Effect of milk fat content on the performance of ohmic heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes

Kim S. -S.; Kang D. -H.

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Effect of milk fat content on the performance of ohmic heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes

机译：乳脂含量对欧姆加热灭活大肠杆菌O157：H7，肠炎沙门氏菌，鼠伤寒沙门氏菌和单核细胞增生性李斯特菌性能的影响

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摘要

AimsThe effect of milk fat content on ohmic heating compared to conventional heating for inactivation of food-borne pathogens was investigated.

机译：目的研究与常规加热相比，乳脂含量对欧姆加热的影响，以使食源性病原体失活。

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《Journal of applied microbiology》 |2015年第2期|共12页
作者
Kim S. -S.; Kang D. -H.;
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正文语种 eng
中图分类应用微生物学;
关键词
conventional heating; electrical conductivity; milk fat; ohmic heating; pathogen inactivation; protective effect;

机译：常规加热;电导率;乳脂;欧姆加热;病原体灭活;保护作用;

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1. Effect of milk fat content on the performance of ohmic heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes [J] . Kim S. -S., Kang D. -H. Journal of applied microbiology . 2015,第2期

机译：乳脂含量对欧姆加热灭活大肠杆菌O157：H7，肠炎沙门氏菌，鼠伤寒沙门氏菌和单核细胞增生性李斯特菌性能的影响
2. Comparison of pH effects on ohmic heating and conventional heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes in orange juice [J] . Kim Sang-Soon, Kang Dong-Hyun LWT-Food Science & Technology . 2015,第2期

机译：pH值对橙汁中大肠杆菌O157：H7，肠炎沙门氏菌鼠伤寒沙门氏菌和单核细胞增生性李斯特菌灭活的欧姆加热和常规加热的pH影响比较
3. Investigation of optimum ohmic heating conditions for inactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in apple juice [J] . Il-Kyu Park, Jae-Won Ha, Dong-Hyun Kang BMC Microbiology . 2017,第1期

机译：苹果汁中大肠杆菌O157：H7，肠炎沙门氏菌血清鼠伤寒和单核细胞增生李斯特菌灭活的最佳欧姆加热条件的研究
4. Attachment of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes to beef and inactivation using hydrodynamic pressure processing [C] . Jitendra R. Patel, Morse B. Solomon Optical Sensors and Sensing Systems for Natural Resources and Food Safety and Quality . 2005

机译：将大肠杆菌O157：H7，鼠伤寒沙门氏菌和单核细胞增生性李斯特菌附着在牛肉上，并使用流体动压处理使其失活
5. Green tea and grape seed extracts to control Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium in whey protein edible film and mechanism of action of the extracts in inhibiting Listeria monocytogenes and Escherichia coli O157:H7. [D] . Chitturi, Vidya. 2008

机译：绿茶和葡萄籽提取物可控制乳清蛋白可食性膜中的单核细胞增生李斯特菌，大肠杆菌O157：H7和鼠伤寒沙门氏菌，以及提取物抑制单核细胞增生李斯特菌和大肠杆菌O157：H7的作用机理。
6. Investigation of optimum ohmic heating conditions for inactivation of Escherichia coli O157:H7 Salmonella enterica serovar Typhimurium and Listeria monocytogenes in apple juice [O] . Il-Kyu Park, Jae-Won Ha, Dong-Hyun Kang 2017

机译：苹果汁中大肠杆菌O157：H7肠炎沙门氏菌血清鼠伤寒和单核细胞增生性李斯特菌灭活的最佳欧姆加热条件的研究
7. Effect of Electropermeabilization by Ohmic Heating for Inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Buffered Peptone Water and Apple Juice [O] . Il-Kyu Park, Dong-Hyun Kang 2013

机译：欧姆加热对大肠杆菌O157灭活的欧姆加热抗灭活的影响：H7，沙门氏菌肠道毛菇，缓冲蛋白水和苹果汁中的Histeria单核细胞生成

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Effect of milk fat content on the performance of ohmic heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes

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