Changes in the bacterial number (enterohaemorrhagic E. coli O157:H7, coliforms and SPC) in salted vegetables during storage and by treatment with electron-beam irradiation
2007
Miyahara, M.(National Inst. of Health Sciences, Tokyo (Japan)) | Miyahara, M.
Enterohaemorrhagic Escherichia coli O157:H7 causes severe illness in humans, especially young children and elder people. Some 2-3% salted vegetables (called Asazuke) contaminated with E. coli O157:H7 have caused food-poisoning and even death. The viability of E. coli O157:H7 in saline water and in salted vegetables was tested. During cold and frozen storage, the apparent decrease in the number of E. coli O157:H7 was not observed. However, electronbeam irradiation (0.534, 1.097 and 2.639 kGy) caused clear decrease in the numbers of E. coli O157:H7 in frozen salted Mizuna. The number of SPC and coliforms were also counted and compared with the changes in the number of E. coli O157:H7.
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