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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Carvacrol Facilitates Heat-Induced Inactivation of Escherichia coli O157:H7 and Inhibits Formation of Heterocyclic Amines in Grilled Ground Beef Patties
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Carvacrol Facilitates Heat-Induced Inactivation of Escherichia coli O157:H7 and Inhibits Formation of Heterocyclic Amines in Grilled Ground Beef Patties

机译：香芹酚促进大肠埃希菌O157：H7的热诱导失活并抑制烤牛肉饼中杂环胺的形成

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Heating meat at high temperature and/or for a long time to kill foodborne pathogens increases the formation of potentially carcinogenic heterocyclic amines.To overcome this problem,1% carvacrol,the main ingredient of oregano oil widely used in salad dressings,was added to ground beef,which was mixed well and then inoculated with Escherichia coli O157:H7.Beef patties were then prepared and heat-treated on a preheated electrical skillet to reach an internal temperature of 65,70,or 80 °C at the cold spot.Samples were enumerated for surviving E.coli 0157:H7 population by plating on appropriate media.Heterocyclic amines(MelQ,MelQx,and PhIP)were extracted from ground beef using solid phase extraction and analyzed by mass spectrometry.Multiple reaction monitoring(MRM)scan type in positive mode was used to monitor the amines of interest.Compared to controls,the population of E.coli 0157:H7 was reduced by 2.5-5 logs.The corresponding highest reductions in the three major amines were MelQ,58%;MelQx,72%;and PhIP,78%.The results show that carvacrol concurrently reduced E.coli 0157:H7 and amines in a widely consumed meat product.Possible mechanisms of the beneficial effects and dietary significance of the results are discussed.
机译：高温加热肉类和/或长时间加热以杀死食源性病原体会增加潜在的致癌杂环胺的形成。为解决此问题，将1％香芹酚（广泛用于色拉调味料中的牛至油的主要成分）添加到地面中将牛肉充分混合，然后接种大肠杆菌O157：H7。然后准备牛肉馅饼，并在预热的电煎锅上进行热处理，以使冷点处的内部温度达到65,70或80°C。通过在适当的培养基上进行铺板，对存活的大肠杆菌0157：H7种群进行计数。使用固相萃取从碎牛肉中提取杂环胺（MelQ，MelQx和PhIP）并进行质谱分析。多反应监测（MRM）扫描类型与对照组相比，大肠杆菌0157：H7的种群减少了2.5-5 log。三种主要胺类的最大减少量分别是MelQ，58％; Me结果表明，香芹酚同时降低了广泛食用的肉制品中的大肠杆菌0157：H7和胺类药物。探讨了结果的有益作用和饮食意义的可能机制。

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