Abstract：
:The main goal of this investigation was to study the efficacy of X-ray doses (0.1, 0.2, 0.3, 0.5, 0.75, 1.0, 1.5 and 2.0 kGy) on inoculated Escherichia coli O157: H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on shredded iceberg lettuce. The second goal was to study the effect of X-ray on the inherent microflora counts and visual color of shredded iceberg lettuce during storage at 4 degrees C for 30 days. Treatment with 1.0 kGy X-ray significantly reduced the population of E. coli O157: H7, L. monocytogenes, Salmonella enterica and S. flexneri on shredded iceberg lettuce by 4.4, 4.1, 4.8 and 4.4-log CFU 5 cm(-2), respectively. Furthermore, more than a 5 log CFU reduction of E. coli O157: H7, L. monocytogenes, S. enterica and S. flexneri was achieved with 2.0 kGy X-ray. Treatment with X-ray reduced the initial microflora on iceberg lettuce and kept them significantly (p < 0.05) lower than the control during storage at 4 degrees C and 90% RH for 30 days. Treatment with X-ray did not significantly (p > 0.05) change the green color of iceberg lettuce leaves. Treatment with X-ray significantly reduced selected pathogens and inherent microorganisms on shredded iceberg lettuce leaves, which could be a good alternative to other technologies for produce (lettuce) industry.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Mahmoud BSdoi
10.1016/j.fm.2009.09.003subject
Has Abstractpub_date
2010-02-01 00:00:00pages
109-14issue
1eissn
0740-0020issn
1095-9998pii
S0740-0020(09)00201-9journal_volume
27pub_type
杂志文章abstract：:Lactic acid bacteria (LAB) antimicrobial peptides typically exhibit antibacterial activity against food-borne pathogens, as well as spoilage bacteria. Therefore, they have attracted the greatest attention as tools for food biopreservation. In some countries LAB are already extensively used as probiotics in food proces...
journal_title：Food microbiology
pub_type： 杂志文章,评审
doi：10.1016/j.fm.2013.05.010
更新日期：2013-12-01 00:00:00
abstract：:Pigs represent an important source of food in many countries, and undercooked pork containing tissue cysts is one of the most common sources of Toxoplasma gondii infection for humans. A magnetic capture method for the isolation of T. gondii DNA and quantitative real-time PCR targeting the 529 bp TOXO repeat element we...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2013.08.011
更新日期：2014-04-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2009.09.013
更新日期：2010-02-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章,评审
doi：10.1016/j.fm.2012.05.007
更新日期：2012-10-01 00:00:00
abstract：:Coenzyme Q0 (CoQ0) has demonstrated antitumor, anti-inflammatory, and anti-angiogenic activities. Cronobacter sakazakii is an opportunistic foodborne pathogen associated with high mortality in neonates. In this study, the antimicrobial activity and possible antimicrobial mechanism of CoQ0 against C. sakazakii were inv...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.103337
更新日期：2020-04-01 00:00:00
abstract：:Recent outbreaks of Campylobacter mediated disease attributed to undercooked chicken livers have highlighted a continuing need for methods to reduce Campylobacter numbers in these types of food products. In this study, gamma irradiation is evaluated for its effectiveness in reducing Campylobacter jejuni numbers in exp...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2019.02.014
更新日期：2019-09-01 00:00:00
abstract：:The goal of the investigation was to study the succession of major groups of lactic acid bacteria (LAB) and their antagonism in salt-fermented cucumber using PCR. In a direct detection method as well as a short enrichment process, PCR enabled detection of Leuconostoc and Lactobacillus during early hours of fermentatio...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2007.10.010
更新日期：2008-04-01 00:00:00
abstract：:Bacillus cereus sensu lato is widely distributed in food products, including raw and processed milk. Plasmids often determine bacterial virulence and toxicity, but their role in the evolution of B. cereus sensu lato is only partly known. Here, we observed that nearly 8% of B. cereus sensu lato isolates were positive f...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.05.009
更新日期：2017-10-01 00:00:00
abstract：:The variation in the coding capacity within Oenococcus oeni can have a significant impact on wine quality. The detection of several genes involved in important metabolic pathways (i.e. citrate, sulphur and arginine metabolisms) was performed on 10 indigenous O. oeni strains from Negroamaro wine, a red table wine (Apul...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.02.004
更新日期：2014-09-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.09.012
更新日期：2019-02-01 00:00:00
abstract：:Shiga toxin-producing Escherichia coli (STEC) are regularly implicated in foodborne illness outbreaks and recalls of ground beef. In this study we determined the High Pressure Processing (HPP) D10 value (the processing conditions needed to reduce the microbial population by 1 log) of 39 STEC isolates, including the "b...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2015.07.001
更新日期：2015-12-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2009.11.009
更新日期：2010-04-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.03.007
更新日期：2012-09-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.10.010
更新日期：2019-04-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103484
更新日期：2020-09-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.12.003
更新日期：2011-08-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103587
更新日期：2020-12-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.10.012
更新日期：2011-05-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2014.01.005
更新日期：2014-06-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2008.04.013
更新日期：2008-09-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
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更新日期：2013-08-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2012.08.011
更新日期：2013-02-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.02.008
更新日期：2017-08-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.04.001
更新日期：2017-09-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
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更新日期：2018-02-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2010.05.013
更新日期：2011-06-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
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更新日期：2009-02-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.03.013
更新日期：2018-09-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103576
更新日期：2020-12-01 00:00:00
abstract：:The aim of this study was to develop a model to predict growth of Listeria in complex food matrices as a function of pH, water activity and undissociated acetic and propionic acid concentration i.e. common food hurdles. Experimental growth curves of Listeria in food products and broth media were collected from ComBase...
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pub_type： 杂志文章
doi：10.1016/j.fm.2018.03.002
更新日期：2018-09-01 00:00:00
