Publication:
Influence Of Shipping Container Upon Temperature, Relative Humidity, And Bacterial Growth On Broccoli

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dc.contributor.advisorLynne McLandsborough
dc.contributor.authorBerus, Nicholas
dc.contributor.departmentUniversity of Massachusetts Amherst
dc.contributor.departmentFood Science
dc.date2024-03-28T20:15:58.000
dc.date.accessioned2024-04-26T18:25:55Z
dc.date.available2024-04-26T18:25:55Z
dc.date.submittedFebruary
dc.date.submitted2019
dc.description.abstractTemperature and relative humidity of produce throughout the cold chain can greatly affect the quality and safety of the food product. Different packaging systems or containers can provide better cooling environments for food products that could decrease temperature abuse and ultimately safety risks. In this study we compiled temperature and relative humidity profiles of broccoli packed in different shipping containers throughout the produce supply chain. The shipping containers looked at were the wax corrugated box, reusable plastic containers (RPC), and Eco Pack Green Box with and without a lid. Large differences were seen in the temperature profiles of each package during the first 15 hours of the cold chain with the wax-corrugated boxes showing the slowest rate of cooling. Growth rates of Salmonella sp. and Listeria monocytogeneson broccoli at different temperatures were also determined. Salmonella sp.showed a greater ability to grow on inoculated broccoli than Listeria monocytogenesduring higher temperatures such as 20° C and 37° C. Temperature profiles along with microbial counts from produce lots have been previously recorded; this is the first study to record temperature and relative humidity profiles in conjunction with bacterial growth data of lab inoculated produce.
dc.description.degreeMaster of Science (M.S.)
dc.identifier.doihttps://doi.org/10.7275/9pyf-7x30
dc.identifier.orcidN/A
dc.identifier.urihttps://hdl.handle.net/20.500.14394/33782
dc.relation.urlhttps://scholarworks.umass.edu/cgi/viewcontent.cgi?article=1785&context=masters_theses_2&unstamped=1
dc.source.statuspublished
dc.subjectProduce
dc.subjectShipping Container
dc.subjectSupply Chain
dc.subjectTemperature
dc.subjectRelative Humidity
dc.subjectBacterial Growth
dc.subjectFood Microbiology
dc.subjectOther Food Science
dc.titleInfluence Of Shipping Container Upon Temperature, Relative Humidity, And Bacterial Growth On Broccoli
dc.typeopenaccess
dc.typearticle
dc.typethesis
digcom.contributor.authorisAuthorOfPublication|email:nberus25@gmail.com|institution:University of Massachusetts Amherst|Berus, Nicholas
digcom.identifiermasters_theses_2/735
digcom.identifier.contextkey13489277
digcom.identifier.submissionpathmasters_theses_2/735
dspace.entity.typePublication
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