微波加热金葡菌对小白鼠致病性和菌液灭活的影响

The impact of Microwave heating of Staphylococcus aureus on mice pathogenicity and bacilli inactivated

采用微波加热和电炉加热的方法,对比研究了两种方法加热金黄色葡萄球菌(Staphylococcus aureus)对小白鼠致病性和菌液灭活的影响。研究结果表明:经过微波加热处理的细菌的毒力大大减弱,致病性减弱,对菌液的活性也产生了影响,证明了微波的非热效应在对小白鼠致病性和菌液灭活方面具有非常重要的作用,这进一步验证了微波的杀菌机理,同时也为食品工业消毒杀菌提供了参考。

Using microwave heating and electric furnace heating method,we comparatively studied the impact of two method heating of Staphylococcus aureus on mice pathogenicity and bacilli inactivated.The results have showed that microwave treatment significantly reduced bacterial virulence,pathogenicity weakened,and have proven that the non-thermal effects of microwave pathogenicity in mice and inactivated bacilli play an important role.which further validate the mechanism of microwave sterilization, but also provides a reference for the food industry to sterilization.