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《Atomic Energy Science and Technology》 2018-01
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Influence Factor of Bactericidal Effect of Pathogenic Bacteria in Food by γ-ray Irradiation

LI Shurong;WANG Li;FENG Lifang;SHI Yimo;MA Zhihong;XU Yuqian;WANG Zhenling;WANG Huihua;WANG Changgang;Beijing Vocational College of Agriculture;College of Food Science,Shenyang Agricultural University;Beijing Research Center of Agricultural Standards and Testing,Risk Assessment Laboratory for Agro-products of Ministry of Agriculture (Beijing);  
In order to make the pathogenic bacteria inactivation of irradiation better on food processing,Listeria,Salmonella and e.coli O157∶H7 were inoculated into tomato,fresh-cut carrot,packaged tofu,nutrient broth,blanched almonds,blanchedpeanut and celery mixture,blanched mustard green and soybean,dried apricots,chilled pork and frozen pork respectively,and the influence factors,such as irradiation dose,medium temperature,type of strain,medium type and packaging type,on pathogenic bacteria inactivation were studied.The results show that different mediators and pathogenic bacteria species have great influence on pathogenic bacteria inactivation.The e.coli O157∶H7 is the most sensitive(a higher sensitivity means a stronger pathogenic bacteria inactivation),and Salmonellais more sensitive than Listeriain most mediators.As for the same kind of pathogenic bacteria species,water content and component of mediator are significant factors for pathogenic bacteria inactivation.Higher water content can enhance pathogenic bacteria inactivation,pathogenic bacteria in pork is harder to be killed than that in vegetables.The resistance of pathogenic bacteria in freezing medium to irradiation increases,and the sensitivity of pathogenic bacteria relatively increases in the presence of oxygen.
【Fund】: 国家科技支撑项目资助(2014BAA03B05);; 北京农业职业学院团队创新项目资助(XY-YF-16-25);; 农业部农产品质量安全风险评估实验室(北京)资助项目(kfkt201604);农业部风险评估项目资助(GJFP201701304);; 预冷、保鲜标准化技术体系建设与示范项目资助
【CateGory Index】: TS201.3;TS205
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