Wong T L, Whyte R J, Graham C G, Saunders D, Schumacher J, Hudson J A
Food Safety Group, Institute of Environmental Science and Research Ltd, Christchurch Science Centre, Christchurch, New Zealand.
J Appl Microbiol. 2004;97(6):1185-91. doi: 10.1111/j.1365-2672.2004.02415.x.
To obtain preliminary data on the microbiology and hurdles to pathogen growth in the traditional Pacific Island food, povi masima, which is essentially beef brisket cured in brine.
Six containers of povi masima were prepared and two were inoculated with five enterotoxigenic strains of Staphyloccocus aureus. The povi masima were divided into two lots each containing two uninoculated control and an inoculated container. Lot 1 was incubated at room temperature (20 degrees C) and lot 2 under refrigeration (4-5 degrees C) for up to 98 days. During storage, samples were removed and tested for aerobic plate count, coagulase-producing Staphylococci, Clostridium perfringens, staphylococcal enterotoxin and various chemical parameters of the food. Coagulase-producing Staphylococci and aerobic plate counts grew to high levels in both the inoculated and uninoculated lots stored at room temperature, but enterotoxin was only detected at one time point in these lots and this may represent a false positive result. The concentration of NaCl in the meat increased with time as concentrations equilibrated, and nitrite was rapidly lost in those lots stored at room temperature. Storage at 4-5 degrees C prevented proliferation of coagulase-producing Staphylococci.
For safe curing and storage, this food should be kept under refrigeration as this prevented growth of staphylococci. Optimum storage would also be achieved with improved attempts to ensure equal distribution of NaCl prior to storage.
Under conditions traditionally used to cure and store this food, enterotoxigenic staphylococci can grow to numbers where toxigenesis might occur, especially during the early stages of curing where the salt has not diffused from the brine into the meat.
获取关于传统太平洋岛屿食物“povi masima”（本质上是用盐水腌制的牛腩）的微生物学以及病原体生长障碍的初步数据。
制备了6份povi masima样本，其中两份接种了5株产肠毒素金黄色葡萄球菌。将povi masima分为两组，每组包含两个未接种的对照样本和一个接种样本。第1组在室温（20摄氏度）下培养，第2组在冷藏（4 - 5摄氏度）条件下培养长达98天。在储存期间，取出样本并检测需氧平板计数、产凝固酶葡萄球菌、产气荚膜梭菌、葡萄球菌肠毒素以及该食物的各种化学参数。在室温下储存的接种组和未接种组中，产凝固酶葡萄球菌和需氧平板计数均增长至较高水平，但在这些组中仅在一个时间点检测到肠毒素，这可能是假阳性结果。随着浓度平衡，肉中氯化钠的浓度随时间增加，并且在室温下储存的那些组中亚硝酸盐迅速流失。在4 - 5摄氏度下储存可防止产凝固酶葡萄球菌的增殖。
为了安全腌制和储存，这种食物应冷藏保存，因为这可防止葡萄球菌生长。在储存前更好地确保氯化钠均匀分布，也能实现最佳储存效果。
在传统用于腌制和储存这种食物的条件下，产肠毒素葡萄球菌可生长至可能产生毒素的数量，特别是在腌制早期，盐尚未从盐水中扩散到肉中时。
