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1.
J Food Prot ; 69(3): 596-601, 2006 Mar.
Artículo en Inglés | MEDLINE | ID: mdl-16541691

RESUMEN

Inactivation studies for Vibrio parahaemolyticus TX-2103 (serotype O3:K6) and Vibrio vulnificus MO-624 (clinical isolate) were conducted in phosphate-buffered saline (PBS) and in inoculated oysters under high-pressure processing conditions. V. parahaemolyticus was more resistant than V. vulnificus in PBS at all pressures and times. A 6-log reduction of V. parahaemolyticus and V. vulnificus in PBS at 241 MPa required 11 and 5 min, respectively, which included a 3-min pressure come-up time. A 4.5-log reduction of V. parahaemolyticus in oysters at 345 MPa required 7.7 min, which included a 6.7-min pressure come-up time. More than a 5.4-log reduction of V. vulnificus in oysters at 345 MPa occurred during the 6-min pressure come-up time. Both V. parahaemolyticus and V. vulnificus in PBS and in oysters were reduced to nondetectable numbers at 586 MPa during the 8- and 7-min pressure come-up times, respectively.


Asunto(s)
Manipulación de Alimentos/métodos , Ostreidae/microbiología , Mariscos/microbiología , Vibrio parahaemolyticus/crecimiento & desarrollo , Vibrio vulnificus/crecimiento & desarrollo , Animales , Recuento de Colonia Microbiana , Seguridad de Productos para el Consumidor , Microbiología de Alimentos , Humanos , Presión , Vibrio parahaemolyticus/efectos de los fármacos , Vibrio vulnificus/efectos de los fármacos
2.
J Food Prot ; 68(2): 292-5, 2005 Feb.
Artículo en Inglés | MEDLINE | ID: mdl-15726971

RESUMEN

Comparisons of different models in inactivation kinetics were conducted on data obtained from high-pressure and gamma-irradiation processing. Vibrio vulnificus (MO-624) and Vibrio parahaemolyticus (O3:K6 TX-2103) suspended in phosphate-buffered saline (pH 7.4, 10(7) CFU/ml) were exposed to pressures from 207 to 379 MPa for 1 to 20 min. Inoculated whole oysters (106 CFU/g) were exposed to pressure from 276 to 379 MPa for 1 to 15 min. Pure cultures and inoculated oysters (10(6) CFU/g) also were irradiated (gamma irradiation) at doses of less than 3 kGy. Four mathematical models, the Bigelow model, Arrhenius equation, Fermi equation, and Weibull frequency distributions, were applied to microbial survival data, and performances of the different kinetic models were compared. Weibull frequency distributions can predict the high-pressure inactivation of Vibrio spp. with more accuracy in both pure cultures and inoculated oyster samples. The Fermi model provided a better description of gamma-irradiation inactivation kinetics compared with the traditional Bigelow model.


Asunto(s)
Manipulación de Alimentos/métodos , Irradiación de Alimentos , Modelos Biológicos , Ostreidae/microbiología , Mariscos/microbiología , Vibrio parahaemolyticus/crecimiento & desarrollo , Vibrio vulnificus/crecimiento & desarrollo , Animales , Recuento de Colonia Microbiana , Seguridad de Productos para el Consumidor , Microbiología de Alimentos , Rayos gamma , Humanos , Concentración de Iones de Hidrógeno , Cinética , Matemática , Presión , Vibrio parahaemolyticus/efectos de la radiación , Vibrio vulnificus/efectos de la radiación
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