Hwang C A, Beuchat L R
Department of Food Science and Technology, University of Georgia, Griffin 30223-1797, USA.
Int J Food Microbiol. 1995 Sep;27(1):91-8. doi: 10.1016/0168-1605(94)00150-5.
Raw chicken wings inoculated with Salmonella, Campylobacter jejuni, Listeria monocytogenes, Staphylococcus aureus, or Escherichia coli O157:H7 were washed in water (control) or a solution of a 0.5% lactic acid/0.05% sodium benzoate (LB) (pH 2.64) for 30 min. Viable cells of pathogenic bacteria and naturally occurring psychrotrophic bacteria on wings were enumerated after 0, 2, 4, 6, and 8 days of storage at 4 degrees C. Lower populations of pathogenic and psychrotrophic bacteria were detected on wings immediately after washing with LB compared to populations detected on control wings. LB solution was more effective in killing Salmonella, C. jejuni, and E. coli O157:H7 than L. monocytogenes, and S. aureus. During refrigerated storage, populations of Salmonella, C. jejuni, L. monocytogenes, and E. coli O157:H7 decreased significantly on LB-washed wings, as compared to populations of respective pathogens on control wings. The growth of psychrotrophic bacteria on LB-washed wings was significantly retarded as compared to growth on control wings during refrigerated storage. Washing chicken wings with a solution containing 0.5% lactic acid and 0.05% sodium benzoate can greatly reduce the populations of pathogenic and psychotrophic bacteria, thus enhancing safety and extending shelf life.
将接种了沙门氏菌、空肠弯曲菌、单核细胞增生李斯特菌、金黄色葡萄球菌或大肠杆菌O157:H7的生鸡翅在水（对照）或0.5%乳酸/0.05%苯甲酸钠（LB）溶液（pH 2.64）中清洗30分钟。在4℃储存0、2、4、6和8天后，对鸡翅上的病原菌活细胞和天然存在的嗜冷菌进行计数。与对照鸡翅上检测到的菌数相比，用LB溶液清洗后立即检测到鸡翅上的病原菌和嗜冷菌数量较少。LB溶液对沙门氏菌、空肠弯曲菌和大肠杆菌O157:H7的杀灭效果比对单核细胞增生李斯特菌和金黄色葡萄球菌更有效。在冷藏储存期间，与对照鸡翅上相应病原菌的数量相比，LB溶液清洗过的鸡翅上的沙门氏菌、空肠弯曲菌、单核细胞增生李斯特菌和大肠杆菌O157:H7数量显著减少。与冷藏储存期间对照鸡翅上嗜冷菌的生长相比，LB溶液清洗过的鸡翅上嗜冷菌的生长明显受到抑制。用含有0.5%乳酸和0.05%苯甲酸钠的溶液清洗鸡翅可大大减少病原菌和嗜冷菌的数量，从而提高安全性并延长保质期。
