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酸适应增加了 O157:H7 在白菜（亚种）汁中的耐高压加工性。

Acid adaptation increased the resistance of O157:H7 in bok choy ( subsp. ) juice to high-pressure processing.

机构信息

Integrative Sciences and Engineering Programme, NUS Graduate School, National University of Singapore , Kent Ridge, Singapore.

Department of Food Science and Technology, National University of Singapore , Kent Ridge, Singapore.

出版信息

Appl Environ Microbiol. 2023 Nov 29;89(11):e0060223. doi: 10.1128/aem.00602-23. Epub 2023 Oct 24.

DOI:10.1128/aem.00602-23
PMID:37874288
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10686058/
Abstract

Based on the U.S. Food and Drug Administration regulations, O157:H7 is a pertinent pathogen in high acid juices that needs to be inactivated during the pasteurization process. The results of this study suggest that the effect of acid adaptation should be considered in the selection of HPP parameters for O157:H7 inactivation to ensure that pasteurization objectives are achieved.

摘要

基于美国食品和药物管理局的规定，O157:H7 是高酸性果汁中的一种相关病原体，需要在巴氏杀菌过程中灭活。本研究结果表明，在选择 HPP 参数以实现 O157:H7 灭活时，应考虑酸适应的影响，以确保达到巴氏杀菌目标。

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Assessing the pressure resistance of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica to high pressure processing (HPP) in citric acid model solutions for process validation.评估柠檬酸模型溶液中大肠杆菌 O157:H7、单核细胞增生李斯特菌和肠炎沙门氏菌对高压处理（HPP）的耐压能力，以验证工艺。
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High-pressure processing-induced transcriptome response during recovery of Listeria monocytogenes.单核细胞增生李斯特菌恢复过程中高压处理诱导的转录组反应
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