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來源資料
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題名 | 低溫與加熱處理對碎豬肉與Cooked Meat Medium中出血性大腸桿菌存活之影響 |
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作者 | 蔡韶慧; 周正俊; | 書刊名 | 食品科學 |
卷期 | 21:3 1994.06[民83.06] |
頁次 | 頁175-181 |
分類號 | 412.37 |
關鍵詞 | 出血性大腸桿菌; 碎豬肉; D值; E. coli 0157: H7 Ground pork; Cooked meat medium; D value; |
語文 | 中文(Chinese) |
中文摘要 | 本研究乃在探討低溫與日熱處理時,碎豬肉及cooked meat medium E. coli 0157:H7之存活性狀。 試驗結果顯示,接種約104CFU/ml之E. coli 0157: H7於碎肉中並置於4℃與-20℃下,分別經9天和28天貯藏後其菌數並未有顯著之變化,僅降低約一個對數值而已。在cooked meat medium中E. coli 0157:H7在25℃下培養24hr後菌數即由起始菌數之約104CFU/ml增至約10℃CFU/ml;惟在4℃下則無法增殖,且於21天後即無活菌。E. coli 0157: H7在碎豬肉中於54.9、56.7、59.7、61.6及62.6℃下所測得D之值分別為1299、321、52、35及29sec。 |
英文摘要 | Growth and survival of E. coli 0157: H7 in meat and cooked meat medium subjected to low temperature and heat treatments were examined. Results showed that no marked changes in the viable cells of the inoculated E. coli 0157: H7 was noted in ground pork after 9-and 28-day storage at 4 and -20℃, respectively. Grown in cooked meat medium and at 25℃, the viable cells of the inocueated from the initial count of 2.0×104CFU/ml to 1.0×1010CFU/ml after 24hrs of cultivation. At 4℃, the inoculated pathogen could not grow. After 21-day of inoculated, no viable cell was detected. The D value of E. coli 0157: H7 in ground pork at 54.9、56.7、59.7、61.6 and 62.6℃ was 1229、321、52、35 and 29 sec, respectively. |
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