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首页> 外文期刊>Food microbiology >A mathematical model of inactivation kinetics for a four-strain composite of Salmonella Enteritidis and Oranienburg in commercial liquid egg yolk
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A mathematical model of inactivation kinetics for a four-strain composite of Salmonella Enteritidis and Oranienburg in commercial liquid egg yolk

机译：商业液体蛋黄中肠炎沙门氏菌和奥拉宁堡四株复合物失活动力学的数学模型

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摘要

The goal of this study was to develop a general model of inactivation of salmonellae in commercial liquid egg yolk for temperatures ranging from 58 ℃ to 66 ℃ by studying the inactivation kinetics of Salmonellc in liquid egg yolk. Heat-resistant salmonellae (three serovars of Enteritidis [two of phage type 8 and one FT 13] and one Oranienburg) were grown to stationary phase in Tryptic Soy Broth and concentratec 10-fold by centrifugation. Each inoculum was added to liquid egg yolk and mixed thoroughly, resulting ir a final population of ca. 7 log CFU/ml egg yolk. Inoculated yolk was injected into sterile glass capillary tubes, flame-sealed and heated in a water bath at 58, 60, 62, 64, and 66 ℃. Capillary tubes were ethano sanitized, rinsed, and contents were extracted. Yolk was diluted, surface plated onto Tryptic Soy Agar + 0.1% sodium pyruvate and 50 μg/ml nalidixic acid and incubated at 37 ℃ for 24 h before colonies were enumerated. Decimal reduction values were calculated from survivor curves with a minimum inactivatior of 6 log CFU/ml at each temperature. Survival curves (except for 66 ℃) featured initial lag periods before first order linear inactivation. Estimated asymptotic D-values were 1.83 min at 58 ℃, 0.69 min at 60℃ 0.26 min at 62 ℃, 0.096 min at 64 ℃ and 0.036 min at 66 ℃. The estimate of the asymptotic z-value was ca. 4.7 ℃ with standard error of 0.07 ℃ A linear relationship between the logio of the lag times and temperature was observed. A general kinetic model of inactivation was developed. The results of the studj provide information that can be used by processors to aid in producing safe pasteurized egg yolk product: and for satisfying pasteurization performance standards and developing industry guidance.
机译：本研究的目的是通过研究沙门氏菌在液体蛋黄中的失活动力学，建立在58℃至66℃温度下商业液体蛋黄中沙门氏菌失活的一般模型。耐热沙门氏菌（三种肠炎沙门氏菌（两种噬菌体为8型，一种FT 13）和一种Oranienburg）在胰蛋白酶大豆肉汤中生长到固定相，并通过离心浓缩10倍。将每种接种物添加至蛋黄液中，并充分混合，最终约可产生约50μg的卵。 7 log CFU / ml蛋黄。将接种的蛋黄注入无菌玻璃毛细管中，火焰密封并在58、60、62、64和66℃的水浴中加热。用乙醇对毛细管进行消毒，冲洗并提取内容物。稀释蛋黄，将其表面铺板在胰蛋白酶大豆琼脂+ 0.1％丙酮酸钠和50μg/ ml萘啶酸上，并在37℃下孵育24小时，然后计数菌落。从存活曲线计算出十进制减少值，每个温度下的最小失活值为6 log CFU / ml。存活曲线（除66℃以外）具有一阶线性失活之前的初始滞后期。估计的渐近D值在58℃时为1.83分钟，在60℃时为0.69分钟，在62℃时为0.26分钟，在64℃时为0.096分钟，在66℃时为0.036分钟。渐近z值的估计值为ca。 4.7℃，标准误差为0.07℃观察到滞后时间的对数与温度之间存在线性关系。建立了灭活的一般动力学模型。研究的结果提供了可供加工者用来帮助生产安全的巴氏杀菌蛋黄产品的信息，以及满足巴氏杀菌性能标准和制定行业指南的信息。

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  • 来源
    《Food microbiology》 |2011年第1期|p.67-75|共9页
  • 作者

    Johari S. Jordan; Joshua B. Gurtler; Harry M. Marks; Deana R. Jones; William K. Shaw Jr.;

  • 作者单位

    U.S. Department of Agriculture, ARS, Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, 600 East Mermaid Lane,Wyndmoor, PA 19038-8551, USA,Delaware State University, Dover, DE, USA;

    rnU.S. Department of Agriculture, ARS, Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, 600 East Mermaid Lane,Wyndmoor, PA 19038-8551, USA;

    rnUS. Department of Agriculture, Food Safety and Inspection Service, Washington, DC, USA;

    rnU.S. Department of Agriculture, Agricultural Research Service, Richard B. Russell Agricultural Research Center, Athens, GA, USA;

    rnUS. Department of Agriculture, Food Safety and Inspection Service, Washington, DC, USA;

  • 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

    salmonella; liquid egg; pasteurization; thermal inactivation kinetics; mathematical modeling;

    机译：沙门氏菌;液蛋巴氏杀菌热失活动力学;数学建模;

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