{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/35116"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/35116","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Surface Area Mapping and Rinse Procedures of Raw Produce to Determine Effectiveness of Pathogen Removal","abstract":"Bacterial pathogens on the surfaces of raw produce may be difficult to remove for identification and enumeration. The first part of this project examined whether ultrasonic treatment (40 kHz) of a rinse solution would enhance recovery of Salmonella spp. from various produce surfaces. Strawberries, apples, and cantaloupe were surface inoculated with a five-strain cocktail of nalidixic acid resistant Salmonella spp. Samples were subjected to one of six different treatments using different combinations of agitation methods (manual shaking or ultrasound), diluent temperatures (25°C and 40°C), and agitation times (60 and 120 seconds). After treatment, diluent was spiral plated onto tryptic soy agar supplemented with 50 ppm of nalidixic acid and plates were incubated at 37°C for 48 hours. Results from this study indicate that ultrasonic treatment of a rinse solution did not enhance or diminish recovery of Salmonella spp. from produce surfaces, as compared to manual agitation. The effects of diluent temperature and exposure time appeared to have a significant effect on recovery, depending on the type of produce. The second part of this project used a computer imaging system to determine the surface area of various types of produce. The imaging system acquired and stored multiple images of the produce samples. From these images, surface fitting and approximation of a 3-D wire frame model were used to calculate surface area. From these measurements, it was determined that there were statistical relationships between surface area and weight. Surface area measurements were used to develop equations to predict surface area from weight measurements.","abstract_html":"Bacterial pathogens on the surfaces of raw produce may be difficult to remove for identification and enumeration. The first part of this project examined whether ultrasonic treatment (40 kHz) of a rinse solution would enhance recovery of Salmonella spp. from various produce surfaces. Strawberries, apples, and cantaloupe were surface inoculated with a five-strain cocktail of nalidixic acid resistant Salmonella spp. Samples were subjected to one of six different treatments using different combinations of agitation methods (manual shaking or ultrasound), diluent temperatures (25°C and 40°C), and agitation times (60 and 120 seconds). After treatment, diluent was spiral plated onto tryptic soy agar supplemented with 50 ppm of nalidixic acid and plates were incubated at 37°C for 48 hours. Results from this study indicate that ultrasonic treatment of a rinse solution did not enhance or diminish recovery of Salmonella spp. from produce surfaces, as compared to manual agitation. The effects of diluent temperature and exposure time appeared to have a significant effect on recovery, depending on the type of produce. The second part of this project used a computer imaging system to determine the surface area of various types of produce. The imaging system acquired and stored multiple images of the produce samples. From these images, surface fitting and approximation of a 3-D wire frame model were used to calculate surface area. From these measurements, it was determined that there were statistical relationships between surface area and weight. Surface area measurements were used to develop equations to predict surface area from weight measurements.","abstract_has_math":false,"creators":["Sanglay, Gabriel Christopher"],"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":["Eifert, Joseph D."],"committee_members":["Sumner, Susan S.","Pierson, Merle D."],"year":2002,"date_issued":"2002-09-06","date_published":"2002-09-06","updated_at":"2026-07-22T22:20:26Z","subjects":["Salmonella","Surface Area","Strawberries","Apples","Cantaloupe","Ultrasound"],"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-09202002-153418"],"render_values":[{"text":"etd-09202002-153418","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/35116","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["Eifert, Joseph D."]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Sumner, Susan S.","Pierson, Merle D."]