REDUCTION OF LISTERIA MONOCYTOGENES, ESCHERICHIA COLI O157:H7 AND SALMONELLA TYPHIMURIUM DURING STORAGE ON BEEF SANITIZED WITH FUMARIC, ACETIC, AND LACTIC ACIDS
作者： R.K. PODOLAK , J.F. ZAYAS , C.L. KASTNER , D.Y.C. FUNG
DOI: 10.1111/J.1745-4565.1995.TB00140.X
关键词: Lactic acid 、 Bacteria 、 Population 、 Fumaric acid 、 Biology 、 Microbiology 、 Enterobacteriaceae 、 Acetic acid 、 Salmonella 、 Listeria monocytogenes
摘要: Cylindrical samples of beef semitendinosus muscle were dipped into an inoculum Listeria monocytogenes, Escherichia coli 0157 : H7, and Salmonella typhimurium. After air drying for 10 min, sanitized by dipping in fumaric acid (1.0 or 1.5%), lactic (1%) acetic (1.0%) solutions 15 30 s at 55C. The 1.5% was most inhibitory against L. resulting inactivation this pathogen after 7 days storage. Samples treated with 1.0% sec gave 2.54 1.51 log reductions, respectively, S. typhimurium population compared to nontreated samples. treatments exerted the maximum inhibition E. :7. Acetic significantly less effective reducing populations tested pathogens than treatments. As sanitizing time increased from s, numbers surviving organisms reduced significantly.
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