Zhou Yijing, Karwe Mukund V, Matthews Karl R
Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA.
Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA.
Food Microbiol. 2016 Sep;58:7-12. doi: 10.1016/j.fm.2016.02.010. Epub 2016 Mar 10.
High pressure processing (HPP) is a safe non-thermal processing method to effectively improve food safety. In this study, HPP treatment followed by cold storage was investigated to reduce Escherichia coli O157:H7 in ground beef. Experiments were conducted using ground beef contaminated with six E. coli O157:H7 strains one at a time or as a cocktail. Control and inoculated ground beef samples were HPP at 25 °C, 35 °C, and 45 °C, at 400 MPa and pre-determined number of pressure cycles totaling a holding time of 15 min. Optimum HPP parameters were 25 °C, 400 MPa at five pressure cycles of 3 min each which achieved a 5-log reduction of E. coli O157:H7 in ground beef. Storing HPP processed ground beef at 4 °C or -20 °C further decreased (P < 0.05) the E. coli O157:H7 population. An effective HPP treatment (5-log reduction) was developed that could be used post-processing to reduce the risk associated with E. coli O157:H7 contamination in ground beef.
高压处理（HPP）是一种安全的非热加工方法，可有效提高食品安全。在本研究中，对高压处理后冷藏以减少碎牛肉中大肠杆菌O157:H7的情况进行了调查。实验使用一次接种六种大肠杆菌O157:H7菌株之一或混合菌株污染的碎牛肉进行。对照和接种的碎牛肉样品在25°C、35°C和45°C下，于400MPa及预先确定的压力循环次数下进行高压处理，总保压时间为15分钟。最佳高压处理参数为25°C、400MPa，每次压力循环3分钟，共五次，可使碎牛肉中的大肠杆菌O157:H7数量减少5个对数级。将高压处理后的碎牛肉储存在4°C或-20°C下可进一步降低（P<0.05）大肠杆菌O157:H7数量。开发了一种有效的高压处理方法（减少5个对数级），可用于加工后降低与碎牛肉中大肠杆菌O157:H7污染相关的风险。
