高压处理对植物汉堡和牛肉汉堡中产志贺毒素大肠杆菌和单核细胞增生李斯特菌的灭活作用。

Inactivation of Shiga Toxin-Producing Escherichia coli and Listeria monocytogenes within Plant versus Beef Burgers in Response to High Pressure Processing.

机构信息

U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA (ORCID: https://orcid.org/0000-0002-2689-6402 [A.C.S.P.F.]; https://orcid.org/0000-0003-2377-8651 [J.B.L.]).

出版信息

J Food Prot. 2020 May 1;83(5):865-873. doi: 10.4315/JFP-19-558.

DOI:10.4315/JFP-19-558

PMID:32027738

Abstract

ABSTRACT

We evaluated high pressure processing to lower levels of Shiga toxin-producing Escherichia coli (STEC) and Listeria monocytogenes inoculated into samples of plant or beef burgers. Multistrain cocktails of STEC and L. monocytogenes were separately inoculated (∼7.0 log CFU/g) into plant burgers or ground beef. Refrigerated (i.e., 4°C) or frozen (i.e., -20°C) samples (25 g each) were subsequently exposed to 350 MPa for up to 9 or 18 min or 600 MPa for up to 4.5 or 12 min. When refrigerated plant or beef burger samples were treated at 350 MPa for up to 9 min, levels of STEC were reduced by ca. 0.7 to 1.3 log CFU/g. However, when refrigerated plant or beef burger samples were treated at 350 MPa for up to 9 min, levels of L. monocytogenes remained relatively unchanged (ca. ≤0.3-log CFU/g decrease) in plant burger samples but were reduced by ca. 0.3 to 2.0 log CFU/g in ground beef. When refrigerated plant or beef burger samples were treated at 600 MPa for up to 4.5 min, levels of STEC and L. monocytogenes were reduced by ca. 0.7 to 4.1 and ca. 0.3 to 5.6 log CFU/g, respectively. Similarly, when frozen plant and beef burger samples were treated at 350 MPa up to 18 min, reductions of ca. 1.7 to 3.6 and ca. 0.6 to 3.6 log CFU/g in STEC and L. monocytogenes numbers, respectively, were observed. Exposure of frozen plant or beef burger samples to 600 MPa for up to 12 min resulted in reductions of ca. 2.4 to 4.4 and ca. 1.8 to 3.4 log CFU/g in levels of STEC and L. monocytogenes, respectively. Via empirical observation, pressurization did not adversely affect the color of plant burger samples, whereas appreciable changes in color were observed in pressurized ground beef. These data confirm that time and pressure levels already validated for control of STEC and L. monocytogenes in ground beef will likely be equally effective toward these same pathogens in plant burgers without causing untoward effects on product color.

摘要

我们评估了高压处理对植物或牛肉汉堡中接种的产志贺毒素大肠杆菌（STEC）和单核细胞增生李斯特菌的降低水平。STEC 和单核细胞增生李斯特菌的多菌株混合物分别（约 7.0 log CFU/g）接种到植物汉堡或碎牛肉中。冷藏（即 4°C）或冷冻（即-20°C）的样品（各 25 g）随后分别暴露于 350 MPa 下 9 或 18 min 或 600 MPa 下 4.5 或 12 min。当冷藏的植物或牛肉汉堡样品在 350 MPa 下处理 9 min 时，STEC 的水平降低了约 0.7 至 1.3 log CFU/g。然而，当冷藏的植物或牛肉汉堡样品在 350 MPa 下处理 9 min 时，植物汉堡样品中单核细胞增生李斯特菌的水平相对不变（约减少 0.3-log CFU/g），但碎牛肉中的单核细胞增生李斯特菌的水平降低了约 0.3 至 2.0 log CFU/g。当冷藏的植物或牛肉汉堡样品在 600 MPa 下处理 4.5 min 时，STEC 和单核细胞增生李斯特菌的水平分别降低了约 0.7 至 4.1 和 0.3 至 5.6 log CFU/g。同样，当冷冻的植物和牛肉汉堡样品在 350 MPa 下处理 18 min 时，STEC 和单核细胞增生李斯特菌的数量分别减少了约 1.7 至 3.6 和 0.6 至 3.6 log CFU/g。将冷冻的植物或牛肉汉堡样品暴露于 600 MPa 下 12 min，STEC 和单核细胞增生李斯特菌的水平分别降低了约 2.4 至 4.4 和 1.8 至 3.4 log CFU/g。通过经验观察，加压处理不会对植物汉堡样品的颜色产生不利影响，而加压碎牛肉的颜色则发生了明显变化。这些数据证实，已经针对控制碎牛肉中 STEC 和单核细胞增生李斯特菌的时间和压力水平，在不引起产品颜色不良变化的情况下，对植物汉堡中的这些相同病原体也可能同样有效。