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首页> 外文期刊>Food microbiology >Sodium lactate, sodium diacetate and pediocin: Effects and interactions on the thermal inactivation of Listeria monocytogenes on bologna
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Sodium lactate, sodium diacetate and pediocin: Effects and interactions on the thermal inactivation of Listeria monocytogenes on bologna

机译：乳酸钠，双乙酸钠和pediocin：对波洛尼亚单核细胞增生李斯特菌热失活的影响和相互作用

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摘要

The effects and interactions of temperature (56.3-60 ℃), sodium lactate (SL; 0-4.8%), sodium diacetate (SD; 0-0.25%) and pediocin (0-10,000 AU) on Listeria monocytogenes on bologna were studied and a predictive inactivation model was developed. Bologna was manufactured with different SL/SD concentrations in the formulation, dipped in pediocin solution and treated at different temperatures using combinations of parameters determined by central composite design. D-values were calculated and analyzed using second order response regression. Predicted D-values were also calculated. The observed D-values for L. monocytogenes on bologna ranged from 2.10 to 35.59 min. Temperature alone decreased predicted D-values from 99.02 min at 56.3 ℃ to 44.71 min at 60.0 ℃. Adding SL decreased D-values (85.43-22.71 min) further; however, heat and SD combined was the most effective for reducing L. monocytogenes on bologna. An SD level of 0.25% at 58.2 ℃ had the overall lowest predicted D-value (15.95 min). Combination treatments increased or decreased D-values, depending on the temperature. Pediocin (2500 and 5000 AU) and heat decreased D-values, but exhibited a protective effect at higher concentrations (≥7500 AU). The results showed that interactions between additives in formulations can vary at different temperatures/concentrations, thereby affecting thermal inactivation of foodborne pathogens in meat products. Hence, food processors should modify food formulations carefully, and verify with adequate testing so that product safety is not compromised.
机译：研究了温度（56.3-60℃），乳酸钠（SL； 0-4.8％），双乙酸钠（SD； 0-0.25％）和pediocin（0-10,000 AU）对博洛尼亚单核细胞增生李斯特菌的影响和相互作用。建立了预测性失活模型。博洛尼亚生产时的配方中具有不同的SL / SD浓度，浸入了pediocin溶液，并使用通过中央复合材料设计确定的参数组合在不同的温度下进行了处理。使用二阶响应回归来计算和分析D值。还计算了预测的D值。在博洛尼亚观察到的单核细胞增生李斯特氏菌的D值范围为2.10至35.59分钟。单独的温度将预测D值从56.3℃的99.02分钟降低到60.0℃的44.71分钟。添加SL会进一步降低D值（85.43-22.71分钟）；但是，热量和SD的组合对减少波隆纳上的单核细胞增生李斯特菌最有效。在58.2℃时，SD水平为0.25％时，总体预测D值最低（15.95分钟）。根据温度的不同，联合处理会增加或减少D值。 Pediocin（2500和5000 AU）和热量降低了D值，但在较高浓度（≥7500AU）时显示出保护作用。结果表明，配方中添加剂之间的相互作用会在不同的温度/浓度下发生变化，从而影响肉制品中食源性病原体的热失活。因此，食品加工者应仔细修改食品配方，并通过适当的测试进行验证，以免损害产品安全。

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  • 来源
    《Food microbiology》 |2010年第1期|64-69|共6页
  • 作者

    Nicole Maks; Libin Zhu; Vijay K. Juneja; Sadhana Ravishankar;

  • 作者单位

    The National Center for Food Safety and Technology, Illinois Institute of Technology, 6502 South Archer Road, Summit-Argo, IL 60501, USA;

    Dept. of Vet. Science & Microbiology, University of Arizona, 1117 E. Lowell Street, Rm 411, P.O. Box 210090, Tucson, AZ 85721, United States;

    U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA;

    Dept. of Vet. Science & Microbiology, University of Arizona, 1117 E. Lowell Street, Rm 411, P.O. Box 210090, Tucson, AZ 85721, United States;

  • 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

    listeria monocytogenes; sodium lactate; sodium diacetate; pediocin; thermal inactivation; bologna;

    机译：李斯特菌;乳酸钠双乙酸钠pediocin;热灭活;博洛尼亚;

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