Michalski C B, Brackett R E, Hung Y C, Ezeike G O
Center for Food Safety and Quality Enhancement, University of Georgia, Griffin 30223, USA.
J Food Prot. 1999 Feb;62(2):112-7. doi: 10.4315/0362-028x-62.2.112.
D values for a five-strain cocktail of Salmonella Enteritidis in five different liquid egg products (whole egg, egg yolk, egg white, egg yolk + 5% sucrose + 5% NaCl, and egg yolk + 10% NaCl) were determined using 100-microl capillary tubes. The egg products were inoculated with approximately 1 X 10(10) organisms/ml and heated in capillary tubes to temperatures ranging from 51 to 68 degrees C for various time intervals. Using a pilot scale plate heat exchanger, the U.S. Department of Agriculture (USDA) protocols for pasteurization were also evaluated using egg products inoculated with approximately 1 x 10(7) Salmonella Enteritidis/ml. Results of experiments with capillary tubes suggested that almost all processes would result in less than the 9D process recommended by the USDA. However, when the egg products were pasteurized using the plate heat exchanger, a greater than 9D process was achieved for Salmonella Enteritidis in all products except egg yolk containing 5% sucrose + 5% NaCl, which received approximately a 4D process.
使用100微升毛细管测定了肠炎沙门氏菌五菌株混合物在五种不同液态蛋制品（全蛋液、蛋黄、蛋清、蛋黄+5%蔗糖+5%氯化钠以及蛋黄+10%氯化钠）中的D值。将蛋制品接种约1×10¹⁰个生物体/毫升，并在毛细管中加热至51至68摄氏度的不同温度，持续不同时间间隔。使用中试规模的板式换热器，还采用接种约1×10⁷肠炎沙门氏菌/毫升的蛋制品对美国农业部（USDA）的巴氏杀菌方案进行了评估。毛细管实验结果表明，几乎所有工艺导致的杀菌效果都低于USDA推荐的9D工艺。然而，当使用板式换热器对蛋制品进行巴氏杀菌时，除了含有5%蔗糖+5%氯化钠的蛋黄接受了约4D工艺外，所有产品中肠炎沙门氏菌的杀菌效果都超过了9D工艺。
