Akbar Ali, Anal Anil Kumar
Food Engineering and Bioprocess Technology, School of Environment, Recourses and Development, Asian Institute of Technology, P.O. Box 4, Klong Luang, Pathumthani 12120 Thailand ; Department of Microbiology, Faculty of Life Science, University of Balochistan, Quetta, Pakistan.
Food Engineering and Bioprocess Technology, School of Environment, Recourses and Development, Asian Institute of Technology, P.O. Box 4, Klong Luang, Pathumthani 12120 Thailand.
J Food Sci Technol. 2015 May;52(5):3051-7. doi: 10.1007/s13197-014-1354-2. Epub 2014 Apr 9.
A study was conducted to evaluate the risk of Salmonella contamination and its survival at different stages in chill ready-to-eat poultry meat products chain. Samples (n = 181) were collected and examined for the presence of Salmonella species. The bacteria were initially identified against polyvalent antisera "O" and "H", followed by confirmation with 16 s rDNA. The single Salmonella, isolate from the tested food samples showed 99.8 % phylogenetic similarity with Salmonella enterica. It was further evaluated for antibiotic sensitivity pattern and found resistant to four antibiotics including ampicillin, chloramphenicol, tetracycline and nalidixic acid. Salmonella associated with ready-to-eat poultry meat products were found active at storage temperature ≥4 °C in a challenge study. It was revealed that shape and weight of the meat pieces have direct influence on the reduction of pathogens during microwave heating. The 30 and 60 s microwaving (with radiation power fixed at 900 W) was found ineffective for the elimination of target bacteria (10(6)-10(7) CFU/g) in meat pieces with weight ≥90 g. Salmonella enterica was able to survive in simulated gastric fluid. The storage temperature and microwaving were found critical point for the transfer of pathogens through ready-to-eat poultry meat products to consumer in chill ready-to-eat poultry meat chain.
开展了一项研究，以评估即食冷藏禽肉产品链中不同阶段沙门氏菌污染风险及其存活情况。采集了样本（n = 181）并检测沙门氏菌的存在。细菌最初通过多价抗血清“O”和“H”进行鉴定，随后用16 s rDNA进行确认。从受试食品样本中分离出的单一沙门氏菌菌株与肠炎沙门氏菌的系统发育相似度为99.8%。进一步评估了其抗生素敏感性模式，发现对包括氨苄青霉素、氯霉素、四环素和萘啶酸在内的四种抗生素耐药。在一项挑战研究中发现，与即食禽肉产品相关的沙门氏菌在储存温度≥4°C时仍具有活性。结果表明，肉块的形状和重量对微波加热过程中病原体的减少有直接影响。对于重量≥90 g的肉块，发现30秒和60秒的微波处理（辐射功率固定为900 W）无法有效消除目标细菌（10⁶ - 10⁷ CFU/g）。肠炎沙门氏菌能够在模拟胃液中存活。在即食冷藏禽肉链中，储存温度和微波处理被发现是病原体通过即食禽肉产品转移到消费者的关键点。
