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首页> 外文期刊>Food microbiology >Delayed Clostridium perfringens growth from a spore inocula by sodium lactate in sous-vide chicken products
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Delayed Clostridium perfringens growth from a spore inocula by sodium lactate in sous-vide chicken products

机译：乳状鸡肉制品中乳酸钠导致产气荚膜梭菌延迟从孢子接种中生长

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摘要

Clostridium perfringens growth from a spore inoculum was investigated in vacuum-packaged, cook-in-bag marinated chicken breast that included 0%, 1.5%, 3%, or 4.8% sodium lactate (NaL; w/w). The packages were processed to an internal temperature of 71.1℃, ice chilled and stored at 4, 19, and 25℃. The total C. perfringens population was determined by plating diluted samples on Tryptose-sulfite-cycloserine agar followed by anaerobic incubation for 48 h at 37℃. At 25℃, addition of 1.5% NaL was effective in delaying growth for 29 h. Increasing the NaL level to 4.8%, C. perfringens growth from a spore inoculum during storage at 25℃ for 480h was not observed. At 19℃, the growth was > 6 log_(10) cfu/g by 288h in control samples. In samples with 3.0% or 4.8% NaL, the growth of C. perfringens from spores was dramatically restricted with little or no growth in 648 h at 19℃. C. perfringens growth was not observed at 4℃ regardless of NaL concentration. The D-values at 55℃ ranged from 47.40 (no NaL) to 57.58 min (1.5% NaL). Cyclic and static temperature abuse of refrigerated products for ≤ 20h did not permit C. perfringens growth. However, temperature abuse of products for periods 24 h or longer in the absence of NaL led to growth of C. perfringens from a spore inoculum. An extra degree of safety may be assured in such products by supplementation with NaL at 1.5-4.8% NaL level.
机译：在包含0％，1.5％，3％或4.8％乳酸钠（NaL; w / w）的真空包装袋装腌制鸡胸肉中研究了产气荚膜梭菌从孢子接种物中的生长。将包装处理到内部温度为71.1℃，然后冰冷却并在4、19和25℃下存储。产气荚膜梭状芽胞杆菌的总种群是通过将稀释的样品铺在胰蛋白酶-亚硫酸盐-环丝氨酸琼脂上，然后在37℃厌氧孵育48小时来确定的。在25℃下，添加1.5％NaL可以有效地延迟生长29小时。将NaL含量提高到4.8％，未观察到产气荚膜梭菌在25℃下储存480h时从孢子接种物中生长。在19℃下，对照样品在288h时的生长> 6 log_（10）cfu / g。在含有3.0％或4.8％NaL的样品中，产气荚膜梭菌的孢子生长受到显着限制，在19℃648 h内几乎没有或没有增长。无论NaL浓度如何，在4℃下均未观察到产气荚膜梭菌的生长。 55℃下的D值范围为47.40（无NaL）至57.58min（1.5％NaL）。冷藏产品的循环和静态温度滥用≤20h不允许产气荚膜梭菌的生长。但是，在没有NaL的情况下，产品温度滥用24小时或更长时间会导致产孢假单胞菌从孢子接种物中生长。通过添加1.5-4.8％NaL含量的NaL，可以确保此类产品额外的安全性。

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  • 来源
    《Food microbiology》 |2006年第2期|p.105-111|共7页
  • 作者

    Vijay K. Juneja;

  • 作者单位

    Microbial Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, 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 食品工业;
  • 关键词

    clostridium perfringens; sodium lactate; sous-vide chicken;

    机译：产气荚膜梭菌;乳酸钠;熟鸡;

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