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首页> 外文期刊>Food microbiology >Pathogen reduction on mung bean reduction of Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes on mung bean using combined thermal and chemical treatments with acetic acid and hydrogen peroxide
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Pathogen reduction on mung bean reduction of Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes on mung bean using combined thermal and chemical treatments with acetic acid and hydrogen peroxide

机译：乙酸和过氧化氢的热化学联合处理可降低绿豆上大肠杆菌O157：H7，肠炎沙门氏菌和单核细胞增生李斯特氏菌对绿豆的致病性

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Mung bean sprouts were implicated in several foodborne outbreaks worldwide in recent years. The objectives of this study were to (i) assess the efficacy of individual (mild heat) and combined treatments (mild heat followed by acetic acid or/and hydrogen peroxide) for the inactivation of enteric bacterial pathogens on mung bean intended for sprout production and (ii) determine the impact of the treatments and storage conditions on germination. Mung bean was co-inoculated with Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes to achieve initial populations of approximately 5-6 log CFU of each species/g bean. The inoculated bean was then subjected to eight different treatments immediately after inoculation and after four weeks of storage at 22 degrees C. Selective media were used to estimate residual populations of each pathogen after treatment and subsequent to germination. The results showed that all combined treatments achieved a minimum 3-log CFU/g reduction in E. coli O157: H7, S. enterica and L. monocytogenes on freshly inoculated bean. The combined treatment with hot water followed by exposure to H2O2 and acetic acid resulted in a 3-log reduction on mung bean stored for four weeks. The bactericidal effect of the combined treatments was significantly (P 0.05) impacted by the duration of treatment and bean storage time. These data suggest that the combined use of mild heat, acetic acid and H2O2 may serve as a choice for organic sprouts industry in the disinfection of mung bean. (c) 2018 Elsevier Ltd. All rights reserved.
机译：近年来，绿豆芽与全球数起食源性疾病有关。这项研究的目的是（i）评估单独的（轻度加热）和联合处理（轻度加热，然后加乙酸或/和过氧化氢）对绿豆中肠细菌病原体的灭活效果，以用于发芽生产和（ii）确定处理方法和储存条件对发芽的影响。将绿豆与大肠杆菌O157：H7，肠沙门氏菌和单核细胞增生李斯特菌共同接种，以使每种菌种/克豆的初始种群约为5-6 log CFU。然后在接种后以及在22摄氏度下储存四周后，对接种过的豆子进行八种不同的处理。使用选择性培养基估算处理后和发芽后每种病原体的残留种群。结果表明，在新鲜接种的豆类上，所有联合处理的大肠杆菌O157：H7，肠炎链球菌和单核细胞增生李斯特氏菌均降低了至少3-log CFU / g。热水混合处理，然后暴露于H2O2和乙酸中，导致绿豆储存4周减少了> 3-log。联合处理的杀菌效果受处理时间和豆类贮藏时间的影响显着（P <0.05）。这些数据表明，在绿豆消毒中，温热，乙酸和H2O2的组合使用可作为有机豆芽工业的选择。 （c）2018 Elsevier Ltd.保留所有权利。

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