Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
University College Dublin, Belfield, Dublin 4, Ireland.
Meat Sci. 2017 Apr;126:50-54. doi: 10.1016/j.meatsci.2016.12.010. Epub 2016 Dec 21.
This study investigated the fate of Salmonella Typhimurium and Escherichia coli O157 on hot boned versus conventionally chilled beef. Beef samples were individually inoculated with S. Typhimurium ATCC 14028, S. Typhimurium 844, E. coli O157 EDL 933 or E. coli T13. Half the samples were subject to the same time-temperature chilling profile used for conventionally chilling beef carcasses while the other half was subject to hot boned conditions. The surface pH (5.5) and a (0.95 to 0.97) were stable. S. Typhimurium and E. coli O157 counts, which decreased by up to 1.0 and 1.5logcfucm, respectively, were statistically similar (P>0.05), regardless of the chilling regime applied, with the exception of E. coli O157 EDL 933, where the counts on hot boned beef were significantly (P<0.05) higher. It was concluded that any decrease in pathogenic bacteria during beef chilling may be significantly (P<0.05) less for hot boned beef depending on the bacterial strain. Hot boning may therefore result in an increased risk to the consumer.
本研究调查了沙门氏菌 Typhimurium 和大肠杆菌 O157 在热骨与常规冷却牛肉中的命运。牛肉样本分别用 ATCC 14028 型鼠伤寒沙门氏菌、844 型鼠伤寒沙门氏菌、EDL 933 型大肠杆菌 O157 或 T13 型大肠杆菌进行接种。一半样本采用与常规冷却牛肉胴体相同的时间-温度冷却曲线，另一半则采用热骨条件。表面 pH 值（5.5）和 a 值（0.95 至 0.97）稳定。沙门氏菌和大肠杆菌 O157 的数量分别减少了 1.0 和 1.5logcfucm，无论应用哪种冷却方式，其数量均无统计学差异（P>0.05），但 EDL 933 型大肠杆菌 O157 除外，热骨牛肉中的数量显著更高（P<0.05）。因此，根据细菌株的不同，热骨牛肉在冷却过程中对致病菌的减少可能显著（P<0.05）较少。因此，热骨处理可能会增加消费者的风险。
