致病微生物在含有7%乙醇的蛋奶酒样产品中的存活情况。
Survival of pathogenic microorganisms in an egg-nog-like product containing 7% ethanol.
作者信息
Notermans S, Soentoro P S, Delfgou-Van Asch E H
机构信息
Laboratory for Water and Food Microbiology, National Institute of Public Health and Environmental Protection, Bilthoven, The Netherlands.
出版信息
Int J Food Microbiol. 1990 May;10(3-4):209-17. doi: 10.1016/0168-1605(90)90068-g.
A liquor consisting of whole egg, saccharose (25% w/v) and ethanol (7.0% w/v) was artificially contaminated with Salmonella enteritidis, S. typhimurium, Staphylococcus aureus (three different strains), Bacillus cereus and Listeria monocytogenes. After 3 weeks of incubation at 22 degrees C the numbers of Salmonella, S. aureus and L. monocytogenes decreased more than 3 log10 units. Under such conditions, however, the total number of microorganisms increased 3 log10 units. At 4 degrees C the decrease of pathogenic microorganisms was much slower and a decrease of 3 log10 units was observed only after 7 weeks of incubation. Egg-nog, without ethanol, incubated at 22 degrees C allowed growth of Salmonella and S. aureus, while the numbers of B. cereus spores remained unchanged. Vegetative cells of B. cereus as well as L. monocytogenes decreased in numbers. However, after prolonged incubation the numbers of L. monocytogenes increased significantly.
一种由全蛋液、蔗糖（25% w/v）和乙醇（7.0% w/v）组成的酒液被肠炎沙门氏菌、鼠伤寒沙门氏菌、金黄色葡萄球菌（三种不同菌株）、蜡样芽孢杆菌和单核细胞增生李斯特菌人工污染。在22℃下培养3周后，沙门氏菌、金黄色葡萄球菌和单核细胞增生李斯特菌的数量减少了超过3个对数10单位。然而，在这种条件下，微生物总数增加了3个对数10单位。在4℃下，致病微生物的减少要慢得多，仅在培养7周后才观察到减少3个对数10单位。不含乙醇的蛋奶酒在22℃下培养时，沙门氏菌和金黄色葡萄球菌得以生长，而蜡样芽孢杆菌孢子的数量保持不变。蜡样芽孢杆菌的营养细胞以及单核细胞增生李斯特菌的数量减少。然而，长时间培养后，单核细胞增生李斯特菌的数量显著增加。
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