rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    non sort: The
    title: use of xylitol to minimize contamination of beef carcass surfaces with salmonella typhimurium and escherichia coli O157:h7
  name:
    name part: Greiner, Steven Thomas
    name part: 1967-
    role:
      role term: creator
  name:
    name part: Russell, Leon H.
    role:
      role term: thesis advisor.
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: txu
    date issued: 2006
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    form: remote
  abstract: Effects of a 10% xylitol solution (X) on adhesion of Escherichia coli O157:H7 and Salmonella serotype Typhimurium to meat surfaces were examined utilizing three approaches. In Experiment 1, rifampicin-resistant strains of E. coli O157:H7 and S. Typhimurium were dispersed in xylitol or a peptone solution (containing approximately 8.9 mean log per ml of each pathogen) and used to inoculate beef outside round meat surfaces. Samples were then rinsed with water or not rinsed in a 2X2 factorial arrangement. No interaction existed between inoculum type and post-inoculation treatments (P > 0.84). Incubation of pathogens in peptone or xylitol had minimal impact on pathogen adhesion (P > 0.76). Rinsing reduced counts by approximately 0.5 log CFU/cm² (P < 0.01). Experiment 2 meat samples received a pretreatment of a water rinse, xylitol, or no rinse, followed by inoculation with pathogens dispersed in peptone solution (containing approximately 8.6 log mean log per ml of each pathogen). Samples received a post-inoculation treatment of a water rinse, xylitol rinse or no rinse in a 3X3 factorial arrangement. No interactions between pre- and post-inoculation factors were observed for surface pathogen load (P > 0.50). Post-inoculation rinsing reduced counts by approximately 0.5 log CFU/cm² (P < 0.01) with no difference between water and xylitol (P > 0.64). Experiment 3 carcass surfaces were inoculated with pathogens at an initial level of 5.5 log CFU/cm² and received a hot (35°C) water wash, 2.5% L-lactic acid spray, 10% xylitol spray, lactic acid + xylitol or hot water + xylitol. Pathogen counts were taken at 0 and 24 h post treatment. Lactic acid treatments reduced Salmonella by 3.3 log CFU/cm² at 0 h (P < 0.01) and by 2.6 log CFU/cm² after 24 h (P <0.02). Hot water treatments reduced Salmonella by 1.5 log CFU/cm² at 0 h (P < 0.07).Xylitol did not minimize pathogens (P > 0.62) nor did it increase effectiveness of other treatments. These data indicate that xylitol is ineffective a…
  note: by Steven Thomas Greiner.
  note: "Major Subject: Veterinary Public Health"
  note: Title from author supplied metadata (automated record created on Sep. 15, 2006.)
  note: Vita.
  note: Abstract.
  note: Electronic resource.
  note: Mode of access: World Wide Web.
  note: System requirements: World Wide Web access and Adobe Acrobat Reader.
  note: M. S. Texas A&M University 2005.
  note: Includes bibliographical references.
  note: Text (Thesis).
  subject:
    topic: Major Veterinary Public Health
  subject:
    topic: xylitol
  subject:
    topic: beef carcass contamination
  subject:
    topic: Salmonella Typhimurium
  subject:
    topic: E. coli O157:H7
  identifier: http://hdl.handle.net/1969.1/3957
  record info:
    record content source: TXA
    record creation date: 070201
    record change date: 20151104135436.0
    record identifier: in00002202223