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首页> 外文期刊>Food microbiology >Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Poona on whole cantaloupe by chlorine dioxide gas
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Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Poona on whole cantaloupe by chlorine dioxide gas

机译：二氧化氯气体对哈密瓜全株哈氏大肠杆菌O157：H7，单核细胞增生性李斯特菌和沙门氏菌Poona的灭活动力学

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The objectives of this study were to examine inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Poona inoculated onto whole cantaloupe and treated with ClO_2 gas at different concentrations (0.5,1.0,1.5,3.0 and 5.0 mg l~(-1)) for different times (0,2.0,4.0,6.0,8.0 and 10.0 min). The effect of ClO_2 gas on the quality and shelf life of whole cantaloupe was also evaluated during storage at 22℃ for 12 days. A 100 μl inoculation of each targeted organism was spotted onto the surface (5 cm~2) of cantaloupe rind (approximately 8-9 log CFU 5 cm~(-2)) separately, air dried (60 min), and then treated with ClO_2 gas at 22 ℃ and 90-95% relative humidity for 10 min. Surviving bacterial populations on cantaloupe surfaces were determined using a membrane transferring method with a non-selective medium followed by a selective medium. The inactivation kinetics of E. coli O157:H7, L. monocytogenes and S. Poona were determined using nonlinear kinetics (Weibull model). A 3 log CFU reduction of E. coli O157:H7, L monocytogenes and S. Poona were achieved with 5.0 mg l~(-1) ClO_2 gas for 5.5,4.2 and 1.5 min, respectively. A 5 log CFU reduction of S. Poona was achieved with 5.0 and 3.0 mg l~(-1) ClO_2 gas for 6 and 8 min, respectively. A 4.6 and 4.3 log reduction was achieved after treatment with 5.0 mg l~(-1) ClO_2 gas at 10 min for E. coli O157:H7 and L. monocytogenes, respectively. Treatment with 5.0 mg l~(-1) ClO_2 gas significantly (p < 0.05) reduced the initial microflora (mesophilic bacteria, psychrotrophic bacteria, and yeasts and molds) on cantaloupe by more than 2 log CFU cm~(-2) and kept them significantly (p < 0.05) lower than the untreated control during storage at 22℃ for 12 days. Treatment with ClO_2 gas did not significantly (p > 0.05) affect the color of whole cantaloupe and extended the shelf life to 9 days compared to 3 days for the untreated control, when stored at ambient temperature (22 ℃).
机译：这项研究的目的是检查接种到整个哈密瓜上并用不同浓度（0.5、1.0、1.5、3.0和5.0 mg l〜（- 1））在不同时间（0,2.0,4.0,6.0,8.0和10.0分钟）。在22℃下储存12天的过程中，还评估了ClO_2气体对整个哈密瓜的品质和保质期的影响。分别将100μl的每种目标生物接种到哈密瓜果皮（约8-9 log CFU 5 cm〜（-2））的表面（5 cm〜2）上，风干（60 min），然后用ClO_2气体在22℃和90-95％相对湿度下保持10分钟。哈密​​瓜表面上的存活细菌种群是使用膜转移法，先后使用非选择性培养基和选择性培养基确定的。使用非线性动力学（Weibull模型）确定大肠杆菌O157：H7，单核细胞增生李斯特菌和Poona链球菌的失活动力学。用5.0 mg l〜（-1）ClO_2气体分别处理5.5、4.2和1.5 min，可将大肠杆菌O157：H7，单核细胞增生李斯特菌和S. Poona菌降低3 log CFU。用5.0 mg和3.0 mg l〜（-1）ClO_2气体分别处理6 min和8 min，S。Poona的CFU降低了5 log。 10分钟后，分别用5.0 mg l〜（-1）ClO_2气体处理大肠杆菌O157：H7和单核细胞增生李斯特菌，分别降低4.6和4.3 log。用5.0 mg l〜（-1）ClO_2气体处理（p <0.05）可使哈密瓜上的初始菌群（嗜温细菌，精神营养细菌以及酵母菌和霉菌）减少超过2 log CFU cm〜（-2）并保持在22℃储存12天的过程中，它们比未处理的对照显着降低（p <0.05）。当在环境温度（22℃）下储存时，用ClO_2气体处理不会显着（p> 0.05）影响整个哈密瓜的颜色，并且将货架期延长至9天，而未处理的对照则为3天。

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