Lahmer, Rabya A

Bangor University: eBangor / Prifysgol Bangor

Chapter 1: Introduction 
 
Rabya A. Lahmer 
School of Environment, Natural Resources & Geography, College of Natural Sciences, Bangor 
University, Gwynedd, LL57 2UW, UK. 
 
  
Chapter 2: Literature Review 
 
Rabya A. Lahmer 
School of Environment, Natural Resources & Geography, College of Natural Sciences, Bangor 
University, Gwynedd, LL57 2UW, UK. 
  
Chapter 3: Co-factorial influence of pH-concentration on 
antimicrobial activity of chitosan against E. coli O157:H7 
 
Rabya A. Lahmer, David L. Jones, A. Prysor Williams* 
School of Environment, Natural Resources & Geography, College of Natural Sciences, Bangor 
University, Gwynedd, LL57 2UW, UK. 
 
 
*Corresponding author:  Prysor Williams 
Correspondence address:  School of Environment, Natural Resources & Geography, College 
of Natural Sciences, Bangor University, Gwynedd, LL57 2UW, UK. 
Correspondence Fax:  +44 1248 354997 
Correspondence Tel.:  +44 1248 382579 
Correspondence E–mail: prysor.williams@bangor.ac.uk 
 
 
 
 
 
Presented to the 3th Symposium for Libyan Students in UK Universities, Sheffield Hallam 
University; Jun 2010. UK. Abstract published in conference book. 
 
 
Chapter 4: Differential biocidal actions of chitosan and acetic acid 
against E. coli O157 
 
Rabya A. Lahmer, A. Prysor Williams*, David L. Jones 
School of Environment, Natural Resources & Geography, College of Natural Sciences, Bangor 
University, Gwynedd, LL57 2UW, UK 
 
 
*Corresponding author:  Prysor Williams 
Correspondence address:  School of Environment, Natural Resources & Geography, College 
of Natural Sciences, Bangor University, Gwynedd, LL57 2UW, UK. 
Correspondence Fax:  +44 1248 354997 
Correspondence Tel.:  +44 1248 382579 
Correspondence E-mail: prysor.williams@bangor.ac.uk 
 
 
 
 
  
Chapter 5: Antibacterial action of chitosan-arginine against 
Escherichia coli O157 in chicken juice 
Rabya A. Lahmer1, A. Prysor Williams1*, Stacy Townsend2, Shenda Baker2, Davey L. Jones1 
1School of Environment, Natural Resources & Geography, College of Natural Sciences, Bangor 
University, Bangor, UK, LL57 2UW; 
2Synedgen, Inc., 1420 N Claremont Blvd Suite 105D, Claremont, CA 91711. 
 
 
*Corresponding author:  Prysor Williams 
Correspondence address:  School of Environment, Natural Resources & Geography, College 
of Natural Sciences, Bangor University, Gwynedd, LL57 2UW, UK. 
Correspondence Fax:  +44 1248 354997 
Correspondence Tel.:  +44 1248 382579 
Correspondence E–mail: prysor.williams@bangor.ac.uk 
 
 
 
 
Published in Food Control 26, 206-211 (2012); presented and published in SfAM Summer 
Conference (2011) and 5
th
 Saudi Science Conference 16-18/4/2012 
Chapter 6: Susceptibility of Escherichia coli O157 to chitosan-
arginine in beef juice is affected by bacterial cell growth phase 
 
R. A. Lahmer1, A. P. Williams1*, S. Townsend2, S. Baker2, D. L. Jones1 
1School of Environment, Natural Resources & Geography, College of Natural Sciences, Bangor 
University, Bangor, UK, LL57 2UW; 
2Synedgen, Inc., 1420 N Claremont Blvd Suite 105D, Claremont, CA 91711. 
 
*Corresponding author: Prysor Williams 
Correspondence address: School of Environment, Natural Resources & Geography, College of   
Natural Sciences, Bangor University, Gwynedd, LL57 2UW, UK. 
Correspondence Fax: +44 1248 354997 
Correspondence Tel: +44 1248 382637 
Correspondence E-mail:  prysor.williams@bangor.ac.uk 
 
 
 
 
Presented and published to 23
rd
 International ICFMH Symposium; FoodMicro2012: Global 
Issues in Food Microbiology, 3-7 September (2012); Istanbul-Turkey; and All Wales and West 
Microbiology meeting, Swansea University, September 13-14th, 2012  
Chapter 7: Preparation of novel antimicrobial meat packaging using 
chitosan-arginine 
Rabya A. Lahmer1, A. Prysor Williams1*, Stacy Townsend2, Shenda Baker2, Davey L. Jones1 
1School of Environment, Natural Resources & Geography, College of Natural Sciences, Bangor 
University, Bangor, UK, LL57 2UW; 
2Synedgen, Inc., 1420 N Claremont Blvd Suite 105D, Claremont, CA 91711. 
 
