Changes in lipopolysaccharide‐ related endotoxicity of food‐borne pathogens in response to safety treatments practised in South Africa
作者： M. Abraham , P. Venter , J.F.R. Lues , O. de Smidt , I. Ivanov
DOI: 10.1108/00070700910965998
关键词:
摘要: Purpose – This paper aims to evaluate the influence of pasteurization, ultra high temperature (UHT) treatment and sodium benzoate preservation on LPS‐related endotoxicity food‐borne pathogens Escherichia coli, Salmonella enteritidis Pseudomonas aeruginosa.Design/methodology/approach The sees that selected bacteria were subjected laboratory simulations commercially used heat treatments. In case preservation, grown in presence a sub‐lethal dose this preservative. Cells debris LPS extraction, GC‐MS analyses measurement with chromogenic Limulus Amebocyte Lysate (LAL) assay.Findings treatments method influenced toxicity each organism different manner. Increases noted liberated from UHT‐treated E. coli S. pasteurized P. aeruginosa. Toxicity membrane associated o...
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