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山梨酸盐/气调包装组合系统中的沙门氏菌敏感性

Salmonella Sensitivity in a Sorbate/Modified Atmosphere Combination System.

作者信息

Elliott Philip H, Gray Rodney J H

机构信息

Department of Food Science and Human Nutrition, University of Delaware, Newark, Delaware 19711.

出版信息

J Food Prot. 1981 Dec;44(12):903-908. doi: 10.4315/0362-028X-44.12.903.

Abstract

The response of Salmonella enteriditis was examined on exposure to a combination treatment of potassium sorbate and modified atmosphere at 10 C. Atmospheres employed were 100, 60 and 20% CO vacuum and an air control. The organisms were exposed to these atmospheres on tryptic soy agar containing 0.0, 0.5, 1.5 or 2.5% potassium sorbate at pH 6.5, 6.0 or 5.5. In the absence of sorbate, only the 100% CO atmosphere inhibited growth; the vacuum and 20 and 60% CO atmospheres were in fact stimulatory. In combination with sorbate, all atmospheres were inhibitory. The combination treatment was increasingly effective with decreasing pH and increasing CO and sorbate concentrations.

摘要

研究了肠炎沙门氏菌在10℃下暴露于山梨酸钾和改良气氛联合处理时的反应。采用的气氛为100%、60%和20%的CO、真空以及空气对照。将这些微生物暴露于含有0.0%、0.5%、1.5%或2.5%山梨酸钾、pH值为6.5、6.0或5.5的胰蛋白胨大豆琼脂上,并置于上述气氛中。在没有山梨酸盐的情况下,只有100%的CO气氛能抑制生长;真空以及20%和60%的CO气氛实际上具有促进作用。与山梨酸盐联合使用时,所有气氛均具有抑制作用。联合处理随着pH值降低、CO浓度增加和山梨酸盐浓度增加而愈发有效。

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