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首页> 外文期刊>Food microbiology >Viability of Salmonella, Escherichia coll O157:H7, and Listeria monocytogenes in butter, yellow fat spreads, and margarine as affected by temperature and physical abuse
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Viability of Salmonella, Escherichia coll O157:H7, and Listeria monocytogenes in butter, yellow fat spreads, and margarine as affected by temperature and physical abuse

机译：沙门氏菌，大肠埃希氏菌O157：H7和李斯特菌在黄油，黄色脂肪传播和人造黄油中的活力，受到温度和身体虐待的影响

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摘要

Survival and growth characteristics of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in six commercial butter, yellow fat spread, and margarine products that had been subjected to temperature and physical abuse were determined. Sweet cream whipped salted butter, sweet cream whipped unsalted butter, salted light butter, two yellow fat spreads, and light margarine were surface inoculated with pathogens to simulate incidental post-processing contamination. Products (31-78% fat, pH 4.05-6.40) at 4.4℃ were then held at 37℃ under high relative humidity (85%) for 1 h to induce condensation of water on the surface before storing at 4.4℃ or 21℃ for up to 21 days. All three pathogens grew between 1 and 2 days in sweet cream whipped salted butter (pH 6.40) stored at 21℃. L. monocytogenes began to grow between 7 and 14 days on the same product stored at 4.4℃. None of the pathogens grew on sweet cream whipped unsalted butter (pH 4.51), salted light butter (pH 4.58), yellow fat spreads (pH 4.05 and 5.37), or light margarine (pH 5.34) stored at 4.4 or 21℃ for 21 days. Rates of inactivation of the three pathogens were more rapid in products stored at 21℃, compared to 4.4℃, and in products containing preservatives and acidulants. The adverse affects of acidic pH and preservatives presumably were amplified at 21℃ compared to 4.4℃. In a second study, products at 37℃ were physically abused by pummeling for 3min in a stomacher before inoculating with pathogens and storing at 4.4℃ or 21℃ for up to 21 days. Salmonella, but not E. coli O157:H7 or L. monocytogenes, grew in sweet cream whipped salted butter at 21℃. None of the pathogens grew in the other five products stored at 21℃ or in any of the six products stored at 4.4℃.
机译：确定沙门氏菌，大肠杆菌O157：H7和单核细胞增生李斯特氏菌在六种经过温度和物理虐待的商业黄油，黄色脂肪涂抹物和人造黄油产品中的存活和生长特征。用病原体在表面接种甜奶油搅打过的咸黄油，甜奶油搅打过的无盐黄油，咸淡黄油，两个黄色脂肪涂抹酱和淡人造黄油，以模拟加工后的偶然污染。然后将产品（31-78％的脂肪，pH 4.05-6.40）在4.4℃下于高相对湿度（85％）下于37℃下保持1 h，以引起水在表面上凝结，然后在4.4℃或21℃下储存。长达21天。所有三种病原体均在21℃下储存的甜奶油，稀奶油（pH 6.40）中生长1至2天。在4.4℃下储存的同一产品上，单核细胞增生李斯特氏菌开始生长7至14天。没有一种病原体在甜奶油打过的无盐黄油（pH 4.51），咸淡黄油（pH 4.58），黄色脂肪涂抹酱（pH 4.05和5.37）或浅人造黄油（pH 5.34）上生长，它们分别在4.4或21℃下储存21天。在21℃下储存的产品中，三种病原体的失活速率比4.4℃更快，在含有防腐剂和酸化剂的产品中，三种病原体的失活速率更快。酸性pH值和防腐剂的不利影响大概在21℃时增加到4.4℃。在第二项研究中，在熏蒸病原菌之前，将37℃的产品在抽油机中猛撞3分钟，从而在身体上滥用，然后将其在4.4℃或21℃下存储长达21天。沙门氏菌生长在21℃的甜奶油搅打过的咸黄油中，但不生长大肠杆菌O157：H7或单核细胞增生李斯特菌。在21℃下储存的其他五种产品或在4.4℃下储存的六种产品中，没有病原体生长。

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