Radio sensitization of Escherichia coli and Salmonella typhi in presence of active compounds

被引：4
|
作者：
Lacroix, M
Chiasson, F
Borsa, J
Ouattara, B
机构：
[1] Univ Quebec, Inst Armand Frappier, INRS, CIC,Res Lab Sci Appl Food, Laval, PQ H7V 1B7, Canada
[2] MDS Nord, Kanata, ON K2K 2P7, Canada
来源：
RADIATION PHYSICS AND CHEMISTRY | 2004年 / 71卷 / 1-2期
关键词：
radiosensitization; active compounds; microbiology; ground beef;
D O I：
10.1016/j.radphyschem.2004.04.060
中图分类号：
O64 [物理化学（理论化学）、化学物理学];
学科分类号：
070304 ; 081704 ;
摘要：
The radiosensitization of Escherichia coli and Salmonella typhi in ground beef was evaluated in the presence of 18 active compounds. Medium fat ground beef (23% fat) was inoculated with E. coli or S. typhi and each active compound was added separately at various concentrations. For E. coli, the most efficient compounds were trans-cinnamaldehyde, thymol and thyme. For S. typhi, the most efficient compounds was trans-cinnamaldehyde, carvacrol and thymol. The addition of tetrasodium pyrophosphate, carvacrol and ascorbic acid had no effect on the irradiation sensitivity of E. coli. For S. typhi, only ascorbic acid had no effect. (C) 2004 Elsevier Ltd. All rights reserved.
引用
收藏
页码：65 / 68
页数：4
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