U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, United States of America.
U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, United States of America.
Meat Sci. 2021 Oct;180:108557. doi: 10.1016/j.meatsci.2021.108557. Epub 2021 May 14.
A dynamic model was developed to predict growth of Clostridium perfringens in cooked ground pork supplemented with salt (0-3% wt/wt) and sodium pyrophosphate (0-0.3% wt/wt) under varying temperatures. C. perfringens (NCTC 8238, NCTC 8239, and NCTC 10240) spores were heat shocked, cooled, and inoculated into ground pork. Isothermal bacterial growth was quantified with variable salt and phosphate concentrations at temperatures ranging from 15 to 51 °C. The primary Baranyi model was fitted to all C. perfringens growth profiles and gave a satisfactory fit (R ≥ 0.85). A quadratic polynomial secondary model was developed (P < 0.0001) to predict the maximum specific growth rate as a function of temperature, salt, and phosphate concentrations (R = 0.93). A dynamic model was developed and validated using growth data retrieved from 7 published studies. Thirty three out of 44 predictions were within the acceptable prediction zone (-0.5 ≤ prediction error ≤ 1.0). The developed predictive model can be used to minimize the risk of C. perfringens in pork products supplemented with additives during cooling.
建立了一个动力学模型，以预测添加盐（0-3%wt/wt）和焦磷酸钠（0-0.3%wt/wt）的熟绞碎猪肉中梭状芽孢杆菌的生长情况，温度变化范围为 15 至 51°C。将梭状芽孢杆菌（NCTC 8238、NCTC 8239 和 NCTC 10240）孢子进行热冲击、冷却并接种到绞碎猪肉中。在不同盐和磷酸盐浓度下，对不同温度的等温细菌生长进行了定量分析。主要的 Baranyi 模型适用于所有梭状芽孢杆菌生长曲线，拟合效果良好（R ≥ 0.85）。开发了二次多项式二级模型（P < 0.0001），以预测最大比生长速率作为温度、盐和磷酸盐浓度的函数（R = 0.93）。使用从 7 项已发表的研究中检索到的生长数据，对该动力学模型进行了开发和验证。在 44 次预测中，有 33 次预测结果在可接受的预测范围内（-0.5 ≤预测误差≤1.0）。开发的预测模型可用于在冷却过程中添加添加剂的猪肉产品中最小化梭状芽孢杆菌的风险。
