相关实验视频

Updated: May 12, 2026

Quantification of Cytosolic vs. Vacuolar Salmonella in Primary Macrophages by Differential Permeabilization

Quantification of Cytosolic vs. Vacuolar Salmonella in Primary Macrophages by Differential Permeabilization

Published on: July 28, 2015

在牛肉沙门氏菌上制果的抗菌效率

Nady Khairy Elbarbary¹, Neveen M Abdelmotilib², Mounir M Salem-Bekhit³

¹Food Hygiene and Control Department, Faculty of Veterinary Medicine, Aswan University, Aswan, Egypt.

Open veterinary journal

|April 18, 2024

概括

果有效降低牛肉产品中的沙门氏菌污染. 这种天然抗菌剂可以将冷藏牛肉的保质期延长至48小时,提高食品安全.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
公共卫生公共卫生

背景情况:

由沙门氏菌引起的食物传播疾病对公众健康构成重大风险.
食品中天然存在的抗菌化合物显示出控制微生物生长的潜力.

研究的目的:

调查牛肉产品中的沙门氏菌的流行率和微生物负载.
评估果在减少沙门氏菌污染和延长保质期方面的有效性.

主要方法:

收集了150种牛肉和牛肉制品,用于分析总活力计数 (TVC) 和肠杆菌 (ENT).
用多重PCR检测病毒性基因分离和鉴定了沙门氏菌血清病毒.
评估了不同度的果 (50%,70%,100%) 在48小时内对牛排肉中注射的沙门氏菌的影响.

主要成果:

肉球和牛肉汉堡的沙门氏菌患病率最高 (分别为46.7%和25.3%).
常见的血清病毒包括沙门氏菌 typhimurium,沙门氏菌 enteritidis 和沙门氏菌 infantis.
百分之百的果在48小时后将沙门氏菌种群减少到0.31 × 10^2日志CFU/ml,并改善了感官属性.

结论:

牛肉产品经常被沙门氏菌污染,需要采取有效的控制措施.
在50-100%的度下,果 marinades 显著降低牛肉中的沙门氏菌流行.
果将冷藏牛肉产品的保质期延长至48小时,提高了安全性和质量.

关键词:

牛肉制品牛肉制品牛肉制品食物传播疾病食物传播疾病沙门氏菌果

更多相关视频

Application of the Intelligent High-Throughput Antimicrobial Sensitivity Testing/Phage Screening System and Lar Index of Antimicrobial Resistance

Application of the Intelligent High-Throughput Antimicrobial Sensitivity Testing/Phage Screening System and Lar Index of Antimicrobial Resistance

Published on: July 21, 2023

Modified Most Probable Number Assay to Quantify Salmonella in Raw and Ready-to-Cook Chicken Products

Modified Most Probable Number Assay to Quantify Salmonella in Raw and Ready-to-Cook Chicken Products

Published on: January 31, 2025

相关概念视频

Antimicrobial Effectiveness

Antimicrobial Effectiveness

The effectiveness of antimicrobial agents depends on various factors influencing their ability to eliminate microbial populations. Larger microbial populations require more time for complete eradication, emphasizing the importance of population size analysis when evaluating antimicrobial efficacy.Microbial resistance to antimicrobial agents varies significantly. Highly resilient microorganisms include endospores, gram-negative bacteria, and non-enveloped viruses, while prions are exceptionally...

Microbes in the Production of Fermented Foods

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...

Clinical Significance of Antibiotic Resistance

Clinical Significance of Antibiotic Resistance

Methicillin-resistant Staphylococcus aureus (MRSA) presents a critical public health threat, arising from its capacity to resist β-lactam antibiotics due to acquisition of the mecA gene within the staphylococcal cassette chromosome mec (SCCmec). This gene encodes penicillin-binding protein 2a (PBP2a), which impairs binding efficacy of methicillin and other β-lactams. MRSA has evolved into distinct clonal lineages impacting humans and animals alike, reinforcing its significance within the One...