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首页> 外文期刊>Food microbiology >A survey of a blown pack spoilage produced by Clostridium perfringens in vacuum-packaged wurstel
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A survey of a blown pack spoilage produced by Clostridium perfringens in vacuum-packaged wurstel

机译：对真空包装的WURSTEL中的梭菌强度强制生产的吹瓶腐败的调查

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摘要

Three hundred Clostridium strains were isolated from spoiled wurstels and were identified by traditional and molecular methods as Clostridium perfringens. The phenotypic characteristics of the strains were studied. All the strains produced acetic and butyric acids and enterotoxin. C. perfringens grew in the spoiled wurstels because it was present in raw meat (Lot 150) at a level of 3.2 log CFU/g due to an unchecked cooling phase that took 28 h to decrease the temperature of the wurstels from 60 to 9-10 °C, which is the lower limit for C. perfringens growth. During the 28 h of cooling, the concentration of C. perfringens increased to 6.5 CFU/g. It was concluded that its presence and the long cooling time were the main factors responsible for the spoilage. Wurstels intentionally made with contaminated meat (3 log CFU/g) but cooled after cooking for 17 h to 9 °C did not support C. perfringens growth; consequently, these wurstels remained unspoiled. The packages of the spoiled wurstels were blown, and the products were soft (soggy), textureless and had the odour of acetic acid, ethanol and sulfur.
机译：从腐败的Wurstels中分离了三百个梭菌菌株，并通过传统和分子方法鉴定为梭菌梭菌。研究了菌株的表型特征。所有菌株都产生了醋酸和丁酸和肠毒素。 C.流体囊在被腐败的沃特尔斯中成长，因为它在3.2 Log CFU / g水平的原料肉（LOT 150）中存在，因为未经检查的冷却阶段，拍摄了28小时，以减少60到9-的Wurstels的温度10°C，这是C.流量的下限。在冷却28小时期间，C的浓度为p. profringens增加到6.5 cfu / g。结论是，它的存在和长冷却时间是负责腐败的主要因素。 Wurstels故意用污染的肉（3 log cfu / g）制成，但在烹饪后冷却17小时至9°C不支持C.流水筋生长;因此，这些Wurstels仍然未受破坏。遭受宠坏的武士斯尔的包装被吹，产品柔软（湿度），Texturebell，乙酸，乙醇和硫的气味。

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