摘要
为了有效控制香瓜片等生食水果携带鼠伤寒沙门氏菌的生长,采用物理(超高压)、生物(蛭弧菌BDM01)2种方法对香瓜片上接种的鼠伤寒沙门氏菌进行消除控制并比较杀菌效果及处理后的香瓜片感官状态。结果表明,与对照组相比,2种方法对香瓜片鼠伤寒沙门氏菌均有很好的控制作用(p<0.05);蛭弧菌控制鼠伤寒沙门氏菌的效果可维持24 h,且在9 h(宿主菌:BD=1:1)和12h(宿主菌:BD=1:10)出现明显的致病菌数目的下降,同时其感官状态在12 h内一直保持良好。超高压杀菌效果在最初非常明显,但在随后的储存实验中,致病菌数目迅速增长,且香瓜片在经过超高压作用后,其感官状态逐步下降。结果揭示,蛭弧菌BDM01可有效控制鲜切香瓜片鼠伤寒沙门氏菌的生长。
Abstract： Efficacy of Bdellovibrio-and-like organisms（BALO）, high-pressure processing（HPP） as biological and physical methods were evaluated for the purpose of decontaminating fresh-cut melon slices artificially contaminated with Salmonella typhimurium. The results show that the two methods caused a significantly reduction of this pathogenic bacterium（p〈0.05）. The effect of BALO treatment can maintain 24 h and the reduced effectiveness became obvious at 9 h（host：BALO, 1：1） and 12 h（host：BALO, 1：10）. The appearance and overall acceptability can keep a high score in 12 h. HPP treatments caused a significantly reduction of this pathogenic bacterium（p〈0.05） at first but Salmonella typhimurium grow rapidly during the following storage time. A rapid decline in appearance and overall acceptability was observed in the treated melon slices. Results of this study indicated BALO（Bdellovibrio-and-like organisms） possess potentia application value in melon slices storage with low contamination.
出处
《食品科技》
CAS
北大核心
2012年第2期304-308,312,共6页
Food Science and Technology
基金
国家自然科学基金项目(40776091)
