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Effets combinés de la pression hydrostatique, de la température, et d'un traitement à l'isothiocyanate d'allyle (AIT) sur l'inactivation d'Escherichia coli.

Combined effects of hydrostatic pressure, temperature, and the addition of allyl isothiocyanate (AIT) on inactivation of Escherichia coli.

Auteurs : OGAWA T., NAKATANI A., MATSUZAKI H., et al.

Type d'article : Article

Résumé

Inactivation to undetectable levels by hydrostatic pressure alone requires 400 to 600 MPa. E. coli growth was delayed with increasing of applied pressure and the AIT concentration added subsequently. The bactericidal effects of pressurization with the addition of AIT at 4 or 40 °C were greater than at 20 °C, and all bacteria tested were effectively killed at 200 of 250 MPa with 10 to 80 µg/ml of AIT. Tests performed on a food product (Asazuke: low salt vegetables) gave the same kind of results.

Détails

  • Titre original : Combined effects of hydrostatic pressure, temperature, and the addition of allyl isothiocyanate (AIT) on inactivation of Escherichia coli.
  • Identifiant de la fiche : 2001-1841
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 63 - n. 7
  • Date d'édition : 07/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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