Tamminga S K, Beumer R R, Kampelmacher E H, van Leusden F M
J Hyg (Lond). 1977 Dec;79(3):333-7. doi: 10.1017/s002217240005316x.
Milk chocolate mass containing salmonellas was prepared by mixing artificially contaminated milk powder with the other ingredients at a temperature of about 40 degrees C. From this mass bars were made. Two series were prepared, with S. eastbourne and S. typhimurium respectively. The number of surviving salmonellas was counted after various periods of storage, up to 19 months. S. eastbourne was reduced in numbers during 19 months from an initial count of ca. 3 x 10(4) to ca. 3 x 10(2) per 100 g of chocolate. S. typhimurium died off more rapidly, and was not detectable in about 55 g after 15 months, in spite of an initial count of ca. 10(5) per 100 g.In these experiments the salmonellas in the milk powder had had to survive the spraying procedure and the adverse conditions in the dried powder. This may be the reason why S. eastbourne showed a distinctly better survival on storage than the same serotype showed in previous experiments in which the organism was added as a broth culture to the chocolate mix. With S. typhimurium, however, such a difference was hardly detectable.Possible explanations of these results are discussed.
通过在约40摄氏度的温度下将人工污染的奶粉与其他成分混合，制备出含有沙门氏菌的牛奶巧克力块。从这种巧克力块中制作出巧克力棒。制备了两个系列，分别含有伊斯特本沙门氏菌和鼠伤寒沙门氏菌。在长达19个月的不同储存期后，对存活的沙门氏菌数量进行计数。在19个月的时间里，伊斯特本沙门氏菌的数量从最初每100克巧克力中约3×10⁴个减少到约3×10²个。鼠伤寒沙门氏菌死亡更快，尽管最初每100克中有约10⁵个，但在15个月后，在约55克巧克力中就检测不到了。在这些实验中，奶粉中的沙门氏菌必须在喷雾过程和干粉中的不利条件下存活下来。这可能就是为什么伊斯特本沙门氏菌在储存时的存活情况明显好于之前实验中作为肉汤培养物添加到巧克力混合物中的同血清型沙门氏菌。然而，对于鼠伤寒沙门氏菌，这种差异几乎无法检测到。讨论了这些结果可能的解释。
