| 蛭弧菌消除鲜切香芹大肠杆菌试验 |
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| 引用本文： | 鲍星,蔡俊鹏. 蛭弧菌消除鲜切香芹大肠杆菌试验[J]. 广东农业科学, 2011, 38(19) |
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| 作者姓名： | 鲍星 蔡俊鹏 |
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| 作者单位： | 1. 华南理工大学轻工与食品学院,广东广州,510642
2. 华南理工大学轻工与食品学院,广东广州510642;华南理工大学生物科学与工程学院,广东广州 530006 |
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| 基金项目： | 国家自然科学基金(40776091) |
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| 摘 要： | 分别用蛭弧菌溶液(试验组)和无菌水(空白组)简单浸渍清洗鲜切香芹,比较这两种方法对香芹大肠杆菌的消除和控制效果,并对被处理香芹进行感官评定。结果表明:与空白组相比,试验组对鲜切香芹大肠杆菌有明显的消除作用;且104 PFU/g蛭弧菌组对大肠杆菌的消除效果优于106 PFU/g蛭弧菌组;104 PFU/g蛭弧菌组可以在较长时间内(30 min)使鲜切香芹保持良好的感官状态。
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| 关 键 词： | 蛭弧菌 鲜切香芹 大肠杆菌 消除 |
Effect of BALO on eliminating Escherichia. coli on fresh-cut celery |
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| BAO Xing,CAI Jun-peng. Effect of BALO on eliminating Escherichia. coli on fresh-cut celery[J]. Guangdong Agricultural Sciences, 2011, 38(19) |
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| Authors: | BAO Xing CAI Jun-peng |
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| Affiliation: | BAO Xing1,CAI Jun-peng1,2(1.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510642,China,2.College of Biosciences and Bioengineering,Guangzhou 530006,China) |
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| Abstract: | In order to eliminate pathogen on the uncooked or half-cooked food like fresh-cut celery,effectiveness and availability of the treated groups with BDM01 in the cleaning water and control groups were compared in controlling growth of Escherichia coli on fresh-cut celery.The results showed that both of the two treated groups caused a significantly reduction for this pathogenic bacterium compared to the control one,and the 104 PFU/mL group was better than the 106 PFU/g group.In the sensory assessment,the 104 P... |
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| Keywords: | BALO fresh-cut celery Escherichia coli elimination |
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