Gamma irradiation and ozone treatment for inactivation of Escherichia coli O157:H7 in culture media

被引：12

作者：

Byun, MW

Kwon, OJ

Yook, HS

Kim, KS

机构：

[1] Korea Atom Energy Res Inst, Dept Food Irradiat, Taejon 305353, South Korea

[2] Chosun Univ, Dept Food & Nutr, Kwangju 501759, South Korea

来源：

JOURNAL OF FOOD PROTECTION | 1998年 / 61卷 / 06期

关键词：

D O I：

10.4315/0362-028X-61.6.728

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：

A study was conducted to investigate the reduction and elimination of Escherichia coli O157:H7 by the effects of gamma irradiation and ozone treatment. Log phase cells were found to be more sensitive to gamma irradiation than stationary phase cells. E. coli O157:H7 was found to be considerably more resistant to irradiation at -18 degrees C than at 20 degrees C. The D values for this organism for treatment with ozone in tryptic soy agar were higher than those for treatment with ozone in phosphate buffer. Gamma irradiation at a dose of 1.5 kGy or ozone treatment at a concentration of 3 to 18 ppm for 20 to 50 min was required to assure the elimination of E. coli O157:H7.

引用

页码：728 / 730

页数：3

共 20 条

[1] Ozone storage effects on anthocyanin content and fungal growth in blackberries [J].