Sörqvist S
Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala.
J Appl Bacteriol. 1989 Nov;67(5):543-9. doi: 10.1111/j.1365-2672.1989.tb02526.x.
Two methods of determining the heat resistance of bacteria, a glass cup and a test tube method, were compared with a method using capillary tubes. Three strains of Yersinia enterocolitica, one of Campylobacter jejuni and two of C. coli were tested in physiological saline. The differences between the results obtained by the glass cup method and the reference method were not statistically significant for five strains and were small also for the other, a Yersinia strain. D values obtained by the glass cup method at 58, 60 and 62 degrees C were 1.4-1.8, 0.40-0.51 and 0.15-0.19 min (zeta values 4.00-4.52 degrees C) for the Yersinia strains, and 0.42, 0.13 and 0.07 min (zeta value 5.07 degrees C) for one C. coli strain. For the other Campylobacter strains, D values of 0.71-0.78, 0.24-0.28 and 0.12-0.14 min (zeta values 4.94 and 5.60 degrees C) were recorded at 56, 58 and 60 degrees C. D values obtained at 60 degrees C by the test tube method were 2.7-5.0 min and were considered to be unrealistic.
将用于测定细菌耐热性的两种方法,即玻璃杯法和试管法,与使用毛细管的方法进行了比较。在生理盐水中对三株小肠结肠炎耶尔森菌、一株空肠弯曲菌和两株大肠弯曲菌进行了测试。对于五株菌而言,玻璃杯法所得结果与参考方法之间的差异无统计学意义,对于另一株耶尔森菌菌株,差异也很小。耶尔森菌菌株在58、60和62℃下通过玻璃杯法获得的D值分别为1.4 - 1.8、0.40 - 0.51和0.15 - 0.19分钟(z值为4.00 - 4.52℃),一株大肠弯曲菌菌株的D值分别为0.42、0.13和0.07分钟(z值为5.07℃)。对于其他弯曲菌菌株,在56、58和60℃下记录的D值分别为0.71 - 0.78、0.24 - 0.28和0.12 - 0.14分钟(z值为4.94和5.60℃)。通过试管法在60℃下获得的D值为2.7 - 5.0分钟,被认为是不切实际的。