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首页> 外文期刊>Food microbiology >Stability of Listeria monocytogenes in non-fat dry milk powder during isothermal treatment and storage
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Stability of Listeria monocytogenes in non-fat dry milk powder during isothermal treatment and storage

机译：等温处理和储存过程中脱脂奶粉中单核细胞增生李斯特菌的稳定性

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摘要

Dry dairy powder is a commonly used ingredient for ready-to-eat foods. It has been implicated in multiple foodbome outbreaks. Listeria monocytogenes can survive in low-moisture conditions for a long duration. However, there is no information on Listeria survival in dry milk powder during storage and thermal treatments. The objectives of this study were to examine the stability of L. monocytogenes in non-fat dry milk (NFDM) during extended storage and further analyze thermal resistance of L. monocytogenes in NFDM under different water activities (a_w) and its thermal stability after 1-year storage. We observed approximately 1.75 and 2.93 log CFU/g reduction of L. monocytogenes in a_w 0.25 NFDM over 1-year storage at 4 and 22 'C, respectively. Thermal resistance of I. monocytogenes was inversely related to a_w, and the inactivation kinetic curves of i. monocytogenes in NFDM at target a_w showed a log-linear trend under all tested conditions. For a_w 0.25, 0.30, and 0.45 NFDM, the ranges of D-values, were 66.2-21.3, 33.5-9.4, and 14.6-4.3 min at 70, 75 and 80 ℃, respectively. The z-values for L. monocytogenes in NFDM at a_w 0.25-0.45 were 14.6-16.0 C° Furthermore, the thermal stability of L. monocytogenes in a_w 0.25 NFDM post 6-month or 12-month storage under refrigerated or ambient temperature did not deviate much from that in NFDM prior to the storage. Data indicated that a 60-min heat treatment at 80 ℃ resulted in ～ 5-log reduction of L. monocytogenes in NFDM of a_w 0.30. This provides a promising intervention strategy to enhance bactericidal efficacy of thermal treatment while maintaining the quality of milk powder.
机译：干奶粉是即食食品的常用成分。它与多次食品暴发有关。单核细胞增生李斯特菌可以在低水分条件下长期存活。但是，没有关于储存和热处理过程中奶粉中李斯特氏菌存活的信息。这项研究的目的是在延长的储存期间检查脱脂奶粉（NFDM）中单核细胞增生李斯特氏菌的稳定性，并进一步分析不同水分活度（a_w）下NFDM中单核细胞增生李斯特氏菌的耐热性及其在1次后的热稳定性年存储。我们观察到在0.25和0.25 NFDM的条件下，分别在4和22'C下储存1年，单核细胞增生李斯特氏菌减少了约1.75和2.93 log CFU / g。单核细胞增生李斯特菌的耐热性与a_w成反比，而i。的失活动力学曲线。在所有测试条件下，靶标a_w处NFDM中的单核细胞增生李斯特菌显示出对数线性趋势。对于a_w 0.25、0.30和0.45 NFDM，在70、75和80℃下D值的范围分别为66.2-21.3、33.5-9.4和14.6-4.3分钟。在a_w 0.25-0.45下NFDM中单核细胞增生李斯特氏菌的z值为14.6-16.0 C°。此外，在冷藏或环境温度下存放6个月或12个月后，在a_w 0.25 NFDM中单核细胞增生李斯特氏菌的热稳定性没有。与存储之前NFDM中的数据有很大出入。数据表明，在80℃下进行60分钟的热处理会使NFDM中单核细胞增生李斯特氏菌的a_w为0.30〜5 log。这提供了一种有前途的干预策略，可增强热处理的杀菌效果，同时保持奶粉的质量。

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