Tanaka N, Traisman E, Plantinga P, Finn L, Flom W, Meske L, Guggisberg J
Food Research Institute and Department of Statistics, University of Wisconsin, Madison, Wisconsin 53706.
J Food Prot. 1986 Jul;49(7):526-531. doi: 10.4315/0362-028X-49.7.526.
Pasteurized process cheese spreads with various levels of sodium chloride, disodium phosphate, moisture and pH were challenged with spores of Clostridium botulinum types A and B. Response surface methodology was used to design experiments that would yield maximum results with the minimum number of trials. Supplemental experiments were added to further clarify the response and to examine combinations of special interest. A total of 304 treatment combinations (batches) was incubated at 30°C, and five samples from each batch were taken at predetermined intervals up to 42 wk of incubation and tested for botulinal toxin. Sodium chloride and disodium phosphate inhibited botulinal toxin production with similar effectiveness. The inhibitory effect of low pH (<5.7) and low moisture (<54%) levels on botulinal toxin production was as expected, i.e., as either pH or moisture went up, it was necessary to increase sodium chloride and/or phosphate concentrations to compensate. Differences in water activity between cheese spreads with different compositions were observed but they were too small to use for controlling the properties of the products, e.g., a range of 9% in moisture level (51 to 60%) produced only 0.022 variation in water activity. Combinations of the above factors were developed for safe pasteurized process cheese spreads containing up to 60% moisture.
用不同氯化钠、磷酸二钠含量、水分含量和pH值的巴氏杀菌加工干酪涂抹酱，分别接种A型和B型肉毒梭菌孢子进行挑战试验。采用响应面法设计实验，以最少的试验次数获得最大的结果。增加补充实验以进一步阐明反应情况，并检验特别感兴趣的组合。总共304个处理组合（批次）在30℃下培养，在长达42周的培养期内，每隔预定时间从每个批次中取5个样品，检测肉毒毒素。氯化钠和磷酸二钠抑制肉毒毒素产生的效果相似。低pH值（<5.7）和低水分含量（<54%）对肉毒毒素产生的抑制作用符合预期，即随着pH值或水分含量升高，有必要提高氯化钠和/或磷酸盐浓度进行补偿。观察到不同组成的干酪涂抹酱之间水分活度存在差异，但差异过小，无法用于控制产品特性，例如，水分含量在51%至60%范围内变化9%，水分活度仅产生0.022的变化。针对水分含量高达60%的安全巴氏杀菌加工干酪涂抹酱，开发了上述因素的组合。
