School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland; UCD Centre for Food Safety, University College Dublin, Belfield, Dublin 4, Ireland; Faculty of Veterinary Medicine, University of Kufa, Kufa, Najaf, Iraq.
School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland.
Int J Food Microbiol. 2017 Nov 16;261:19-24. doi: 10.1016/j.ijfoodmicro.2017.08.005. Epub 2017 Sep 5.
The aim of the current study was to assess the ability of a number of chemicals (acetic Acid (AA), citric acid (CA) lactic acid (LA), sodium decanoate (SD) and trisodium phosphate (TSP)) to reduce microbial populations (total viable count, Campylobacter jejuni, Escherichia coli, Salmonella typhimurium and Listeria monocytogenes) on raw beef using an immersion system. The following concentrations of each chemical were used: 3 & 5% for AA, CA, LA, SD and 10 &12% for TSP. Possible synergistic effects of using combinations of two chemicals sequentially (LA+CA and LA+AA) were also investigated. L*, a* and b* values were measured before and after treatments and ΔE* values were calculated in order to determine any changes in the color of meat due to the use of these chemicals. In general, all chemical treatments resulted in significantly (p<0.05) reduced bacterial counts when compared to untreated controls. The greatest reductions were obtained by using LA3%, SD5%, AA5%, LA5% and SD3% for TVC, C. jejuni, E. coli, S. typhimurium and L. monocytogenes, respectively. However, no significant difference in microbial load was observed between the different concentrations of each chemical used (p>0.05). The application of combinations of chemical immersion treatments (LA3%+AA3% and LA3%+CA3%) did not result in further significant reductions in microbial populations when compared to single chemical treatments (P<0.05). Assessment of color changes in meat following the application of chemical immersion treatments indicated that using AA or CA at either concentration and LA at 5% led to an increase in the ΔE* value of >3 immediately after treatment and after 24h storage. The remaining treatments did not result in significant changes to the color of raw beef.
本研究旨在评估几种化学物质（乙酸（AA）、柠檬酸（CA）、乳酸（LA）、癸酸钠（SD）和磷酸三钠（TSP））在浸浴系统中对生牛肉表面微生物（总活菌数、空肠弯曲菌、大肠杆菌、鼠伤寒沙门氏菌和单核细胞增生李斯特菌）的减少能力。每种化学物质的以下浓度被使用：AA、CA、LA、SD 的 3%和 5%，TSP 的 10%和 12%。还研究了两种化学物质连续使用（LA+CA 和 LA+AA）的协同作用的可能性。在处理前后测量了 L*、a和 b值，并计算了ΔE*值，以确定由于使用这些化学物质，肉的颜色是否发生变化。通常，与未经处理的对照相比，所有化学处理都导致细菌计数显著（p<0.05）减少。使用 LA3%、SD5%、AA5%、LA5%和 SD3%处理总活菌数、空肠弯曲菌、大肠杆菌、鼠伤寒沙门氏菌和单核细胞增生李斯特菌时，获得了最大的减少量。然而，使用每种化学物质的不同浓度处理时，微生物负荷没有观察到显著差异（p>0.05）。与单一化学处理相比，化学浸浴处理组合（LA3%+AA3%和 LA3%+CA3%）的应用并未导致微生物种群的进一步显著减少（P<0.05）。对化学浸浴处理后肉的颜色变化进行评估表明，在处理后立即和 24h 储存后，使用 AA 或 CA （浓度为 3%或 5%）或 LA （浓度为 5%）会导致ΔE*值增加>3。其余处理对生牛肉的颜色没有显著变化。
