该研究旨在评估有机酸(OAAs)或柠檬提取物(LE)加上温和的热量(MH;55°C)对大肠杆菌O157:H7,肠沙门氏菌伤寒沙门氏菌的协同作用,和接种在甜菜根和西瓜汁中的单核细胞增生李斯特菌。将大肠杆菌O157:H7,鼠伤寒沙门氏菌或单核细胞增生李斯特菌的混合培养混合物接种在甜菜根或西瓜汁中,随后用MH治疗,柠檬酸+MH,苹果酸+MH,酒石酸+MH,LE+MH。大肠杆菌O157:H7,鼠伤寒沙门氏菌,当这些细菌在55°C的果汁中加热5分钟时,观察到了单核细胞增生李斯特菌。1.0%OAAs或20%LE和MH(55°C)的组合持续5分钟,导致大肠杆菌O157:H7,鼠伤寒沙门氏菌,分别为2.2-5.0、4.5-5.0和1.5-5.0。
The study aimed to evaluate the synergistic interaction of organic acids (OAAs) or lemon extract (LE) plus mild heat (MH; 55 °C) against Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes inoculated in beetroot and watermelon juices. A mixed culture cocktail of E. coli O157:H7, S. Typhimurium or L. monocytogenes was inoculated in beetroot or watermelon juice, followed by treatments with MH, citric acid + MH, malic acid + MH, tartaric acid + MH, and LE + MH. Approximately < 2.0-log reductions in the number of E. coli O157:H7, S. Typhimurium, and L. monocytogenes were observed when these bacteria were heated in juices at 55 °C for 5 min. A combination of 1.0% OAAs or 20% LE and MH (55 °C) for 5 min resulted in an additional log-reduction in the count of E. coli O157:H7, S. Typhimurium, and L. monocytogenes by 2.2-5.0, 4.5-5.0, and 1.5-5.0, respectively.