Yang H, Li Y, Johnson M G
Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville 72701, USA.
J Food Prot. 2001 Jun;64(6):770-6. doi: 10.4315/0362-028x-64.6.770.
Salmonella Typhimurium and Campylobacter jejuni were inoculated in scalding water, in chilled water, and on chicken skins to examine the effects of scalding temperature (50, 55, and 60 degrees C) and the chlorine level in chilled water (0, 10, 30, and 50 ppm), associated with the ages of scalding water (0 and 10 h) and chilled water (0 and 8 h), on bacterial survival or death. After scalding at 50 and 60 degrees C, the reductions of C. jejuni were 1.5 and 6.2 log CFU/ml in water and <1 and >2 log CFU/cm2 on chicken skins; the reductions of Salmonella Typhimurium were <0.5 and >5.5 log CFU/ml in water and <0.5 and >2 log CFU/cm2 on skins, respectively. The age of scalding water did not significantly (P > 0.05) affect bacterial heat sensitivity. However, the increase in the age of chilled water significantly (P < 0.05) reduced the chlorine effect. In 0-h chilled water. C. jejuni and Salmonella Typhimurium were reduced by 3.3 and 0.7 log CFU/ml, respectively, after treatment with 10 ppm of chlorine and became nondetectable with 30 and 50 ppm of chlorine. In 8-h chilled water, the reduction of C. jejuni and Salmonella Typhimurium was <0.5 log CFU/ml with 10 ppm of chlorine and ranged from 4 to 5.5 log CFU/ml with 50 ppm of chlorine. Chlorination of chilled water did not effectively reduce the bacteria attached on chicken skins. The D-values of Salmonella Typhimurium and C. jejuni were calculated for the prediction of their survival or death in the poultry scalding and chilling.
将鼠伤寒沙门氏菌和空肠弯曲菌接种于烫毛水、冷却水中以及鸡皮上，以研究烫毛温度（50、55和60摄氏度）和冷却水中氯含量（0、10、30和50 ppm），以及烫毛水（0和10小时）和冷却水中（0和8小时）的存放时间对细菌存活或死亡的影响。在50和60摄氏度烫毛后，空肠弯曲菌在水中的减少量分别为1.5和6.2 log CFU/ml，在鸡皮上的减少量分别小于1和大于2 log CFU/cm²；鼠伤寒沙门氏菌在水中的减少量分别小于0.5和大于5.5 log CFU/ml，在鸡皮上的减少量分别小于0.5和大于2 log CFU/cm²。烫毛水的存放时间对细菌热敏感性无显著影响（P>0.05）。然而，冷却水中存放时间的增加显著（P<0.05）降低了氯的作用效果。在存放0小时的冷却水中，用10 ppm氯处理后，空肠弯曲菌和鼠伤寒沙门氏菌分别减少3.3和0.7 log CFU/ml，用30和50 ppm氯处理后则检测不到。在存放8小时的冷却水中，用10 ppm氯处理时空肠弯曲菌和鼠伤寒沙门氏菌的减少量小于0.5 log CFU/ml，用50 ppm氯处理时减少量在4至5.5 log CFU/ml之间。冷却水中加氯并不能有效减少附着在鸡皮上的细菌。计算了鼠伤寒沙门氏菌和空肠弯曲菌的D值，以预测它们在禽类烫毛和冷却过程中的存活或死亡情况。
