Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt.
Department of Biological Sciences, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia.
Poult Sci. 2024 Jul;103(7):103846. doi: 10.1016/j.psj.2024.103846. Epub 2024 May 25.
The hazard of diseases created by S. Enteritidis and S. Typhimurium is relatively high in turkey meat products. Combinations of preservation methods are utilized in many strategies, such as mild heat with decreased water activity, a changed atmosphere, refrigerated storage, and decreased heat treatment with some acidification. Within the domain of ready-to-eat food technology, a range of preservation methods are typically utilized to enhance shelf life, such as applying mild heat in tandem with reduced water activity, employing modified atmosphere packaging, utilizing refrigerated storage, and utilizing reduced heat treatment combined with acidification. This investigation aimed to determine how S. Enteritidis and S. Typhimurium grew when sliced ready-to-eat smoked turkey (RTE-SM) was stored at 0, 5, 10, and 15°C for various periods. The study also examined the effects of modified atmosphere packaging (MAP) (40% CO2 and 60% N) and VP on these growth patterns. Total viable count (TVC), lactic acid bacteria (LAB), pH, and redox potential levels were determined. The control experiment on RTE-SM showed no Salmonella growth within 30 d of storage at any temperature. This indicated that the RTE-SM in use did not initially contain S. Typhimurium and S. Enteritidis. Results indicated that the storage of RTE-SM using a combination of VP, MAP, and MAPEO with storage at 0 and 5°C did not allow for the pathogen to grow throughout storage. In comparison, at 10 and 15°C after one day, which allowed for minor growth (0.17-0.5 log CFU/g)? In contrast, at 0 and 5°C, Salmonella survives until the end of storage (173 d). However, the combination of MAPEO with the same storage temperatures achieved the elimination of the pathogen in the meat after 80 d. The combination of both packaging systems with high temperatures (10 or 15°C) allowed for the multiplication and growth of the bacterium through the product's shelf life of more than 1 log CFU/g. Thus, a combination of MAP or MAPEO with low storage temperatures (0 or 5°C) inhibited the growth of the pathogen.
肠炎沙门氏菌和鼠伤寒沙门氏菌污染的火鸡肉制品的危害性相对较高。许多策略都采用了多种保鲜方法的组合，例如降低水分活度的温和加热、改变气氛、冷藏和适度热处理并酸化。在即食食品技术领域，通常会采用一系列保鲜方法来延长保质期，例如温和加热与降低水分活度相结合、采用改良气氛包装、冷藏和适度热处理与酸化相结合。本研究旨在确定在 0、5、10 和 15°C 下储存切片即食烟熏火鸡 (RTE-SM) 时，肠炎沙门氏菌和鼠伤寒沙门氏菌如何生长。还研究了改良气氛包装 (MAP)（40% CO2 和 60% N）和 VP 对这些生长模式的影响。测定了总活菌计数 (TVC)、乳酸菌 (LAB)、pH 和氧化还原电位水平。RTE-SM 的对照实验表明，在任何温度下储存 30 天内均未出现沙门氏菌生长。这表明所用的 RTE-SM 最初不含有鼠伤寒沙门氏菌和肠炎沙门氏菌。结果表明，在 0 和 5°C 下使用 VP、MAP 和 MAPEO 组合储存 RTE-SM 不会导致病原体在整个储存期间生长。相比之下，在 10 和 15°C 下储存一天后，允许轻微生长（0.17-0.5 log CFU/g）？相比之下，在 0 和 5°C 下，沙门氏菌存活到储存期结束（173 天）。然而，在相同的储存温度下，MAPEO 与 MAPEO 的组合在 80 天后可消除肉中的病原体。在高温（10 或 15°C）下，两种包装系统的组合使细菌在产品保质期内繁殖和生长超过 1 个对数 CFU/g。因此，MAP 或 MAPEO 与低温（0 或 5°C）的组合抑制了病原体的生长。
