• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of Food Processing & Technology >Injury and Viability Loss of Escherichia coli O157:H7, Salmonella, Listeria Monocytogenes and Aerobic Mesophilic Bacteria in Apple Juice and Cider Amended with Nisin-Edta
【24h】

Injury and Viability Loss of Escherichia coli O157:H7, Salmonella, Listeria Monocytogenes and Aerobic Mesophilic Bacteria in Apple Juice and Cider Amended with Nisin-Edta

机译：苹果乳汁和苹果酒中乳酸菌O157：H7，沙门氏菌，李斯特菌，单核细胞增生李斯特菌和有氧嗜温细菌的损伤和生存力损失

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

For health reasons, people are consuming fresh juices or minimally processed fruit and vegetable juices, thereby, exposing themselves to the risk of foodborne illness if such juices are contaminated with bacteria pathogens. Behavior of aerobic mesophilic bacteria, Escherichia coli O157:H7, L. monocytogenes and Salmonella cells at 104 CFU/ml in apple cider (pH 3.9) and apple juice (pH 3.6), amended with nisin (500 IU/ml)+ethylene diaminetetraacetic acid (EDTA, 0.02 M) combination treatment and storage at 5°C and 10°C for 10 days as well as 22oC for 16 h was investigated. Populations of aerobic mesophilic bacteria increased in untreated apple cider stored at 5°C and 10°C for 10 days while E. coli O157:H7, L. monocytogenes and Salmonella slightly declined. A slight increase for E. coli O157:H7, L. monocytogenes and Salmonella in juices stored at room temperature (22°C) was observed. Treatment of juices with nisin+EDTA led to higher inactivation of bacterial populations including inoculated populations of E. coli O157:H7, L. monocytogenes and Salmonella. The surviving populations determined within 10 to 30 min of treatment include 18% of injured cells. And leakage of UV- absorbing materials were higher in samples containing the injured bacteria. The injured populations did not recover during storage at 5 or 22°C. Waiting up to 4 h before refrigeration of treated samples and leaving treated refrigerated samples at room temperature for up to 4 h did not cause significant changes in microbial populations. Addition of nisin+EDTA combination in unpasteurized apple cider or apple juice as a natural antimicrobial will improve the microbial safety of the juices. However, treatment of juices with nisin+EDTA combination is still subject to regulatory approval by the FDA.
机译：出于健康原因，人们正在饮用新鲜果汁或加工程度最低的果汁和蔬菜汁，因此，如果此类果汁受到细菌病原体的污染，则容易遭受食源性疾病的风险。好氧嗜温细菌，大肠杆菌O157：H7，单核细胞增生李斯特菌和沙门氏菌细胞在苹果酒（pH 3.9）和苹果汁（pH 3.6）中的行为，并用乳链菌肽（500 IU / ml）+乙二胺四乙酸修饰研究了酸（EDTA，0.02 M）的组合处理方法，并在5°C和10°C以及22°C的温度下保存了16天和10天。在未经处理的苹果酒中于5°C和10°C贮藏10天，好氧嗜温细菌的数量增加，而大肠杆菌O157：H7，单核细胞增生李斯特菌和沙门氏菌略有下降。观察到在室温（22℃）下储存的果汁中大肠杆菌O157：H7，单核细胞增生李斯特氏菌和沙门氏菌略有增加。用乳链菌肽+ EDTA处理果汁导致更高的细菌种群灭活，包括大肠杆菌O157：H7，单核细胞增生李斯特菌和沙门氏菌的接种种群。在治疗10到30分钟内确定的存活群体包括18％的受损细胞。并且在含有受伤细菌的样品中，紫外线吸收材料的泄漏较高。在5或22°C下储存期间，受伤的种群没有恢复。在将处理过的样品冷藏之前等待最多4小时，然后将处理过的冷藏样品在室温下放置最多4小时，不会引起微生物种群的显着变化。在未经巴氏杀菌的苹果酒或苹果汁中添加乳链菌肽+ EDTA组合物作为天然抗菌剂将提高果汁的微生物安全性。但是，用乳链菌肽+ EDTA组合治疗果汁仍需获得FDA的监管批准。

著录项

相似文献

  • 外文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号