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首页> 外文期刊>Food microbiology >Combination effect of saturated or superheated steam and lactic acid on the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes on cantaloupe surfaces
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Combination effect of saturated or superheated steam and lactic acid on the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes on cantaloupe surfaces

机译：饱和或过热蒸汽和乳酸对大肠杆菌O157灭活的组合效应：H7，沙门氏菌毒蕈碱和Histeria单核细胞生成在哈瓜壳表面上的灭活

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摘要

The purpose of this study was to evaluate the effectiveness of the combination treatment of lactic acid immersion and saturated or superheated steam (SHS) on inactivation of foodborne pathogens on cantaloupes. Saturated steam (SS) treatments were performed at 100 degrees C, while SHS treatments were delivered at either 150 or 200 degrees C. Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes-inoculated cantaloupes were exposed to 2% lactic acid or sterile distilled water for 1 min followed by a maximum of 20 s of SS or SHS. Populations of each of the three pathogens on cantaloupes were reduced to under the detection limit (1.0 log CFU/cm(2)) after the combination treatment of 2% lactic acid and 200 degrees C steam for 20 s. To compare the effect of the lactic acid treatment method, we conducted spray application with 2% lactic acid combined with SS or SHS treatment; however, no significant log reduction differences were found between immersion and spraying techniques. After combination treatment of cantaloupes for 20 s, color and maximum load values (a characteristic of texture) were not significantly different from those of untreated controls. The results of this study suggest that the combination treatment of lactic acid and SHS can be used as an antimicrobial intervention for cantaloupes without inducing quality deterioration.
机译：本研究的目的是评估乳酸浸渍和饱和或过热蒸汽（SHS）对哈瓜末期食品丧失病原体的灭活的有效性。饱和蒸汽（SS）处理在100℃下进行，而SHS处理在150或200℃下递送。大肠杆菌O157：H7，沙门氏菌培脲和Histeria单核细胞增生接种哈密膦暴露于2％乳酸或无菌蒸馏水1分钟后，最多20岁的SS或SH。在组合处理2％乳酸和200℃蒸汽的情况下，将哈共的三种病原体中的每三种病原体中的每种病原体中的每种病原体的群体降低到20秒。为了比较乳酸处理方法的效果，我们用2％乳酸与SS或SHS处理进行喷涂施用;然而，在浸没和喷涂技术之间没有发现显着的降低差异。在哈瓜组合治疗后，哈瓜末的20秒，颜色和最大载荷值（纹理特征）与未处理对照的颜色和质地的特征有显着不同。该研究的结果表明，乳酸和ZHS的组合治疗可作为哈美末期的抗微生物干预，而不会诱导质量劣化。

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  • 来源
    《Food microbiology》 |2019年第9期|342-348|共7页
  • 作者

    Kwon Sun-Ah; Song Won-Jae; Kang Dong-Hyun;

  • 作者单位

    Seoul Natl Univ Dept Food & Anim Biotechnol Dept Agr Biotechnol Ctr Food & Bioconvergence Seoul 08826 South Korea|Seoul Natl Univ Res Inst Agr & Life Sci Seoul 08826 South Korea|Seoul Natl Univ Inst Green Bio Sci & Technol Pyeongchang Gun 25354 Gangwon Do South Korea;

    Seoul Natl Univ Dept Food & Anim Biotechnol Dept Agr Biotechnol Ctr Food & Bioconvergence Seoul 08826 South Korea|Seoul Natl Univ Res Inst Agr & Life Sci Seoul 08826 South Korea|Seoul Natl Univ Inst Green Bio Sci & Technol Pyeongchang Gun 25354 Gangwon Do South Korea;

    Seoul Natl Univ Dept Food & Anim Biotechnol Dept Agr Biotechnol Ctr Food & Bioconvergence Seoul 08826 South Korea|Seoul Natl Univ Res Inst Agr & Life Sci Seoul 08826 South Korea|Seoul Natl Univ Inst Green Bio Sci & Technol Pyeongchang Gun 25354 Gangwon Do South Korea;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Superheated steam; Foodborne pathogens; Cantaloupe; Lactic acid; Combination treatment;

    机译：过热蒸汽;食殖病病原体;哈密瓜;乳酸;组合治疗;

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