• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food microbiology >Effect of high pressure treatment on the survival of Shiga toxin-producing Escherichia coli in strawberry puree
【24h】

Effect of high pressure treatment on the survival of Shiga toxin-producing Escherichia coli in strawberry puree

机译：高压处理对产志贺毒素的草莓泥中大肠杆菌存活的影响

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Most fresh produce, such as strawberries, receives minimal processing and is often eaten raw. Contamination of produce with pathogenic bacteria may occur during growth, harvest, processing, transportation, and storage (abuse temperature) and presents a serious public health risk. Strawberries have been implicated in an outbreak of Escherichia coli O157:H7 infection that sickened 15 people, including one death. Strawberries may also be contaminated by other serogroups of non-O157 Shiga toxin-producing E. coli (STEC), including O26, O45, O103, O111,O121 and O145, which have become known as the "Big Six" or "Top Six" non-O157 STECs. The objective of this research was to explore the potential application of high pressure processing (HPP) treatment to reduce or eliminate STECs in fresh strawberry puree (FSP). FSP, inoculated with a six-strain cocktail of the "Big Six" non-O157 STEC strains or a five-strain cocktail of E. coli O157:H7 in vacuum-sealed packages, were pressure-treated at 150,250, 350, 450, 550, and 650 MPa (1 MPa = 10~6 N/m~2) for 5, 15, and 30 min. HPP treatment, at 350 MPa for ＞5 min, significantly reduced STECs in FSP by about 6-log CFU/g from the initial cell population of ca. 8-log CFU/g. Cell rupture, observed by scanning electron microscopy (SEM), demonstrated that the HPP treatments can be potentially used to control both non-O157 and O157:H7 STECs in heat sensitive products.
机译：大多数新鲜产品（例如草莓）的加工量最少，并且通常是生吃的。在生长，收获，加工，运输和储存（滥用温度）过程中，病原菌可能会污染农产品，并带来严重的公共健康风险。草莓与大肠杆菌O157：H7爆发有关，造成15人患病，包括1人死亡。草莓还可能被其他非O157产志贺毒素的大肠杆菌（STEC）血清群污染，包括O26，O45，O103，O111，O121和O145，这些血清群被称为“六大”或“六大”非O157 STEC。这项研究的目的是探索高压处理（HPP）处理在减少或消除新鲜草莓泥（FSP）中的STEC中的潜在应用。将FSP接种在真空密封包装中的六种“ Big Six”非O157 STEC菌株鸡尾酒或五种E. coli O157：H7鸡尾酒真空密封包装中，分别在150,250、350、450， 550和650 MPa（1 MPa = 10〜6 N / m〜2）持续5、15和30分钟。 HPP处理在350 MPa下进行的＞ 5分钟，可使FSP中的STECs大约从最初的约20个CFU / g降低约6 log CFU / g。 8对数CFU / g。通过扫描电子显微镜（SEM）观察到的细胞破裂表明HPP处理可潜在地用于控制热敏产品中的非O157和O157：H7 STEC。

著录项

  • 来源
    《Food microbiology》 |2014年第6期|25-30|共6页
  • 作者

    HsinYun Hsu; Shiowshuh Sheen; Joseph Sites; Lihan Huang; James Swi-Bea Wu;

  • 作者单位

    Institute of Food Science and Technology, National Taiwan University, Taipei 106, Taiwan,Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, PA 19038, USA;

    Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, PA 19038, USA;

    Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, PA 19038, USA;

    Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, PA 19038, USA;

    Institute of Food Science and Technology, National Taiwan University, Taipei 106, Taiwan;

  • 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

    Shiga toxin-producing Escherichia coli; Strawberry puree; High pressure processing;

    机译：产生志贺毒素的大肠杆菌;草莓酱;高压处理;

相似文献

  • 外文文献
  • 中文文献
  • 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