Foegeding P M, Stanley N W
Department of Food Science, Box 7624, North Carolina State University, Raleigh, NC 27695-7624.
J Food Prot. 1990 Jan;53(1):6-8. doi: 10.4315/0362-028X-53.1.6.
Thermal death times (F-values) for L. monocytogenes F5069 inoculated into sterile liquid whole egg were determined between 62 and 73°C by a submerged capillary tube procedure. The initial population was 5 × 10 to 2 × 10 CFU/tube (0.05 ml). High populations intentionally were selected to build in a safety factor. At each temperature, F-values were determined to be the shortest heating time which did not permit recovery of L. monocytogenes from six or more replicate tubes. L. monocytogenes were recovered by incubating the entire contents of the capillary tube in brain heart infusion broth at 25°C for 2 weeks. At 62°C, F = 16 min and at 69°C, F = 1.6 min. The z-value was 7.1°C. Minimal pasteurization of egg would not result in product free from L. monocytogenes if initial populations were large. Ultrapasteurization processes may be designed to produce product free from L. monocytogenes and appropriate for prolonged refrigeration.
采用浸没毛细管法,在62至73°C之间测定接种于无菌全蛋液中的单增李斯特菌F5069的热致死时间(F值)。初始菌量为每管(0.05毫升)5×10至2×10CFU。特意选择高菌量以纳入安全系数。在每个温度下,F值被确定为在六个或更多重复管中无法使单增李斯特菌复苏的最短加热时间。通过将毛细管的全部内容物在脑心浸液肉汤中于25°C孵育2周来复苏单增李斯特菌。在62°C时,F = 16分钟,在69°C时,F = 1.6分钟。z值为7.1°C。如果初始菌量很大,蛋液的最低巴氏杀菌不会使产品不含单增李斯特菌。超高温瞬时杀菌工艺可设计用于生产不含单增李斯特菌且适合长期冷藏的产品。