鼠伤寒沙门氏菌和金黄色葡萄球菌在不同盐浓度的热那亚萨拉米香肠中的存活情况。

Survival of Salmonella typhimurium and Staphylococcus aureus in Genoa salami of varying salt concentration.

作者信息

Messier S, Smith H J, Tittiger F

机构信息

Agriculture Canada, Laboratoire d'hygiène vétérinaire, Saint-Hyacinthe, Québec.

出版信息

Can J Vet Res. 1989 Jan;53(1):84-6.

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC1255519/

Abstract

Genoa salami prepared using three different salt concentrations (2.0, 2.75 and 3.3%) were inoculated with 2.0 x 10(3) and 1.1 x 10(3) bacteria/g of Salmonella typhimurium and Staphylococcus aureus respectively. Over a period of 74 days samples were taken and analyzed for water activity and pH, counts of S. aureus and presence of Salmonella. After 11 days of dry-curing Salmonella could no longer be detected by preenrichment followed by selective enrichment procedures. Viable S. aureus were still found after 74 days of dry-curing. The results of this study would suggest that water activity and pH measurements are useful in evaluating the safety of dry-cured products.

摘要

使用三种不同盐浓度（2.0%、2.75%和3.3%）制备的热那亚萨拉米香肠，分别接种了每克2.0×10³和1.1×10³的鼠伤寒沙门氏菌和金黄色葡萄球菌。在74天的时间里，采集样本并分析其水分活度、pH值、金黄色葡萄球菌计数和沙门氏菌的存在情况。干腌11天后，通过预富集然后选择性富集程序无法再检测到沙门氏菌。干腌74天后仍能发现存活的金黄色葡萄球菌。本研究结果表明，水分活度和pH值测量对于评估干腌产品的安全性很有用。

相似文献

1

Survival of Salmonella typhimurium and Staphylococcus aureus in Genoa salami of varying salt concentration.鼠伤寒沙门氏菌和金黄色葡萄球菌在不同盐浓度的热那亚萨拉米香肠中的存活情况。

Can J Vet Res. 1989 Jan;53(1):84-6.

2

Destruction of Trichinella spiralis spiralis during the preparation of the "dry cured" pork products proscuitto, proscuittini and Genoa salami.在制作“干腌”猪肉制品意大利熏火腿、迷你意大利熏火腿和热那亚萨拉米香肠的过程中旋毛形线虫的杀灭情况。

Can J Vet Res. 1989 Jan;53(1):80-3.

3

Antimicrobial properties of salt (NaCl) used for the preservation of natural casings.用于保存天然肠衣的盐（氯化钠）的抗菌特性。

Food Microbiol. 2006 Oct;23(7):657-62. doi: 10.1016/j.fm.2005.11.004. Epub 2006 Jan 10.

4

Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage.接种到苏朱克式发酵半干香肠面糊或表面的单核细胞增生李斯特菌、鼠伤寒沙门氏菌或大肠杆菌O157:H7多菌株混合物的生存能力。

Food Microbiol. 2008 Sep;25(6):793-801. doi: 10.1016/j.fm.2008.04.012. Epub 2008 May 7.

5

Assessment of Salmonella survival in dry-cured Italian salami.意大利干腌火腿中沙门氏菌存活情况的评估。

Int J Food Microbiol. 2017 Dec 4;262:99-106. doi: 10.1016/j.ijfoodmicro.2017.09.016. Epub 2017 Sep 28.

6

Prolonged expression and production of Staphylococcus aureus enterotoxin A in processed pork meat.加工猪肉中金黄色葡萄球菌肠毒素 A 的长时间表达和产生。

Int J Food Microbiol. 2010 Jul 31;141 Suppl 1:S69-74. doi: 10.1016/j.ijfoodmicro.2010.03.028. Epub 2010 Mar 27.

7

Growth of enterotoxigenic Staphylococcus aureus in povi masima, a traditional Pacific island food.产肠毒素金黄色葡萄球菌在传统太平洋岛屿食物——波维马西马中的生长情况。

J Appl Microbiol. 2004;97(6):1185-91. doi: 10.1111/j.1365-2672.2004.02415.x.

8

Tunisian Salvia officinalis L. and Schinus molle L. essential oils: their chemical compositions and their preservative effects against Salmonella inoculated in minced beef meat.突尼斯鼠尾草和秘鲁香脂精油：它们的化学成分及其对绞碎牛肉中接种的沙门氏菌的防腐作用。

Int J Food Microbiol. 2008 Jul 31;125(3):242-51. doi: 10.1016/j.ijfoodmicro.2008.04.005. Epub 2008 Apr 20.

9

Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage.模拟O157:H7大肠杆菌、单核细胞增生李斯特菌和鼠伤寒沙门氏菌在苏朱克式发酵香肠发酵、干燥和储存过程中的存活情况。

Int J Food Microbiol. 2009 Feb 28;129(3):244-52. doi: 10.1016/j.ijfoodmicro.2008.12.003. Epub 2008 Dec 7.

10

[Effect of components of curing mixtures on the antagonistic properties of enterococci and other bacteria isolated from cured meat].[腌制混合物成分对从腌肉中分离出的肠球菌及其他细菌拮抗特性的影响]

Pol Arch Weter. 1987;27(2-3):117-27.

引用本文的文献

1

Occurrence and traceability of spp. in five Sardinian fermented sausage facilities.五种撒丁岛发酵香肠生产设施中[物种名称未明确给出]的存在情况及可追溯性

Ital J Food Saf. 2019 Mar 26;8(1):8011. doi: 10.4081/ijfs.2019.8011. eCollection 2019 Mar 18.

2

Nationwide outbreak of Salmonella Montevideo infections associated with contaminated imported black and red pepper: warehouse membership cards provide critical clues to identify the source.全国范围爆发的沙门氏菌蒙特维多感染与受污染的进口黑胡椒和红胡椒有关：仓库会员卡为确定源头提供了关键线索。

Epidemiol Infect. 2013 Jun;141(6):1244-52. doi: 10.1017/S0950268812001859. Epub 2012 Aug 30.

3

Destruction of Trichinella spiralis spiralis during the preparation of the "dry cured" pork products proscuitto, proscuittini and Genoa salami.在制作“干腌”猪肉制品意大利熏火腿、迷你意大利熏火腿和热那亚萨拉米香肠的过程中旋毛形线虫的杀灭情况。

Can J Vet Res. 1989 Jan;53(1):80-3.

本文引用的文献

1

Destruction of Trichinella spiralis spiralis during the preparation of the "dry cured" pork products proscuitto, proscuittini and Genoa salami.在制作“干腌”猪肉制品意大利熏火腿、迷你意大利熏火腿和热那亚萨拉米香肠的过程中旋毛形线虫的杀灭情况。

Can J Vet Res. 1989 Jan;53(1):80-3.

2

Quality control for fermented meats.发酵肉制品的质量控制。

J Am Vet Med Assoc. 1976 Dec 1;169(11):1220-8.

文献AI研究员

20分钟写一篇综述，助力文献阅读效率提升50倍。

用中文搜PubMed

大模型驱动的PubMed中文搜索引擎

文档翻译

学术文献翻译模型，支持多种主流文档格式。