Efficacy of Essential Oils on Inactivation of Escherichia coli O157:H7 in Vegetable Juice

被引：5

作者：

Pan, Xiaojun ^{[1
]}

Mak, Lee-Ming ^{[1
]}

Nakano, Hiroyuki ^{[1
]}

机构：

[1] Hiroshima Univ, Grad Sch Biosphere Sci, Lab Food Microbiol & Hyg, Higashihiroshima, Hiroshima 7398528, Japan

来源：

FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2014年 / 20卷 / 05期

关键词：

Escherichia coli O157:H7; essential oils; inactivation; D-value; juice; PLANT ESSENTIAL OILS; LISTERIA-MONOCYTOGENES; ANTIBACTERIAL PROPERTIES; SALMONELLA-ENTERITIDIS; MENTHA-PIPERITA; APPLE CIDER; MALIC-ACID; O157-H7; TYPHIMURIUM; ANTIOXIDANT;

D O I：

10.3136/fstr.20.1043

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study was conducted to investigate the minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) of selected essential oils (EOs) against Escherichia coli O157:H7 under neutral and acidic pH conditions, and to evaluate the efficacy of EOs on the inactivation of E. coli O157:H7 in vegetable juice samples stored at 5, 20 and 35 degrees C or heated at 55 degrees C. The growth and survival of E. coli O157:H7 were significantly affected by pH adjustment, additive concentration, storage temperature and time. A synergistic or hurdle effect was observed within EOs at pH 4.0 and pH 4.5, or with heat treatment. The calculated decimal reduction times (D-value, min) varied with the EOs concentration. Star anise oil (0.05%, vol/vol) provided the maximum reduction in D-55 value, from 5.69 min to 0.38 min. The combination of mild heat treatment and EOs may be used to enhance the safety of juice products.

引用

页码：1043 / 1049

页数：7

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