Department of Food Safety, Graduate School of Natural and Applied Sciences, Muş Alparslan University, 49250 Muş, Türkiye.
Department of Food Processing, Vocational School of Technical Sciences, Muş Alparslan University, 49250 Muş, Türkiye.
Int J Food Microbiol. 2024 Jun 16;418:110739. doi: 10.1016/j.ijfoodmicro.2024.110739. Epub 2024 May 9.
Risky home canning techniques are still performed for food preservation due to limited science-based recommendations. This study aimed to evaluate the inactivation of Shiga toxin-producing Escherichia coli O157:H7, Salmonella enterica (ser. Typhimurium, Enteritidis, and Infantis) and Listeria monocytogenes during home canning with a household dishwasher. The 450 mL of blended tomato (acidic liquid food) and potato puree (non-acidic solid food) were prepared with 1.5 % salt and 25 mL vinegar as model foods in glass jars (660 mL). The two model foods were sterilized, then inoculated with separate cocktails of each pathogen at 10-10 CFU/g. The prepared jars were placed in the bottom rack of a dishwasher and subjected to the following cycles: economic (50 °C, 122 min), express (60 °C, 54 min), and intensive (70 °C, 96 min). Temperature changes in jars were monitored by using thermocouples during heat treatment. Within the center of the jars, temperatures were measured as 45 to 53 °C in blended tomato and 44 to 52 °C in potato puree during all tested dishwasher cycles, respectively. The economic cycle treatment reduced S. enterica, E. coli O157:H7, and L. monocytogenes populations by 3.1, 4.6, and 4.2 log CFU/g in blended tomato (P ≤ 0.05), where a <1.0 log reduction was observed in potato puree (P > 0.05). All pathogens showed similar heat resistance during the express cycle treatment with a log reduction ranging from 4.2 to 5.0 log CFU/g in blended tomato and 0.6 to 0.7 log CFU/g in potato puree. Reduction in L. monocytogenes population was limited (0.6 log CFU/g) compared to E. coli O157:H7 (2.0 log CFU/g) and S. enterica (2.7 log CFU/g) in blended tomato during the intensive cycle treatment (P ≤ 0.05). Dishwasher cycles at manufacturer defined settings failed to adequately inactivate foodborne pathogens in model foods. This study indicates that home-canned vegetables may cause foodborne illnesses when dishwashers in home kitchens are used for heat processing.
由于基于科学的建议有限，仍有人采用危险的家庭罐装技术来保存食物。本研究旨在评估家用洗碗机在家用罐装过程中对产志贺毒素大肠杆菌 O157:H7、沙门氏菌（肠炎、鼠伤寒和婴儿）和李斯特菌的灭活作用。将 450 毫升混合番茄（酸性液体食品）和土豆泥（非酸性固体食品）用 1.5%盐和 25 毫升醋制成模型食品，装在玻璃罐（660 毫升）中。将两种模型食品进行消毒，然后分别接种每种病原体的鸡尾酒混合物，接种浓度为 10-10 CFU/g。准备好的罐子放在洗碗机的底部架子上，然后进行以下循环：经济型（50°C，122 分钟）、快速型（60°C，54 分钟）和强化型（70°C，96 分钟）。在热处理过程中，使用热电偶监测罐子中的温度变化。在所有测试的洗碗机循环中，混合番茄的中心温度为 45 至 53°C，土豆泥的中心温度为 44 至 52°C。经济型循环处理使混合番茄中的肠炎沙门氏菌、大肠杆菌 O157:H7 和李斯特菌的数量减少了 3.1、4.6 和 4.2 个对数 CFU/g（P≤0.05），而土豆泥中的数量减少了 1.0 个对数 CFU/g（P>0.05）。在快速循环处理中，所有病原体的耐热性相似，混合番茄中的 log 减少范围为 4.2 至 5.0 log CFU/g，土豆泥中的 log 减少范围为 0.6 至 0.7 log CFU/g。在强化循环处理中，与大肠杆菌 O157:H7（2.0 log CFU/g）和肠炎沙门氏菌（2.7 log CFU/g）相比，李斯特菌的数量减少（0.6 log CFU/g）受到限制（P≤0.05）。在制造商设定的设定下，洗碗机循环未能充分灭活模型食品中的食源性病原体。本研究表明，当家庭厨房中的洗碗机用于热加工时，自制罐装蔬菜可能会导致食源性疾病。
