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首页> 外文期刊>Journal of Food Safety >Survival of foodborne bacteria on strawberries and antibacterial activities of Hibiscus sabdariffa extracts and chemical sanitizers on strawberries
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Survival of foodborne bacteria on strawberries and antibacterial activities of Hibiscus sabdariffa extracts and chemical sanitizers on strawberries

机译：草莓草莓食品植物生存及草莓苜蓿提取物和化学消毒剂对草莓的抗菌活性

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摘要

The potential of 13 foodborne bacteria to attach and survival on strawberries and the antimicrobial activities of Hibiscus sabdariffa calyx extracts and chemical sanitizers against foodborne bacteria on strawberries were investigated. Strawberries were inoculated with thirteen foodborne bacteria: Listeria monocytogenes, Shigella flexneri, Staphylococcus aureus, Salmonella Typhimurium, S. Typhi, S. Montevideo, Vibrio cholerae O1, and six pathotypes of Escherichia coli: O157:H7, Non-O157:H7-Shiga toxin-producing, enteropathogenic, enterotoxigenic, enteroinvasive, and enteroaggregative. The antibacterial effects of four roselle calyx extracts (in water, methanol, acetone, and ethyl acetate), sodium hypochlorite, colloidal silver, and acetic acid against all pathogenic bacteria were evaluated on contaminated strawberries. All foodborne bacteria attached and survived on strawberries at least 15 days. Acetonic and methanolic roselle calyx extracts caused a greater reduction in the concentration (until 3.8-log(10) reduction in some cases) of all foodborne bacteria than the sodium hypochlorite, colloidal silver and acetic acid on contaminated strawberries.
机译：研究了13种食素萎缩的潜力在草莓上附着和存活的潜力和芙蓉萨比乌达山楂提取物和对食物中的化学消毒剂对草莓的抗菌药物进行。草莓接种着十三个食物中的细菌：Histeria单核细胞增生，Shigella Flexeri，金黄色葡萄球菌，Salmonella Typhimurium，S. Typhi，S. Montevideo，Vibrio Cholerae O1和六型菌大肠杆菌：O157：H7，非O157：H7-Shiga毒素生产，肠致病，肠毒素，肠内血管血管和肠道。在受污染的草莓上评估了四种玫瑰色萼提取物（在水，甲醇，丙酮和乙酸乙酯中），次氯酸钠，胶体银和乙酸的抗菌作用。所有食源性细菌都附有并幸存在草莓上至少15天。缩醛和甲醇型玫瑰糖素萼提取物引起浓度的更大减少（直到3.8- log（10）减少的所有食物中的细菌的次氯酸钠，胶体银和醋酸在受污染的草莓上。

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  • 来源
    《Journal of Food Safety》 |2018年第1期|共8页
  • 作者

    Gomez-Aldapa Carlos A.; Portillo-Torres Lizbeth A.; Villagomez-Ibarra Jose R.; Rangel-Vargas Esmeralda; Tellez-Jurado Alejandro; Cruz-Galvez Andres M.; Castro-Rosas Javier;

  • 作者单位

    UAEH Area Acad Quim Inst Ciencias Basicas &

    Ingn Carretera Pachuca Tulancingo Km 4-5 Mineral De La Reforma 42183 Hidalgo Mexico;

    UAEH Area Acad Quim Inst Ciencias Basicas &

    Ingn Carretera Pachuca Tulancingo Km 4-5 Mineral De La Reforma 42183 Hidalgo Mexico;

    UAEH Area Acad Quim Inst Ciencias Basicas &

    Ingn Carretera Pachuca Tulancingo Km 4-5 Mineral De La Reforma 42183 Hidalgo Mexico;

    UAEH Area Acad Quim Inst Ciencias Basicas &

    Ingn Carretera Pachuca Tulancingo Km 4-5 Mineral De La Reforma 42183 Hidalgo Mexico;

    Univ Politecn Pachuca Carretera Pachuca Cd Sahagun Km 20 Zempoala 43830 Hidalgo Mexico;

    UAEH Area Acad Quim Inst Ciencias Basicas &

    Ingn Carretera Pachuca Tulancingo Km 4-5 Mineral De La Reforma 42183 Hidalgo Mexico;

    UAEH Area Acad Quim Inst Ciencias Basicas &

    Ingn Carretera Pachuca Tulancingo Km 4-5 Mineral De La Reforma 42183 Hidalgo Mexico;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 食品安全与卫生;
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