Response of Escherichia coli O157:H7 in apple and orange juices by hydrostatic pressure treatment with rapid decompression

Seiji Noma, Chihiro Tomita, Mitsuya Shimoda, Isao Hayakawa

研究成果: Contribution to journalArticle査読

25 被引用数 (Scopus)

抄録

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 Mcllvaine 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 4°C 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.

本文言語英語
ページ(範囲)469-473
ページ数5
ジャーナルFood Microbiology
21
4
DOI
出版ステータス出版済み - 8 2004

All Science Journal Classification (ASJC) codes

  • 食品科学
  • 微生物学

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