Can Foodservice Packaging be Used to Prevent Foodborne Illnesses: A Comparative Study of Multiple Packaging

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dc.contributor.advisorNeal, Jack A.
dc.contributor.committeeMemberSirsat, Sujata A.
dc.contributor.committeeMemberGraves, Nancy S.
dc.creatorProtz, Megan
dc.creator.orcid0000-0003-3397-6555
dc.date.accessioned2018-07-10T18:51:46Z
dc.date.available2018-07-10T18:51:46Z
dc.date.createdMay 2016
dc.date.issued2016-05
dc.date.submittedMay 2016
dc.date.updated2018-07-10T18:51:46Z
dc.description.abstractA comparative study of multiple packaging was conducted to determine if foodservice packaging could be used as an intervention in preventing microbial growth on leftovers that are temperature abused. Aerobic plate counts were used to establish a baseline of bacterial growth in comparison to cardboard, plastic, and Styrofoam foodservice packaging and various scenarios including fridge, counter, and incubator. Samples of cooked chicken were counted at six-hour intervals for twelve hours. Survival and growth of Salmonella Typhimurium 53647 in cardboard, plastic, and Styrofoam packaging was then analyzed over a twelve-hour timespan in the different environmental scenarios. Chicken portions stored at 2 to 37°C for 12 hours were inoculated with 2.58 log CFU/g of Salmonella, and counts were made at 6-hour intervals to determine the effect of packaging. Results concluded that there was a significant difference in bacteria growth overtime, and plastic foodservice packaging has the greatest significance for survival and growth of Salmonella. These findings suggest that select foodservice packaging may be used as a viable tool for reducing microbial populations and can help manage risk of human illness from food.
dc.description.departmentHotel and Restaurant Management, Conrad N. Hilton College of
dc.format.digitalOriginborn digital
dc.format.mimetypeapplication/pdf
dc.identifier.urihttp://hdl.handle.net/10657/3209
dc.language.isoeng
dc.rightsThe author of this work is the copyright owner. UH Libraries and the Texas Digital Library have their permission to store and provide access to this work. Further transmission, reproduction, or presentation of this work is prohibited except with permission of the author(s).
dc.subjectFoodservice Packaging
dc.subjectFoodborne Illnesses
dc.titleCan Foodservice Packaging be Used to Prevent Foodborne Illnesses: A Comparative Study of Multiple Packaging
dc.type.dcmiText
dc.type.genreThesis
thesis.degree.collegeConrad N. Hilton College of Hotel and Restaurant Management
thesis.degree.departmentHotel and Restaurant Management, Conrad N. Hilton College of
thesis.degree.disciplineHospitality Management
thesis.degree.grantorUniversity of Houston
thesis.degree.levelMasters
thesis.degree.nameMaster of Science

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