パプリカ粉末を含む食肉における汚染菌の増殖動態の解析

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概要

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• Bacillus spores are most popular contaminant with spices. Spores can survive after decontamination treatment because of their high resistance against heat, antimicrobial agents, and irradiation.We observed that supersteam-heated paprika powder showed a retarded growth of survivors within sausage mixtures. In this study, we employed calorimetry as well as conventional colony counting method to monitor the effects of decontaminated paprika powder on the growth of isolates from untreated paprika powder as well as standard Bacillus subtilis spores. As a result, when the microbes was mixed with the paprika and the sausage, the growth was drastically suppressed, suggesting that paprika powder might contain antimicrobial agents affecting the microbial growth.

著者

• 古田 雅一

  Research Organization for University-Community Collaborations, Radiation Research Center

• 阪井 俊夫

  Department of Biological Science, Graduate School of Science, Osaka Prefecture University

• 石川 悦子

  Research Organization for University-Community Collaborations, Radiation Research Center

• 小池 佳都子

  Research Organization for University-Community Collaborations, Radiation Research Center

関連論文

• パプリカ粉末を含む食肉における汚染菌の増殖動態の解析

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