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首页> 外文期刊>International Journal of Food Microbiology >Effects of CO2 on the resuscitation of Listeria monocytogenes injured by various bactericidal treatments
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Effects of CO2 on the resuscitation of Listeria monocytogenes injured by various bactericidal treatments

机译：CO2对各种杀菌处理致伤性李斯特菌复苏的影响

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摘要

To assure the microbiological safety and quality of a food product, a combination of preservation hurdles is often used. Therefore, the effects of carbon dioxide at concentrations of 0, 20, 40 and 60% in modified atmospheres on the resuscitation of Listeria monocytogenes cells injured by mild bactericidal treatments during storage at 7 degrees C were examined. The bactericidal treatments were intense light pulses (ILP), chlorine dioxide (ClO2), lactic acid (LA) and heat. The results indicated additional bactericidal effects of CO2 on Cultures treated with LA, ClO2 and ILP, with additional reductions in viable L. monocytogenes of 0.5-1.0 log cfu/ml. Lag phase duration was significantly different between the different treatments, with non-treated cells having the shot-test lag phase, followed by that of heat, intense light Pulses, lactic acid and finally ClO2 treated cells. Maximum growth rate was also estimated and results showed a negative correlation with increasing CO2 concentrations. A relationship was found between the amount of sub-lethally damaged cells after a mild inactivation treatment and the lag phase duration in the CO2 environment. Current findings demonstrate the possibility that combining mild decontamination treatments and packaging in a CO2 enriched environment Could reduce the risk of L. monocylogenes infections in food due to ail extension of the lag phase. (C) 2007 Elsevier B.V. All rights reserved.
机译：为了确保食品的微生物安全性和质量，经常使用多种保鲜障碍。因此，研究了在7％的储存温度下，在改良的气氛中，浓度为0、20、40和60％的二氧化碳对单核细胞增生李斯特氏菌细胞复苏的影响。杀菌处理包括强光脉冲（ILP），二氧化氯（ClO2），乳酸（LA）和加热。结果表明，CO2对用LA，ClO2和ILP处理的培养物具有额外的杀菌作用，而单核细胞增生李斯特氏菌的存活力还降低了0.5-1.0 log cfu / ml。在不同处理之间，延迟阶段的持续时间显着不同，未经处理的细胞具有经过严格测试的延迟阶段，然后是加热，强光脉冲，乳酸，最后是经ClO2处理的细胞。还估计了最大增长率，结果显示与CO2浓度增加呈负相关。在轻度灭活处理后，发现亚致死细胞的数量与二氧化碳环境中的滞后阶段持续时间之间存在关系。当前的发现表明，在富含CO2的环境中结合温和的去污处理和包装，可以降低由于滞后期的延长而导致食品中的单单茂乳杆菌感染的风险。 （C）2007 Elsevier B.V.保留所有权利。

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