Vargas David A, Miller Markus F, Woerner Dale R, Echeverry Alejandro
Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA.
Foods. 2021 Apr 28;10(5):968. doi: 10.3390/foods10050968.
The use of antimicrobials in the pork industry is critical in order to ensure food safety and, at the same time, extend shelf life. The objective of the study was to determine the impact of antimicrobials on indicator bacteria on pork loins under long, dark, refrigerated storage conditions. Fresh boneless pork loins ( = 36) were split in five sections and treated with antimicrobials: Water (WAT), Bovibrom 225 ppm (BB225), Bovibrom 500 ppm (BB500), Fit Fresh 3 ppm (FF3), or Washing Solution 750 ppm (WS750). Sections were stored for 1, 14, 28, and 42 days at 2-4 °C. Mesophilic and psychrotrophic aerobic bacteria (APC-M, APC-P), lactic acid bacteria (LAB-M), coliforms, and were enumerated before intervention, after intervention, and at each storage time. All bacterial enumeration data were converted into log10 for statistical analysis, and the Kruskal-Wallis test was used to find statistical differences ( < 0.05). Initial counts did not differ between treatments, while, after treatment interventions, treatment WS750 did not effectively reduce counts for APC-M, APC-P, and coliforms ( < 0.01). BB500, FF3, and WS750 performed better at inhibiting the growth of indicator bacteria when compared with water until 14 days of dark storage.
在猪肉行业中使用抗菌剂对于确保食品安全以及同时延长保质期至关重要。本研究的目的是确定在长期、黑暗、冷藏储存条件下抗菌剂对猪里脊肉上指示菌的影响。将新鲜去骨猪里脊肉（n = 36）分成五部分，并用抗菌剂处理：水（WAT）、225 ppm 的牛溴（BB225）、500 ppm 的牛溴（BB500）、3 ppm 的菲鲜（FF3）或 750 ppm 的清洗液（WS750）。各部分在 2-4°C 下储存 1、14、28 和 42 天。在干预前、干预后以及每个储存时间对嗜温和好氧嗜冷细菌（APC-M、APC-P）、乳酸菌（LAB-M）、大肠菌群和沙门氏菌进行计数。所有细菌计数数据均转换为 log10 进行统计分析，并使用 Kruskal-Wallis 检验来发现统计学差异（P < 0.05）。处理之间的初始计数没有差异，而在处理干预后，处理 WS750 并未有效降低 APC-M、APC-P 和大肠菌群的计数（P < 0.01）。与水相比，在黑暗储存 14 天之前，BB500、FF3 和 WS750 在抑制指示菌生长方面表现更好。
