Bari M L, Ukuku D O, Mori M, Kawamoto S, Yamamoto K
National Food Research Institute, Tsukuba, Ibaraki, Japan.
Foodborne Pathog Dis. 2008 Apr;5(2):175-82. doi: 10.1089/fpd.2007.0055.
Eggs and egg-containing foods contaminated with bacterial human pathogens have been implicated in numerous foodborne outbreaks leading to costly recalls. Research was undertaken to investigate the use of high pressure-pulse treatment to inactivate Salmonella Enteritidis inoculated in liquid egg. Liquid egg was inoculated with Salmonella Enteritidis (8.0 log colony-forming units [CFU]/mL) and exposed to hydrostatic pressures (300-400 MPa) and pressure (350 MPa) pulsing at 25 degrees C, 40 degrees C, and 50 degrees C for up to 40 minutes to determine the maximum allowable pressure that can inactivate the Salmonella with minimal injury. Pressure treatments (350 and 400 MPa) at 25 degrees C for up to 40 minutes reduced the population of Salmonella Enteritidis by approximately 4.8 and 6.0 log(10) CFU/mL, respectively. High pressure (350 MPa) treatment at 50 degrees C and 2-minute pulses at four cycles for a total of 11.4 minutes, including the come-up and come-down times, led to a significant (p < 0.05) inactivation of Salmonella Enteritidis in liquid egg without causing coagulation. However coagulation occurred in the liquid egg at 400 MPa pressure treatment for 10 minutes at 50 degrees C. No Salmonella population was recovered in this liquid egg stored at 4 degrees C, 25 degrees C, and 37 degrees C for 24 hours suggesting that 350 MPa hydrostatic pressure and pulsing treatment is a better alternative for inactivation of Salmonella in liquid egg than continuous pressure treatment.
被人类细菌性病原体污染的鸡蛋及含蛋食品已导致多起食源性疾病暴发，引发了代价高昂的召回事件。开展了一项研究，以调查使用高压脉冲处理来灭活接种在液态蛋中的肠炎沙门氏菌的情况。将肠炎沙门氏菌（8.0对数菌落形成单位[CFU]/毫升）接种到液态蛋中，并在25℃、40℃和50℃下，使其承受300 - 400兆帕的静水压力以及350兆帕的压力脉冲，持续长达40分钟，以确定能在对其造成最小损伤的情况下灭活沙门氏菌的最大允许压力。在25℃下进行长达40分钟的350兆帕和400兆帕压力处理，分别使肠炎沙门氏菌数量减少了约4.8和6.0 log(10) CFU/毫升。在50℃下进行350兆帕的高压处理，并以四个周期进行2分钟的脉冲处理，总共11.4分钟（包括升压和降压时间），可使液态蛋中的肠炎沙门氏菌显著（p < 0.05）灭活，且不会导致凝固。然而，在50℃下进行400兆帕压力处理10分钟时，液态蛋发生了凝固。在4℃、25℃和37℃下储存24小时后，该液态蛋中未检测到沙门氏菌，这表明350兆帕的静水压力和脉冲处理相较于连续压力处理，是灭活液态蛋中沙门氏菌的更好选择。
