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首页> 外文期刊>Food microbiology >Extending the gamma concept to non-thermal inactivation: A dynamic model to predict the fate of Salmonella during the dried sausages process
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Extending the gamma concept to non-thermal inactivation: A dynamic model to predict the fate of Salmonella during the dried sausages process

机译：将γ概念扩展至非热灭活：一种动态模型，用于预测香肠干过程中沙门氏菌的命运

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摘要

The process of dried fermented sausages is recognized to be favourable to the reduction of the Salmonella population. The objective of this study was to develop a model describing the evolution of Salmonella during the fabrication process of dried sausages and to optimize the food formulation to prevent pathogen presence at the end of the process. An experimental design was set to investigate the effects of the fermentation and drying process for several formulations, taking into account the type of starter culture, the sodium chloride concentration, the dextrose and lactose concentration on the Salmonella Typhimurium strain behaviour. A growth-inactivation model based on the gamma concept was then developed to quantify Salmonella behaviour in dynamic process conditions of temperature, pH, lactic acid and water activity. This behaviour was characterized by a first growth step, followed by an inactivation step. The Salmonella fate was well described by the model in terms of population size variation and transition from growth to inactivation. The Salmonella behaviour was influenced by the initial sugar concentration and the starter type but not by sodium chloride content. This model can be a valuable tool to design the food process and formulation to control Salmonella.
机译：发酵香肠干的过程被认为有利于沙门氏菌数量的减少。这项研究的目的是建立一个描述沙门氏菌在干香肠制造过程中演变的模型，并优化食品配方以防止过程结束时出现病原体。考虑到发酵剂的培养类型，氯化钠浓度，右旋糖和乳糖浓度对鼠伤寒沙门氏菌菌株行为的影响，设计了一个实验设计来研究发酵和干燥过程对几种配方的影响。然后建立了基于伽玛概念的生长失活模型，以量化沙门氏菌在温度，pH，乳酸和水活度的动态过程条件下的行为。此行为的特征在于第一个生长步骤，然后是失活步骤。该模型很好地描述了沙门氏菌的命运，包括种群大小的变化以及从生长到灭活的转变。沙门氏菌的行为受初始糖浓度和发酵剂类型的影响，但不受氯化钠含量的影响。该模型可能是设计食品工艺和配方以控制沙门氏菌的宝贵工具。

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  • 来源
    《Food microbiology》 |2015年第febaptab期|266-275|共10页
  • 作者

    Louis Coroller; Sabine Jeuge; Olivier Couvert; Souad Christieans; Mariem Ellouze;

  • 作者单位

    Universite Europeenne de Bretagne, France - Universite de Brest, EA3882, Laboratoire Universitaire de Biodiversite et Ecologie Microbienne, IFR148 ScInBioS, UMT SPORE-RISK, 6 rue de l'Universite, F-29334 Quimper, France;

    IFIP, French Institute for Pig and Pork Products, Fresh and Processed Meats Department, 7 Avenue du General de Gaulle, 94704 Maisons Alfort, France;

    Universite Europeenne de Bretagne, France - Universite de Brest, EA3882, Laboratoire Universitaire de Biodiversite et Ecologie Microbienne, IFR148 ScInBioS, UMT SPORE-RISK, 6 rue de l'Universite, F-29334 Quimper, France;

    ADIV, ZAC Parc Industriel des Gravanches, 63039 Clermont-Ferrand, France;

    IFIP, French Institute for Pig and Pork Products, Fresh and Processed Meats Department, 7 Avenue du General de Gaulle, 94704 Maisons Alfort, France;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Predictive microbiology; Growth rate; Growth boundary; Survival; Non-thermal inactivation;

    机译：预测微生物学;增长率;增长边界;生存;非热灭活;

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