| dc.contributor.author | Bauer, Erika Shay Hedrick | |
| dc.description.abstract | This research examines the effect of β-phenylethylamine (PEA), a natural trace amine commonly found in food, and ethyl acetoacetate (EAA), an FDA approved flavoring agent and food additive, as novel antimicrobials on store-bought chicken thighs in a 5-minute immersion. In the first part of this experiment, 5%, 7.5%, and 10% treatments of β-phenylethylamine and ethyl acetoacetate were compared to control H2O treatments utilized on chicken thighs. 10% treatments of PEA and EAA had significant reductions in counts of total aerobic bacteria and Pseudomonas spp. grown at 20°C by >1 log10 CFU/g of chicken meat. In the next experiments regarded 10% EAA as an antimicrobial on potential pathogens on chicken meat. The treatments of 10% EAA only succeeded in partial efficacy in the reduction of inoculated Salmonella spp. and Campylobacter spp. on chicken thighs. | en_US |
| dc.publisher | North Dakota State University | en_US |
| dc.rights | NDSU policy 190.6.2 | en_US |
| dc.title | In the Pursuit of Poultry: β-Phenylethylamine and Ethyl Acetoacetate as Antimicrobials on Chicken | en_US |
| dc.type | Thesis | en_US |
| dc.date.accessioned | 2023-12-07T18:55:58Z | |
| dc.date.available | 2023-12-07T18:55:58Z | |
| dc.date.issued | 2022 | |
| dc.identifier.uri | https://hdl.handle.net/10365/33299 | |
| dc.subject | antimicrobial | en_US |
| dc.subject | campylobacter | en_US |
| dc.subject | pathogens | en_US |
| dc.subject | poultry | en_US |
| dc.rights.uri | https://www.ndsu.edu/fileadmin/policy/190.pdf | en_US |
| ndsu.degree | Master of Science (MS) | en_US |
| ndsu.college | Interdisciplinary Studies | en_US |
| ndsu.department | Microbiological Sciences | en_US |
| ndsu.program | Microbiological Sciences | en_US |
| ndsu.advisor | Pruess, Birgit | |
