Juven B J, Kanner J, Weisslowicz H, Harel S
Department of Food Science, Agricultural Research Organization, The Volcani Center, P. O. Box 6, Bet Dagan 50250, Israel.
J Food Prot. 1988 Jun;51(6):436-437. doi: 10.4315/0362-028X-51.6.436.
Samples of radiation-sterilized mechanically deboned turkey meat were inoculated with a strain of Campylobacter jejuni , stored at 5°C, and viable counts of the test organism determined during a 7-week period. As compared to results obtained with unsupplemented samples, addition of ascorbic acid or sodium isoascorbate (erythorbate) to the meat, at a concentration of 5 mmol/kg, caused an increase in the death rate of C. jejuni . Autooxidation of these compounds, during storage of the meat, supports the view that their toxic effect is mainly due to their oxidation products.
将经辐射灭菌的机械去骨火鸡肉样品接种空肠弯曲菌菌株，储存在5°C下，并在7周内测定受试微生物的活菌数。与未添加物质的样品相比，向肉中添加浓度为5 mmol/kg的抗坏血酸或异抗坏血酸钠（异维生素C钠）会导致空肠弯曲菌死亡率增加。在肉的储存过程中，这些化合物的自动氧化支持了它们的毒性作用主要归因于其氧化产物的观点。
