Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece.
Food Microbiol. 2013 Dec;36(2):248-53. doi: 10.1016/j.fm.2013.06.010. Epub 2013 Jun 27.
The effect of marination on the survival and growth of the pathogens Salmonella enterica and Listeria monocytogenes on beef pieces was investigated. Five marinades were used: soy sauce base marinade without (SB) or with lactic acid (SBLA), red wine base marinade without (WB) or with 0.5% v/v oregano essential oil (WBO), and sterile saline used as control (C). Inoculated fresh beef pieces were marinated for 18 h at 5 °C, removed from the marinade and subjected to storage trials at 5 °C and 15 °C. Heat inactivation studies were also performed on the isolates after exposure to the marinades to determine if marination affects heat resistance of the pathogens. The marinades with antimicrobials caused a significant decrease in viable count of the pathogens during marinations at 5 °C for 18 h of up to 2.1 and 3.4 log cfu cm(-2) for Salmonella and L. monocytogenes, respectively. Marinades without antimicrobials were less bactericidal resulting to reductions ranging from 0.3 to 0.4 and 1.3 to 2.0 log cfu cm(-2) for Salmonella and L. monocytogenes, respectively. Growth of L. monocytogenes was observed in the controls at both tested temperatures, while growth of Salmonella was observed in the controls stored at 15 °C. No growth of the pathogens was observed in any of the marinated samples at both temperature tested. No significant changes of heat resistance of the tested pathogens after exposure to the marinades were observed demonstrating the enhanced safety of the marinated beef product.
研究了腌制对牛肉片中病原体沙门氏菌和李斯特菌存活和生长的影响。使用了 5 种腌料：不含（SB）或含乳酸（SBLA）的酱油基腌料、不含（WB）或含 0.5%v/v 牛至精油（WBO）的红酒基腌料，以及无菌生理盐水作为对照（C）。将接种的新鲜牛肉片在 5°C 下腌制 18 小时，从腌料中取出，然后在 5°C 和 15°C 下进行储存试验。还对分离株进行了热失活研究，以确定腌制是否会影响病原体的耐热性。在 5°C 下腌制 18 小时期间，含抗菌剂的腌料可使病原体的活菌数显著减少，沙门氏菌和李斯特菌的减少量分别高达 2.1 和 3.4 log cfu cm(-2)。不含抗菌剂的腌料杀菌效果较弱，导致沙门氏菌和李斯特菌的减少量分别为 0.3 至 0.4 和 1.3 至 2.0 log cfu cm(-2)。在两种测试温度下，对照物中均观察到李斯特菌的生长，而在 15°C 下储存的对照物中观察到沙门氏菌的生长。在两种测试温度下，任何腌制样品中均未观察到病原体的生长。在腌制后，测试的病原体的耐热性没有观察到明显变化，这表明腌制牛肉产品的安全性得到了提高。
