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The inactivation kinetics of Escherichia coli O157:H7 in beef, chicken and trout subjected to electron beam radiation under various temperatures, ionic strengths and water activities.

机译：大肠杆菌O157：H7在牛肉，鸡肉和鳟鱼在不同温度，离子强度和水活度下经受电子束辐射后的失活动力学。

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D10-values were determined for E. coli O157:H7 subjected to e-beam radiation in beef, chicken and trout minces at -20°C, 4°C, and 22°C and for various ionic strengths and reduced water activities at 4°C. Regardless of temperature E. coli O157:H7 had the highest D10-values in chicken, followed by beef and trout. The D10-values for frozen samples were higher than D10-values for samples irradiated at 4°C and 22°C. The ionic strength of each meat sample was adjusted by adding 0, 3.5 or 7.0% NaCl. The D10-values for E. coli O157:H7 in 7.0% NaCl samples were higher than in 0 and 3.5% NaCl samples. The control A w for all species was 1.0. The Aw was reduced to 0.99 and 0.94 in beef, 0.99 and 0.96 in chicken, and 0.98 and 0.96 in trout. The average D10-values for control Aw samples were lower than D 10-values for reduced Aw samples.

机译：测定在-20°C，4°C和22°C下在牛肉，鸡肉和鳟鱼肉末中进行电子束辐射的O157：H7大肠杆菌的D10值，以及在4°C下测定的各种离子强度和减少的水分活度℃。无论温度如何，大肠杆菌O157：H7在鸡肉中的D10值最高，其次是牛肉和鳟鱼。冷冻样品的D10值高于在4°C和22°C照射的样品的D10值。通过添加0％，3.5％或7.0％NaCl调节每个肉样品的离子强度。 7.0％NaCl样品中大肠杆菌O157：H7的D10值高于0％和3.5％NaCl样品中的D10值。所有物种的对照A w为1.0。牛肉的Aw降低至0.99和0.94，鸡肉的Aw降低至0.99和0.96，鳟鱼的Aw降低至0.98和0.96。对照Aw样品的平均D10值低于还原Aw样品的D 10值。

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作者
Black, Jennifer L.;
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West Virginia University.;

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授予单位 West Virginia University.;
学科 Agriculture Food Science and Technology.
学位 M.S.
年度 2005
页码 66 p.
总页数 66
原文格式 PDF
正文语种 eng
中图分类农产品收获、加工及贮藏;
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The inactivation kinetics of Escherichia coli O157:H7 in beef, chicken and trout subjected to electron beam radiation under various temperatures, ionic strengths and water activities.

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