Inactivation of Escherichia coli O157:H7 during the storage under refrigeration of apple juice treated by pulsed electric fields

被引：42

作者：

García, D ^{[1
]}

Hassani, M ^{[1
]}

Mañas, P ^{[1
]}

Condón, S ^{[1
]}

Pagán, R ^{[1
]}

机构：

[1] Univ Zaragoza, Fac Vet, Dpto Prod Anim & Ciencia Los Alimentos, E-50013 Zaragoza, Spain

来源：

JOURNAL OF FOOD SAFETY | 2005年 / 25卷 / 01期

关键词：

D O I：

10.1111/j.0149-6085.2005.25552.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The sensitivity of pulsed electric fields (PEF)-treated E. coli O157.H7 cells to subsequent holding in apple juice has been evaluated. Escherichia coli O157.H7 cells in apple juice were resistant to PEF A PEF treatment of 400 mus at any electrical field strength was not sufficient to inactivate one log(10) cycle of cells. However, PEF injured a large proportion of E. coli O157.H7 cells that became sensitive to a subsequent storage under refrigeration in apple juice. The total lethal effect of the combined process depended on the electrical field strength and storage time. The combination of a PEF treatment at 25 kV/cm for 400 mus and a subsequent storage of the apple juice under refrigeration for 48 It allowed five log(10) cycles of inactivation to be achieved. The combination of PEF and maintenance tinder refrigeration has been demonstrated to be an effective pasteurization method, by sufficiently reducing the presence of E. coli O157:H7 in apple juice in order to meet U.S. FDA recommendations.

引用

页码：30 / 42

页数：13

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