Date of Award
2022
Publisher
North Dakota State University
Document Type
Thesis
Degree Awarded
Master of Science (MS)
Program
Microbiological Sciences
Department
Microbiological Sciences
College
Interdisciplinary Studies
Faculty Advisor
Pruess, Birgit
Description
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.
Recommended Citation
Bauer, Erika Shay Hedrick, "In the Pursuit of Poultry: β-Phenylethylamine and Ethyl Acetoacetate as Antimicrobials on Chicken" (2022). Microbiological Sciences. 57.
https://digitalcommons.ndsu.edu/microbiological-sci/57
Rights
NDSU policy 190.6.2
Rights Link
https://www.ndsu.edu/fileadmin/policy/190.pdf
Handle Identifier
https://hdl.handle.net/10365/33299