[碎牛肉中单核细胞增生李斯特菌的热灭活模型]

[Thermal inactivation model of Listeria monocytogenes in ground beef].

作者信息

Feng Xiaohui, Wang Qingguo, Wang Renhuan, Chen Qingmin, Su Yadong, Zhu Ruiliang, Zhu Lixian, Luo Xin

机构信息

College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.

出版信息

Wei Sheng Wu Xue Bao. 2011 May;51(5):684-91.

PMID:21800632

Abstract

OBJECTIVE

To set up suitable kinetic models for the evaluation of heat inactivation rate of Listeria monocytogenes in ground beef.

METHODS

Ground beef, inoculated with 3 strains of L. monocytogenes, was subjected to heating at 55 degrees C, 57.5 degrees C, 60 degrees C, 63 degrees C, 66 degrees C or 70 degrees C to develop the isothermal kinetic models. The survival curves were fitted with modified Gompertz model after the bacterial counts were decreased from 10(9) CFU/g to 10(3) CFU/g. Natural logarithm of mu (the relative inactivation rate) and M (time constant) were fitted with linear regression model. The kinetic models were validated at 59 degrees C and 64 degreeeC.

RESULTS

We established one first-level model and one secondary-level model to predict the inactivation rate. In addition, we validated the accuracy and deviation of the models to guarantee their feasibility.

CONCLUSION

The models should be suitable for describing the survival of L. monocytogenes in ground beef at different temperatures, which are helpful for the control of the pathogens.

摘要

目的

建立合适的动力学模型以评估碎牛肉中单核细胞增生李斯特菌的热失活率。

方法

接种了3株单核细胞增生李斯特菌的碎牛肉在55℃、57.5℃、60℃、63℃、66℃或70℃下加热，以建立等温动力学模型。在细菌计数从10⁹CFU/g降至10³CFU/g后，用修正的Gompertz模型拟合存活曲线。用线性回归模型拟合μ（相对失活率）的自然对数和M（时间常数）。在59℃和64℃下验证动力学模型。