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本文引用的文献

1
Effect of water activity on the heat resistance of Salmonella in "dry" materials.水分活度对“干燥”物料中沙门氏菌耐热性的影响。
Appl Microbiol. 1968 Oct;16(10):1621-2. doi: 10.1128/am.16.10.1621-1622.1968.
2
A simplified biochemical system to screen Salmonella isolates from poultry for serotyping.一种用于筛选家禽源沙门氏菌分离株血清型的简化生化系统。
Poult Sci. 1976 Sep;55(5):1968-71. doi: 10.3382/ps.0551968.

鼠伤寒沙门氏菌实验污染物在烤牛肉烹饪过程中的存活情况。

Survival of a Salmonella typhimurium experimental contaminant during cooking of beef roasts.

作者信息

Blankenship L C

出版信息

Appl Environ Microbiol. 1978 Jun;35(6):1160-5. doi: 10.1128/aem.35.6.1160-1165.1978.

DOI:10.1128/aem.35.6.1160-1165.1978
PMID:354529
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC243000/
Abstract

Twenty-one raw boneless beef roasts were experimentally injected with 2 X 10(7) cells of a nalidixic acid-resistant strain of Salmonella typhimurium per roast. Contaminated roasts were cooked to center internal temperatures of 137.0 to 147.5 degrees F (58.3 to 64.1 degrees C) in a gas-fired pilot plant food-processing oven. Viable experimental contaminants were recovered from two core samples of the 21 roasts (one cooked to 137.0 degrees F [58.3 degrees C] and one cooked to 141.5 degrees F [ca 60.8 degrees C]). All of 17 cooking net samples taken from the contaminant injection side of roasts were salmonella positive, whereas 7 of 9 net samples from the side opposite injection were positive and all of 11 net samples from the bottom of roasts were positive. The implications of these results are discussed in relation to salmonella contamination of precooked beef roasts.

摘要

对21块去骨生牛肉烤肉进行实验性注射，每块烤肉注射2×10⁷个耐萘啶酸的鼠伤寒沙门氏菌细胞。将受污染的烤肉在燃气中试食品加工烤箱中烤制，使中心内部温度达到137.0至147.5华氏度（58.3至64.1摄氏度）。从21块烤肉的两个核心样本中回收了有活力的实验污染物（一块烤至137.0华氏度[58.3摄氏度]，另一块烤至141.5华氏度[约60.8摄氏度]）。从烤肉注射污染物一侧采集的17个烹饪净样本全部呈沙门氏菌阳性，而从注射相反一侧采集的9个净样本中有7个呈阳性，从烤肉底部采集的11个净样本全部呈阳性。结合预煮牛肉烤肉的沙门氏菌污染情况对这些结果的意义进行了讨论。