The National Center for Food Safety and Technology, Illinois Institute of Technology, 6502 South Archer Road, Summit-Argo, IL 60501, USA.
Food Microbiol. 2010 Feb;27(1):64-9. doi: 10.1016/j.fm.2009.08.004. Epub 2009 Aug 18.
The effects and interactions of temperature (56.3-60 degrees C), sodium lactate (SL; 0-4.8%), sodium diacetate (SD; 0-0.25%) and pediocin (0-10,000 AU) on Listeria monocytogenes on bologna were studied and a predictive inactivation model was developed. Bologna was manufactured with different SL/SD concentrations in the formulation, dipped in pediocin solution and treated at different temperatures using combinations of parameters determined by central composite design. D-values were calculated and analyzed using second order response regression. Predicted D-values were also calculated. The observed D-values for L. monocytogenes on bologna ranged from 2.10 to 35.59 min. Temperature alone decreased predicted D-values from 99.02 min at 56.3 degrees C to 44.71 min at 60.0 degrees C. Adding SL decreased D-values (85.43-22.71 min) further; however, heat and SD combined was the most effective for reducing L. monocytogenes on bologna. An SD level of 0.25% at 58.2 degrees C had the overall lowest predicted D-value (15.95 min). Combination treatments increased or decreased D-values, depending on the temperature. Pediocin (2500 and 5000 AU) and heat decreased D-values, but exhibited a protective effect at higher concentrations (>or=7500 AU). The results showed that interactions between additives in formulations can vary at different temperatures/concentrations, thereby affecting thermal inactivation of foodborne pathogens in meat products. Hence, food processors should modify food formulations carefully, and verify with adequate testing so that product safety is not compromised.
研究了温度（56.3-60°C）、乳酸钠（SL；0-4.8%）、双乙酸钠（SD；0-0.25%）和乳链菌肽（0-10,000 AU）对博洛尼亚香肠中单核细胞增生李斯特菌的作用和相互作用，并建立了预测失活动力学模型。在配方中加入不同浓度的 SL/SD，将博洛尼亚香肠浸泡在乳链菌肽溶液中，然后使用中心复合设计确定的参数组合在不同温度下进行处理，制造博洛尼亚香肠。计算并分析了 D 值，采用二阶响应回归进行分析。还计算了预测的 D 值。在博洛尼亚香肠上观察到的单核细胞增生李斯特菌 D 值范围为 2.10-35.59 分钟。单独加热可将预测的 D 值从 56.3°C 时的 99.02 分钟降低至 60.0°C 时的 44.71 分钟。添加 SL 进一步降低 D 值（85.43-22.71 分钟）；然而，SD 与热结合是降低博洛尼亚香肠中单核细胞增生李斯特菌最有效的方法。在 58.2°C 时，SD 水平为 0.25%，预测的 D 值最低（15.95 分钟）。组合处理可根据温度升高或降低 D 值。乳链菌肽（2500 和 5000 AU）和热量降低了 D 值，但在较高浓度（>或=7500 AU）下表现出保护作用。结果表明，配方中添加剂之间的相互作用在不同温度/浓度下会发生变化，从而影响肉类产品中食源性致病菌的热失活动力学。因此，食品加工商应谨慎修改食品配方，并进行充分测试验证，以确保产品安全。
