英语翻译Chlorine materials are prohibited for post harvest handl

英语翻译
Chlorine materials are prohibited for post harvest handling of organic
crops in the European Union (EU,2007).
Most of the studies about the spices or their essential oils are
conducted in vitro conditions and an emulsifier or solvent such as
ethanol,methanol or Tween 80 are used to dissolve essential oils (Burt,
2004).In this study,myrtle leaves oil was dissolved in sterile distilled
water inorder to avoid use of additives.In food systems,it is unnecessary
to use solvents in regards for intention of human consumption.It was
observed that myrtle leaves oil has antimicrobial activity on Staphylococcus
aureus as high as chloramphenicol and penicillin G antibiotics in
vitro conditions (Sağdiç et al.,2003).Bouzouita et al.(2003) showed that
Lactobacillus plantarum and E.coli numbers in media were reduced by
3.04 log cfu/ml and 3.56 log cfu/ml as a result of treatment with
5000 ppm of myrtle leaves oil,respectively.In our previous study
(Gündüz,2008),itwas shown that 1000 ppmofmyrtle leaves oil caused
2.10 log cfu/ml reduction in the number Salmonella Typhimurium in
vitro conditions.However,greater concentration of myrtle leaves oil is
needed to achieve the same effect in lettuce and tomatoes.Ultee and
Smid (2001) also showed that carvacrol inhibited toxin production of
Bacillus cereus in mushroom soup,but approximately 50-fold higher
concentrations were needed to achieve the same effect as in broth.
Antimicrobial efficacy is getting lower when used in food systems.The
need for higher concentrations of oils in foods than in laboratory media
to achieve inhibitionmay be related to the more complex nature of food
(Holley and Patel,2005).Itwas observed that potato starch or sunflower
oil concentrations of above 5% reduced the efficacy of oregano and
thyme essential oils on Listeria monocytogenes (Gutierrez et al.,2008a).
The intrinsic properties of food (fat,protein,water content,antioxidants,
preservatives,pH,salt) and the extrinsic determinants (temperature,
packaging in vacuum/gas/air,characteristics of microorganisms) influence
the bacterial sensitivity to antimicrobial materials in food systems
(Burt 2004).The effects of natural antimicrobials on foodborne
pathogens in food systems are needed to investigate for this reason.

氯材料被欧盟禁止用于收获后处理有机农作物.（欧盟,2007）
大多数关于这些香味料或者香精油的研究是在体外条件下进行的,并且一种乳化剂或者例如乙醇（酒精）、甲醇,或者吐温80之类的溶剂被用来溶解香精油.（伯特,2004）
在这一研究中,桃金娘科植物的叶子油被溶解于无菌的蒸馏水中,从而（可以）避免使用添加剂.在食品体系中,根据人类的消费意向来使用溶剂是不必要的.通过观察发现,桃金娘叶油在金色葡萄球菌有抗菌活性,（并且此活性）与氯霉素和青霉素G抗生素在体外环境下一样高.（Sağdiç et al.,2003）Bouzouita et al.(2003) 表明,由于利用（浓度是）50亿分之一的桃金娘叶油处理,植物乳杆菌和E-coli在媒介中的数目分别降低了3.04菌落形成单位/毫升和3.56菌落形成单位/毫升.
在我们过去的研究中表明,（Gündüz,2008）浓度为十亿分之一的桃金娘叶油引起了2.10菌落形成单位/毫升的体外条件下的鼠伤寒沙门氏菌的数目的减少.然而,更大浓度的桃金娘叶油对于使莴苣和番茄达到相同的作用效果是必要的.
Ultee和Smid (2001) 同样表明,香芹酚（增香剂）抑制了蘑菇汤中蜡状芽孢杆菌毒素的产生,但是要达到相同作用效果需要大约高于液体培养基50倍浓度的浓聚物.
当用于食品体系中抗菌效率会降低.这就需要比在实验室媒介中更高浓度的桃金娘叶油来达到（相同效果）.抑制效果也许与更复杂的食物特性有关.（杨清惠和帕特尔,2005）
马铃薯淀粉或葵花籽油浓度高于5%的被观察到可以降低牛至叶和百里香的香精油在单核细胞增多性李斯特氏菌中的作用效率.(Gutierrez et al.,2008a).
这种食物的固有特质（脂肪,蛋白质,含水量,抗氧化剂,防腐剂,酸碱度,盐度）以及外在的决定因素（温度,真空包装/气体包装/通风,特有的微生物）影响了细菌在食物体系中对抗菌材料的敏感性.（伯特,2004）由于这个原因,这种食物传播的病原体的天然抗菌剂在食品体系中需要接受调查.