评价二氧化氯、酸化亚氯酸钠和过氧乙酸对处理牛肉修剪物牛肉饼中大肠杆菌 O157:H7 的控制效果。
Evaluation of chlorine dioxide, acidified sodium chlorite and peroxyacetic acid for control of Escherichia coli O157:H7 in beef patties from treated beef trim.
机构信息
Department of Food Science, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
Department of Food Science, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
出版信息
Food Res Int. 2018 Jan;103:295-300. doi: 10.1016/j.foodres.2017.10.051. Epub 2017 Oct 29.
The effectiveness of 30 to 400ppm chlorine dioxide (CDO), acidified sodium chlorite (ASC) and peroxyacetic acid (PAA) to control Escherichia coli O157:H7 in beef was examined. Ground beef made from treated meat was vacuum packaged and stored at 4°C for 4d. CDO or ASC concentration by storage time interaction for inactivation of E. coli O157:H7 was significant (P<0.05). Exposure of beef to 200 and 400ppm CDO caused 0.73 and 1.25logcfu/g reduction in the numbers of pathogen, respectively, and an additional 2.08 and 2.25logcfu/g reduction, respectively, occurred at day 4. At 400ppm ASC caused a 0.87logcfu/g reduction and an additional 0.86logcfu/g inactivation at day 4. PAA caused ≤0.8logcfu/g reduction in pathogen numbers at ≤400ppm. Among tested antimicrobials, CDO was most effective and had a positive interaction with cold storage where additional E. coli O157:H7 inactivation occurred.
研究了 30 至 400ppm 的二氧化氯（CDO）、酸化亚氯酸钠（ASC）和过氧乙酸（PAA）对牛肉中大肠杆菌 O157:H7 的控制效果。用处理过的肉制成的绞碎牛肉进行真空包装，并在 4°C 下储存 4 天。CDO 或 ASC 浓度与储存时间对大肠杆菌 O157:H7 的失活存在显著交互作用（P<0.05）。牛肉暴露于 200 和 400ppm 的 CDO 分别导致病原菌数量减少 0.73 和 1.25logcfu/g，在第 4 天分别又减少了 2.08 和 2.25logcfu/g。400ppm 的 ASC 导致病原菌数量减少 0.87logcfu/g，在第 4 天又减少了 0.86logcfu/g 的失活。PAA 在≤400ppm 时导致病原菌数量减少≤0.8logcfu/g。在测试的抗菌剂中，CDO 效果最显著，与冷藏有积极的相互作用，可进一步杀灭大肠杆菌 O157:H7。
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