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首页> 外文期刊>Applied and Environmental Microbiology >Survival of a Salmonella typhimurium experimental contaminant during cooking of beef roasts.
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Survival of a Salmonella typhimurium experimental contaminant during cooking of beef roasts.

机译：牛肉烤制过程中鼠伤寒沙门氏菌实验污染物的存活。

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摘要

Twenty-one raw boneless beef roasts were experimentally injected with 2 X 10(7) cells of a nalidixic acid-resistant strain of Salmonella typhimurium per roast. Contaminated roasts were cooked to center internal temperatures of 137.0 to 147.5 degrees F (58.3 to 64.1 degrees C) in a gas-fired pilot plant food-processing oven. Viable experimental contaminants were recovered from two core samples of the 21 roasts (one cooked to 137.0 degrees F [58.3 degrees C] and one cooked to 141.5 degrees F [ca 60.8 degrees C]). All of 17 cooking net samples taken from the contaminant injection side of roasts were salmonella positive, whereas 7 of 9 net samples from the side opposite injection were positive and all of 11 net samples from the bottom of roasts were positive. The implications of these results are discussed in relation to salmonella contamination of precooked beef roasts.
机译：对21个原始的无骨牛肉烧烤实验性地向每个烧烤中注射2 X 10（7）个细胞的鼠伤寒沙门氏菌耐萘啶酸的菌株。在燃气中试植物食品加工烤箱中，将受污染的烤炉的内部温度加热到137.0至147.5华氏度（58.3至64.1摄氏度）。从21个烤炉的两个核心样品中回收了可行的实验污染物（一个煮至137.0华氏度[58.3摄氏度]，另一个煮至141.5华氏度[ca 60.8摄氏度]）。从烧烤炉的污染物注入侧获取的所有17个烹饪网样本均为沙门氏菌阳性，而从相反注入侧的9个净采样中的7个为阳性，而从烧烤炉底部的11个净样本均为阳性。讨论了这些结果与预煮牛肉烤肉中沙门氏菌污染的关系。

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