Oussalah Mounia, Caillet Stéphane, Salmiéri Stéphane, Saucier Linda, Lacroix Monique
Research Laboratory in Sciences Applied to Food, Canadian Irradiation Center, Institut National de la Recherche Scientifique, Institut Armand-Frappier, Université du Québec, 531 Boulevard des Prairies, Laval, Québec, Canada H7V IB7.
J Food Prot. 2007 Apr;70(4):901-8. doi: 10.4315/0362-028x-70.4.901.
Bologna and ham slices (300 of each) were inoculated with Salmonella Typhimurium or Listeria monocytogenes at 10(3) CFU/cm(2). Alginate-based edible films that had been immersed in a 2 or 20% (wt/vol) CaC12 solution and contained 1% (wt/ vol) essential oils of Spanish oregano (O; Corydothymus capitatus), Chinese cinnamon (C; Cinnamomum cassia), or winter savory (S; Satureja montana) were then applied to slices to control pathogen growth. On bologna, C-based films pretreated with 20% CaC12 were the most effective against the growth of Salmonella Typhimurium and L. monocytogenes. L. monocytogenes was the more sensitive bacterium to O-, C-, and S-based films. L. monocytogenes concentrations were below the detection level (<10 CFU/ml) after 5 days of storage on bologna coated with O-, C-, or S-based films pretreated with 20% CaCl2. On ham, a 1.85 log CFU/cm2 reduction of Salmonella Typhimurium (P < 0.05) was found after 5 days of storage with C-based films regardless of the type of pretreatment used (2 or 20% CaC12) or when coated with O-based films pretreated with 20% CaCl2. L. monocytogenes was highly resistant in ham, even in the presence of O-, C-, or S-based films. However, C-based films pretreated with 20% CaCl2 were the most effective against the growth of L. monocytogenes. Evaluation of the availability of active compounds in films revealed a significantly higher release of active compounds in C-based films (P < 0.05) regardless of pretreatment or meat tested (bologna or ham). O-based films had the lowest release level of active compounds. The release of active compounds from O- and S-based films pretreated with 20% CaCl2 was faster than that in the same respective films pretreated with 2% CaCl2 regardless of the meat type. C-based film pretreated by immersion in a 20% CaCl2 solution was most efficient against both pathogens, and migration of active compounds was higher in C-based films than in O- and S-based films.
将博洛尼亚香肠片和火腿片（各300片）以10³CFU/cm²的浓度接种鼠伤寒沙门氏菌或单核细胞增生李斯特菌。将浸泡在2%或20%（重量/体积）CaCl₂溶液中且含有1%（重量/体积）西班牙牛至（O；头状科里多胸腺）、中国肉桂（C；桂皮）或冬香薄荷（S；山地风轮菜）精油的藻酸盐基可食用薄膜应用于切片，以控制病原体生长。在博洛尼亚香肠上，用20%CaCl₂预处理的基于C的薄膜对鼠伤寒沙门氏菌和单核细胞增生李斯特菌的生长最有效。单核细胞增生李斯特菌对基于O、C和S的薄膜更敏感。在用20%CaCl₂预处理的基于O、C或S的薄膜包被的博洛尼亚香肠上储存5天后，单核细胞增生李斯特菌浓度低于检测水平（<10 CFU/ml）。在火腿上，无论使用何种预处理类型（2%或20%CaCl₂），在用基于C的薄膜储存5天后，鼠伤寒沙门氏菌减少了1.85 log CFU/cm²（P<0.05），或者在用20%CaCl₂预处理的基于O的薄膜包被时也是如此。单核细胞增生李斯特菌在火腿中具有高度抗性，即使存在基于O、C或S的薄膜。然而，用20%CaCl₂预处理的基于C的薄膜对单核细胞增生李斯特菌的生长最有效。对薄膜中活性化合物可用性的评估表明，无论预处理或测试的肉类（博洛尼亚香肠或火腿）如何，基于C的薄膜中活性化合物的释放量显著更高（P<0.05）。基于O的薄膜中活性化合物的释放水平最低。无论肉类类型如何，用20%CaCl₂预处理的基于O和S的薄膜中活性化合物的释放速度都比用2%CaCl₂预处理的相应薄膜更快。通过浸泡在20%CaCl₂溶液中预处理的基于C的薄膜对两种病原体最有效，并且基于C的薄膜中活性化合物的迁移率高于基于O和S的薄膜。
