Food Microbiology Branch, Agriculture, Food and Environmental Science Division, Agri-Food and Biosciences Institute, Newforge Lane, Belfast BT9 5PX, Northern Ireland, UK.
Food Microbiol. 2010 Apr;27(2):266-73. doi: 10.1016/j.fm.2009.10.007. Epub 2009 Oct 21.
Vacuum-packaged cooked poultry meat was treated at a range of pressures (400-600 MPa) and hold times (1, 2 and 10 min), followed by storage at 4 degrees , 8 degrees or 12 degrees C for up to 35 days. Weissella viridescens was found to be the dominant microorganism in the pressure-treated meat, constituting 100% of the microflora identified at 500 and 600 MPa. None of the pressure-treated samples had obvious signs of spoilage during the 35 day storage period, even when the Weissella count was >7 log(10) cfu/g. Studies on a typical W. viridescens isolate showed it to be relatively pressure-resistant in poultry meat, with <1 log reduction in numbers after a treatment of 2 min at 600 MPa. Agar diffusion assays showed that the isolate also caused the inhibition of a number of Gram-positive and Gram-negative pathogens, including strains of Clostridium botulinum, Listeria monocytogenes, Bacillus cereus and Escherichia coli. The selection of a pressure-resistant organism, such as this Weissella sp. could be advantageous in extending the shelf-life, and also microbiological safety, of the cooked meat, as it could give protection in addition to the pressure treatment itself.
真空包装的熟禽肉在一定压力（400-600MPa）和保压时间（1、2 和 10 分钟）下处理，然后在 4°C、8°C 或 12°C 下储存长达 35 天。研究发现，青霉菌是经压力处理的禽肉中的优势微生物，占 500 和 600MPa 下鉴定出的微生物菌群的 100%。在 35 天的储存期内，即使 Weissella 的数量超过 7log(10)cfu/g，也没有明显的变质迹象。对典型青霉菌分离株的研究表明，它在禽肉中具有相对的耐压性，在 600MPa 下处理 2 分钟后，数量减少不到 1 个对数。琼脂扩散试验表明，该分离株还抑制了许多革兰氏阳性和革兰氏阴性病原体，包括肉毒梭菌、单核细胞增生李斯特菌、蜡状芽孢杆菌和大肠杆菌菌株。选择这种青霉菌等耐压生物，除了压力处理本身外，还可以延长熟肉的保质期和微生物安全性，提供额外的保护。
