Stringer S C, Fairbairn D A, Peck M W
Genetics and Microbiology Department, Institute of Food Research, Norwich Laboratory, UK.
J Appl Microbiol. 1997 Jan;82(1):128-36. doi: 10.1111/j.1365-2672.1997.tb03307.x.
Refrigerated processed foods of extended durability rely on a mild heat treatment combined with refrigerated storage to ensure microbiological safety and quality. The principal microbiological safety risk in foods of this type is non-proteolytic Clostridium botulinum. In this article the combined effect of mild heat treatment and refrigerated storage on the time to growth and probability of growth from spores of non-proteolytic Cl. botulinum is described. Spores of non-proteolytic Cl. botulinum (two strains each of type B, E and F) were heated at 90 degrees C for between 0 and 60 min and subsequently incubated at 5 degrees, 10 degrees or 30 degrees C in PYGS broth in the presence or absence of lysozyme. The number of spores that resulted in turbidity depended on the combination of heat treatment, incubation time and incubation temperature they received. Heating at 90 degrees C for 1 or more min ensured a 10(6) reduction when spores were subsequently incubated at 5 degrees C for up to 23 weeks. Heating at 90 degrees C for 60 min ensured a 10(6) reduction over 23 weeks when subsequent incubation was at 10 degrees C in the presence of added lysozyme. The same treatment did not reduce the spore population by 10(6) when subsequent incubation was at 30 degrees C.
耐储存冷藏加工食品依靠温和热处理与冷藏储存相结合来确保微生物安全性和质量。这类食品主要的微生物安全风险是非蛋白水解性肉毒梭菌。本文描述了温和热处理与冷藏储存对非蛋白水解性肉毒梭菌芽孢生长时间和生长概率的综合影响。将非蛋白水解性肉毒梭菌（B型、E型和F型各两株）的芽孢在90℃加热0至60分钟，随后在5℃、10℃或30℃下于PYGS肉汤中培养，培养时添加或不添加溶菌酶。导致肉汤变浑浊所需的芽孢数量取决于它们所接受的热处理、培养时间和培养温度的组合。当芽孢随后在5℃下培养长达23周时，90℃加热1分钟或更长时间可确保芽孢数量减少10⁶。当随后在10℃下培养且添加溶菌酶时，90℃加热60分钟可确保在23周内芽孢数量减少10⁶。当随后在30℃下培养时，相同处理不能使芽孢数量减少10⁶ 。
