首页    期刊浏览 2024年12月05日 星期四
登录注册

文章基本信息

  • 标题:Inhibition of Escherichia coli O157: H7 in Cemens with Different Garlic Levels
  • 本地全文:下载
  • 作者:Muhammet Irfan Aksu ; Mukerrem Kaya ; Fatih Oz
  • 期刊名称:American Journal of Food Technology
  • 印刷版ISSN:1557-4571
  • 电子版ISSN:1557-458X
  • 出版年度:2006
  • 卷号:1
  • 期号:1
  • 页码:59-65
  • DOI:10.3923/ajft.2006.59.65
  • 出版社:Academic Journals Inc., USA
  • 摘要:In order to determine the effect of garlic in Cemen on reduction of Escherichia coli O157:H7, Cemen with different garlic levels (0, 7.5, 10.0, 15.0, 20.0 and 25%) were prepared. Each batch of Cemen was contaminated with E. coli O157:H7 (107 cfu g-1) and stored at 4°C for 60 days and 20°C for 60 days in sterile glass jars. E. coli O157:H7 counts and pH were determined at various stages of storage. It was determined that both garlic levels and storage temperatures had significant effect on E. coli O157:H7 count. E. coli O157:H7 in Cemen that was stored at 4°C were slowly inhibited than that stored at 20°C. During storage at 4°C, E. coli O157:H7 count dropped to below detectable level ( -1) at 30 days in Cemen containing 25% garlic while at 45th days in Cemens containing 10, 15 and 20% garlic. At 20°C, it dropped below detectable level ( -1) on the 10th days in Cemens containing 10, 15, 20 and 25% garlic. Investigating with immunomagnetic seperation (IMS), it was determined that the samples with below detectable level ( -1), contained E. coli O157:H7.
国家哲学社会科学文献中心版权所有