Comparison of multiple chemical sanitizers for reducing Salmonella and Escherichia coli O157:H7 on spinach (Spinacia oleracea) leaves
Comparison of multiple chemical sanitizers for reducing Salmonella and Escherichia coli O157:H7 on spinach (Spinacia oleracea) leaves
复制标题
DOI：
10.1016/j.foodres.2011.04.011
复制
发表时间：
2012-03-01
影响因子：
8.1
通讯作者：
Castillo, Alejandro
中科院分区：
文献类型：
--
作者：
Neal, Jack A.;Marquez-Gonzalez, Mayra;Castillo, Alejandro
多种化学消毒剂对沙门氏菌的杀灭效果。和大肠杆菌O157：H7对菠菜的抑菌效果进行了比较。用含有多株利福平耐药沙门氏菌和大肠杆菌O157：H7的悬浮液接种新鲜菠菜。接种菠菜后，先用水洗或水洗，然后用2%L-乳酸(55℃)、过氧乙酸(80 mg/L)、次氯酸钙(200 mg/L)、臭氧水(mg/L)或二氧化氯气体(1.2或2.1 mg/L)处理。L乳酸液对O157：H7大肠杆菌和沙门氏菌的杀灭率分别为2.7logcfu/g和2.3logcfu/g，与单独用水洗涤相比，差异有统计学意义(P
Effectiveness of multiple chemical sanitizers on the reduction of Salmonella spp. and Escherichia coli O157:H7 on spinach was compared. Fresh spinach (Spinacia oleracea) was inoculated with a bacterial suspension containing multiple strains of rifampin-resistant Salmonella and E. coli O157:H7. Inoculated spinach leaves were treated with a water wash or water wash followed by 2% L-lactic acid at 55 degrees C, peroxyacetic acid (80 mg/L), calcium hypochlorite (200 mg/L), ozonated water (mg/L) or ClO2 gas (1.2 or 2.1 mg/L). The L-lactic acid produced a 2.7 log CFU/g reduction for E. coli O157:H7 and a 2.3 log CFU/g reduction for Salmonella, statistically significant compared to water wash alone (P