Firstenberg-Eden R, Rowley D B, Shattuck E
Appl Environ Microbiol. 1980 Jan;39(1):159-64. doi: 10.1128/aem.39.1.159-164.1980.
The thermal inactivation and injury (sensitivity to 0.8% NaCl) of a radiation-resistant culture of Moraxella-Acinetobacter mixed in minced beef were determined. Survival curves for Moraxella-Acinetobacter cells in beef had an initial shoulder preceding a logarithmic decline when the cells were heated at 65, 70, and 75 degrees C, but not at 80 degrees C. In all cases, the experimental points not included in the shoulder were linearized by means of a least-squares straight line, and the latter was used to determine D values. Shoulder values of 12.2, 4.1, and 0.6 min at temperatures of 65, 70, and 75 degrees C were added to the respective D values of 35.4, 6.6, and 1.4 min to determine the time required to destroy one log cycle. The Z value was 7.3 degrees C. Moraxella-Acinetobacter cells in meat were more rapidly injured than inactivated, on initial exposure to heat. The number of cells injured by this initial exposure increased as the temperature was increased. At 65 degrees C the percentage of injured cells increased more rapidly with exposure time than did the inactivated cells. As the temperature was increased, the rates of inactivation and injury became more and more similar.
测定了莫拉克斯氏菌-不动杆菌混合菌的耐辐射培养物在碎牛肉中的热失活和损伤情况（对0.8%氯化钠的敏感性）。当在65、70和75摄氏度加热时，牛肉中莫拉克斯氏菌-不动杆菌细胞的存活曲线在对数下降之前有一个初始平台期，但在80摄氏度时没有。在所有情况下，通过最小二乘法直线将不包括在平台期内的实验点线性化，并用于确定D值。在65、70和75摄氏度时的平台期值分别为12.2、4.1和0.6分钟，将其加到各自的D值35.4、6.6和1.4分钟上，以确定破坏一个对数周期所需的时间。Z值为7.3摄氏度。肉中的莫拉克斯氏菌-不动杆菌细胞在最初受热时受伤比失活更快。这种初始暴露造成的受伤细胞数量随着温度升高而增加。在65摄氏度时，受伤细胞的百分比随暴露时间的增加比失活细胞增加得更快。随着温度升高，失活和受伤的速率变得越来越相似。
