Oak Ridge Institute for Science and Education (ORISE) Postdoctoral Fellow, Faculty of Food Science & Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
Microbial and Chemical Food Safety Research Unit, Eastern Regional Research Center, USDA Agricultural Research Service, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA.
Food Res Int. 2024 Sep;191:114701. doi: 10.1016/j.foodres.2024.114701. Epub 2024 Jun 27.
This study was conducted to evaluate the effect of sodium nitrite (NaNO, 100-200 ppm), sodium erythorbate (SE, 0-547 ppm), sodium tripolyphosphate (STPP, 0-0.5 %), and sodium chloride (NaCl, 2-3 %) on growth of C. perfringens using a solid growth medium and to develop a growth/no-growth boundary (critical control surface, or CCS) to prevent its growth in cooked cured meat under the optimal temperature condition. Melted Shahidi Ferguson Perfringens (SFP) agar, inoculated with a 3-strain spore cocktail and mixed with NaNO, SE, STPP, and NaCl according to a Box-Behnken response surface experimental design, was dispersed in 96-well microplates and incubated anaerobically in an incubator programmed to remain at 4 °C for 24 h, heat to 80 °C in 1.75 h, quickly (0.5 h) cool to 46 °C (optimum temperature), and then maintain at 46 °C overnight. The plates were examined optically and visually for colony formation. Any well free of growth was designated as no-growth. Logistic regression was used to analyze the growth probability (P) as affected by NaNO, SE, STPP, and NaCl and define a CSS as meeting the criterion of P < 1/96. The results showed that STPP and the interactions of SE with NaNO and NaCl could reduce the growth probability of C. perfringens in SFP agar. The validation of CCS with ground beef showed an accuracy of 96.3 % for no growth of C. perfringens in the inoculated samples. The results of this study proved that cured meat can be formulated with proper combinations of NaNO, SE, STPP, and NaCl to prevent the growth of C. perfringens even under the optimum temperature condition, thus preventing food poisoning caused by the growth of this microorganism.
本研究旨在评估亚硝酸钠（NaNO，100-200ppm）、赤藻糖醇（SE，0-547ppm）、三聚磷酸钠（STPP，0-0.5%）和氯化钠（NaCl，2-3%）对 C. perfringens 在固体生长培养基中的生长的影响，并开发临界控制面（CCS），以防止其在最佳温度条件下在熟制腌肉中生长。将熔化的 Shahidi Ferguson 梭菌（SFP）琼脂与 3 株孢子混合物接种，根据 Box-Behnken 响应面实验设计与 NaNO、SE、STPP 和 NaCl 混合，分散在 96 孔微孔板中，在编程为 4°C 保持 24 小时的厌氧培养箱中孵育，在 1.75 小时内加热至 80°C，快速（0.5 小时）冷却至 46°C（最佳温度），然后在 46°C 下过夜保持。通过光学和目视检查平板以确定是否有菌落形成。任何没有生长的孔都被指定为无生长。使用逻辑回归分析 NaNO、SE、STPP 和 NaCl 对生长概率（P）的影响，并将 CSS 定义为满足 P<1/96 的标准。结果表明，STPP 以及 SE 与 NaNO 和 NaCl 的相互作用可以降低 C. perfringens 在 SFP 琼脂中的生长概率。用碎牛肉验证 CCS 时，接种样品中 C. perfringens 无生长的准确率为 96.3%。本研究结果证明，腌制肉可以通过适当组合使用 NaNO、SE、STPP 和 NaCl 来防止 C. perfringens 的生长，即使在最佳温度条件下，也可以防止这种微生物生长引起的食物中毒。
