Rodríguez-Calleja J M, Cebrián G, Condón S, Mañas P
Tecnología de los Alimentos, Facultad de Veterinaria de Zaragoza, Universidad de Zaragoza, Zaragoza, Spain.
J Appl Microbiol. 2006 May;100(5):1054-62. doi: 10.1111/j.1365-2672.2006.02868.x.
To study and compare the resistance of 15 Staphylococcus aureus isolates to heat, pulsed electric field (PEF) and ultrasound (UW) under pressure (manosonication, MS).
Survival curves to heat (58 degrees C), to PEF (22 kV cm(-1), 2 micros square wave pulses) and to UW under pressure (117 microm, 20 kHz, 200 kPa) were obtained and inactivation parameters (decimal reduction times for heat and UW under pressure, and b-values for PEF) were calculated. A wide resistance variation to heat treatment, but not to PEF and MS, was observed amongst the 15 strains.
There was no relationship between the resistances to the three physical agents studied. Staphylococcus aureus was relatively resistant to MS but sensitive to PEF. Heat resistance varied with strain and was positively correlated to carotenoid pigment content.
Results would help in defining safe food preservation processes. Care should be taken to choose the most adequate strain of S. aureus to model food preservation processing.
研究并比较15株金黄色葡萄球菌分离株在压力条件下（压力超声处理）对热、脉冲电场（PEF）和超声（UW）的抗性。
获得了对热（58℃）、PEF（22 kV cm⁻¹，2微秒方波脉冲）和压力条件下超声（117微米，20千赫兹，200千帕）的存活曲线，并计算了失活参数（热和压力条件下超声的十进制减少时间，以及PEF的b值）。在这15株菌株中观察到对热处理的抗性存在很大差异，但对PEF和压力超声处理不存在这种差异。
对所研究的三种物理因子的抗性之间没有关系。金黄色葡萄球菌对压力超声处理相对抗性较强，但对PEF敏感。耐热性因菌株而异，且与类胡萝卜素色素含量呈正相关。
结果将有助于确定安全的食品保鲜工艺。应谨慎选择最适合的金黄色葡萄球菌菌株来模拟食品保鲜加工过程。
