Effects of vegetable type and antimicrobial dipping on survival and growth of Listeria innocua and E-coli
Effects of vegetable type and antimicrobial dipping on survival and growth of Listeria innocua and E-coli
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DOI：
10.1046/j.1365-2621.2002.00622.x
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发表时间：
2002-08-01
影响因子：
3.3
通讯作者：
O'Beirne, D
中科院分区：
文献类型：
--
作者：
Francis, GA;O'Beirne, D
接种的无害李斯特菌和大肠杆菌菌株的存活和生长过程中储存的即食蔬菜（生菜，干凉拌卷心菜混合）进行了检查。还研究了抗菌浸渍处理（100 ppm氯溶液，5 min，1%柠檬酸溶液，5 min，1%抗坏血酸，5 min）对接种样品的影响。L的人口。innocua和E.在8 ℃下贮藏14天期间，未浸渍生菜上的大肠杆菌数量显著增加（P < 0.05，1-1.5个对数周期），而未浸渍凉拌卷心菜上的大肠杆菌数量逐渐减少（P < 0.05）。消毒处理的效果取决于蔬菜类型和微生物负荷，它们对生菜比凉拌卷心菜更有效。总体而言，生菜或凉拌卷心菜的抗菌浸渍显著降低（P < 0.05）初始L。innocua、E.大肠杆菌和总嗜温群体，但导致在8 ℃下延长储存期间增强的存活和/或生长。
The survival and growth of inoculated strains of Listeria innocua and Escherichia coli during storage on ready-to-use vegetables (lettuce, dry coleslaw mix) were examined. The effects of antimicrobial dipping treatments (100 ppm chlorine solution, 5 min, 1% citric acid solution, 5 min, 1% ascorbic acid, 5 min) on inoculated samples were also investigated. Populations of L. innocua and E. coli on undipped lettuce significantly increased (P < 0.05, by 1-1.5 log cycles), while populations on undipped coleslaw gradually decreased (P < 0.05) during a 14-day storage period at 8 degreesC. The efficacy of the disinfection treatments were dependent on vegetable type and its microbial load; they were more effective on lettuce than on coleslaw. In general, antimicrobial dipping of lettuce or coleslaw significantly reduced (P < 0.05) initial L. innocua, E. coli and total mesophilic populations but resulted in enhanced survival and/or growth during extended storage at 8 degreesC.