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Updated: Sep 8, 2025

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大肠杆菌O157:H7在冷链包装材料上的生存和转移动态:一个集成的实验机器学习框架

Zhiqiang Wang1, Saiwei Ge2, Haiyang Li2

  • 1Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300134, China; International Centre in Fundamental and Engineering Thermophysics, Tianjin University of Commerce, Tianjin 300134, China; Key Lab of Agricultural Products Low Carbon Cold Chain of Ministry of Agriculture and Rural Affairs, Tianjin University of Commerce, Tianjin 300134, China.

International journal of food microbiology
|August 17, 2025
PubMed
概括

大肠杆菌O157:H7存活时间更长,更容易转移到多孔包装材料上,特别是在制冷温度下. 亚烯表面显著减少细菌的持久性和转移,提供了改善的冷链食品安全.

关键词:
细菌转移是因为细菌的转移.连锁制冷链中的冷链.大肠杆菌 E. coli O157:H7 的情况.食品安全 食品安全机器学习 机器学习包装材料 包装材料

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Physical Methods for Controlling Microbial Growth: Temperature01:23

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Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
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