Food Science Program, Crean School of Health, Schmid College of Science, Chapman Univ, 1 University Drive, Orange, CA 92866, USA.
J Food Sci. 2012 Feb;77(2):M135-41. doi: 10.1111/j.1750-3841.2011.02554.x.
The antimicrobial effect of roasted coffee filtrate (CF) and dicarbonyls on Salmonella Typhimurium and Salmonella Enteritidis in raw ground chicken breast meat (GCB) was investigated. Coffee was brewed and filtered before addition to GCB. Coffee filtrate with and without added caffeine, methylglyoxal, and/or glyoxal was added to GCB and then inoculated with Salmonella Typhimurium and Salmonella Enteritidis. Ground chicken samples were stomached with peptone water at days 1, 3, 5, and 7, plated on XLD agar with a TSA overlay, and Salmonella survivors were enumerated. CF alone gave less than a 1 Log reduction in all runs compared to control GCB with no treatment. Methylglyoxal (2.28 mg/g GCB) had the greatest antimicrobial effect against Salmonella Typhimurium and Salmonella Enteritidis in GCB with average Log reductions of 2.27 to 3.23, respectively, over the 7 d duration of the experiment compared to control GCB with no treatment. A 1 Log reduction was observed in GCB with CF, 0.93 mg glyoxal, and 1 mg caffeine/g chicken compared to the control and GCB with only CF. Heat-produced coffee compounds could potentially reduce Salmonella in retail ground chicken and chicken products.
研究了烤咖啡滤渣（CF）和二羰基化合物对生鸡胸肉（GCB）中鼠伤寒沙门氏菌和肠炎沙门氏菌的抗菌作用。在添加到 GCB 之前，先冲泡和过滤咖啡。将添加和未添加咖啡因、甲基乙二醛和/或乙二醛的咖啡滤渣添加到 GCB 中，然后接种鼠伤寒沙门氏菌和肠炎沙门氏菌。将鸡胸肉样品在第 1、3、5 和 7 天用蛋白胨水进行胃消化，在 XLD 琼脂上进行平板培养，并用 TSA 覆盖层覆盖，并对沙门氏菌存活数进行计数。与未经处理的对照 GCB 相比，单独的 CF 在所有试验中对沙门氏菌的减少量均不到 1 Log。与未经处理的对照 GCB 相比，甲基乙二醛（2.28 mg/g GCB）对 GCB 中的鼠伤寒沙门氏菌和肠炎沙门氏菌具有最大的抗菌作用，在实验持续的 7 天内，平均 Log 减少分别为 2.27 至 3.23。与仅含有 CF 的 GCB 相比，含有 CF、0.93 mg 乙二醛和 1 mg 咖啡因/g 鸡肉的 GCB 观察到 1 Log 的减少。在零售鸡胸肉和鸡肉产品中，热产生的咖啡化合物可能会减少沙门氏菌的数量。
