Effects of lactic acid and hot water treatments on Salmonella Typhimurium and Listeria monocytogenes on beef

被引：31

作者：

Özdemir, H ^{[1
]}

Yildirim, Y

Küplülü, Ö

Koluman, A

Göncüoglu, M

Inat, G

机构：

[1] Ankara Univ, Dept Food Hyg & Technol, Fac Med Vet, TR-06110 Ankara, Turkey

[2] Erciyes Univ, Fac Med Vet, Dept Food Hyg & Technol, TR-38090 Kayseri, Turkey

来源：

FOOD CONTROL | 2006年 / 17卷 / 04期

关键词：

decontamination; Salmonella Typhimurium; Listeria monocytogenes;

D O I：

10.1016/j.foodcont.2004.11.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The present study is designed to determine alone and combined effects of lactic acid (LA) and hot water (HW) treatments. Hot water and different concentrations of lactic acid were evaluated for their reduction effects on Salmonella Typhimurium and Listeria monocytogenes on contaminated beef during refrigerated storage at 4 degrees C. The reductions were 0.05-1.19 and 0.09-1.14 log for S. Typhimurium and L. monocytogenes on day 0 respectively, while it was 0.43-1.78 and 1.69-3.84 log respectively on day 5 of storage. Results of this study suggest that LA and HW treatments can be used to reduce S. Typhimurium and L. monocytogenes which provide an additional measure of safety in production line. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：299 / 303

页数：5

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