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首页> 外文期刊>Applied Microbiology >Growth and Destruction of Salmonella typhimurium in Egg White Foam Products Cooked by Microwaves
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Growth and Destruction of Salmonella typhimurium in Egg White Foam Products Cooked by Microwaves

机译：微波煮熟的蛋清泡沫制品中鼠伤寒沙门氏菌的生长和破坏

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Currently, in both home and institutional food preparation, attempts are being made to produce high quality foods with a minimum of time and effort. Research is being carried out to develop equipment capable of cooking foods in a fraction of the time required by conventional methods; as a result, the problem arises as to the bacteriological safety of these products. We investigated the microbiological aspects of lemon and chocolate foam pies before and after cooking by microwaves for less than 2 min. Pies prepared with sterile equipment under sanitary conditions were inoculated with washed cells from a 24-hr broth culture of Salmonella typhimurium and were incubated for 24, 48, and 72 hr at 33 C. The same procedures were followed in model systems to determine the effects of various sugar and pH levels on the survival of S. typhimurium. No S. typhimurium was detected in inoculated cooked or uncooked lemon pies by the plating method; with the Lactose Broth pre-enrichment method, survivors were detected in lemon pies immediately after preparation. After electronic cooking, no survivors were detected in lemon pies by plate counts, whereas cells were recovered from chocolate pies by the Lactose Broth method. Both chocolate and lemon pies had lower counts throughout the 72-hr incubation period than the model systems compared to them. With the model systems, at pH 7.3, media containing sugar inhibited the growth of S. typhimurium but did not cause a significant reduction in counts during the incubation times studied. At pH 3.7, media without sugar yielded no cells with the Lactose Broth pre-enrichment method after 48 hr of incubation, whereas media with sugar were not sterile until after 72 hr of incubation. Apparently, the presence of sugar in the medium had a protective influence which made the lethal effect of the low pH less severe.
机译：当前，在家庭和机构食物制备中，正在尝试以最少的时间和精力来生产高质量的食物。正在研究开发能够在传统方法所需时间的一小部分时间内烹饪食物的设备;结果，出现了关于这些产品的细菌学安全性的问题。我们调查了柠檬和巧克力泡沫馅饼在微波烹饪前后不到2分钟的微生物方面。在卫生条件下用无菌设备制备的馅饼中接种鼠伤寒沙门氏菌24小时肉汤培养液中的洗涤细胞，并在33°C下孵育24、48和72小时。在模型系统中遵循相同的步骤以确定效果糖和pH水平对鼠伤寒沙门氏菌存活的影响。通过电镀法在接种的煮熟或未煮熟的柠檬派中未检测到鼠伤寒沙门氏菌;使用乳糖肉汤预富集方法，制备后立即在柠檬派中检测到幸存者。电子蒸煮后，通过板计数没有发现柠檬派中有幸存者，而通过乳糖肉汤法从巧克力派中回收了细胞。与模型系统相比，在整个72小时的孵育过程中，巧克力和柠檬派的计数都较低。在pH 7.3的模型系统中，含糖的培养基可抑制鼠伤寒沙门氏菌的生长，但在所研究的孵育时间内不会导致计数的显着减少。在pH值为3.7的条件下，培养48小时后，无糖培养基通过乳糖肉汤预富集法未产生细胞，而培养糖的培养基直到培养72小时后才无菌。显然，培养基中糖的存在具有保护作用，这使得低pH值的致死作用不那么严重。

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