한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)
- 제12권4호
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- Pages.304-309
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- 1997
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- 1229-1153(pISSN)
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- 2465-9223(eISSN)
Escherichia coli O157:H7 균주의 열저항성에 미치는 예비열처리 및 Ascorbate의 효과
Effects of Preheating and Ascorbate on Heat Resistance of Escherichia coli O157:H7
초록
A study was undertaken to determine the thermal inactivation of Escherichia coli O157:H7 as influenced by the effects of temperature, time, suspension medium and ascorbate. Tryptic soy broth was more heat resistant than pfosphate buffer (pH 7.1), with D values of 1.52~1.68 min at 6