Flock Genevieve, Yin Hsin-Bai, Chen Chi-Hung, Pellissery Abraham Joseph, Venkitanarayanan Kumar
Combat Capabilities Development Command Soldier Center, Soldier Sustainment Directorate, Combat Feeding Division, Natick 01760, Massachusetts, United States.
Department of Agriculture, USDA Agricultural Research Service, Beltsville, Maryland 20705, United States.
Vet World. 2022 Jan;15(1):162-167. doi: 10.14202/vetworld.2022.162-167. Epub 2022 Jan 27.
is a spore-forming pathogen that causes serious enteric disease in humans. Strains have been isolated from food animals and meat, including pork, which suggest a potential for foodborne transmission. Pork summer sausage is a popular fermented meat product, which is consumed cooked or cooked to a lower internal temperature due to acidification of the product. The effect of acidity and cooking on the viability of spores in a fermented meat product has not been determined. Therefore, the aim was to study the survivability of spores in fermented pork summer sausage.
Fermented pork sausages were prepared according to a commercial recipe with or without starter culture and spores followed by fermentation at 37°C for ~12 h under 85% relative humidity until pH 5.0 was reached and further processed as cooked (>57°C) or uncooked (≤57°C) and stored at 4°C. spores in sausages were enumerated at 1 h following inoculation and on days 0, 1, 7, 14, 21, 30, 60, and 90 of storage.
It was observed that spore viability in control unfermented treatment was significantly different on day 0 from the fermented, fermented cooked, and control unfermented cooked treatments (p<0.05); however, there was no significant difference among the latter three treatment groups throughout 90 days of storage (p>0.05). On day 90 of storage, the unfermented control sausages yielded ~4.0 log colony-forming unit (CFU)/g of spores compared to ~3.5 log CFU/g recovered from fermented samples and the unfermented cooked control samples identifying spore viability in all treatment groups.
spores were found to survive the acidity and cooking of fermented pork summer sausage and storage at 4°C for 3 months, thereby highlighting the need for effective intervention strategies to reduce the risk of contamination in pork products.
[具体病原体名称]是一种形成孢子的病原体，可导致人类严重的肠道疾病。已从食用动物和肉类（包括猪肉）中分离出该菌株，这表明存在食源性传播的可能性。猪肉夏季香肠是一种受欢迎的发酵肉制品，由于产品酸化，食用时可煮熟或煮至较低的内部温度。酸度和烹饪对发酵肉制品中[具体病原体名称]孢子活力的影响尚未确定。因此，本研究旨在探讨[具体病原体名称]孢子在发酵猪肉夏季香肠中的存活能力。
按照商业配方制备发酵猪肉香肠，添加或不添加发酵剂和[具体病原体名称]孢子，然后在37°C、相对湿度85%的条件下发酵约12小时，直至pH值达到5.0，再进一步加工为煮熟（>57°C）或未煮熟（≤57°C）的产品，并在4°C下储存。在接种后1小时以及储存的第0、1、7、14、21、30、60和90天对香肠中的[具体病原体名称]孢子进行计数。
观察到，在储存第0天时，未发酵对照处理中的[具体病原体名称]孢子活力与发酵、发酵后煮熟以及未发酵煮熟对照处理有显著差异（p<0.05）；然而，在整个90天的储存期内，后三个处理组之间没有显著差异（p>0.05）。在储存第90天时，未发酵对照香肠产生约4.0 log菌落形成单位（CFU）/克[具体病原体名称]孢子，而从发酵样品和未发酵煮熟对照样品中回收的约为3.5 log CFU/克，表明所有处理组中的孢子均有活力。
发现[具体病原体名称]孢子能够在发酵猪肉夏季香肠的酸度、烹饪以及4°C下储存3个月的条件下存活，从而凸显了采取有效干预策略以降低猪肉产品中[具体病原体名称]污染风险的必要性。
