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POSSIBILITIES IN THE FREEZE-STERILIZATION OF FOODS: RECENT TRIALS.

[In Japanese. / En japonais.]

Author(s) : TAKANO N.

Type of article: Article

Summary

CELLS OF SALMONELLA TYPHIMURIUM AND OTHER GRAM-NEGATIVE OR GRAM-POSITIVE BACTERIA WERE EFFECTIVELY KILLED BY FREEZING-THAWING IN A SOLUTION CONTAINING LAURATE, MONOHYDRIC ALCOHOLS OR A MIXTURE OF ETHANOL PLUS SODIUM CHLORIDE IN CONCENTRATIONS TO WHICH THE UNFROZEN CELLS ARE NOT SENSITIVE. THE BACTERICIDAL EFFECT WAS GREATER IN SLOW FREEZING AT 243 K (-30 DEG C) THAN IN FAST FREEZING, AND IT WAS NOT INFLUENCED BY THE SOLUTE CONCENTRATION BEFORE FREEZING. EXTRACELLULARLY CONCENTRATED SOLUTES IN THE COURSE OF FREEZING MAY INJURE BACTERIA WHEN IN COMBINATION WITH THE CHEMICAL EFFECT OF LAURATE OR ALCOHOLS IN THE MEMBRANE.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1984-2287
  • Languages: Japanese
  • Source: Refrigeration - vol. 58 - n. 674
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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