Rajkowski K T, Calderone S M, Jones E
Microbial Food Safety Research Unit ARS, USDA, Eastern Regional Research Center, Philadelphia, PA 19118.
J Dairy Sci. 1994 Jun;77(6):1503-8. doi: 10.3168/jds.S0022-0302(94)77089-2.
With UHT-sterilized milk as a model system, combinations of polyphosphate (.5 and 1.0%) and NaCl (.5 and 4.5%) were studied to determine their effects on the growth kinetics of Listeria monocytogenes Scott A and Staphylococcus aureus 196E. The milk was inoculated with 10(3) to 10(4) cfu/ml of either L. monocytogenes or S. aureus and incubated under aerobic conditions at 12, 19, 28, or 37 degrees C. The addition of polyphosphate did not significantly inhibit the growth of either microbe at the temperatures studied, but the addition of NaCl or a combination of salts significantly inhibited growth. The addition of .5 or 1.0% polyphosphate alone to dairy products is not likely to affect substantially the growth of S. aureus or L. monocytogenes.
以超高温灭菌乳作为模型体系，研究了多聚磷酸盐（0.5%和1.0%）与氯化钠（0.5%和4.5%）的组合对单核细胞增生李斯特菌斯科特A株和金黄色葡萄球菌196E生长动力学的影响。将牛奶接种10³至10⁴ cfu/ml的单核细胞增生李斯特菌或金黄色葡萄球菌，在有氧条件下于12、19、28或37℃培养。在所研究的温度下，添加多聚磷酸盐对两种微生物的生长均无显著抑制作用，但添加氯化钠或盐的组合则显著抑制生长。仅向乳制品中添加0.5%或1.0%的多聚磷酸盐不太可能对金黄色葡萄球菌或单核细胞增生李斯特菌的生长产生实质性影响。