*Corresponding author: Prysor Williams 
Correspondence address: School of Environment, Natural Resources & Geography, College of   
Natural Sciences, Bangor University, Gwynedd, LL57 2UW, UK. 
Correspondence Fax: +44 1248 354997 
Correspondence Tel: +44 1248 382637 
Correspondence E-mail:  prysor.williams@bangor.ac.uk 
  
Chapter 8: General discussion 
 
Rabya A. Lahmer 
School of Environment, Natural Resources & Geography, College of Natural Sciences, Bangor 
University, Gwynedd, LL57 2UW, UK. 
  
Appendix  
Appendix 1: Survival and metabolic activity of lux-marked Escherichia coli O157:H7 in 
different types of milk. 
Appendix 2: Appendix 2: Testing of surface spoilage bacteria in meats by application of 
Woolcool® packaging. 
Appendix 3: A comparison of the microbiological quality of meat packaged in Woolcool® boxes 
compared to conventional EPS boxes. 
Appendix 4: Photographs of experimental apparatus 
  
Appendix 1: Survival and metabolic activity of lux-marked 
Escherichia coli O157:H7 in different types of milk 
 
Nawfal A. Alhelfi, 1 Rabya A. Lahmer, 2 Davey L. Jones, 2 and A. Prysor Williams2* 
1Department of Food Science, Agriculture College, University of Basra, Basra, Iraq; and 2School of 
Environment, Natural Resources & Geography, College of Natural Sciences, Bangor University, Bangor, 
LL57 2UW, UK 
 
*Corresponding author:  Prysor Williams 
Correspondence address:  School of Environment, Natural Resources & Geography, College 
of Natural Sciences, Bangor University, Gwynedd, LL57 2UW, UK. 
Correspondence Fax:  +44 1248 354997 
Correspondence Tel.:  +44 1248 382579 
Correspondence E-mail: prysor.williams@bangor.ac.uk 
 
 
 
 
 
 
 
 
Published in Journal of Dairy Research, Published online, 04 April 2012, 1–5  
Appendix 2: Testing of surface spoilage bacteria in meats by 
application of Woolcool® packaging 
Rabya A. Lahmer1, Simon Curling2, Prysor A. Williams1*, 
1School of Environment, Natural Resources & Geography, College of Natural Sciences, Bangor 
University, Bangor, UK, LL57 2UW; 
2BioComposite Centre, Bangor University, Deiniol Road, Bangor, Gwynedd. LL57 2UW 
 
 
*Corresponding author:  Prysor Williams 
Correspondence address:  School of Environment, Natural Resources & Geography, College 
of Natural Sciences, Bangor University, Gwynedd, LL57 2UW, UK. 
Correspondence Fax:  +44 1248 354997 
Correspondence Tel.:  +44 1248 382579 
Correspondence E–mail: prysor.williams@bangor.ac.uk 
  
Appendix 3: A comparison of the microbiological quality of meat 
packaged in Woolcool® boxes compared to conventional EPS boxes 
Rabya A. Lahmer1, Simon Curling2, Prysor A. Williams1*, 
 
1School of Environment, Natural Resources & Geography, College of Natural Sciences, Bangor 
University, Bangor, UK, LL57 2UW; 
2BioComposite Centre, Bangor University, Deiniol Road, Bangor, Gwynedd. LL57 2UW 
 
 
*Corresponding author:  Prysor Williams 
Correspondence address:  School of Environment, Natural Resources & Geography, College 
of Natural Sciences, Bangor University, Gwynedd, LL57 2UW, UK. 
Correspondence Fax:  +44 1248 354997 
Correspondence Tel.:  +44 1248 382579 
Correspondence E-mail: prysor.williams@bangor.ac.uk 
 
 
 
 
 
  
Appendix 4: Photographs of experimental apparatus 
 
 


Use of novel chitosan derivatives for the control of food-borne pathogens

http://e.bangor.ac.uk/4958/2/Rabya%20Thesis%20Chapter%20Titles.pdf

Use of novel chitosan derivatives for the control of food-borne pathogens

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