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首页> 外文期刊>Applied Microbiology >Microbiology of the Frankfurter Process: Salmonella and Natural Aerobic Flora
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Microbiology of the Frankfurter Process: Salmonella and Natural Aerobic Flora

机译：法兰克福香肠过程的微生物学：沙门氏菌和天然有氧菌群

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Salmonella senftenberg 775W added to frankfurter emulsion was killed during normal processing in the smoke house when internal product temperature was 71.1 C (160 F) or above. The thermal destruction point of S. senftenberg 775W in frankfurters (temperature at which no viable cells were detected) was a function of the length of time of the process rather than of the starting number of cells. Heating of frankfurters to 73.9 C (165 F) substantially reduced the total non-salmonella count. For total non-salmonella bacterial flora and salmonella, relatively little thermal destruction occurred below 43.3 C (110 F). The heating step can bring about a 7-log cycle decrease (108 to 101/g) of bacteria present in the raw emulsion. The flora of this high-bacteriological-count raw emulsion was predominantly gram-negative rods. Variation in the number of bacteria (both total and salmonella) surviving at various temperatures during processing was attributed to slight variations in the temperature pattern of the smoke house during its operation. An integration process was devised which allowed calculation of exposure to temperatures above 110 F (43.3 C) on the basis of degree-minutes. Plots of degree-minutes versus log of surviving bacteria were linear. The salmonella plot had a greater slope than that of the total non-salmonella flora, indicating that salmonellae are more heat sensitive than the bacterial population as a whole. The predominant bacteria surviving the heating step were micrococci. These micrococci were able to increase in number in or on the frankfurters during storage at 5 C.
机译：当内部产品温度为71.1 C（160 F）或更高时，添加到法兰克福乳状液中的沙门氏菌senftenberg 775W在烟熏室的正常加工过程中被杀死。法兰克福香肠中S. senftenberg 775W的热破坏点（未检测到活细胞的温度）是该过程时间长度的函数，而不是细胞起始数目的函数。将法兰克福香肠加热至73.9 C（165 F）会大大减少非沙门氏菌的总数。对于总的非沙门氏菌菌群和沙门氏菌，在43.3 C（110 F）以下，相对较少的热破坏发生。加热步骤可使原料乳液中的细菌减少7对数循环（108至101 / g）。这种高细菌数的原始乳液的菌群主要是革兰氏阴性菌。在加工过程中，在不同温度下存活的细菌（总数和沙门氏菌）数量的变化归因于其运行过程中烟室温度模式的微小变化。设计了一种积分过程，该过程允许根据分钟数来计算暴露于110 F（43.3 C）以上的温度。分钟数对存活细菌的对数的图是线性的。沙门氏菌图的斜率大于非沙门氏菌菌群的斜率，这表明沙门氏菌比整个细菌种群对热更敏感。在加热步骤中存活的主要细菌是微球菌。这些微球菌在5°C的储存过程中能够增加法兰克福香肠中或香肠上的数量。

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