THE INFLUENCE OF PH AND TEMPERATURE ON THE BEHAVIOR OF SALMONELLA-ENTERITIDIS PHAGE TYPE-4 IN HOME-MADE MAYONNAISE

被引：42

作者：

PERALES, I

GARCIA, MI

机构：

[1] Laboratorio de Salud Publica, Dública, Bilbao, 48071

来源：

LETTERS IN APPLIED MICROBIOLOGY | 1990年 / 10卷 / 01期

关键词：

D O I：

10.1111/j.1472-765X.1990.tb00085.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The behaviour of Salmonella enteritidis phage type 4 in home‐made mayonnaise was studied. Samples of mayonnaise were prepared with different pH values using wine vinegar or lemon juice in order to bring down the pH to 5,4.5,4 and 3.6, inoculate and incubated at 4, 24 and 35d̀C for 5 days. The results showed a better bactericidal activity of the vinegar (acetic acid) than the lemon juice (citric acid), both of these acids being more active at higher temperatures. For preventing salmonellosis transmission by home‐made mayonnaise the use of vinegar as an acidulant in order to achieve a pH between 3.6 and 4 and storage in a warm place is recommended. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：19 / 22

页数：4

共 11 条

[1] GROWTH OF SALMONELLA AT LOW PH [J].