Ng H, Garibaldi J A, Ijichi K, Mihara K L
Appl Environ Microbiol. 1979 Jun;37(6):1091-5. doi: 10.1128/aem.37.6.1091-1095.1979.
Recently, Arizona bacteria, close relatives of Salmonella, were recovered from salted whole egg that had been pasteurized by the presently recommended process of 63.3 degrees C (146 degrees F) for 3.5 min. Because of this and the fact that the heat resistance of Arizona in salted whole egg had not been determined, the present study was undertaken. Arizona or Salmonella, grown in Trypticase soy broth supplemented with 2% yeast extract in Fernbach flasks covered with aluminum foil over cotton and guaze at 35 degrees C with shaking at 176 rpm for about 96 h, were found to have the greatest degree of heat resistance. As expected, these cells, when inoculated into salted whole egg at 10(7) cells per ml, survived heating at 63.3 degrees C (146 degrees F) for 3.5 min in a two-phase slug flow heat exchanger. To consistently achieve a 7-log kill of typical Salmonella or Arizona, a treatment of 67 degrees C (152.6 degrees F) for 3.5 min was required. However, if a 7-log kill is mandatory, it remains to be determined whether this process affect the functional properties of this product.
最近，从按照当前推荐的63.3摄氏度（146华氏度）、持续3.5分钟的巴氏杀菌工艺处理过的咸全蛋液中分离出了亚利桑那菌，它是沙门氏菌的近亲。鉴于此，以及咸全蛋液中亚利桑那菌的耐热性尚未确定这一事实，开展了本研究。在费氏烧瓶中，于补充了2%酵母提取物的胰蛋白胨大豆肉汤中培养亚利桑那菌或沙门氏菌，用铝箔覆盖并透过棉花和纱布，于35摄氏度下以每分钟176转的速度振荡培养约96小时，结果发现这些菌具有最高程度的耐热性。正如预期的那样，当将这些菌以每毫升10⁷个细胞的浓度接种到咸全蛋液中时，它们在两相段塞流热交换器中能在63.3摄氏度（146华氏度）下加热3.5分钟后存活下来。为始终实现对典型沙门氏菌或亚利桑那菌7个对数级的杀灭，需要67摄氏度（152.6华氏度）、持续3.5分钟的处理。然而，如果必须实现7个对数级的杀灭，那么该工艺是否会影响该产品的功能特性仍有待确定。
