Miguel-Garcia Denise Y, Juneja Vijay K, Valenzuela-Melendrez Martin, Díaz-Cinco Martha E, Thippareddi H, Aida Peña-Ramos E
Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera a la Victoria Km. 0.6 Hermosillo, Sonora, México CP 83000.
J Food Sci. 2009 May-Jul;74(4):M172-6. doi: 10.1111/j.1750-3841.2009.01131.x.
The combined effect of Citricidal wih irradiation on Clostridium perfringens growth from spores in a sous-vide processed marinated pork meat Mexican entrée was investigated. Citricidal was added at 200 or 800 ppm after mixing pork meat with tomatillo sauce and inoculated with 3 log(10) CFU/g of C. perfringens spores. Samples were irradiated at either 0 or 2 kGy, heated to an internal temperature of 71 degrees C, and stored at 4 degrees C for 28 d, 15 degrees C for 45 d, and 25 degrees C for 26 h. To simulate the conditions that may occur during transportation, distribution, storage, or handling in supermarkets or by consumers, the effect of static temperature abuse on C. perfringens growth was assessed by transferring samples stored at 4 to 25 degrees C for 13 and 15 h. Total C. perfringens populations were determined by plating diluted samples on tryptose-sulfite-cycloserine agar. Growth was not observed up to 45 d of storage at 15 degrees C in samples supplemented with 800 ppm of Citricidal. At 25 degrees C, no significant differences (P > 0.05) on the lag phase duration due to antimicrobial treatments was observed. The temperature abuse of refrigerated products for up to 15 h did not lead to C. perfringens growth to high infective dose levels of 1 million cells required to cause food poisoning. The results suggest that 800 ppm Citricidal can have significant bacteriostatic activity against C. perfringens and may provide a degree of protection against this pathogen in sous-vide processed marinated pork meat Mexican entrée, under mild temperature abuse (<or= 15 degrees C) conditions.
研究了在真空低温烹饪加工的墨西哥风味腌制猪肉主菜中，杀菌柑橘提取物（Citricidal）与辐照对产气荚膜梭菌孢子生长的联合作用。将猪肉与墨西哥绿番茄酱汁混合后接种3 log(10) CFU/g的产气荚膜梭菌孢子，然后分别添加200 ppm或800 ppm的杀菌柑橘提取物。样品分别在0 kGy或2 kGy下辐照，加热至内部温度71摄氏度，并在4摄氏度下储存28天、15摄氏度下储存45天、25摄氏度下储存26小时。为模拟在超市运输、配送、储存或处理过程中，或消费者手中可能出现的情况，通过将储存在4摄氏度的样品转移至25摄氏度下13小时和15小时，评估了静态温度滥用对产气荚膜梭菌生长的影响。通过将稀释后的样品接种于胰蛋白胨亚硫酸盐环丝氨酸琼脂平板上，测定产气荚膜梭菌的总数。在添加800 ppm杀菌柑橘提取物的样品中，在15摄氏度下储存45天内均未观察到生长。在25摄氏度下，未观察到抗菌处理对延滞期持续时间有显著差异（P>0.05）。冷藏产品温度滥用长达15小时并未导致产气荚膜梭菌生长至引起食物中毒所需的100万个细胞的高感染剂量水平。结果表明，800 ppm的杀菌柑橘提取物对产气荚膜梭菌具有显著的抑菌活性，并且在轻度温度滥用（≤15摄氏度）条件下，可能为真空低温烹饪加工的墨西哥风味腌制猪肉主菜提供一定程度的针对该病原体的保护。
