Food Safety and Intervention Technologies Research Unit, Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, Wyndmoor, PA 19038, USA.
Food Microbiol. 2012 Jun;30(2):427-31. doi: 10.1016/j.fm.2011.12.019. Epub 2012 Jan 17.
Thermal inactivation kinetics of individual cocktails of Escherichia coli O157:H7, or of Salmonella meat isolates or seafood isolates were determined in catfish and tilapia. Determinations were done at 55, 60 and 65 °C using a circulating-water bath and calculated using linear regression analysis. Salmonella seafood and meat isolates D-10 values on the finfish were the same and ranged from 425 to 450, 27.1 to 51.4, 2.04-3.8 s (z = 4.3 °C) at 55, 60 and 65 °C, respectively. The E. coli O157:H7 D-10 values ranged from 422 to 564, 45.2 to 55.5 and 3.3-4.2 s (z = 4.3 °C) at 55, 60 and 65° C, respectively. The only statistical difference (P ≤ 0.05) was found when comparing the D-10 values for E. coli O157:H7 at 55 °C on catfish and tilapia. The other D-10 values for the Salmonella at all temperatures and E. coli O157:H7 at 60 and 65 °C on the catfish or tilapia showed no statistical difference. D-10 values for the catfish and tilapia were significantly lower than the reported values in other food systems, but the z-values were within the literature reported range. These D-10 values can be used to determine cooking parameters of finfish.
在鲶鱼和罗非鱼中，测定了大肠杆菌 O157:H7 或沙门氏菌肉分离株或海鲜分离株的个体鸡尾酒的热失活动力学。在 55、60 和 65°C 下使用循环水浴进行测定，并通过线性回归分析进行计算。海鲜和肉类沙门氏菌分离株在鱼类上的 D-10 值相同，范围为 425 至 450、27.1 至 51.4、2.04-3.8 秒（z = 4.3°C），分别在 55、60 和 65°C。大肠杆菌 O157:H7 的 D-10 值范围为 422 至 564、45.2 至 55.5 和 3.3-4.2 秒（z = 4.3°C），分别在 55、60 和 65°C。仅在比较鲶鱼和罗非鱼上 55°C 时大肠杆菌 O157:H7 的 D-10 值时发现统计学差异（P ≤ 0.05）。在所有温度下的沙门氏菌的其他 D-10 值和 60 和 65°C 下的鲶鱼或罗非鱼上的大肠杆菌 O157:H7 均无统计学差异。鲶鱼和罗非鱼的 D-10 值明显低于其他食品系统中的报告值，但 z 值在文献报道范围内。这些 D-10 值可用于确定鱼类的烹饪参数。
