Department of Food and Animal Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea; Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Republic of Korea.
Department of Food and Animal Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea; Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Republic of Korea.
Food Microbiol. 2016 Dec;60:104-11. doi: 10.1016/j.fm.2016.06.010. Epub 2016 Jun 14.
This study evaluated the efficacy of a 915 MHz microwave with 3 different electric power levels to inactivate three pathogens in peanut butter with different aw. Peanut butter inoculated with Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium and Listeria monocytogenes (0.3, 0.4, and 0.5 aw) were treated with a 915 MHz microwave with 2, 4, and 6 kW for up to 5 min. Six kW 915 MHz microwave treatment for 5 min reduced these three pathogens by 1.97 to >5.17 log CFU/g. Four kW 915 MHz microwave processing for 5 min reduced these pathogens by 0.41-1.98 log CFU/g. Two kW microwave heating did not inactivate pathogens in peanut butter. Weibull and Log-Linear + Shoulder models were used to describe the survival curves of three pathogens because they exhibited shouldering behavior. Td and T5d values were calculated based on the Weibull and Log-Linear + Shoulder models. Td values of the three pathogens were similar to D-values of Salmonella subjected to conventional heating at 90 °C but T5d values were much shorter than those of conventional heating at 90 °C. Generally, increased aw resulted in shorter T5d values of pathogens, but not shorter Td values. The results of this study can be used to optimize microwave heating pasteurization system of peanut butter.
本研究评估了 915MHz 微波在 3 种不同功率水平下对 aw 值不同的花生酱中 3 种病原体的灭活效果。将接种有大肠杆菌 O157:H7、肠炎沙门氏菌血清型 Typhimurium 和单核细胞增生李斯特菌（0.3、0.4 和 0.5 aw）的花生酱用 2、4 和 6kW 的 915MHz 微波处理 5 分钟。6kW 915MHz 微波处理 5 分钟可使这 3 种病原体减少 1.97-5.17log CFU/g。4kW 915MHz 微波处理 5 分钟可使这些病原体减少 0.41-1.98log CFU/g。2kW 微波加热不能使花生酱中的病原体失活。Weibull 和 Log-Linear + Shoulder 模型被用于描述这 3 种病原体的存活曲线，因为它们表现出肩状行为。根据 Weibull 和 Log-Linear + Shoulder 模型计算 Td 和 T5d 值。这 3 种病原体的 Td 值与常规加热 90°C 下的沙门氏菌的 D 值相似，但 T5d 值比常规加热 90°C 短得多。一般来说，aw 值的增加导致病原体的 T5d 值缩短，但 Td 值不会缩短。本研究的结果可用于优化花生酱的微波加热巴氏杀菌系统。
