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首页> 外文期刊>Food microbiology >Survival and thermal resistance among four Salmonella serovars inoculated onto flaxseeds
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Survival and thermal resistance among four Salmonella serovars inoculated onto flaxseeds

机译：四种沙门氏菌塞洛维拉斯接种到亚麻籽中的生存和热阻

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Thermal resistance among Salmonella serovars has been shown to vary, however, such data are minimal for Salmonella inoculated onto low moisture foods. We evaluated survival and subsequent thermal resistance for 32 strains of Salmonella from four serovars (Agona, Enteritidis, Montevideo, and Tennessee) on flaxseed over 24 weeks. After inoculation, flaxseeds were adjusted to a_w = 0.5 and stored at 22 °C. After 24 weeks at 22 °C, strains of serovar Agona had a significantly slower rate of reduction compared to those of Enteritidis and Montevideo (adj. p ＜ 0.05). Inoculated flaxseeds were processed at 71 °C with vacuum steam pasteurization at 4 time points during storage. Average initial D_(71°C) values ranging from 1.0 to 1.5 min were similar across serovars. Over 24 weeks, D_(71°C) varied in a serovar-dependent manner. D_(71°C) at 8, 16, and 24 weeks did not change significantly for Enteritidis and Montevideo but did for Tennessee and Agona. While significant, the differences in D_(71°C) over time were less than 1 min, indicating that storage time prior to heat treatment would have a minimal effect on the processing time required to inactivate Salmonella on flaxseed.
机译：Salmonella Serovars之间的热阻已被证明可以变化，但是这种数据对于接种在低水分食物上的沙门氏菌是最小的。在24周内，我们评估了32种Serovars（Agona，Entinitidis，Montevideo和田纳西州）的32种沙门氏菌的活性和随后的热阻。接种后，将亚麻籽调节至A_W = 0.5并储存在22℃。在22℃下24周后，与肠炎虫和蒙得维的人（ADJ <0.05）相比，Serovar Agona的菌株具有显着的减少速度。在71℃下在71℃下在储存期间在4个时间点进行接种的亚麻籽。平均初始D_（71°C）值范围从1.0到1.5分钟的旋转器相似。超过24周，D_（71°C）以血管依赖性方式变化。 D_（71°C）在8,16和24周内对Enteritidis和蒙得维的亚没有显着变化，但为田纳西州和agona做了。虽然显着，D_（71℃）随时间的差异小于1分钟，表明热处理前的储存时间对亚麻籽灭活沙门氏菌所需的处理时间最小。

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