Survival and Growth of Foodborne Pathogens in Minimally Processed Vegetables at 4 and 15 degrees C
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Tian, Jun-Qi | - |
dc.contributor.author | Bae, Young-Min | - |
dc.contributor.author | Choi, Na-Young | - |
dc.contributor.author | Kang, Dong-Hyun | - |
dc.contributor.author | Heu, Sunggi | - |
dc.contributor.author | Lee, Sun-Young | - |
dc.date.available | 2019-05-29T09:07:37Z | - |
dc.date.issued | 2012-01 | - |
dc.identifier.issn | 0022-1147 | - |
dc.identifier.issn | 1750-3841 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/20618 | - |
dc.description.abstract | We conducted this study to investigate the survival and growth of pathogens on fresh vegetables stored at 4 and 15 degrees C. Vegetables (romaine lettuce, iceberg lettuce, perilla leaves, and sprouts) were inoculated with 4 pathogens (Salmonella enterica serovar Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Escherichia coli O157:H7) and stored at 2 different temperatures for different periods of time (3, 6, 9, 12, and 15 d at 4 degrees C and 1, 2, 3, 5, and 7 d at 15 degrees C). Populations of the 4 pathogens tended to increase on all vegetables stored at 15 degrees C for 7 d. Populations of E. coli O157:H7 and S. Typhimurium increased significantly, by approximately 2 log10CFU/g, on loose and head lettuce stored at 15 degrees C for 1 d. No significant differences were observed in the growth of different pathogens on vegetables stored at 4 degrees C for 15 d. E. coli O157:H7 did not survive on sprouts stored at 15 or 4 degrees C. The survival and growth of food pathogens on fresh vegetables were very different depending on the pathogen type and storage temperature. | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | WILEY-BLACKWELL | - |
dc.title | Survival and Growth of Foodborne Pathogens in Minimally Processed Vegetables at 4 and 15 degrees C | - |
dc.type | Article | - |
dc.identifier.doi | 10.1111/j.1750-3841.2011.02457.x | - |
dc.identifier.bibliographicCitation | JOURNAL OF FOOD SCIENCE, v.77, no.1, pp M48 - M50 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000299257000058 | - |
dc.identifier.scopusid | 2-s2.0-84856026376 | - |
dc.citation.endPage | M50 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | M48 | - |
dc.citation.title | JOURNAL OF FOOD SCIENCE | - |
dc.citation.volume | 77 | - |
dc.type.docType | Article | - |
dc.publisher.location | 미국 | - |
dc.subject.keywordAuthor | foodborne pathogen | - |
dc.subject.keywordAuthor | growth | - |
dc.subject.keywordAuthor | storage | - |
dc.subject.keywordAuthor | temperature | - |
dc.subject.keywordAuthor | vegetable | - |
dc.subject.keywordPlus | ESCHERICHIA-COLI O157-H7 | - |
dc.subject.keywordPlus | SEED SPROUTS | - |
dc.subject.keywordPlus | SALMONELLA | - |
dc.subject.keywordPlus | QUALITY | - |
dc.subject.keywordPlus | HARVEST | - |
dc.subject.keywordPlus | LETTUCE | - |
dc.subject.keywordPlus | APPLES | - |
dc.subject.keywordPlus | FRESH | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | sci | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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