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首页> 外文期刊>Food microbiology >Model for Listeria monocytogenes inactivation on dry-cured ham by high hydrostatic pressure processing
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Model for Listeria monocytogenes inactivation on dry-cured ham by high hydrostatic pressure processing

机译：高静水压处理干腌火腿单核细胞增生李斯特菌的模型

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摘要

The aim of the work was to develop and validate a model of the inactivation of Listeria monocytogenes on dry-cured ham by high hydrostatic pressure (HHP) processing, as a function of the technological parameters: intensity, length and fluid temperature. Dry-cured ham inoculated with L monocytogenes was treated at different HHP conditions (at 347-852 MPa; for 2.3 to 15.75 min; at 7.6 to 24.4 °C) following a central composite design. Bacterial inactivation was assessed in terms of logarithmic reductions of L. monocytogenes counts on selective media. According to the best fitting and most significant polynomial equation, pressure and time were the most important factors determining the inactivation extent. The significance of the quadratic term of pressure and time indicated that little effect was observed below 450 MPa, whereas holding time longer than 10 min did not result in a meaningful reduction of L. monocytogenes counts. Temperature did not show significant influence at the range assayed. The model was validated with results obtained from further experiments and bibliographical data within the range of the experimental domain. The accuracy factor and bias factor were within the proposed acceptable values indicating the suitability of the model for predictive purposes, such as prediction of the process criteria to meet the Food Safety Objectives. The results of this work may help food processors to select optimum processing conditions of HHP.
机译：这项工作的目的是开发和验证一个模型，该模型通过高静水压（HHP）处理对干腌火腿上的单核细胞增生李斯特氏菌进行灭活，该模型取决于技术参数：强度，长度和流体温度。遵循中央复合设计，在不同的HHP条件（347-852 MPa； 2.3至15.75分钟； 7.6至24.4°C）下处理接种了单核细胞增生李斯特氏菌的干腌火腿。根据选择性培养基上单核细胞增生李斯特氏菌计数的对数减少评估细菌的失活。根据最佳拟合和最重要的多项式方程，压力和时间是决定失活程度的最重要因素。压力和时间的二次项的显着性表明，在450 MPa以下观察不到很小的影响，而保持时间超过10分钟并没有导致单核细胞增生李斯特氏菌计数的有意义的降低。在测定的温度范围内，温度没有显示出明显的影响。该模型已通过进一步实验获得的结果和实验范围内的书目数据进行了验证。准确性因子和偏差因子在建议的可接受值范围内，表明模型对于预测目的（例如，对达到食品安全目标的过程标准的预测）的适用性。这项工作的结果可能有助于食品加工者选择HHP的最佳加工条件。

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