食品中亚硝酸盐和硝酸盐对小肠结肠炎耶尔森菌的灭活作用。

Inactivation of Yersinia enterocolitica by nitrite and nitrate in food.

作者信息

de Giusti M, de Vito E

机构信息

Dept. Medicina Sperimentale, Università di Roma La Sapienza, Italy.

出版信息

Food Addit Contam. 1992 Sep-Oct;9(5):405-8. doi: 10.1080/02652039209374091.

DOI:10.1080/02652039209374091

PMID:1298643

Abstract

The antimicrobial effects of sodium nitrite and sodium and potassium nitrate against Yersinia enterocolitica were investigated in solution and in treated pork meat. Potassium nitrate and sodium nitrate showed only feeble antimicrobial activity in cultures; no antimicrobial activity was detected with sodium nitrite. Conversely, all three salts displayed apparent antimicrobial activity in pork meat, possibly due to selective effects on competitive flora.

摘要

研究了亚硝酸钠、硝酸钠和硝酸钾在溶液及经处理的猪肉中对小肠结肠炎耶尔森菌的抗菌作用。硝酸钾和硝酸钠在培养物中仅表现出微弱的抗菌活性；未检测到亚硝酸钠的抗菌活性。相反，这三种盐在猪肉中均表现出明显的抗菌活性，这可能是由于对竞争性菌群的选择性作用。