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Appl Environ Microbiol. 2013 Aug;79(15):4763-7. doi: 10.1128/AEM.01028-13. Epub 2013 May 31.

本文引用的文献

1
Foodborne illness acquired in the United States--major pathogens.食源性疾病在美国的感染情况——主要病原体。
Emerg Infect Dis. 2011 Jan;17(1):7-15. doi: 10.3201/eid1701.p11101.
2
Sources and risk factors for contamination, survival, persistence, and heat resistance of Salmonella in low-moisture foods.低水分食品中沙门氏菌的污染来源、风险因素、存活、持久性和耐热性。
J Food Prot. 2010 Oct;73(10):1919-36. doi: 10.4315/0362-028x-73.10.1919.
3
Thermal inactivation of Salmonella in peanut butter.花生酱中沙门氏菌的热灭活
J Food Prot. 2009 Aug;72(8):1596-601. doi: 10.4315/0362-028x-72.8.1596.
4
Multistate outbreak of Salmonella infections associated with peanut butter and peanut butter-containing products--United States, 2008-2009.2008 - 2009年美国与花生酱及含花生酱产品相关的沙门氏菌感染多州暴发
MMWR Morb Mortal Wkly Rep. 2009 Feb 6;58(4):85-90.
5
Variation in virulence among clades of Escherichia coli O157:H7 associated with disease outbreaks.与疾病暴发相关的大肠杆菌O157:H7各进化枝间的毒力差异。
Proc Natl Acad Sci U S A. 2008 Mar 25;105(12):4868-73. doi: 10.1073/pnas.0710834105. Epub 2008 Mar 10.
6
Fate of Salmonella Tennessee in peanut butter at 4 and 22 degrees C.田纳西沙门氏菌在4摄氏度和22摄氏度下于花生酱中的存活情况
J Food Sci. 2008 Mar;73(2):M82-6. doi: 10.1111/j.1750-3841.2007.00638.x.
7
Survival and growth of Salmonella Enteritidis PT 30 in almond orchard soils.肠炎沙门氏菌PT30在杏仁园土壤中的存活与生长
J Appl Microbiol. 2008 May;104(5):1391-9. doi: 10.1111/j.1365-2672.2007.03662.x. Epub 2007 Dec 7.
8
Multistate outbreak of Salmonella serotype Tennessee infections associated with peanut butter--United States, 2006-2007.2006 - 2007年美国与花生酱相关的田纳西沙门氏菌感染的多州疫情暴发
MMWR Morb Mortal Wkly Rep. 2007 Jun 1;56(21):521-4.
9
Heat tolerance of Salmonella enterica serovars Agona, Enteritidis, and Typhimurium in peanut butter.肠炎沙门氏菌阿贡纳血清型、肠炎血清型和鼠伤寒血清型在花生酱中的耐热性。
J Food Prot. 2006 Nov;69(11):2687-91. doi: 10.4315/0362-028x-69.11.2687.
10
Ability of Shiga toxin-producing Escherichia coli and Salmonella spp. to survive in a desiccation model system and in dry foods.产志贺毒素大肠杆菌和沙门氏菌在干燥模型系统及干燥食品中的存活能力。
Appl Environ Microbiol. 2005 Nov;71(11):6657-63. doi: 10.1128/AEM.71.11.6657-6663.2005.

花生酱中肠炎沙门氏菌和大肠杆菌 O157:H7 的存活和耐热性。

Survival and heat resistance of Salmonella enterica and Escherichia coli O157:H7 in peanut butter.

机构信息

Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, IL 60501, USA.

出版信息

Appl Environ Microbiol. 2011 Dec;77(23):8434-8. doi: 10.1128/AEM.06270-11. Epub 2011 Sep 30.

DOI:10.1128/AEM.06270-11
PMID:21965404
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC3233057/
Abstract

Significant differences (P < 0.05) were found between the survival rates of Salmonella enterica and Escherichia coli O157:H7 in peanut butter with different formulations and water activity. High carbohydrate content in peanut butter and low incubation temperature resulted in higher levels of bacterial survival during storage but lower levels of bacterial resistance to heat treatment.

摘要

在不同配方和水分活度的花生酱中，发现沙门氏菌和大肠杆菌 O157:H7 的存活率有显著差异（P < 0.05）。花生酱中高碳水化合物含量和低培养温度导致储存过程中细菌存活率较高，但细菌对热处理的抵抗力较低。