學生姓名:
楊佩錦
指導教授:
陳泰源
學期:
110下
摘 要:
Based on the hurdle technology, combining HPP and EOs could result in low pressure and short treatment times to inactivate pathogens and spoilage microorganisms. B. cereus is a Gram-positive, endospore-forming bacterium that often contaminates dried milk products. The first study shows the remarkable deformation and damage in both B. cereus vegetative cells and spores, which were observed by transmission electron microscopy after the application of HPP (600 MPa, 5 min) and 0.1% TC. Moreover, HPP-TC could inactivate B. cereus spores by 3 logs in reconstituted infant formula. Ground beef and meat products are highly prone to microbial contamination of E. coli O157:H7. The second study demonstrated 1.0% citral in combination with HPP (400 MPa, 15 min) damaged the cell membrane structure and reduced E. coli by more than 5 log CFU/g in raw ground beef. In conclusion, the combination of HPP with most EOs can be effectively employed to enhance food safety.
摘要-2.pdf