热处理牛奶样品的沙门氏菌/微粒体诱变性试验。

Salmonella/microsome mutagenicity tests of heat-processed milk samples.

作者信息

Sekizawa J, Shibamoto T

出版信息

Food Chem Toxicol. 1986 Sep;24(9):987-8. doi: 10.1016/0278-6915(86)90328-5.

Abstract

Samples of whole milk were heat treated by commercial heat-sterilization, by commercial heat-pasteurization or by a laboratory heat-pasteurization (65 degrees C for 30 min). Each sample was tested for mutagenicity in Salmonella typhimurium strains TA98 and TA100 with and without S-9 mix. Dichloromethane extracts of milk heated at 100, 135 and 150 degrees C for 5 hr were also tested for mutagenicity using the same assay. None of these samples exhibited mutagenicity in the Ames assay used.

摘要

全脂牛奶样本分别采用商业热灭菌、商业热巴氏杀菌或实验室热巴氏杀菌（65摄氏度，30分钟）进行热处理。每个样本在有和没有S-9混合物的情况下，针对鼠伤寒沙门氏菌TA98和TA100菌株进行致突变性测试。还使用相同的检测方法对在100、135和150摄氏度下加热5小时的牛奶二氯甲烷提取物进行了致突变性测试。在所用的艾姆斯试验中，这些样本均未表现出致突变性。