Comparison of growth and disinfectant resistance of Bacillus cereus isolated from fresh-cut produce and organic vegetables

被引：1

作者：

Lee, Sunah ^{[1
]}

Park, Ahreum ^{[1
]}

Yoon, Hyunjoo ^{[1
]}

Lee, Heeyoung ^{[1
]}

Koo, Minseon ^{[2
]}

Yoon, Yohan ^{[1
]}

机构：

[1] Sookmyung Womens Univ, Dept Food & Nutr, Seoul 140742, South Korea

[2] Korea Food Res Inst, Food Safety Res Div, Gyeonggi 463746, South Korea

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2014年 / 23卷 / 05期

关键词：

Bacillus cereus; disinfectant resistance; growth phase; growth pattern; LISTERIA-MONOCYTOGENES; SALMONELLA; ADAPTATION; TOLERANCE; SURVIVAL;

D O I：

10.1007/s10068-014-0236-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Bacillus cereus strains were inoculated into tryptic soy broth (TSB) and incubated (7-35A degrees C). Exponential and stationary phase cells were subjected to TSB plus sodium hypochlorite (0-3.6%), hydrogen peroxide (0-0.28%), and acetic acid (0-1.5%). Populations were counted on tryptic soy agar. Linear regression was fitted to survival data to calculate death rates. Cell counts decreased at 7A degrees C. Differences in growth patterns were observed at 10A degrees C and 15A degrees C. Exponential and stationary phase cells showed significant (p < 0.05) differences in disinfectant resistance. Strains treated with different disinfectants showed differences in growth and disinfectant resistance during different growth phases.

引用

页码：1727 / 1731

页数：5

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