两种烹饪和冷却方法对肉类中魏氏梭菌及其他细菌的影响。
The effect of two methods of cooking and cooling on Clostridium welchii and other bacteria in meat.
作者信息
Sutton R G, Kendall M, Hobbs B C
出版信息
J Hyg (Lond). 1972 Sep;70(3):415-24. doi: 10.1017/s0022172400062999.
Abstract
A comparison was made of beef cooked in conventional and moist air (Rapidaire) ovens. In both large (ca. 4.5 kg.) and small (ca. 2.7 kg.) joints, spores of Clostridium welchii survived after cooking but vegetative cells, Escherichia coli, and Staphylococcus aureus, did not, regardless of the type of oven used.Cooling at room temperature after cooking permitted growth of Cl. welchii. Although some multiplication also occurred in the centre of large roasts cooled under refrigeration, the viable counts were considered too low to constitute a potential health risk.
摘要
对在传统烤箱和热风对流烤箱（Rapidaire）中烹制的牛肉进行了比较。在大型（约4.5千克）和小型（约2.7千克）肉块中，无论使用哪种烤箱，烹饪后韦氏梭菌的孢子都能存活，但营养细胞、大肠杆菌和金黄色葡萄球菌则不能存活。烹饪后在室温下冷却会使韦氏梭菌生长。尽管在冷藏条件下冷却的大型烤肉中心也有一些繁殖现象，但活菌数被认为过低，不构成潜在的健康风险。
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