Lee Alvin, Maks-Warren Nicole, Aguilar Viviana, Swicegood Brittany, Halik Lindsay, Warren Joshua, O'Neill Edward, Meents Jason, Tejayadi Susy
Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL 60501-1957, USA.
EEON Food Consulting, LLC, 8925 S. 28th St, Lincoln, NE 68516-6060, USA.
J Food Prot. 2024 Dec;87(12):100390. doi: 10.1016/j.jfp.2024.100390. Epub 2024 Oct 26.
Raw meat pet foods can pose health risks to pets and humans. High-pressure processing (HPP) was used in a previous study to demonstrate its effectiveness in achieving a 5-log reduction of Salmonella, E. coli STEC, and L. monocytogenes in commercially available raw pet foods and maintaining the 5-log reduction throughout shelf-life with frozen storage being more effective than refrigerated. L. monocytogenes, being more HPP resistant, could potentially regrow when stored at refrigeration temperatures and required further optimization. Chicken-based raw diet pet food was inoculated with 7-8 log CFU/g cocktails of Salmonella spp., E. coli STEC, or L. monocytogenes and stored at 4 °C for 24 h before the addition of either 0.7% or 1.0% w/v lactic acid fermentate (LAF) and HPP treated at 586 MPa for 2, 3, and 4 min after 24 or 72 h storage at 4 °C. HPP-treated products were stored frozen (-10 to -16 °C) up to 21 days with microbiological analyses on days 1, 3, 5, 7, 14, and 21. All HPP-and LAF-treated samples demonstrated a 5-log reduction of Salmonella spp., E. coli STEC, and L. monocytogenes. Samples without LAF and HPP treated after 24 h storage at 4 °C resulted in an average 4.02 log cfu/g reduction of L. monocytogenes with 2 min HPP hold time while longer HPP hold times at 4 min improved L. monocytogenes reduction by 0.35 log cfu/g. E. coli was found to be more HPP resistant in this study than L. monocytogenes and the addition of LAF had a significant impact on the overall pathogen survival during post-HPP storage. Based on qualitative enrichment data for each pathogen, the use of LAF resulted in more complete inactivation compared to samples without LAF. The use of 1% LAF in combination with 586 MPa for 4 min was found to be most effective for the inactivation of Salmonella spp., E. coli STEC, and L. monocytogenes. The findings are significant as it provides both formulation and processing controls to ensure the safety of raw diet pet foods.
生肉宠物食品会对宠物和人类构成健康风险。在之前的一项研究中，采用了高压处理（HPP）来证明其在使市售生宠物食品中的沙门氏菌、产志贺毒素大肠杆菌和单核细胞增生李斯特菌减少5个对数级方面的有效性，并且在整个保质期内保持这种5个对数级的减少，冷冻储存比冷藏更有效。单核细胞增生李斯特菌对HPP的耐受性更强，在冷藏温度下储存时可能会再生，需要进一步优化。以鸡肉为基础的生食宠物食品接种了每克7-8个对数级CFU的沙门氏菌属、产志贺毒素大肠杆菌或单核细胞增生李斯特菌鸡尾酒菌液，并在4℃下储存24小时，然后添加0.7%或1.0%（重量/体积）的乳酸发酵物（LAF），并在4℃下储存24或72小时后，在586兆帕压力下进行2、3和4分钟的HPP处理。经过HPP处理的产品在-10至-16℃下冷冻储存长达21天，并在第1、3、5、7、14和21天进行微生物分析。所有经过HPP和LAF处理的样品中，沙门氏菌属、产志贺毒素大肠杆菌和单核细胞增生李斯特菌均减少了5个对数级。在4℃下储存24小时后未经LAF和HPP处理的样品，在2分钟的HPP保持时间下，单核细胞增生李斯特菌平均减少4.02个对数级CFU/克，而在4分钟的更长HPP保持时间下，单核细胞增生李斯特菌减少量提高了0.35个对数级CFU/克。在本研究中发现，产志贺毒素大肠杆菌比单核细胞增生李斯特菌对HPP的耐受性更强，并且添加LAF对HPP处理后储存期间的总体病原体存活有显著影响。根据每种病原体的定性富集数据，与未添加LAF的样品相比，使用LAF导致更完全的失活。发现使用1%的LAF与586兆帕压力处理4分钟相结合，对沙门氏菌属、产志贺毒素大肠杆菌和单核细胞增生李斯特菌的失活最为有效。这些发现具有重要意义，因为它提供了配方和加工控制，以确保生食宠物食品的安全性。
