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Fate of Bacteria in Chicken Meat During Freeze-Dehydration, Rehydration, and Storage

机译：冷冻，脱水和储存过程中鸡肉中细菌的命运

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Total plate counts were determined on boneless cooked, cubed chicken meat obtained from a commercial processor. Survival of the natural flora was determined after the meat was freeze-dehydrated and rehydrated at room temperature for 30 min and 50, 85, and 100 C for 10 min. Total counts of bacteria in the rehydrated samples were determined during storage of the meat at 4, 22, and 37 C until spoilage odor was detectable. Meat samples were inoculated with Staphylococcus aureus, then dried, rehydrated, and stored at the same temperatures. Numbers of surviving organisms in the inoculated samples were determined with use of both selective and nonselective media. Representative genera surviving the various rehydration treatments were determined. Approximately 32% of the bacteria in the meat survived during dehydration and rehydration at room temperature. Many numbers and types of vegetative bacteria also survived rehydration at 50 C. When meat was rehydrated at 85 or 100 C, the initial count was less than one per gram. The only organisms isolated from samples rehydrated at 85 or 100 C were of the genus Bacillus. S. aureus in inoculated samples survived dehydration and rehydration at 60 C. Storage of all rehydrated samples at 4 C gave a good shelf life (18 or more days). The study indicates that freeze-dehydrated meat should be produced with adequate microbiological control and that such meat should be rehydrated in very hot water.
机译：在从商业加工商处获得的无骨煮熟的方块鸡肉上测定总板数。在将肉冷冻干燥并在室温下分别进行30分钟，50、85和100 C的温度10分钟的再水化之后，确定自然菌群的存活率。在肉在4、22和37℃下储存直至发现腐烂的气味之前，测定再水化样品中细菌的总数。用金黄色葡萄球菌接种肉样品，然后干燥，重新水化并在相同温度下保存。使用选择性和非选择性培养基确定接种样品中存活生物的数量。确定了在各种补液治疗中存活的代表性属。肉中大约32％的细菌在室温下的脱水和再水化过程中得以幸存。许多种类和类型的营养细菌还可以在50°C的温度下复水。当肉在85°C或100°C的温度下复水时，初始数量少于每克1个。从在85或100 C复水的样品中分离出的唯一生物是芽孢杆菌属。接种样品中的金黄色葡萄球菌在60°C的脱水和复水条件下仍能存活。所有再水化的样品在4°C下的储存都具有良好的保存期限（18天或更长时间）。研究表明，冷冻干燥的肉应在适当的微生物控制下生产，并且这种肉应在非常热水中再水化。

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