2004年8月
Response of Escherichia coli O157 : H7 in apple and orange juices by hydrostatic pressure treatment with rapid decompression
FOOD MICROBIOLOGY
- ,
- ,
- ,
- 巻
- 21
- 号
- 4
- 開始ページ
- 469
- 終了ページ
- 473
- 記述言語
- 英語
- 掲載種別
- DOI
- 10.1016/j.fm.2003.09.004
- 出版者・発行元
- ACADEMIC PRESS LTD ELSEVIER SCIENCE LTD
The bactericidal efficiency of hydrostatic pressure treatment combined with a slow decompression (SD; about 30 s) or a rapid decompression (RD; about 2 ms) against clinically isolated Escherichia coli O157:H7 was investigated in apple juice, orange juice and McIlvaine buffers having the same pH values of the juices used. Effects of the SD and RD treatments on survivability of E. coli O157:H7 cells during storage at 4degreesC in the juices were also investigated. The RD treatment showed higher inactivation effect than the SD treatment in both the juices and buffers. Untreated E. coli O157:H7 cells were not inactivated during storage for 5 days; however, post-treatment storage after both the SD and RD treatments reduced survivability of E coli O157:H7 cells in the juices. The degree of the reduction was higher in the cells subjected to the RD treatment than to the SD treatment. (C) 2003 Elsevier Ltd. All rights reserved.
- リンク情報
- ID情報
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- DOI : 10.1016/j.fm.2003.09.004
- ISSN : 0740-0020
- Web of Science ID : WOS:000220643400009