Department of Agriculture, Nutrition, and Veterinary Sciences, University of Nevada, Reno, 1664 N. Virginia St., Mailstop 202, Reno, NV 89557, United States.
Department of Agriculture, Nutrition, and Veterinary Sciences, University of Nevada, Reno, 1664 N. Virginia St., Mailstop 202, Reno, NV 89557, United States.
Meat Sci. 2018 May;139:44-48. doi: 10.1016/j.meatsci.2018.01.007. Epub 2018 Jan 11.
This study investigated individual and combined effects of organic acids, bacteriophages, and ultraviolet light interventions on Salmonella populations in ground beef. Beef trim was inoculated with four Salmonella strains to result in a contamination level of 3.5 log CFU/g after grinding. Lactic (LA) and peroxyacetic (PAA) acids, bacteriophages (S16 and FO1a) (BA), and ultraviolet light (UV) were applied on fresh trim prior to grinding. Applications of individual or combined organic acids did not significantly decrease Salmonella populations in ground beef. Individual applications of BA and UV light decreased approximately 1 log CFU/g (P<0.05). Combined applications of BA and UV provided an optimal decrease of 2 log CFU/g (P<0.05). Organic acid applications do not reduce Salmonella populations in ground beef when applied on trim prior to grinding. Combined applications of UV and BA may be used in industry settings to improve Salmonella control in ground beef.
本研究调查了有机酸、噬菌体和紫外线干预对绞碎牛肉中沙门氏菌群体的单独和联合作用。将牛肉切块接种四种沙门氏菌菌株，在绞碎后导致污染水平达到 3.5 log CFU/g。在绞碎前，将乳酸（LA）和过氧乙酸（PAA）酸、噬菌体（S16 和 FO1a）（BA）和紫外线（UV）应用于新鲜的切块上。单独或组合使用有机酸并未显著降低绞碎牛肉中的沙门氏菌数量。BA 和 UV 光的单独应用使沙门氏菌数量减少了约 1 log CFU/g（P<0.05）。BA 和 UV 光的联合应用可将沙门氏菌数量最佳减少 2 log CFU/g（P<0.05）。在绞碎前将有机酸应用于切块上时，不会降低绞碎牛肉中的沙门氏菌数量。紫外线和 BA 的联合应用可在工业环境中用于改善绞碎牛肉中的沙门氏菌控制。
