沙门氏菌在冷藏肉上的生长
Growth of Salmonella on chilled meat.
作者信息
Mackey B M, Roberts T A, Mansfield J, Farkas G
出版信息
J Hyg (Lond). 1980 Aug;85(1):115-24. doi: 10.1017/s0022172400027121.
Abstract
Growth rates of a mixture of Salmonella serotypes inoculated on beef from a commercial abattoir were measured at chill temperatures. The minimum recorded mean generation times were 8.1 h at 10 degrees C; 5.2 h at 12.5 degrees C and 2.9 h at 15 degrees C. Growth did not occur at 7-8 degrees C. From these data the maximum extent of growth of Salmonella during storage of meat for different times at chill temperatures was calculated. Criteria for deciding safe handling temperatures for meat are discussed. Maintaining an internal temperature below 10 degrees C during the boning operation would be sufficient to safeguard public health requirements.
摘要
在冷藏温度下，测定了接种于来自商业屠宰场牛肉上的沙门氏菌血清型混合物的生长速率。记录到的最短平均代时分别为：10℃时8.1小时；12.5℃时5.2小时；15℃时2.9小时。在7 - 8℃时未出现生长。根据这些数据，计算了肉类在冷藏温度下储存不同时间时沙门氏菌的最大生长程度。讨论了确定肉类安全处理温度的标准。在剔骨操作过程中将内部温度保持在10℃以下足以保障公共卫生要求。
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