Juneja Vijay K, Garcia-Dávila Jimena, Lopez-Romero Julio Cesar, Pena-Ramos Etna Aida, Camou Juan Pedro, Valenzuela-Melendres Martin
U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19308, USA.
Research Center for Food and Development, CIAD, A.C., Hermosillo, Sonora, 83000, Mexico.
J Food Prot. 2014 Oct;77(10):1696-702. doi: 10.4315/0362-028X.JFP-14-124.
The interactive effects of heating temperature (55 to 65°C), sodium chloride (NaCl; 0 to 2%), and green tea 60% polyphenol extract (GTPE; 0 to 3%) on the heat resistance of a five-strain mixture of Listeria monocytogenes in ground turkey were determined. Thermal death times were quantified in bags that were submerged in a circulating water bath set at 55, 57, 60, 63, and 65°C. The recovery medium was tryptic soy agar supplemented with 0.6% yeast extract and 1% sodium pyruvate. D-values were analyzed by second-order response surface regression for temperature, NaCl, and GTPE. The data indicated that all three factors interacted to affect the inactivation of the pathogen. The D-values for turkey with no NaCl or GTPE at 55, 57, 60, 63, and 65°C were 36.3, 20.8, 13.2, 4.1, and 2.9 min, respectively. Although NaCl exhibited a concentration-dependent protective effect against heat lethality on L. monocytogenes in turkey, addition of GTPE rendered the pathogen more sensitive to the lethal effect of heat. GTPE levels up to 1.5% interacted with NaCl and reduced the protective effect of NaCl on heat resistance of the pathogen. Food processors can use the predictive model to design an appropriate heat treatment that would inactivate L. monocytogenes in cooked turkey products without adversely affecting the quality of the product.
研究了加热温度（55至65°C）、氯化钠（NaCl；0至2%）和绿茶60%多酚提取物（GTPE；0至3%）对火鸡肉中五株单核细胞增生李斯特菌混合物耐热性的交互作用。热致死时间在浸没于设定为55、57、60、63和65°C的循环水浴中的袋子中进行定量测定。复苏培养基为补充有0.6%酵母提取物和1%丙酮酸钠的胰蛋白胨大豆琼脂。通过对温度、NaCl和GTPE进行二阶响应面回归分析D值。数据表明，所有这三个因素相互作用以影响病原体的失活。在55、57、60、63和65°C下，不含NaCl或GTPE的火鸡肉的D值分别为36.3、20.8、13.2、4.1和2.9分钟。虽然NaCl对火鸡肉中单核细胞增生李斯特菌的热致死表现出浓度依赖性保护作用，但添加GTPE使病原体对热致死作用更敏感。高达1.5%的GTPE水平与NaCl相互作用并降低了NaCl对病原体耐热性的保护作用。食品加工者可以使用该预测模型来设计适当的热处理方法，以使熟火鸡肉制品中的单核细胞增生李斯特菌失活，而不会对产品质量产生不利影响。
