热与乳酸钠对碎牛肉中肠炎耶尔森菌和单核细胞增生李斯特菌热抗性的协同作用

Synergistic effect of heat and sodium lactate on the thermal resistance of Yersinia enterocolitica and Listeria monocytogenes in minced beef.

作者信息

McMahon C M, Doherty A M, Sheridan J J, Blair I S, McDowell D A, Hegarty T

机构信息

National Food Centre, Castleknock, Dublin, Ireland.

出版信息

Lett Appl Microbiol. 1999 May;28(5):340-4. doi: 10.1046/j.1365-2672.1999.00554.x.

DOI:10.1046/j.1365-2672.1999.00554.x

PMID:10347886

Abstract

The effect of sodium lactate (NaL) (0, 2.4 or 4.8%), in heating and recovery media, on Yersinia enterocolitica and Listeria monocytogenes numbers recovered from minced beef heated at 55 degrees C, was examined. Survivors were enumerated on selective media at pH 5.7/7.4 (Y. enterocolitica) or pH 5.7/7.2 (L. monocytogenes). Recovery of the organisms depended on the pH and NaL levels in the recovery medium. The heat resistance of Y. enterocolitica (P < 0.001) and L. monocytogenes (P < 0.01) decreased as the concentration of NaL in the minced beef increased from 0 to 2.4% or 4.8%. The thermal destruction of pathogens in foods processed using mild temperatures may be enhanced by the addition of 2.4% NaL.

摘要

研究了加热和恢复培养基中乳酸钠（NaL）（0%、2.4%或4.8%）对从55℃加热的碎牛肉中回收的小肠结肠炎耶尔森菌和单核细胞增生李斯特菌数量的影响。在pH 5.7/7.4（小肠结肠炎耶尔森菌）或pH 5.7/7.2（单核细胞增生李斯特菌）的选择性培养基上对存活菌进行计数。微生物的回收率取决于恢复培养基中的pH值和NaL水平。随着碎牛肉中NaL浓度从0%增加到2.4%或4.8%，小肠结肠炎耶尔森菌（P<0.001）和单核细胞增生李斯特菌（P<0.01）的耐热性降低。添加2.4%的NaL可能会增强在温和温度下加工的食品中病原体的热破坏作用。