Investigating the impact of three washing methods on antimicrobial efficacy, texture, and color of spinach and tomatoes

Simple item page
dc.contributor.advisorWang, Danhui
dc.contributor.committeeMemberDu, Xiaofen
dc.contributor.committeeMemberJuma, Shanil
dc.creatorRodriguez, Linsey 1999-
dc.creator.orcid0009-0006-2756-2144
dc.date.accessioned2024-06-10T16:33:36Z
dc.date.created2024-05
dc.date.issued2024-05
dc.date.submittedMay 2024
dc.date.updated2024-06-10T16:33:36Z
dc.description.abstractFresh produce is susceptible to contamination at various points in processing, leading to spoilage or foodborne illness. While current standard washing methods are widely used and accepted, it is important to re-evaluate their antibacterial effectiveness as various parameters determine the effectiveness of each method. Quality aspects should also be considered for a well-rounded analysis of the impact of current washing methods on produce after treatment and throughout storage. The antimicrobial efficacy of three washing methods (water, 100 ppm sodium hypochlorite, and 1% citric acid) were investigated on spinach and tomatoes. The washing method parameters were optimized and the immediate impact of the three washing methods on bacterial reduction, texture, and color was evaluated. These were also measured over the shelf-life of the samples. 1% citric acid proved to be the most effective antibacterial agent among the three washing solutions, especially in storage, without significant differences in texture or color.
dc.format.mimetypeapplication/pdf
dc.identifier.uri
dc.identifier.urihttps://hdl.handle.net/11274/16233
dc.language.isoEnglish
dc.subjectBiology, Microbiology
dc.subjectAgriculture, Food Science and Technology
dc.subject.otherFood safety
dc.subject.otherProduce washing
dc.subject.otherProduce quality
dc.subject.otherFood analysis
dc.subject.otherMicrobiology
dc.titleInvestigating the impact of three washing methods on antimicrobial efficacy, texture, and color of spinach and tomatoes
dc.typeThesis
dc.type.materialtext
local.embargo.lift2027-05-01
local.embargo.terms2027-05-01
thesis.degree.collegeCollege of Health Sciences
thesis.degree.departmentNutrition and Food Sciences
thesis.degree.disciplineFood Science and Flavor Chemistry
thesis.degree.grantorTexas Woman's University
thesis.degree.nameMaster of Science
thesis.degree.programAMA 11th edition
thesis.degree.schoolTexas Woman's University

Files

Original bundle

Now showing 1 - 1 of 1
No Thumbnail Available
Name:
RODRIGUEZ-PRIMARY-2024.pdf
Size:
1.67 MB
Format:
Adobe Portable Document Format
Download

License bundle

Now showing 1 - 2 of 2
No Thumbnail Available
Name:
proquest_license.txt
Size:
6.38 KB
Format:
Plain Text
Description:
Download
No Thumbnail Available
Name:
license.txt
Size:
2.06 KB
Format:
Plain Text
Description:
Download

Collections

Nutrition & Food Sciences