Thermal inactivation of acid adapted and non-adapted stationary phase Shiga toxin-producing Escherichia coli (STEC), Salmonella spp., and Listeria monocytogenes in orange juice
Başlık çevirisi mevcut değil.
- Tez No: 402846
- Danışmanlar: DR. MICHELLE D. DANYLUK
- Tez Türü: Yüksek Lisans
- Konular: Besin Hijyeni ve Teknolojisi, Gıda Mühendisliği, Food Hygiene and Technology, Food Engineering
- Anahtar Kelimeler: Belirtilmemiş.
- Yıl: 2012
- Dil: İngilizce
- Üniversite: University of Florida
- Enstitü: Yurtdışı Enstitü
- Ana Bilim Dalı: Belirtilmemiş.
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: 94
Özet
Özet yok.
Özet (Çeviri)
Thermal inactivation parameters of stationary phase, non-adapted and acid adapted pathogens, primarily as cocktails of multiple strains, have been studied in various juice products. All D-values for STEC, Salmonella, and L. monocytogenes in orange juice were obtained using strain cocktails. The objective of this study was to evaluate the heat resistance of individual strains of stationary phase non-adapted and acid adapted Shiga toxin-producing Escherichia coli (STEC), Salmonella spp., and L. monocytogenes in orange juice. Three STEC, L. monocytogenes, and Salmonella strains/serotypes were evaluated. STEC and Salmonella isolates were grown in TSB, and L. monocytogenes strains grown in BHI, supplemented with 1% glucose for acid adaption, and inoculated into single-strength pasteurized orange juice without pulp. Inoculated juice was sealed into microcapillary tubes. Microtubes were immersed into water baths at 56, 58, and 60°C for STEC and L. monocytogenes strains and at 55, 58, and 60°C for Salmonella serotypes, removed at predetermined time intervals, and placed immediately onto ice. Thermally treated and sterilized tubes were crushed in 0.1% peptone using a sterile glass rod for microbiological analysis. Populations of STEC and Salmonella were enumerated on TSA supplemented with 0.1% sodium pyruvate; BHI agar supplemented with 0.1% sodium pyruvate was used for L. monocytogenes strains. Different strains in the same species responded to heat differently. Thermal tolerance was increased significantly (P < 0.05) for acid adapted STEC strains, however, acid adaptation did not improve heat resistance for Salmonella spp., and L. monocytogenes strains at most temperatures tested. Salmonella serotypes are less heat resistant, at all temperatures tested, than L. monocytogenes and STEC. Shiga toxin-producing Escherichia coli, especially strain O111, are the most heat resistant at 56 and 58°C; L. monocytogenes strains are the most thermal tolerance at 60°C. Combining individual results of all pathogens tested, the formula of log D = 8.2 – 0.14T (°C) was used to calculate a general process for orange juice at 71.1°C. Using this equation, a 5-log reduction of all three pathogens in single strength orange juice requires 5.29 s at 71.1°C, with a z-value of 7.1°C.
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