二氧化硫在肉类中的抗肉毒杆菌作用
Antibotulinal efficacy of sulfur dioxide in meat.
作者信息
Tompkin R B, Christiansen L N, Shaparis A B
出版信息
Appl Environ Microbiol. 1980 Jun;39(6):1096-9. doi: 10.1128/aem.39.6.1096-1099.1980.
Abstract
The addition of sodium metabisulfite as a source of sulfur dioxide delayed botulinal outgrowth in perishable canned comminuted pork when it was temperature abused at 27 degree C. The degree of inhibition was directly related to the level of sulfur dioxide. Levels greater than 100 microgram of sulfur dioxide per g were necessary to achieve significant inhibition when a target level of 100 botulinal spores per g was used. Sodium nitrite partially reduced the efficacy of the sulfur dioxide. Sulfur dioxide offers a new option for the control of botulinal outgrowth in cured or noncured meat and poultry products.
摘要
当易腐碎肉罐头在27摄氏度遭受温度滥用时，添加焦亚硫酸钠作为二氧化硫源可延缓肉毒杆菌的生长。抑制程度与二氧化硫水平直接相关。当使用每克100个肉毒杆菌孢子的目标水平时，每克大于100微克的二氧化硫水平对于实现显著抑制是必要的。亚硝酸钠部分降低了二氧化硫的功效。二氧化硫为控制腌制或未腌制肉类和家禽产品中的肉毒杆菌生长提供了一种新选择。
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