Stella Simone, Bernardi Cristian, Tirloni Erica
Department of Health, Animal Science and Food Safety, University of Milan, Italy.
Ital J Food Saf. 2021 Oct 5;10(3):9419. doi: 10.4081/ijfs.2021.9419. eCollection 2021 Sep 29.
In the present study the growth potential in veal tartare was evaluated. A challenge test was performed on three tartare batches at 8°C, aiming to evaluate the growth potential of the pathogen. The data indicated the absence of a significant growth (δ<0.5 log cfu/g) during the entire period. When considering intermediate sampling times, an increase of 0.56 log cfu/g was detected after five days of storage in one of the batches. Microflora of veal tartare was dominated by lactic acid bacteria, that increased gradually during the trial, reaching counts up to 7 Log CFU/g in two of the three batches considered. Spoilage bacteria were present (especially spp., yeasts and ) but in very low counts and with a limited increase during the period considered. Finally, daily maximum tolerable counts were calculated to highlight the maximum acceptable load to avoid the overcoming of the legal limit of 100 CFU/g: a total increase of 0.95 log cfu/g in 12 days of shelf-life was estimated, obtaining a "safety initial concentration" at t0 of 10 CFU/g of the pathogen.
在本研究中，对小牛肉鞑靼中的生长潜力进行了评估。在8°C下对三批鞑靼进行了挑战试验，旨在评估病原体的生长潜力。数据表明在整个期间没有显著生长（δ<0.5 log cfu/g）。考虑中间采样时间时，在其中一批储存五天后检测到增加了0.56 log cfu/g。小牛肉鞑靼的微生物群以乳酸菌为主，在试验期间逐渐增加，在所考虑的三批中的两批中达到高达7 Log CFU/g的数量。存在腐败菌（特别是 spp.、酵母和 ），但数量非常少，在所考虑的期间内增加有限。最后，计算了每日最大可耐受数量，以突出避免超过100 CFU/g法定限值的最大可接受负荷：估计在12天的保质期内总共增加0.95 log cfu/g，在t0时获得病原体的“安全初始浓度”为10 CFU/g。
