ID 105957
Title Transcription
ショクヒンチュウ ノ ダイチョウキン O157 ニ タイスル マイクロハ ショウシャ ノ エイキョウ
Title Alternative
Effect of Microwave Radiation on Escherichia coli O157:H7 in foods
Author
Tsuji, Makiko Kobe Women’s Junior college
Takemasa, Niro Tsuji Culinary Institute
Yokoigawa, Kumio Institute of Socio-Arts and Sciences, The University of Tokushima Tokushima University Educator and Researcher Directory KAKEN Search Researchers
Content Type
Departmental Bulletin Paper
Description
We examined the survival and acid resistance of enterohemorrhagic Escherichia coli O157 (EHEC O157) in foods irradiated by microwave (2.45 GHz, 700 W, 7 s) with a domestic microwave oven. When the microwave irradiated foods inoculated with the cells at the cell density of 3 x 106 cells/g, the living cell number decreased below 65%. The cells in curry showed the lowest survival ratio (2%) among those in foods examined. Acid resistance of the cells in foods irradiated by the microwave was also effectively reduced below 10% irrespective of foods surveyed. Microwave could prove useful for reducing the living cell number and acid resistance of EHEC O157 in foods.
Journal Title
徳島大学総合科学部自然科学研究 = Natural Science Research, The University of Tokushima
ISSN
09146385
NCID
AN10065859
Volume
27
Issue
3
Start Page
13
End Page
17
Sort Key
13
Published Date
2013-07
EDB ID
FullText File
language
jpn
TextVersion
Publisher
departments
Bioscience and Bioindustry