Efficiency of Sodium Hypochlorite and Calcinated Calcium in Killing Escherichia coli O157:H7, Salmonella spp., and Staphylococcus aureus Attached to Freshly Shredded Cabbage

被引：23

作者：

Fukuyama, Satomi ^{[1
]}

Watanabe, Yuko ^{[1
]}

Kondo, Nozomi ^{[1
]}

Nishinomiya, Takashi ^{[2
]}

Kawamoto, Shinichi ^{[3
]}

Isshiki, Kenji ^{[4
]}

Murata, Masatsune ^{[1
]}

机构：

[1] Ochanomizu Univ, Dept Nutr & Food Sci, Bunkyo Ku, Tokyo 1128610, Japan

[2] Taisho Technos, Oyama Cho, Shizuoka 4101305, Japan

[3] Natl Food Res Inst, Tsukuba, Ibaraki 3058642, Japan

[4] Hokkaido Univ, Hakodate, Hokkaido 0418611, Japan

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2009年 / 73卷 / 01期

关键词：

cabbage; sodium hypochlorite; calcinated calcium; disinfection; LISTERIA-MONOCYTOGENES; PHENOLIC METABOLISM; CHLORINATED WATER; O157-H7; INFECTION; HEAT-SHOCK; LETTUCE; TEMPERATURE; OUTBREAK; PRODUCE; GROWTH;

D O I：

10.1271/bbb.70722

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The effects of the disinfectants NaClO and calcinated calcium on the food-borne pathogens Staphylococcus aureus, Escherichia coli O157:147, and Salmonella spp. attached to shredded cabbage leaves were examined. After these bacteria were attached to shredded leaves for 1h, the leaves were treated with NaClO and/or calcinated calcium. About 2.6-log and 3.5-log reductions of E. coli O157 were achieved by treatment with NaClO (100ppm, pH 6.0, 10min) and calcinated calcium (0.1%, 20min), respectively. The combination of 100ppm NaClO and 0.1% calcinated calcium resulted in a 3- to 4-log reduction in the pathogen populations without apparent deteriorative effects. The bacterial numbers in the treated cabbage did not increase during storage at 4 degrees C. However, sensory evaluation including appearance and flavor indicated that the quality of the treated cabbage declined during storage. In conclusion, the combination of NaClO and calcinated calcium was useful in treatment before eating.

引用

页码：9 / 14

页数：6

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