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首页> 外文期刊>Assiut Veterinary Medical Journal >Risk assessment of Escherichia coli, Salmonella typhimurium, and Listeria monocytogenes contamination in commercial reduced calorie mayonnaise.
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Risk assessment of Escherichia coli, Salmonella typhimurium, and Listeria monocytogenes contamination in commercial reduced calorie mayonnaise.

机译：商业化低卡路里蛋黄酱中大肠杆菌，鼠伤寒沙门氏菌和单核细胞增生李斯特菌污染的风险评估。

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摘要

One type of commercial cholesterol-free, reduced-calorie mayonnaise (CFM) made with different levels of acetic acid, was evaluated to determine the survival characteristics of Salmonella typhimurium, Listeria monocytogenes F5069 serotype (4b) and Escherichia coli O157:H7. Three formulation of CFM made with 0.3, 0.5 or 0.7% acetic acid in the aqueous phase were evaluated. The initial pH of the products after equilibration ranged from 3.9 to 4.1 which were adjusted by addition of HCL. Products were inoculated separately with 3 strains of S. typhimurium, L. monocytogenes and E. coli O157:H7 respectively; at Ca 106 cfu/g and held at 23.9 degrees C for up to 2 weeks. L. monocytogenes survived longer than E. coli followed by Salmonella in equivalent preparation of mayonnaise. No Salmonella was detected at 48 h in mayonnaise made with 0.7% acetic acid in the aqueous phase. No L. monocytogenes was detected at 14 days post-inoculation in CFM made with 0.7% acetic acid, also no E. coli O157:H7 was detected at 5 days after CFM inoculation at the same level f acetic acid. Results indicated that these new varieties of mayonnaise when formulated with 0.7% acetic acid in the aqueous phase will inactivate >106 Salmonella and >103, >104 cfu/g of L. monocytogenes and E. coli O157:H7 respectively within 48 h. holding time required for regular mayonnaise made with unpasteurized eggs. Hence, properly acidified (pH<4.1) reduced-calorie mayonnaise containing 0.7% acetic acid in the aqueous phase is a microbiologically safe product..
机译：评价了用不同水平的乙酸制成的一种无胆固醇的低胆固醇商业蛋黄酱（CFM），以确定鼠伤寒沙门氏菌，李斯特菌李斯特菌F5069血清型（4b）和大肠杆菌O157：H7的存活特征。评价了在水相中用0.3％，0.5％或0.7％乙酸制成的CFM的三种配方。平衡后产物的初始pH为3.9至4.1，可通过加入HCl调节。将产物分别接种3株鼠伤寒沙门氏菌，单核细胞增生李斯特菌和大肠杆菌O157：H7。浓度为Ca 106 cfu / g，并在23.9摄氏度下保持2周。在同等的蛋黄酱制备过程中，单核细胞增生李斯特菌的存活时间比大肠杆菌更长，其次是沙门氏菌。在水相中用0.7％乙酸制成的蛋黄酱中，在48小时内未检测到沙门氏菌。接种后第14天，在用0.7％乙酸制成的CFM中未检测到单核细胞增生李斯特氏菌，在CFM接种后第5天，以相同水平的乙酸未检测到大肠杆菌O157：H7。结果表明，当在水相中用0.7％乙酸配制蛋黄酱时，这些新品种将在48小时内灭活> 106沙门氏菌和> 103 cfu / g单核细胞增生李斯特菌和> O157：H7大肠杆菌。未经过巴氏消毒的鸡蛋制成的常规蛋黄酱所需的保存时间。因此，在水相中适当酸化（pH <4.​​1）的低热量蛋黄酱（含0.7％的乙酸）是微生物安全的产品。

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