},{"key":"dc:contributor.department","label":"Department","values":["Food Science and Technology"]},{"key":"dc:creator","label":"Author","values":["Sanglay, Gabriel Christopher"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2014-03-14T20:45:43Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2014-03-14T20:45:43Z","2003-09-24"]},{"key":"dc:date.issued","label":"Date","values":["2002-09-06"]},{"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":["Salmonella","Surface Area","Strawberries","Apples","Cantaloupe","Ultrasound"]}]},{"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-09202002-153418"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/35116"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Bacterial pathogens on the surfaces of raw produce may be difficult to remove for identification and enumeration. The first part of this project examined whether ultrasonic treatment (40 kHz) of a rinse solution would enhance recovery of Salmonella spp. from various produce surfaces. Strawberries, apples, and cantaloupe were surface inoculated with a five-strain cocktail of nalidixic acid resistant Salmonella spp. Samples were subjected to one of six different treatments using different combinations of agitation methods (manual shaking or ultrasound), diluent temperatures (25°C and 40°C), and agitation times (60 and 120 seconds). After treatment, diluent was spiral plated onto tryptic soy agar supplemented with 50 ppm of nalidixic acid and plates were incubated at 37°C for 48 hours. Results from this study indicate that ultrasonic treatment of a rinse solution did not enhance or diminish recovery of Salmonella spp. from produce surfaces, as compared to manual agitation. The effects of diluent temperature and exposure time appeared to have a significant effect on recovery, depending on the type of produce. The second part of this project used a computer imaging system to determine the surface area of various types of produce. The imaging system acquired and stored multiple images of the produce samples. From these images, surface fitting and approximation of a 3-D wire frame model were used to calculate surface area. From these measurements, it was determined that there were statistical relationships between surface area and weight. Surface area measurements were used to develop equations to predict surface area from weight measurements."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:title","label":"Title","values":["Surface Area Mapping and Rinse Procedures of Raw Produce to Determine Effectiveness of Pathogen Removal"]}]}],"canonical_facts":{"dc:contributor.committeechair":["Eifert, Joseph D."],"dc:contributor.committeemember":["Sumner, Susan S.","Pierson, Merle D."],"dc:contributor.department":["Food Science and Technology"],"dc:creator":["Sanglay, Gabriel Christopher"],"dc:date.accessioned":["2014-03-14T20:45:43Z"],"dc:date.available":["2014-03-14T20:45:43Z","2003-09-24"],"dc:date.issued":["2002-09-06"],"dc:description.abstract":["Bacterial pathogens on the surfaces of raw produce may be difficult to remove for identification and enumeration. The first part of this project examined whether ultrasonic treatment (40 kHz) of a rinse solution would enhance recovery of Salmonella spp. from various produce surfaces. Strawberries, apples, and cantaloupe were surface inoculated with a five-strain cocktail of nalidixic acid resistant Salmonella spp. Samples were subjected to one of six different treatments using different combinations of agitation methods (manual shaking or ultrasound), diluent temperatures (25°C and 40°C), and agitation times (60 and 120 seconds). After treatment, diluent was spiral plated onto tryptic soy agar supplemented with 50 ppm of nalidixic acid and plates were incubated at 37°C for 48 hours. Results from this study indicate that ultrasonic treatment of a rinse solution did not enhance or diminish recovery of Salmonella spp. from produce surfaces, as compared to manual agitation. The effects of diluent temperature and exposure time appeared to have a significant effect on recovery, depending on the type of produce. The second part of this project used a computer imaging system to determine the surface area of various types of produce. The imaging system acquired and stored multiple images of the produce samples. From these images, surface fitting and approximation of a 3-D wire frame model were used to calculate surface area. From these measurements, it was determined that there were statistical relationships between surface area and weight. Surface area measurements were used to develop equations to predict surface area from weight measurements."],"dc:description.degree":["Master of Science"],"dc:identifier.other":["etd-09202002-153418"],"dc:identifier.uri":["http://hdl.handle.net/10919/35116"],"dc:publisher":["Virginia Tech"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:subject":["Salmonella","Surface Area","Strawberries","Apples","Cantaloupe","Ultrasound"],"dc:title":["Surface Area Mapping and Rinse Procedures of Raw Produce to Determine Effectiveness of Pathogen Removal"],"dc:type":["Thesis"],"thesis:degree_discipline":["Food Science and Technology"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:20:26Z"}