کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9441883 | 1301597 | 2005 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The growth and survival of Escherichia coli O157:H7 on minced bison and pieces of bison meat stored at 5 and 10 °C
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: The growth and survival of Escherichia coli O157:H7 on minced bison and pieces of bison meat stored at 5 and 10 °C The growth and survival of Escherichia coli O157:H7 on minced bison and pieces of bison meat stored at 5 and 10 °C](/preview/png/9441883.png)
چکیده انگلیسی
This study investigated the growth and survival of Escherichia coli O157:H7 on minced and whole pieces of bison meat. Growth curves of native microflora, including Pseudomonas spp. and Enterobacteriaceae were also generated. A marked E. coli O157:H7 strain was inoculated onto minced and whole pieces of bison meat at an initial level of 1.5 log10 cfu gâ1. The inoculated meat was stored at either 5 °C for 28 days or 10 °C for 21 days. Survival, but no growth, of E. coli O157:H7 was observed on both forms of bison meat stored at 5 °C, while significant growth of the organism was observed at 10 °C. E. coli O157:H7 counts on whole pieces were generally higher than counts observed on minced bison meat, and reached their highest population by 14 days, with a total increase of 3.36 log10 cfu gâ1 on whole pieces and 2.12 log10 cfu gâ1on minced bison meat stored at 10 °C. Under the same storage temperature, Pseudomonas spp. and total counts displayed similar growth patterns on both pieces and minced bison meat, while the Enterobacteriaceae showed a slower growth rate. This study showed that the growth of E. coli O157:H7 on bison meat is similar to that observed in studies of beef.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Microbiology - Volume 22, Issue 5, October 2005, Pages 415-421
Journal: Food Microbiology - Volume 22, Issue 5, October 2005, Pages 415-421
نویسندگان
Qiongzhen Li, Catherine M. Logue,