琥珀酸对鸡肉中沙门氏菌消除效果的影响。

Effect of Succinic Acid on Elimination of Salmonella in Chicken Meat.

机构信息

Department of Veterinary Public Health Protection, Faculty of Veterinary Medicine, University of Warmia and Mazury, 10-719 Olsztyn, Kortowo II, Poland.

出版信息

J Food Prot. 2018 Sep;81(9):1491-1495. doi: 10.4315/0362-028X.JFP-17-446.

DOI:10.4315/0362-028X.JFP-17-446

PMID:30109971

Abstract

The aim of this study was to determine the effect of selected concentrations of succinic acid on the survival of Salmonella on microbiological media and on the surfaces of chicken carcasses. Samples were inoculated with Salmonella serovars Enteritidis, Typhimurium, Hadar, Infantis, and Virchow. Each strain from each dilution was plated on nutrient agar without chemical substances (pH 6.75, control) or with 0.02% (pH 5.73), 0.05% (pH 4.77), 0.1% (pH 4.42), or 0.25% (pH 3.90) succinic acid. The addition of 0.25% succinic acid in agar medium completely inhibited the growth of all Salmonella strains tested. The 150 samples of broiler chicken breasts were immersed for 2 min in 80 mL of a 10 CFU/mL Salmonella cocktail. The samples were then transferred to sterile beakers with 250 mL of 2 and 5% succinic acid for 5 min. With 2% succinic acid, Salmonella reductions (compared with the control) were 1.27 to 1.47 log CFU/g. With 5% succinic acid, reductions were 2.00 to 3.20 log CFU/g. The results indicate that it is possible to reduce the level of Salmonella on broiler chicken carcasses by immersing them in a 2% succinic acid solution.

摘要

本研究旨在确定琥珀酸的选定浓度对微生物培养基和鸡胴体表面沙门氏菌存活的影响。将沙门氏菌血清型肠炎、伤寒、哈达尔、婴儿和维尔肖的样品接种。每个稀释度的每种菌株均接种在无化学物质的营养琼脂上（pH 6.75，对照）或 0.02%（pH 5.73）、0.05%（pH 4.77）、0.1%（pH 4.42）或 0.25%（pH 3.90）琥珀酸。在琼脂培养基中添加 0.25%琥珀酸完全抑制了所有测试的沙门氏菌菌株的生长。将 150 个肉鸡胸脯样本在 80 毫升 10 CFU/mL 沙门氏菌混合物中浸泡 2 分钟。然后将样本转移到装有 250 毫升 2%和 5%琥珀酸的无菌烧杯中 5 分钟。用 2%琥珀酸，沙门氏菌减少（与对照相比）为 1.27 至 1.47 log CFU/g。用 5%琥珀酸，减少量为 2.00 至 3.20 log CFU/g。结果表明，通过将肉鸡胴体浸泡在 2%琥珀酸溶液中，可以降低其表面的沙门氏菌水平。