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  4. Heat and Cold shock Affect the Susceptibility of Various Food-borne Pathogens to Sanitizers
 
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Heat and Cold shock Affect the Susceptibility of Various Food-borne Pathogens to Sanitizers

Date Issued
2010
Date
2010
Author(s)
Lin, Meng-Hsuan
URI
http://ntur.lib.ntu.edu.tw//handle/246246/248311
Abstract
This study was conducted to investigate the effct of heat shock and cold shock on the susceptibility of various food-borne pathogens such as Vibrio parahaemolyticus, Salmonella Typhimurium and Listera monocytogenes to sanitizers including Clidox-S® and Quatricide®. It was found that heat shock treatment significantly (p < 0.05) increased the tolerance of V. parahaemolyticus and L. monocytogenes to Clidox-S® and Quatricide®, while reduced the tolerance of Sal. Typhimurium to these sanitizers. On the other hand, a significantly (p < 0.05) increased tolerance to Clidox-S® and Quatricide® was noted with cells of V. parahaemolyticus, Sal. Typhimurium and L. monocytogenes after exposure to cold shock treatment. Additionally, Clidox-S® and Quatricide® exhibited a higher antibacterial activity against the pathogens examined at 40oC that at 25oC.
Subjects
Heat shock
Cold shock
Sanitizers
Type
thesis
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ntu-99-R97641005-1.pdf

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