کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6391074 1628412 2015 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Liquid and vapor-phase vinegar reduces Klebsiella pneumoniae on fresh coriander
ترجمه فارسی عنوان
سرکه مایع و بخار موجب کاهش کلبسیلا پنومونیه می شود؟ گندم تازه
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- The incidence of K. pneumoniae (KP) on fresh coriander is firstly reported.
- Inhibition of surface contaminations of KP by vinegar was measured in vitro.
- Liquid-phase exposure, levels above 2.4% (v/v) acetic acid completely inhibited KP.
- Vinegar vapor, an effective control agent for KP contamination on fresh coriander.

Samples of fresh coriander were sourced from several markets in the Ladkrabang and Minburi areas of Bangkok, Thailand. These were examined in the laboratory for fecal coliform contamination. The bacterium Klebsiella pneumoniae was the predominant contaminant in 48.5-84.0% of the 30 samples tested. Inhibition of surface contaminations of K. pneumoniae by vinegar was measured in vitro for either liquid- or vapor-phase exposures. For liquid-phase exposure, levels above 2.4% (v/v) acetic acid (AA) completely inhibited K. pneumoniae. After 50 min of vapor-phase exposure, 8% AA completely inhibited K. pneumoniae spread on Mueller Hilton agar (4.10 ± 0.04 log CFU/ml, 30 ± 2 °C, 80 ± 2% RH). Reduction of K. pneumoniae contamination on fresh coriander leaves using vinegar vapor was also examined. The effectiveness of inhibition was related to the level of K. pneumoniae inoculation, with vinegar vapor being shown to be an effective control agent for surface contaminations on fresh coriander so reducing the potential health risks to consumers.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 50, April 2015, Pages 502-508
نویسندگان
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