真空低温烹调腌制鸡胸肉中单核细胞增生李斯特菌和沙门氏菌的热失活动力学。
Thermal inactivation of Listeria monocytogenes and Salmonella spp. in sous-vide processed marinated chicken breast.
机构信息
Laboratory of Food Quality Control & Hygiene, Department of Food Science & Technology, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
USDA ARS Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19308, USA.
出版信息
Food Res Int. 2017 Oct;100(Pt 1):894-898. doi: 10.1016/j.foodres.2017.07.078. Epub 2017 Aug 2.
The heat resistance of a cocktail of five Salmonella strains and five L. monocytogenes strains was determined in teriyaki-marinated chicken breasts. Inoculated meat, packaged in bags, were completely immersed in a circulating water bath and cooked to a final temperature of 55, 57.5 or 60°C in 1h, and then held for predetermined times. The surviving Salmonella and L. monocytogenes cells were enumerated by surface plating on XLD agar and Palcam agar, respectively. D-values, determined by linear regression, of Salmonella in chicken breast ranged from 47.65min at 55°C to 7.48min at 60°C; the values for L. monocytogenes ranged from 54.81min at 55°C to 10.39min at 60°C. Marination rendered the pathogen more sensitive to the lethal effect of heat. The results of this study will assist the food industry in ensuring microbiological safety of sous-vide processed marinated chicken breasts.
将五种沙门氏菌和五种李斯特菌混合液的耐热性在日式照烧鸡肉胸脯中进行了测定。将接种过的肉包装在袋子中，完全浸入循环水浴中，在 1 小时内加热至 55、57.5 或 60°C，然后保持预定的时间。通过在 XLD 琼脂和 Palcam 琼脂上表面平板计数分别对存活的沙门氏菌和李斯特菌细胞进行计数。通过线性回归确定的鸡肉中沙门氏菌的 D 值范围为 55°C 时的 47.65min 至 60°C 时的 7.48min；李斯特菌的值范围为 55°C 时的 54.81min 至 60°C 时的 10.39min。腌制使病原体对热的致死作用更加敏感。本研究的结果将有助于食品行业确保低温巴氏杀菌腌制鸡肉胸脯的微生物安全性。
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