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首页> 外文学位 >Growth of Yersinia enterocolitica and spoilage microorganisms on fresh pork and minimally processed broccoli packaged in modified atmospheres.
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Growth of Yersinia enterocolitica and spoilage microorganisms on fresh pork and minimally processed broccoli packaged in modified atmospheres.

机译：小肠结肠炎耶尔森菌的生长和腐烂微生物在新鲜猪肉和经过微调处理的西兰花包装中的腐烂微生物。

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摘要

Fresh broccoli was inoculated with 3 to 4 log CFU/g Y. enterocolitica immersed in a salt solution, packaged in air, MA and under vacuum and stored at 4 and 10{dollar}spcirc{dollar}C. Phenotypic characteristics of Y. enterocolitica were used to detect presence of the virulence plasmid after exposure to each packaging and storage regime. These included Congo red uptake, calcium dependence, and autoagglutination in methyl red-Vogues Proskauer broth and tissue culture medium. Populations of Y. enterocolitica increased in untreated and salt-treated broccoli during storage at 4 and 10{dollar}spcirc{dollar}C. Salt treatment of broccoli did not inhibit growth of Y. enterocolitica in each packaging treatment. The virulence plasmid of Y. enterocolitica was detected in 13-22% of isolates following salt treatment and storage on minimally processed broccoli.; The microbiological quality of salt-treated minimally processed broccoli packaged and stored at 4 and 10{dollar}spcirc{dollar}C in MA was studied by examining the fate of spoilage bacteria. Fresh untreated broccoli packaged in air and MA maintained a crisp green appearance for 9 days at 4{dollar}spcirc{dollar}C and 6 days at 10{dollar}spcirc{dollar}C. Vacuum packaged fresh broccoli had an extended shelf-life of up to 15 days at 4{dollar}spcirc{dollar}C. Vacuum packaged salt-treated broccoli showed signs of deterioration within 3 days of packaging, while salt-treated broccoli packaged in air and MA began to deteriorate within 3 to 6 days at 4 and 10{dollar}spcirc{dollar}C.; Slices of high (pH {dollar}>{dollar} 6.0) and normal (pH {dollar}<{dollar} 5.8) pH pork striploin were inoculated with Y. enterocolitica, vacuum packaged or packaged under 100% CO{dollar}sb2{dollar} in barrier bags, and stored at 4{dollar}spcirc{dollar}C. Numbers of Y. enterocolitica on the lean surface of high pH pork slices increased approximately 3.0 log CFU/cm{dollar}sp2{dollar} when vacuum packaged and stored at 4{dollar}spcirc{dollar}C for 30 days. Storage of inoculated normal pH pork in 100% CO{dollar}sb2{dollar} resulted in Y. enterocolitica remaining in lag phase throughout the storage period. The virulence plasmid of Y. enterocolitica was maintained in 10-21% of isolates for the duration of storage on vacuum and CO{dollar}sb2{dollar} packaged pork.
机译：用浸入盐溶液中的3至4log CFU / g小肠结肠炎耶尔森氏菌接种新鲜的花椰菜，将其包装在空气，MA中并在真空下，并在4℃和10℃下储存。在暴露于每种包装和贮存方案后，使用小肠结肠炎耶尔森氏菌的表型特征检测毒力质粒的存在。这些包括在甲基红-Vogues Proskauer肉汤和组织培养基中的刚果红吸收，钙依赖性和自动凝集。在4℃和10℃时，未经处理和盐处理的花椰菜中小肠结肠炎耶尔森菌的种群增加。西兰花的盐处理在每种包装处理中均不抑制小肠结肠炎耶尔森氏菌的生长。盐处理并在最少加工的花椰菜中储存后，在13-22％的分离物中检测到了小肠结肠炎耶尔森氏菌的毒力质粒。通过检查变质细菌的命运，研究了在马萨诸塞州4和10℃下包装和储存的盐处理的最低加工西兰花的微生物质量。新鲜的未经处理的西兰花在空气和MA中包装，在4摄氏度时保持9天的脆绿色外观，在10摄氏度时保持6天的绿色外观。真空包装的新鲜花椰菜在4 {sp} {dol} C下的保存期限长达15天。真空包装的盐处理西兰花在包装后3天内显示出变质的迹象，而盐包装的西兰花在空气中和MA在4和10摄氏度时开始在3至6天内开始劣化。将高pH（pH {dollar}> {dollar} 6.0）和正常pH（pH {dollar} <{dollar} 5.8）的猪里脊肉切片接种小肠结肠炎耶尔森菌，真空包装或在100％CO {dollarssb2 {美元}装在隔离袋中，并在4 {dollar} spcirc {dollar} C下储存。在真空包装并在4spcirc {dollar} C储存30天后，高pH值猪肉片的瘦表面上的小肠结肠炎耶尔森氏菌的数量增加了约3.0 log CFU / cm {dollar} sp2 {dollar}。在100％的CO {dolal} sb2 {dollar}中储存已接种的正常pH值猪肉，导致整个贮藏期间肠炎耶尔森氏菌处于滞后阶段。小肠结肠炎耶尔森氏菌的毒性质粒在真空和CO 2包装的猪肉中保存在10-21％的分离物中。

著录项

  • 作者

    Bodnaruk, Peter William.;

  • 作者单位

    The University of Tennessee.;

  • 授予单位 The University of Tennessee.;
  • 学科 Agriculture Food Science and Technology.; Biology Microbiology.
  • 学位 Ph.D.
  • 年度 1996
  • 页码 115 p.
  • 总页数 115
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 农产品收获、加工及贮藏;微生物学;
  • 关键词

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