U.S. Department of Agriculture, Agricultural Research Service, Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038-8551, USA.
J Food Prot. 2011 Jun;74(6):882-92. doi: 10.4315/0362-028X.JFP-10-384.
There is no suitable model for predicting thermal inactivation kinetics of Salmonella spp. for many types of liquid egg products, including salted liquid egg yolk, for use in updating U.S. Department of Agriculture (USDA) pasteurization guidelines. This is because, in part, of the variations in Salmonella strains and the changes in the processing of liquid egg products over the past 40 years. The objectives of the present study were to determine the thermal inactivation kinetics and to create a general thermal inactivation kinetics model that can be used for estimating log reductions of salmonellae in 10% salted liquid egg yolk for temperatures between 62.2 and 69°C. This model can be used by processors to help ensure adequate pasteurization. This was accomplished by studying the inactivation kinetics of a three-strain composite of heat-resistant Salmonella serovars Enteritidis and Oranienburg, inoculated into commercially processed 10% salted liquid egg yolk. The survival curves were convex, with asymptotic D-values. From these curves, a general model was developed to predict log reductions for given times at specified temperatures. For example, at a temperature of 67.3°C (153.1°F) for 3.5 min, our model predicts a 5-log reduction would be obtained, whereas with the current USDA minimum required pasteurization regimen (63.33°C [146°F] for 3.5 min), our model predicts that a reduction of only 2.7 log would be obtained. The results of this study provide information that can be used by processors to aid in producing safe, pasteurized egg yolk products, and for satisfying USDA pasteurization performance standards and developing industry guidance.
对于许多类型的液体蛋制品，包括加盐的液态蛋黄，包括盐渍液态蛋黄，用于更新美国农业部（USDA）巴氏杀菌指南，都没有合适的模型来预测沙门氏菌的热失活动力学。这在一定程度上是因为沙门氏菌菌株的变化以及过去 40 年来液体蛋制品加工的变化。本研究的目的是确定热失活动力学，并创建一个通用的热失活动力学模型，该模型可用于估计 10%含盐液态蛋黄中沙门氏菌的对数减少，温度在 62.2 和 69°C 之间。该模型可用于加工商，以帮助确保充分的巴氏杀菌。这是通过研究耐热沙门氏菌血清型肠炎和奥兰尼堡的三株复合菌株在商业加工的 10%含盐液态蛋黄中的失活动力学来完成的。存活曲线为凸形，具有渐近 D 值。从这些曲线中，开发了一个通用模型来预测在指定温度下给定时间的对数减少。例如，在 67.3°C（153.1°F）下 3.5 分钟，我们的模型预测将获得 5 个对数减少，而根据美国农业部目前的最低巴氏杀菌方案（63.33°C [146°F] 3.5 分钟），我们的模型预测只能减少 2.7 个对数。这项研究的结果提供了可以被加工商用来帮助生产安全的巴氏杀菌蛋黄产品的信息，并满足美国农业部的巴氏杀菌性能标准和制定行业指南。
