonella gaminara on orange surfaces en_US
dc.type Book en
dc.type Thesis en
thesis.degree.department Poultry Science en_US
thesis.degree.discipline Food Science and Technology en_US
thesis.degree.grantor Texas A&M University en_US
thesis.degree.name Master of Science en_US
thesis.degree.level Masters en_US
dc.contributor.committeeMember Hume, Micheal en_US
dc.contributor.committeeMember Waghela, Suryakant en_US
dc.type.genre Electronic Thesis en_US
dc.type.material text en_US
dc.format.digitalOrigin born digital en_US

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