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首页> 外文期刊>Food microbiology >Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella during cocoa powder thermal processing
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Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella during cocoa powder thermal processing

机译：在可可粉热处理期间评价肠球菌NRRL B-2354作为沙门氏菌的替代物

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Salmonella is capable of surviving in a low moisture environment for long periods. Once adapted to the xeric conditions, the thermal resistance of Salmonella is enhanced. Cocoa powder is a low water activity (a(w)) food (LawF) that is an essential component in a wide variety of desserts and ready-to-eat (RTE) foods and drinks. The aim of this study was to evaluate the desiccation and thermal resistance of Salmonella in cocoa powder, as well as to examine the suitability of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella during cocoa powder thermal processing. Natural unsweetened cocoa powder was inoculated with a 3-strain Salmonella cocktail or E. faecium and was equilibrated to a(w) 0.30 and 0.45 at room temperature, then subjected to isothermal treatments at 70-80 degrees C or 12-month storage at RT (room temperature, 22.0 +/- 0.5 degrees C, a(w) 0.30). At 70 and 80 degrees C, D-values of both Salmonella and E. faecium increased with decreasing a(w). D-values of Salmonella at a(w) 0.30 cocoa powder were 46.2 +/- 4.7, 20.5 +/- 1.7, and 11.5 +/- 0.9 min at 70, 75 and 80 degrees C, respectively. Higher heat resistance of E. faecium in a(w) 0.30 cocoa powder was observed with D-values of 59.9 +/- 5.0, 28.9 +/- 1.8, and 16.1 +/- 1.4 min at 70, 75, and 80 degrees C, respectively. However, E. faecium demonstrated less heat resistance than Salmonella when a(w) was increased to 0.45. D-values for Salmonella at a(w) 0.45 were 31.6-7.0 min at 70-80 degrees C compared to 25.8-4.7 min for E. faecium. During 12 months of storage at RT, surviving E. faecium population in a(w) 0.30 cocoa powder was higher than that of the Salmonella cocktail; the population decreased by 1.39 and 3.75 logs, respectively. These findings indicate that the suitability of E. faecium as a surrogate organism for Salmonella is influenced by a(w) of cocoa powder. The a(w) correlates with thermal inactivation rates in both Salmonella and E. faecium, and should be considered as a significant contributor to the thermal resistance of Salmonella in cocoa powder.
机译：Salmonella能够长期滋生滋生。一旦适用于XERIC条件，也增强了沙门氏菌的热阻。可可粉是一种低水力活性（a（w））食品（草坪），是各种甜点和准备食物和饮料的必需组件。本研究的目的是评估可可粉的沙门氏菌的干燥和热阻，以及在可可粉热处理期间检查肠球菌NRRL B-2354作为沙门氏菌的替代品的适用性。用3-菌株沙门氏菌鸡尾酒或E.粪便接种天然的可可粉，并在室温下平衡至（W）0.30和0.45，然后在室温下在70-80℃或12个月的储存中进行等温处理（室温，22.0 +/- 0.5℃，a（w）0.30）。在70和80摄氏度下，Salmonella和E.粪便的D值随着（W）的降低而增加。 （W）0.30可可粉的Salmonella的D值分别为70,75和80摄氏度的46.2 +/- 4.7,20.5 +/- 1.7和11.5 +/- 0.9分钟。在70,75和80℃下观察到（w）0.30，10.0℃，28.9 +/- 1.8和16.1 +/- 1.4分钟的D值，观察到（w）0.30可可粉的较高耐热性。 ， 分别。然而，当（w）增加到0.45时，E.粪便显示出比沙门氏菌更少的耐热性。 （W）0.45的沙门氏菌的D-值在70-80℃下为31.6-7.0分钟，而E.饲料为25.8-4.7分钟。在室温的12个月内，在（W）0.30可可粉中幸存的E.粪便人群高于沙门氏菌的鸡尾酒;人口分别减少了1.39和3.75日志。这些发现表明，E. Feecium作为沙门氏菌的替代生物的适用性受到（w）的可可粉的影响。 A（w）与沙门氏菌和E.粪便中的热失活率相关，并且应被视为可可粉沙门氏菌的热阻的重要因素。

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