Combined effect of mild heat and acetic acid treatment for inactivating Escherichia coli O157 : H7, Listeria monocytogenes and Salmonella typhimurium in an asparagus puree

Shin JH; Lee SY; Dougherty RH; Rasco B; Kang DH

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Combined effect of mild heat and acetic acid treatment for inactivating Escherichia coli O157 : H7, Listeria monocytogenes and Salmonella typhimurium in an asparagus puree

机译：温和加热和乙酸联合处理可将芦笋原中的大肠杆菌O157：H7，单核细胞增生性李斯特菌和鼠伤寒沙门氏菌灭活

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Aims: This study was conducted to validate combined heat and acid treatments for inactivating Escherichia coli O157:H7, Listeria monocytogenes and Salmonella typhimurium in an acidified brine containing, or pickled, asparagus model food.

机译：目的：进行本研究以验证加热和酸处理相结合的方法，该方法可在含有或腌制芦笋模型食品的酸化盐水中灭活大肠杆菌O157：H7，单核细胞增生李斯特菌和鼠伤寒沙门氏菌。

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《Journal of applied microbiology》 |2006年第5期|共12页
作者
Shin JH; Lee SY; Dougherty RH; Rasco B; Kang DH;
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正文语种 eng
中图分类微生物学;
关键词
acetic acid; asparagus; combined effect; Escherichia coli O157 : H7; heating; Listeria monocytogenes; Salmonella typhimurium; FOOD PRESERVATION; MICROBIOLOGICAL SAFETY; THERMAL INACTIVATION; MICROBIAL-GROWTH; GREEN ASPARAGUS; APPLE CIDER; SORBIC ACID; PH; SURVIVAL; TEMPERATURE;

机译：乙酸;芦笋;综合作用;大肠杆菌O157：H7;加热;单核细胞增生李斯特氏菌;鼠伤寒沙门氏菌;保鲜;微生物安全;热灭活;微生物生长;绿芦笋;苹果酸;温度;酸度;

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1. ORIGINAL ARTICLE: Combined effect of mild heat and acetic acid treatment for inactivating Escherichia coli O157:H7, Listeria monocytogenes and Salmonella typhimurium in an asparagus puree [J] . Shin J-H, Lee S-Y, Dougherty RH, Journal of applied microbiology . 2006,第5期

机译：原文：温和加热和乙酸处理的结合作用可将芦笋原浆中的大肠杆菌O157：H7，单核细胞增生性李斯特菌和鼠伤寒沙门氏菌灭活
2. Combined treatment of fumaric acid with aqueous chlorine dioxide or UV-C irradiation to inactivate Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes inoculated on alfalfa and clover sprouts. [J] . Yunjung Kim, Minhee Kim, Kyung Bin Song LWT-Food Science & Technology . 2009,第10期

机译：将富马酸与二氧化氯水溶液或UV-C辐射联合处理以灭活接种在苜蓿和三叶草芽上的大肠杆菌O157：H7，肠炎沙门氏菌血清型鼠伤寒沙门氏菌和李斯特菌。
3. Combined effect of organic acids and supercritical carbon dioxide treatments against nonpathogenic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium and E. coli O157:H7 in fresh pork. [J] . Choi Y. M., Kim O. Y., Kim K. H., Letters in Applied Microbiology . 2009,第4期

机译：有机酸和超临界二氧化碳处理对鲜猪肉中非致病性大肠杆菌，单核细胞增生性李斯特菌，鼠伤寒沙门氏菌和大肠杆菌O157：H7的联合作用。
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. Antimicrobial Effects of Mustard Flour and Acetic Acid against Escherichia coli O157:H7 Listeria monocytogenes and Salmonella enterica Serovar Typhimurium [O] . Min-Suk Rhee, Sun-Young Lee, Richard H. Dougherty, 2003

机译：芥末粉和乙酸对大肠杆菌O157：H7单核细胞增生性李斯特菌和肠炎沙门氏菌鼠伤寒沙门氏菌的抗菌作用
7. Combined effect of mild heat and acetic acid treatment for inactivating Escherichia coli O157:H7, Listeria monocytogenes and Salmonella typhimurium in an asparagus puree [O] . J.-H. Shin, S.-Y. Lee, R.H. Dougherty, 2006

机译：轻度热量和醋酸治疗对芦笋纯化灭活大肠杆菌的综合作用：H7，Histeria单核细胞增生和芦荟毒蕈灭菌在芦笋泥

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Combined effect of mild heat and acetic acid treatment for inactivating Escherichia coli O157 : H7, Listeria monocytogenes and Salmonella typhimurium in an asparagus puree

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