Antimicrobial Activity of Copper Alone and in Combination with Lactic Acid against Escherichia coli O157H7 in Laboratory Medium and on the Surface of Lettuce and Tomatoes英文文献资料.docVIP

下载本文档

3
0
约 10页
2017-05-10 发布于上海
举报
版权申诉

Antimicrobial Activity of Copper Alone and in Combination with Lactic Acid against Escherichia coli O157H7 in Laboratory Medium and on the Surface of Lettuce and Tomatoes英文文献资料.doc

1、原创力文档（book118）网站文档一经付费（服务费），不意味着购买了该文档的版权，仅供个人/单位学习、研究之用，不得用于商业用途，未经授权，严禁复制、发行、汇编、翻译或者网络传播等，侵权必究。。
2、本站所有内容均由合作方或网友上传，本站不对文档的完整性、权威性及其观点立场正确性做任何保证或承诺！文档内容仅供研究参考，付费前请自行鉴别。如您付费，意味着您自己接受本站规则且自行承担风险，本站不退款、不进行额外附加服务；查看《如何避免下载的几个坑》。如果您已付费下载过本站文档，您可以点击这里二次下载。
3、如文档侵犯商业秘密、侵犯著作权、侵犯人身权等，请点击“版权申诉”（推荐），也可以打举报电话：400-050-0827(电话支持时间：9:00-18:30)。
4、该文档为VIP文档，如果想要下载，成为VIP会员后，下载免费。
5、成为VIP后，下载本文档将扣除1次下载权益。下载后，不支持退款、换文档。如有疑问请联系我们。
6、成为VIP后，您将拥有八大权益，权益包括：VIP文档下载权益、阅读免打扰、文档格式转换、高级专利检索、专属身份标志、高级客服、多端互通、版权登记。
7、VIP文档为合作方或网友上传，每下载1次，网站将根据用户上传文档的质量评分、类型等，对文档贡献者给予高额补贴、流量扶持。如果你也想贡献VIP文档。上传文档

Antimicrobial Activity of Copper Alone and in Combination with Lactic Acid against Escherichia coli O157H7 in Laboratory Medium and on the Surface of Lettuce and Tomatoes英文文献资料

SAGE-HindawiAccesstoResearch JournalofPathogens Volume2011,ArticleID650968,9pages doi:10.4061/2011/650968 ResearchArticle AntimicrobialActivityofCopperAloneandinCombinationwith LacticAcidagainstEscherichiacoliO157:H7in LaboratoryMediumandontheSurfaceofLettuceandTomatoes RabinGyawali, 1 SalamA.Ibrahim, SalmaH.AbuHasfa, 1 2 andYosefHaik 3 ShahnazQ.Smqadri, 3 1 FoodMicrobiologyandBiotechnologyLaboratory,NorthCarolinaAgriculturalandTechnicalStateUniversity,173CarverHall, Greensboro,NC27411,USA 2 3 LFRDDepartment,ALCDRInstitute,CityofScienti?cResearchandTechnologyApplications,P.O.Box21934,Alexandria,Egypt CenterofResearchExcellenceinNanobioscience,TheUniversityofNorthCarolinaGreensboro,Greensboro,NC27412,USA CorrespondenceshouldbeaddressedtoSalamA.Ibrahim,ibrah001@ Received22June2011;Accepted22August2011 AcademicEditor:Hin-ChungWong Copyright?2011RabinGyawalietal.ThisisanopenaccessarticledistributedundertheCreativeCommonsAttributionLicense, whichpermitsunrestricteduse,distribution,andreproductioninanymedium,providedtheoriginalworkisproperlycited. Theobjectiveofthisstudywastoevaluatethee?ectofcopperaloneandincombinationwithlacticacidagainstE.coliO157:H7 inlaboratorymediumandonthesurfaceoflettuceandtomatoes.FourstrainsofE.coliO157:H7wereindividuallyinoculated intoBHIbrothcontainingdi?erentconcentrationsofcopper(5,10,20,and40ppm,w/v),lacticacid(0.1and0.2%,v/v),and theircombinations.Afterincubation,aliquotsof1mLfromeachsamplewerewithdrawnandplatedonBHIagartodetermine thebacterialpopulation.Signi?cantgrowthinhibition(P0.05)wasobservedwithacombinationtreatmentofcopper(40ppm) andlacticacid(0.2%).ThepopulationofE.coliO157:H7wasreducedby3.93and3.39logonthesurfaceoflettuceandtomato samples,respectively,whentreatedwiththesamecombination.Thisindicatesthatcombinationofcopperandlacticacidcouldbe usedasane?ectivesolutiontoinhibitE.coliO157:H7onfreshproduce. 1.Introduction Consumers are now paying closer attention to the use of arti?cial chemical preservatives to c