التفاصيل البيبلوغرافية
| العنوان: |
DUAL-PHASIC INACTIVATION OF ESCHERICHIA COLI O157:H7 WITH PEROXYACETIC ACID, ACIDIC ELECTROLYZED WATER AND CHLORINE ON CANTALOUPES AND FRESH-CUT APPLES. |
| المؤلفون: |
WANG, HUA, FENG, HAO, LUO, YAGUANG |
| المصدر: |
Journal of Food Safety; Nov2006, Vol. 26 Issue 4, p335-347, 13p, 1 Black and White Photograph, 4 Charts, 2 Graphs |
| مصطلحات موضوعية: |
ESCHERICHIA coli O157:H7, ESCHERICHIA coli, ESCHERICHIA, MUSKMELON, CHLORINE |
| مستخلص: |
The effects of peroxyacetic acid (POAA), acidic electrolyzed water (AEW) and chlorine on inactivation of Escherichia coli O157:H7 on fresh-cut apples and cantaloupe rinds were investigated. Apple cylinders were dip-inoculated with E. coli O157:H7 and treated with sterilized water (control), chlorine, AEW or POAA for up to 8 min. Cantaloupe cylinders were spot-inoculated with E. coli O157:H7 to the rind and treated with sterilized water, AEW or POAA for up to 15 min. All sanitizer treatments showed a significantly (P < 0.05) higher inactivation than the control. The residual counts of E. coli O157:H7 on both fruits exhibited a dual-phasic reduction behavior, with a fast inactivation (D values: 0.8–5.0 min) in the first minute (phase I) of treatments followed by a much slower inactivation (D values: 14.6–59.8 min) in the remaining time (phase II). The dual-phasic inactivation seems to be related to fruit surface topography that determines the bacterial distribution. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
