Liu Chengchu, Mou Jing, Su Yi-Cheng
Sea Grant College Extension Program, University of Maryland, Princess Anne, MD 21853, USA.
Seafood Research and Education Center, Oregon State University, Astoria, OR 97103, USA.
Foods. 2016 Mar 2;5(1):16. doi: 10.3390/foods5010016.
Behavior of and in raw yellowfin tuna during refrigeration and frozen storage were studied. Growth of was inhibited in tuna during refrigerated storage, while was able to multiply significantly during refrigerated storage. Populations of in tuna were reduced by 1 to 2 log after 12 days of storage at 5-7 °C, regardless levels of contamination. However, populations of Scott A, M0507, and SFL0404 in inoculated tuna (10⁴-10⁵ CFU/g) increased by 3.31, 3.56, and 3.98 log CFU/g, respectively, after 12 days of storage at 5-7 °C. Similar increases of cells were observed in tuna meat with a lower inoculation level (10²-10³ CFU/g). Populations of and declined gradually in tuna samples over 84 days (12 weeks) of frozen storage at -18 °C with Newport 6962 being decreased to undetectable level (<10 CFU/g) from an initial level of 10³ log CFU/g after 42 days of frozen storage. These results demonstrate that tuna meat intended for raw consumption must be handled properly from farm to table to reduce the risks of foodborne illness caused by and .
研究了冷藏和冷冻储存过程中，生黄鳍金枪鱼体内[细菌名称1]和[细菌名称2]的行为。在冷藏储存期间，金枪鱼体内[细菌名称1]的生长受到抑制，而[细菌名称2]在冷藏储存期间能够显著增殖。在5-7°C下储存12天后，无论污染水平如何，金枪鱼体内[细菌名称1]的数量减少了1至2个对数。然而，在5-7°C下储存12天后，接种的金枪鱼（10⁴-10⁵CFU/g）中[细菌名称3] Scott A、M0507和SFL0404的数量分别增加了3.31、3.56和3.98 log CFU/g。在接种水平较低（10²-10³CFU/g）的金枪鱼肉中也观察到了类似的[细菌名称3]细胞增加情况。在-18°C下冷冻储存84天（12周）期间，金枪鱼样本中[细菌名称1]和[细菌名称2]的数量逐渐下降，其中Newport 6962在冷冻储存42天后从初始水平10³ log CFU/g降至检测不到的水平（<10 CFU/g）。这些结果表明，供生食的金枪鱼肉必须从农场到餐桌都妥善处理，以降低由[细菌名称1]和[细菌名称2]引起的食源性疾病风险。
