Reid Rachael, Fanning Séamus, Whyte Paul, Kerry Joe, Lindqvist Roland, Yu Zhongyi, Bolton Declan
Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
University College Dublin, Belfield, Dublin 4, Ireland.
Food Microbiol. 2017 Feb;61:50-57. doi: 10.1016/j.fm.2016.08.003. Epub 2016 Aug 16.
The primary objective of this study was to characterise (microbiology and physical parameters) beef carcasses and primals during chilled storage. A minor aim was to compare observed growth of key spoilage bacteria on carcasses with that predicted by ComBase and the Food Safety Spoilage Predictor (FSSP). Total viable count (TVC), total Enterobacteriacae count (TEC), Pseudomonas spp., lactic acid bacteria (LAB), Brochothrix thermosphacta and Clostridium spp. were monitored on beef carcasses (n = 30) and primals (n = 105) during chilled storage using EC Decision 2001/471/EC and ISO sampling/laboratory procedures. The surface and/or core temperature, pH and water activity (a) were also recorded. Clostridium (1.89 log cfu/cm) and Pseudomonas spp. (2.12 log cfu/cm) were initially the most prevalent bacteria on carcasses and primals, respectively. The shortest mean generation time (G) was observed on carcasses with Br. thermosphacta (20.3 h) and on primals with LAB (G = 68.8 h) and Clostridium spp. (G = 67 h). Over the course of the experiment the surface temperature decreased from 37 °C to 0 °C, pH from 7.07 to 5.65 and a from 0.97 to 0.93 The observed Pseudomonas spp. and Br. thermosphacta growth was more or less within the range of predictions of Combase. In contrast, the FSSP completely overestimated the growth of LAB. This study contributes to the very limited microbiological data on beef carcasses and primals during chilling.
本研究的主要目的是对冷藏期间的牛肉胴体及主要切块（微生物学和物理参数）进行特性描述。次要目的是将胴体上关键腐败菌的实际生长情况与ComBase和食品安全腐败预测器（FSSP）预测的情况进行比较。使用欧盟委员会第2001/471/EC号决定和ISO采样/实验室程序，对冷藏期间的牛肉胴体（n = 30）和主要切块（n = 105）监测了总活菌数（TVC）、总肠杆菌科菌数（TEC）、假单胞菌属、乳酸菌（LAB）、热杀索丝菌和梭菌属。还记录了表面和/或核心温度、pH值和水分活度（a）。梭菌（1.89 log cfu/cm）和假单胞菌属（2.12 log cfu/cm）最初分别是胴体和主要切块上最普遍的细菌。在含有热杀索丝菌的胴体上观察到最短的平均世代时间（G）（20.3小时），在含有乳酸菌（G = 68.8小时）和梭菌属（G = 67小时）的主要切块上观察到最短的平均世代时间。在实验过程中，表面温度从37°C降至0°C，pH值从7.07降至5.65，水分活度从0.97降至0.93。观察到的假单胞菌属和热杀索丝菌的生长情况或多或少在Combase的预测范围内。相比之下，FSSP完全高估了乳酸菌的生长。本研究为冷藏期间牛肉胴体和主要切块非常有限的微生物学数据提供了补充。
