González-Fandos E, Dominguez J L
Food Technology Department. University of La Rioja, La Rioja, Spain.
J Appl Microbiol. 2006 Dec;101(6):1331-9. doi: 10.1111/j.1365-2672.2006.03022.x.
The aim of this study was to evaluate the effect of lactic acid washing on the growth of Listeria monocytogenes on poultry legs stored at 4 degrees C for 7 days.
Fresh inoculated chicken legs were dipped into either a 0.11, 0.22 mol l(-1) or 0.55 mol l(-1) lactic acid solution for 5 min or distilled water (control). Surface pH values, sensorial characteristics and L. monocytogenes, mesophiles and pychrotrophs counts were evaluated after treatment (day 0) and after 1, 3, 5 and 7 days of storage at 4 degrees C. Legs washed with 0.55 mol l(-1) lactic acid for 5 min showed a significant (P < 0.05) inhibitory effect on L. monocytogenes compared with control legs, being about 1.74 log units lower in the first ones than in control legs after 7 days of storage. Sensory quality was not adversely affected by lactic acid, with the exception of colour.
Treatments with 0.55 mol l(-1) lactic acid reduced bacterial growth and preserved reasonable sensorial quality after storage at 4 degrees C for 7 days. However, it was observed a reduction in the colour score within 1 day post-treatment with 0.55 mol l(-1) lactic.
This study demonstrates that, while lactic acid did reduce populations of L. monocytogenes on poultry, it did not completely inactivate the pathogen. The application of lactic acid may be used as an additional hurdle contributing to extend the shelf-life of raw poultry.
本研究旨在评估乳酸清洗对4℃储存7天的家禽腿部单核细胞增生李斯特菌生长的影响。
将新鲜接种的鸡腿浸入0.11、0.22 mol l(-1)或0.55 mol l(-1)的乳酸溶液中5分钟或蒸馏水中（对照）。在处理后（第0天）以及在4℃储存1、3、5和7天后，评估表面pH值、感官特性以及单核细胞增生李斯特菌、嗜温菌和嗜冷菌的数量。与对照腿相比，用0.55 mol l(-1)乳酸清洗5分钟的腿对单核细胞增生李斯特菌显示出显著（P < 0.05）的抑制作用，储存7天后，前者的菌数比对照腿低约1.74个对数单位。除颜色外，乳酸对感官质量没有不利影响。
用0.55 mol l(-1)乳酸处理可减少细菌生长，并在4℃储存7天后保持合理的感官质量。然而，观察到用0.55 mol l(-1)乳酸处理后1天内颜色评分降低。
本研究表明，虽然乳酸确实减少了家禽上单核细胞增生李斯特菌的数量，但并未完全使病原体失活。乳酸的应用可作为延长生禽保质期的额外障碍。
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