Effects of pH, temperature, and pre-pulsed electric field treatment on pulsed electric field and heat inactivation of Escherichia coli O157:H7

被引：25
作者：
Evrendilek, GA
Zhang, QH
机构：
[1] Mustafa Kemal Univ, Fac Agr, Dept Food Engn, TR-31040 Alahan, Hatan, Turkey
[2] Ohio State Univ, Dept Food Sci & Technol, Columbus, OH 43210 USA
来源：
JOURNAL OF FOOD PROTECTION | 2003年 / 66卷 / 05期
关键词：
D O I：
10.4315/0362-028X-66.5.755
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：
This investigation was undertaken to study the inactivation of Escherichia coli O157:H7 by pulsed electric field (PEF) treatment and heat treatment after exposure to different stresses. E. coli O157:H7 cells exposed to different pHs (3.6, 5.2, and 7.0 for 6 h), different temperatures (4, 35, and 40degreesC for 6 h), and different pre-PEF treatments (10, 15, and 20 kV/cm) were treated with PEFs (20, 25, and 30 kV/cm) or heat (60degreesC for 3 min). The results of these experiments demonstrated that a pH of 3.6 and temperatures of 4 and 40degreesC caused significant decreases in the inactivation of E. coli O157:H7 by PEF treatment and heat treatment (P < 0.05). Pre-PEF treatments, pHs of 5.2 and 7.0, and a temperature of 35degreesC, on the other hand,did not result in any resistance of E. coli O157:H7 cells to inactivation by PEF treatment and heat treatment (P > 0.05).
引用
收藏
页码：755 / 759
页数：5
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