DECREASE OF SALMONELLA-TYPHIMURIUM IN SKIM MILK AND EGG BY HEAT AND ULTRASONIC WAVE TREATMENT

被引：69

作者：

WRIGLEY, DM

LLORCA, NG

机构：

[1] Division of Microbiology, Department of Biological Sciences, Mankato State University, Mankato, 56002-8400, MN

来源：

JOURNAL OF FOOD PROTECTION | 1992年 / 55卷 / 09期

关键词：

D O I：

10.4315/0362-028X-55.9.678

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：

Ultrasonic waves induce cavitation which is lethal for many bacteria. When Salmonella typhimurium was suspended in skim milk or brain heart infusion broth and placed in an ultrasonicating water bath, the number of bacteria decreased by 2 to 3 log CFU in a time dependent manner. The killing by ultrasonic waves was enhanced if the menstruum was simultaneously maintained at 50-degrees-C. Ultrasonic reduction in S. typhimurium numbers in liquid whole egg ranged from 1-3 log CFU at 50-degrees-C. The results indicate that indirect ultrasonic wave treatment is effective in killing Salmonella in some foods.

引用

页码：678 / 680

页数：3

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