英语翻译impact on organoleptic properties of lettuce.On the othe

英语翻译
impact on organoleptic properties of lettuce.On the other hand,none
of the treatments applied to tomatoes has any adverse effects on the
organoleptic properties of tomatoes.Gutierrez et al.(2008b) have
shown successful applications of essential oils to reduce pathogens
and spoilage microorganisms on ready-to-eat lettuce and carrots.
Population reductions of S.Typhimurium after treatment for 5,10,
15 and 20 min were not statistically different from each other
(pN0.05).Other researchers also observed that therewas no difference
in washing with thyme oil (1.0 ml/l) for 5,10 or 15 min in the
inactivation of E.coli O157:H7 inoculated to lettuce (Singh et al.,
2002).Sanz et al.(2002) also reported that there was no significant
difference in the number of mesophilic aerobic bacteria between 5
and 30 min washing times of artichoke with 50 ppm chlorine.
Populations of S.Typhimurium recovered from water and myrtle
leaves oil solutions after treating tomatoes and lettuce are presented
in Table 3.Generally,smaller populations of S.Typhimurium were
detected in myrtle leaves oil solutions than in distilled water solutions
after treating tomatoes or lettuce that indicates reductions
of S.Typhimurium by the myrtle leaves oil solutions from lettuce or
tomato were not only the removal of bacteria but also the inactivation
of them.
Treatment of shredded iceberg lettuce and whole tomatoes with
up to 1000 ppm myrtle leaves oil without any rinsing reduced the
number of S.Typhimuriumat maximum levels of 1.66 log cfu/g lettuce
and 1.89 log cfu/tomato,respectively.Researchers showed that
treatment of fruits and vegetables with up to 200 ppm of chlorine
results in a microbial reduction of less than 2 logarithmic units
(Takeuchi and Frank,2000; Kondo et al.,2006).Treatment of lettuce in
water containing 200 μg/ml chlorine reduced populations of Listeria
monocytogenes,Salmonella spp.,E.coli O157:H7 by 1.1–1.8 log cfu/
lettuce sample (Lang et al.,2004b).Dipping in a solution containing
110 ppm chlorine for 2 min resulted in 1.22 log reduction in the
number of Salmonella Montevideo on the surfaces of tomatoes
(Zhuang et al.,1995).Populations of Salmonella Baildon inoculated at
level of 3.60–3.86 log cfu/g to shredded lettuce and diced tomatoes
were reduced by less than 1 log as a result of treatment with 120 or
200 μg/ml chlorine (Weissinger et al.,2000).The results obtained in
this study showed that the effectiveness of washing lettuce and
tomatoes with 750 and 1000 ppmmyrtle leaves oil on S.Typhimurium
was comparable with that of washing with chlorine.Myrtle leaves oil
can be used as an alternative sanitizer to chlorine in the fresh produce
industry,especially for organic ones.Increased consumer awareness
of food safety issues and environmental concerns has contributed to
the growth in organic farming over the last few years (EU,2008).

总的来说,从得到更少的鼠伤寒细菌数量表明,在处理过西红柿和莴苣之后,把由西红柿和莴苣提取的桃金娘科植物叶精油削减过数量的鼠伤寒细菌,放到桃金娘科植物叶精油中处理,而不是用蒸馏水处理,不仅削减了细菌数量更使他们失去了活性.
用未经稀释的1000浓度桃金娘科植物叶精油处理莴苣表皮和整个西红柿分别降低了在莴苣中1.66log菌落/克 和西红柿中1.89log菌落/克 的鼠伤寒细菌的最高数量.研究人员表明,用200以上浓度氯处理的蔬菜和水果导致了微生物数量小于2对数单位的减少（竹内和弗兰克,2000年；近藤等人,2006年）.用浓度为
200μg/ml氯水处理过的莴苣,1.1-1.8log菌落/克的莴苣样品（郎等人,2004年）,使李氏细菌,沙门是杆菌,大肠杆菌的数量减少.浸入含110浓度氯的溶液中两分钟导致了西红柿表皮的蒙得维的亚沙门氏菌数量减少了1.22log（庄等人,1995年）.在莴苣叶和西红小块上培养的等级为3.60-3.86菌落/克的巴尔通沙门氏菌减少了不到1log和经120或120μg/ml 氯水处理的效果是一样的（魏辛格等人,2000年）.这个研究获得的结论表明了用750或1000浓度的桃金娘科植物叶精油冲洗莴苣、西红柿和用氯水冲洗作用在鼠伤寒菌上的效果是相似的.桃金娘科植物叶精油可以作为代替氯的清洁剂作用在新鲜农业产品上,特别是有机农业.越来越多的消费者对食品安全的认识和对环境的关心已经对过去几年里有机农业的发展做出了贡献.（欧洲,2008）
终于翻译完了.累死了