蛭弧菌消除鲜切香芹大肠杆菌试验

Effect of BALO on eliminating Escherichia. coli on fresh-cut celery

分别用蛭弧菌溶液(试验组)和无菌水(空白组)简单浸渍清洗鲜切香芹,比较这两种方法对香芹大肠杆菌的消除和控制效果,并对被处理香芹进行感官评定。结果表明:与空白组相比,试验组对鲜切香芹大肠杆菌有明显的消除作用;且104 PFU/g蛭弧菌组对大肠杆菌的消除效果优于106 PFU/g蛭弧菌组;104 PFU/g蛭弧菌组可以在较长时间内(30 min)使鲜切香芹保持良好的感官状态。

In order to eliminate pathogen on the uncooked or half-cooked food like fresh-cut celery, effectiveness and availability of the treated groups with BDM01 in the cleaning water and control groups were compared in controlling growth of Escherichia coli on fresh-cut celery. The resuhs showed that both of the two treated groups caused a significantly reduction for this pathogenic bacterium compared Io the control one, and the 104 PFU/mL group was better than the 106 PFU/g group. In the sensory assessment, the 104 PFU/g group could ensure sensory attribute of the fresh-cut celery in 30 min.