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首页> 外文期刊>Food microbiology >Fate of acid-adapted and non-adapted Escherichia coll O157:H7 inoculated post-drying on beef jerky treated with marinades before drying
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Fate of acid-adapted and non-adapted Escherichia coll O157:H7 inoculated post-drying on beef jerky treated with marinades before drying

机译：酸适应和不适应的大肠埃希氏大肠杆菌O157：H7的命运在干燥前接种腌制腌制的牛肉干后

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The objective of the present study was to investigate survival of acid-adapted and non-adapted E. coli O157:H7 inoculated after drying on beef jerky that was treated with marinades before drying. Beef slices were not marinated before drying (control╚DC), or subjected to the following marinades (24h, 4℃) prior to drying at 60℃ for 10h: (1) traditional marinade (TM), (2) double the amount of TM modified with added 1.2% sodium lactate, 9% acetic acid, and 68% soy sauce with 5% ethanol) (MM), (3) dipping into 5% acetic acid followed by TM (AATM), and (4) dipping into 1 % Tween 20 and then into 5% acetic acid followed by the TM (TWTM). Dried slices were inoculated with acid-adapted or non-adapted E. coli O157:H7 (c. 6.21og cfu cm~(-2)) prior to aerobic storage at 25℃ for 60 days. Survivors were determined using tryptic soy agar with 0.1 % pyruvate, modified eosin methlylene blue agar, and sorbitol MacConkey agar. Results indicated that bacterial populations decreased during storage in the order of predrying marinade treatments TWTM ≥ AATM > MM > C ≥ TM. Populations decreased faster on jerky inoculated with acid-adapted cultures than with non-adapted cultures in all treatments. A 5.0 log reduction in bacterial counts was achieved within 7 days (TWTM and AATM) or never achieved during the 60 days storage period (C, TM). The earliest elimination (enrichment negative) of the pathogen occurred by 28 days (TWTM, ATTM and MM) in products inoculated with acid-adapted cultures and by 42 days (TWTM and AATM) in products inoculated with non-adapted cultures. It is concluded that under the conditions of this study, modified marinades and low water activity provide antimicrobial effects against possible post-processing contamination of beef jerky with E. coli O157:H7. Acid adaptation of cultures enhanced their inactivation during storage.
机译：本研究的目的是研究在干燥后用腌泡汁处理过的牛肉干上接种酸适应性和非适应性的O157：H7大肠杆菌的存活率。牛肉片在干燥前（对照DC）未腌制，或在60℃下干燥10h之前先经受以下腌料（24h，4℃）：（1）传统腌料（TM），（2）通过添加1.2％乳酸钠，9％乙酸和68％酱油（含5％乙醇）（MM）改性的TM，（3）浸入5％乙酸中，然后加入TM（AATM），和（4）浸入先加入1％的Tween 20，然后加入5％的乙酸，再加入TM（TWTM）。将干燥的切片用酸适应性或非适应性的O157：H7大肠杆菌（c。6.21og cfu cm〜（-2））接种，然后在25℃下有氧存储60天。使用含有0.1％丙酮酸的胰蛋白酶大豆琼脂，改良的曙红亚甲基蓝琼脂和山梨糖醇MacConkey琼脂确定存活者。结果表明，在贮藏过程中，细菌的数量按腌泡汁预干燥处理TWTM≥AATM> MM> C≥TM的顺序减少。在所有处理中，接种酸适应性培养物的生肉种群减少速度都快于未适应性培养物。在7天之内（TWTM和ATM）细菌计数降低了5.0 log，或者在60天的储存期（C，TM）中从未达到。在接种了酸适应性培养物的产品中，病原体的最早消除（富集阴性）发生在28天（TWTM，ATTM和MM），而在未适应性培养物的产品中则是42天（TWTM和AATM）。结论是，在本研究的条件下，腌制的腌泡汁和低水分活性可提供抗菌效果，以防止大肠杆菌O157：H7对牛肉干的后处理污染。培养物的酸适应增强了它们在储存过程中的失活。

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