{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/31440"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/31440","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"The Effect of Sorbic Acid on the Survival oOf Escherichia coli 0157:H7, Salmonella, Listeria monocytogenes, and Staphylococcus aureus on Shredded Cheddar and Mozzarella Cheese","abstract":"The objective of this study was to determine the effectiveness of sorbic acid in inhibiting Escherichia coli 0157:H7, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus on shredded cheddar and mozzarella cheese over 70 days storage. Samples of cheese were inoculated and placed into bags with a sorbic acid (0, 0.1, 0.15, 0.2 and 0.3 %) and anti caking agent mixture and stored at 10 °C. Each variable was enumerated after 0,14,28,42,56, and 70 days of storage. Survival of E. coli 0157:H7 showed no significant difference from control in either cheese. There were significantly lower Salmonella counts for days 14 to 42 on mozzarella cheese. No significant differences in survival were found for cheddar cheese. There were significantly lower counts noted in L. monocytogenes, and S. aureus in mozzarella. Though no significant differences were found over time in the cheddar, most of the sorbate concentrations exhibited lower counts than control on days 14 and 28. Overall, in the presence of sorbic acid there was a more rapid decline in numbers of each test organism, especially against L. monocytogenes, and S. aureus for both high and low moisture cheeses.","abstract_html":"The objective of this study was to determine the effectiveness of sorbic acid in inhibiting Escherichia coli 0157:H7, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus on shredded cheddar and mozzarella cheese over 70 days storage. Samples of cheese were inoculated and placed into bags with a sorbic acid (0, 0.1, 0.15, 0.2 and 0.3 %) and anti caking agent mixture and stored at 10 °C. Each variable was enumerated after 0,14,28,42,56, and 70 days of storage. Survival of E. coli 0157:H7 showed no significant difference from control in either cheese. There were significantly lower Salmonella counts for days 14 to 42 on mozzarella cheese. No significant differences in survival were found for cheddar cheese. There were significantly lower counts noted in L. monocytogenes, and S. aureus in mozzarella. Though no significant differences were found over time in the cheddar, most of the sorbate concentrations exhibited lower counts than control on days 14 and 28. Overall, in the presence of sorbic acid there was a more rapid decline in numbers of each test organism, especially against L. monocytogenes, and S. aureus for both high and low moisture cheeses.","abstract_has_math":false,"creators":["Roberts, Alison K'Ann"],"institution":"Virginia Tech","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Food Science and Technology","degree_department":"Food Science and Technology","school":null,"contributors":[],"advisors":[],"committee_chairs":["Pierson, Merle D."],"committee_members":["Sumner, Susan S.","Alvarado, Christine Z.","Marcy, Joseph E."],"year":2002,"date_issued":"2002-12-15","date_published":"2002-12-15","updated_at":"2026-07-22T22:20:38Z","subjects":["Staphylococcus aureus","Listeria monocytogenes","Escherichia coli 0157:H7","mozzarella cheese","cheddar cheese","Salmonella","sorbic acid"],"languages":[],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-03102003-151240"],"render_values":[{"text":"etd-03102003-151240","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/31440","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["Pierson, Merle D."]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Sumner, Susan S.","Alvarado, Christine Z.","Marcy, Joseph E."]},{"key":"dc:contributor.department","label":"Department","values":["Food Science and Technology"]},{"key":"dc:creator","label":"Author","values":["Roberts, Alison K'Ann"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2014-03-14T20:32:29Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2014-03-14T20:32:29Z","2004-03-19"]},{"key":"dc:date.issued","label":"Date","values":["2002-12-15"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Technology"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Staphylococcus aureus","Listeria monocytogenes","Escherichia coli 0157:H7","mozzarella cheese","cheddar cheese","Salmonella","sorbic acid"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-03102003-151240"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/31440"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["The objective of this study was to determine the effectiveness of sorbic acid in inhibiting Escherichia coli 0157:H7, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus on shredded cheddar and mozzarella cheese over 70 days storage. Samples of cheese were inoculated and placed into bags with a sorbic acid (0, 0.1, 0.15, 0.2 and 0.3 %) and anti caking agent mixture and stored at 10 °C. Each variable was enumerated after 0,14,28,42,56, and 70 days of storage. Survival of E. coli 0157:H7 showed no significant difference from control in either cheese. There were significantly lower Salmonella counts for days 14 to 42 on mozzarella cheese. No significant differences in survival were found for cheddar cheese. There were significantly lower counts noted in L. monocytogenes, and S. aureus in mozzarella. Though no significant differences were found over time in the cheddar, most of the sorbate concentrations exhibited lower counts than control on days 14 and 28. Overall, in the presence of sorbic acid there was a more rapid decline in numbers of each test organism, especially against L. monocytogenes, and S. aureus for both high and low moisture cheeses."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:title","label":"Title","values":["The Effect of Sorbic Acid on the Survival oOf Escherichia coli 0157:H7, Salmonella, Listeria monocytogenes, and Staphylococcus aureus on Shredded Cheddar and Mozzarella Cheese"]}]}],"canonical_facts":{"dc:contributor.committeechair":["Pierson, Merle D."],"dc:contributor.committeemember":["Sumner, Susan S.","Alvarado, Christine Z.","Marcy, Joseph E."],"dc:contributor.department":["Food Science and Technology"],"dc:creator":["Roberts, Alison K'Ann"],"dc:date.accessioned":["2014-03-14T20:32:29Z"],"dc:date.available":["2014-03-14T20:32:29Z","2004-03-19"],"dc:date.issued":["2002-12-15"],"dc:description.abstract":["The objective of this study was to determine the effectiveness of sorbic acid in inhibiting Escherichia coli 0157:H7, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus on shredded cheddar and mozzarella cheese over 70 days storage. Samples of cheese were inoculated and placed into bags with a sorbic acid (0, 0.1, 0.15, 0.2 and 0.3 %) and anti caking agent mixture and stored at 10 °C. Each variable was enumerated after 0,14,28,42,56, and 70 days of storage. Survival of E. coli 0157:H7 showed no significant difference from control in either cheese. There were significantly lower Salmonella counts for days 14 to 42 on mozzarella cheese. No significant differences in survival were found for cheddar cheese. There were significantly lower counts noted in L. monocytogenes, and S. aureus in mozzarella. Though no significant differences were found over time in the cheddar, most of the sorbate concentrations exhibited lower counts than control on days 14 and 28. 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