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首页> 外文期刊>Food Microbiology >Survival of Escherichia coli O157:H7 in dried beef powder as affected by water activity, sodium chloride content and temperature
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Survival of Escherichia coli O157:H7 in dried beef powder as affected by water activity, sodium chloride content and temperature

机译：Survival of Escherichia coli O157:H7 in dried beef powder as affected by water activity, sodium chloride content and temperature

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摘要

A study was carried out to determine the rate of inactivation of Escherichia coli O157:H7 in beef powder as affected by a_w (0.34 +- 0.06 +- 0.01), sodium chloride content (0.5, 3.0 and 20) and temperature (5 and 25 deg C) over an 8-week storage time. Retention of viability of acid-adapted, acid-shocked, and control cells was determined Overall, there were no significant differences (P<=0.05) in survival among the three types of cells subjected to the same test parameters, suggesting that mechanisms associated with induction of acid adaptation or acid shock do not result in cross protection against dehydration or osmotic stresses. At each a_w and within cell type, an increase in sodium chloride concentration resulted in significant reductions in the number of viable cells after a given storage time. Regardless of cell type, survival was significantly higher in beef powder containing 0.5 or 3 sodium chloride compared to powder containing 20 salt. The rate of inactivation was enhanced at a_w 0.34 +- 0.06 compared to a_w 0.68 +- 0.01 and at 25 deg C compared to 5 deg C.

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