Dorsa W J, Cutter C N, Siragusa G R
United States Department of Agriculture, Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, Nebraska68933-0166, USA.
J Food Prot. 1998 Mar;61(3):300-6. doi: 10.4315/0362-028x-61.3.300.
The effect of 2% (vol/vol) lactic acid, 2% (vol/vol) acetic acid, 12% (wt/vol) trisodium phosphate, water at 72 degrees C and water at 32 degrees C washes on bacterial populations introduced onto beef carcass surfaces after treatment was determined for up to 21 days at 4 degrees C storage in vacuum packaging. Beef carcass short plates were collected from cattle immediately after slaughter and subjected to the above treatments or left untreated (C). Short plates were then inoculated with low levels (ca. < 2 log10) of Listeria innocua Salmonella typhimurium, Escherichia coli O157:H7, and Clostridium sporogenes cells contained in a bovine fecal cocktail. In general, growth of these four bacteria and of aerobic bacteria, lactic acid bacteria, and pseudomonads was suppressed or not observed when lactic acid or acetic acid treatments were used. Bacteria introduced to trisodium phosphate-treated tissue underwent some growth suppression, but to a lesser extent than on acid-treated tissue, and in some cases grew as well as on untreated beef surfaces. Water washes at 72 or 32 degrees C offered little growth suppression of pathogens during subsequent storage when these bacteria were introduced to beef tissue after treatment. The use of a final lactic or acetic acid wash during the processing of beef carcasses offers some residual efficacy in suppressing pathogen proliferation during the refrigerated storage, should these bacteria be introduced immediately after carcass processing.
测定了在真空包装下于4℃储存长达21天的条件下，2%（体积/体积）乳酸、2%（体积/体积）乙酸、12%（重量/体积）磷酸三钠、72℃水和32℃水冲洗对处理后引入牛肉胴体表面的细菌种群的影响。屠宰后立即从牛身上采集牛肉胴体短肋板，并进行上述处理或不处理（对照）。然后，用牛粪便混合液中所含的低水平（约<2 log10）无害李斯特菌、鼠伤寒沙门氏菌、大肠杆菌O157:H7和产芽孢梭菌细胞接种短肋板。一般来说，当使用乳酸或乙酸处理时，这四种细菌以及需氧菌、乳酸菌和假单胞菌的生长受到抑制或未观察到生长。引入磷酸三钠处理组织的细菌生长受到一定程度的抑制，但程度小于酸处理组织，在某些情况下，其生长情况与未处理的牛肉表面相同。当这些细菌在处理后引入牛肉组织时，72℃或32℃的水洗在随后的储存期间对病原体的生长抑制作用很小。如果在胴体加工后立即引入这些细菌，在牛肉胴体加工过程中使用最终的乳酸或乙酸冲洗在抑制冷藏储存期间病原体增殖方面具有一定的残留效果。
