کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8844274 | 1616514 | 2018 | 32 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Decreased resistance of sublethally injured Escherichia coli O157:H7 to salt, mild heat, nisin and acids induced by high pressure carbon dioxide
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Decreased resistance of sublethally injured Escherichia coli O157:H7 to salt, mild heat, nisin and acids induced by high pressure carbon dioxide Decreased resistance of sublethally injured Escherichia coli O157:H7 to salt, mild heat, nisin and acids induced by high pressure carbon dioxide](/preview/png/8844274.png)
چکیده انگلیسی
Resistance of sublethally injured cells (SICs) of Escherichia coli O157:H7 induced by high pressure carbon dioxide (HPCD) to salt, low temperature, mild heat, nisin, acids and low pHs was investigated in this study. The SICs of E. coli were obtained following HPCD at 5â¯MPa and 25â¯Â°C for 40-60â¯min or 5â¯MPa and 45â¯Â°C for 20â¯min. The untreated cells could survive normally while the HPCD-treated cells showed 2.87â¯log10â¯cycles' reduction on tryptic soy agar (TSA) with 3% NaCl. The counts of the untreated cells were not significantly changed during 5â¯h incubation at 4â¯Â°C or 40â¯min incubation at 45â¯Â°C, and the HPCD-treated cells were also not affected by 5â¯h incubation at 4â¯Â°C but showed 1.75â¯log10â¯cycles' reduction at 45â¯Â°C for 40â¯min. The antimicrobial nisin caused an extra 0.25-1.0â¯log10â¯cycles' reduction of the HPCD-treated cells while the untreated cells was not inactivated by nisin. Except for oxalic acid (OA), citric acid (CA), malic acid (MA), tartaric acid (TA), lactic acid (LA), acetic acid (AA) and hydrochloric acid (HCl) did not inactivate the untreated cells, but all these seven acids caused a 0.74-1.53â¯log10â¯cycles' reduction of HPCD-treated cells. These results indicated that HPCD-induced SICs had a decreased resistance to salt, mild heat, nisin and acids. Moreover, the recovery test was used to investigate the sensitivity of the SICs to different pHs. Results showed that the SICs could not recover below or equal to pHâ¯4.0. These promising results would open up the possibility of exploring the combination of other technologies (eg. mild heat, nisin and acids) with HPCD as hurdle approaches to inactivate target pathogens in foods.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Food Microbiology - Volume 269, 23 March 2018, Pages 137-143
Journal: International Journal of Food Microbiology - Volume 269, 23 March 2018, Pages 137-143
نویسندگان
Xiufang Bi, Yongtao Wang, Xiaosong Hu, Xiaojun Liao,