Center for Food Safety, Department of Animal Science, Texas AgriLife Research, 2471 TAMU, Texas A&M University, College Station, Texas 77842-2471, USA.
J Food Prot. 2012 Sep;75(9):1589-94. doi: 10.4315/0362-028X.JFP-12-004.
Current industry chilling practices with and without the application of 2% L-lactic acid were compared for their effectiveness at reducing levels of Salmonella, Yersinia enterocolitica, and Campylobacter coli on pork variety meats. Pork variety meats (livers, intestines, hearts, and stomachs) were inoculated individually with one of the three pathogens and subjected to five different treatment combinations that included one or more of the following: water wash (25°C), lactic acid spray (2%, 40 to 50°C), chilling (4°C), and freezing (-15°C). Samples were analyzed before treatment, after each treatment step, and after 2, 4, and 6 months of frozen storage. Results showed that when a lactic acid spray was used in combination with water spray, immediate reductions were approximately 0.5 log CFU per sample of Salmonella, 0.8 log CFU per sample of Y. enterocolitica, and 1.1 log CFU per sample of C. coli. Chilling, both alone and in combination with spray treatments, had little effect on pathogens, while freezing resulted in additional 0.5-log CFU per sample reductions in levels of Salmonella and Y. enterocolitica, and an additional 1.0-log CFU per sample reduction in levels of C. coli. While reductions of at least 1 log CFU per sample were observed on variety meats treated with only a water wash and subsequently frozen, samples treated with lactic acid had greater additional reductions than those treated with only a water spray throughout frozen storage. The results of this study suggest that the use of lactic acid as a decontamination intervention, when used in combination with good manufacturing practices during processing, causes significant reductions in levels of Salmonella, Y. enterocolitica, and C. coli on pork variety meats.
本研究比较了在应用 2%L-乳酸和不应用 2%L-乳酸的情况下，当前工业冷却处理对减少猪肉杂碎中沙门氏菌、肠炎耶尔森菌和弯曲杆菌数量的效果。猪肉杂碎（肝脏、肠道、心脏和胃）分别用三种病原体之一接种，并进行了五种不同的处理组合，包括以下一种或多种：水冲洗（25°C）、乳酸喷雾（2%，40-50°C）、冷却（4°C）和冷冻（-15°C）。在处理前、每个处理步骤后以及冷冻储存 2、4 和 6 个月后对样品进行分析。结果表明，当乳酸喷雾与水喷雾结合使用时，沙门氏菌、肠炎耶尔森菌和弯曲杆菌的即时减少量分别约为每个样本 0.5 对数 CFU、每个样本 0.8 对数 CFU 和每个样本 1.1 对数 CFU。单独冷却以及与喷雾处理相结合对病原体几乎没有影响，而冷冻导致每个样本中沙门氏菌和肠炎耶尔森菌的水平分别降低了 0.5 对数 CFU，弯曲杆菌的水平降低了 1.0 对数 CFU。仅用清水处理随后冷冻的杂碎中观察到至少 1 对数 CFU 的减少，但用乳酸处理的样品在整个冷冻储存期间比仅用清水喷雾处理的样品有更大的额外减少。本研究结果表明，在加工过程中结合良好的生产规范使用乳酸作为去污干预措施，可显著减少猪肉杂碎中沙门氏菌、肠炎耶尔森菌和弯曲杆菌的数量。
