Department of Food and Animal Biotechnology, School of Agricultural Biotechnology, Seoul National University, Seoul 151-742, Republic of Korea.
Int J Food Microbiol. 2011 Jan 31;145(1):273-8. doi: 10.1016/j.ijfoodmicro.2011.01.007. Epub 2011 Jan 12.
In this study, the efficacy of an oscillator for reducing the numbers of foodborne pathogens on lettuce and spinach was tested. A cocktail of three strains each of Salmonella typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes cells and of Bacillus cereus spores was inoculated onto lettuce and spinach leaves and followed by oscillation at 10 Hz and 20 Hz for up to 30s. After treatment of inoculated lettuce leaf with an oscillator at 20 Hz for 30s, 2.58, 2.82, 2.21 and 2.22 Log(10)CFU/g reductions were obtained with the cells of S. typhimurium, E. coli O157:H7 and L. monocytogenes and the spores of B. cereus, respectively. In the case of the oscillation treatment of spinach leaf, 2.89, 3.73, 2.46 and 2.25 Log(10)CFU/g reductions of those pathogens were achieved under the same condition. Statistically significant reductions were observed after oscillation treatment at 20 Hz for 5-10s. The oscillation treatment at 10 Hz led to slightly less reductions of the pathogens tested as compared to the treatment at 20 Hz. In conclusion, the oscillation method developed shows to be highly efficacious in reducing foodborne pathogens on lettuce and spinach leaves.
在这项研究中，测试了一种振荡器降低生菜和菠菜中食源性致病菌数量的效果。将三种菌株（分别为鼠伤寒沙门氏菌、大肠杆菌 O157:H7 和李斯特菌）的细胞和芽孢杆菌孢子的混合物接种到生菜和菠菜叶片上，然后在 10 Hz 和 20 Hz 下振荡长达 30 秒。在振荡器以 20 Hz 处理接种的生菜叶 30 秒后，分别获得了沙门氏菌、大肠杆菌 O157:H7 和李斯特菌细胞和芽孢杆菌孢子的 2.58、2.82、2.21 和 2.22 Log(10)CFU/g 的减少。在菠菜叶的振荡处理中，在相同条件下，这些病原体的减少量分别为 2.89、3.73、2.46 和 2.25 Log(10)CFU/g。在 20 Hz 下振荡处理 5-10 秒后，观察到了统计学上显著的减少。与 20 Hz 处理相比，10 Hz 的振荡处理导致测试的病原体减少略少。总之，所开发的振荡方法在减少生菜和菠菜叶片上的食源性致病菌方面非常有效。
