 |
 |
 |
|
|
|
|
|
 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Survival of Shiga Toxin-producing Escherichia coli (O157:H7 and Non-O157:H7) and Effectiveness of Thermal Inactivation by Microwaves in Nham (Thai Fermented Sausage)) ผู้เขียน: ดร.วลัยรัตน์ จันทรปานนท์, ผู้ช่วยศาสตราจารย์ , ดร.สุนีย์ นิธิสินประเสริฐ, รองศาสตราจารย์ ,  Joseph F. Frank สื่อสิ่งพิมพ์:pdf AbstractA study was conducted to determine if the fermentation conditions of Nham (Thai fermented sausage) were effective against Escherichia coli O157:H7 and three non-O157:H7 Shiga toxin-producing E. coli, O8 (stx2+, eaeA-), O111 (stx1+, eaeA+) and untypable O serogroup (stx1+, eaeA-) strain, compared with non pathogenic E. coli, E780 as a negative control. Nham was produced using starter cultures of V3 (Pediococcus acidilactici and Staphylococcus xylosus). The pH of Nham during the fi rst 3 d of Nham fermentation was reduced from 6.39 to 4.55. Each of the fi ve strains of E. coli were separately inoculated to unfermented Nham giving initial populations of approximately 2 ? 106 colony forming units (CFU).g-1 and fermented at 35 ?C for 3 d and stored at 4 ?C for up to 20 d after that. All strains except O157:H7 were increased by 1 log CFU.g-1 for the fi rst day of fermentation and decreased by 1 to 2 log CFU.g-1 after Nham fermentation for 3 d. After storing inoculated Nham at 4 ?C, the three strains of non-O157:H7 slowly decreased by only 0.5–1 log CFU.g-1 until 20 d of storage at 4 ?C. The effectiveness of thermal activation was determined using a capillary tube method. The decimal reduction time (D) values at 58 ?C in acidifi ed tryptic soy broth (TSB, pH 4.6) of all strains of nonacid-adapted E. coli (TSB) were higher than for the acid-adapted E. coli (TSB pH 5.8). Nonacid-adapted and acidadapted E. coli O111 showed the highest D values (3.31 and 1.23 min, respectively) at 58 ?C while nonacid-adapted and acid-adapted E. coli O157:H7 showed the lowest D values (1.96 and 0.37 min, respectively). The results showed that heating by 900 W microwaves at initial temperatures of 28 ?C for 60 s could not destroy any Shiga toxin-producing E. coli (approximately 1 ? 105 CFU.g-1) in Nham. E. coli O157:H7 could be destroyed after heating with microwaves for up to 90 s but not all E. coli O111 were. Microwaving Nham might not be a safe way of cooking Nham as some E. coli can survive. |
 ที่มา:Securing Global Food Safety in 14th Australian Food Microbiology Conference and 2nd IAFP Asia Pacific Symposium on Food Safetyหัวเรื่อง:การอยู่รอดของ Shiga toxin-producing E. coli (E. coli O157:H7 และ non O157:H7) และประสิทธภาพของไมโครเวฟในแหนม |
|
 |
|
|
|
|
|
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Inhibitory Effects of Selected Thai Spices and Medicinal Plants on Escherichia coli O157 : H 7 and Yersinia enterocolitica) ผู้เขียน:นางสิริพร สธนเสาวภาคย์ , Pornthip Chareonthamawat, นางมาลัย เมืองน้อย (บุญรัตนกรกิจ) สื่อสิ่งพิมพ์:pdf AbstractThe effects of spices and medicinal plants were tested for their inhibitory effects on newly foodborne pathogens namely Escherichia coli O157 : H 7 and Yersinia enterocolitica by the well assay technique. Crude extracts of cloves (Eugenia caryophyllata Thunb.) and cinnamon (Cinamonum zeylanicum Nees.) revealed high antibacterial activity on both organisms. The betle leaf (Piper betle) showed the highest activity on E. coli O157 : H 7, whereas the pomegranate rind (Punica granatum Linn.) exhibited the highest antibacterial action on Y. enterocolitica. The effects of pH and temperature on antibacterial activity of plant extracts were explored. The antibacterial activity of plant extracts on the test organisms at selected pH values indicated that it was more active at low pH than at high pH. At low temperatures (4 and 10?C) the plant extracts have less activity than at high temperatures (25, 35 and 45?C). |
ผลงานตีพิมพ์ในวารสารวิชาการWater-based oligochitosan and nanowhisker chitosan as potential food preservatives for shelf-life extension of minced porkผู้แต่ง:Chantarasataporn, P., Tepkasikul, P., Kingcha, Y., Dr.Rangrong Yoksan, Associate Professor , Pichyangkura, R., Visessanguan, W., Chirachanchai, S., วารสาร:  
|
 |