| 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
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| Title Alternative | Effect of Microwave Radiation on Escherichia coli O157:H7 in foods
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| 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
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|
| Content Type |
Departmental Bulletin Paper
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| 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.
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| Journal Title |
徳島大学総合科学部自然科学研究 = Natural Science Research, The University of Tokushima
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| ISSN | 09146385
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| NCID | AN10065859
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| Volume | 27
|
| Issue | 3
|
| Start Page | 13
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| End Page | 17
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| Sort Key | 13
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| Published Date | 2013-07
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| EDB ID | |
| FullText File | |
| language |
jpn
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| TextVersion |
Publisher
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| departments |
Bioscience and Bioindustry
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