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首页> 外文期刊>Food Control >Lethality of moist heat and silver dihydrogen citrate sanitizer combinations on Listeria spp. adhered to components of a deli meat slicer.
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Lethality of moist heat and silver dihydrogen citrate sanitizer combinations on Listeria spp. adhered to components of a deli meat slicer.

机译：李斯特菌属的湿热和柠檬酸二氢银消毒剂组合的致命性。附着在熟食切片机的组件上。

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Deli meat slicers have been implicated in cross-contamination of ready-to-eat (RTE) foods with Listeria monocytogenes that has resulted in several listeriosis outbreaks. We investigated the lethality of moist heat and silver dihydrogen citrate (SDC) sanitizer on Listeria species that were inoculated on stainless steel (SS) and cast aluminum (AL) coupons cut from actual components of a deli meat slicer. The coupons inoculated with Listeria species were subjected to treatments inside and outside of meat slicer using a commercial bread proofer that was operated for 7 h at 66 degrees C. Post treatment recoveries of the inoculated Listeria from the treated coupons were enumerated using MOX growth medium. All treatments produced significant (P = 0.05) log reductions compared with positive and untreated negative controls. Moist heat reduced the inoculated bacteria to non-detectable levels when the coupons were placed inside the motor compartment of the slicer and the sanitizer plus moist heat gave same results for the coupons placed inside and outside of the slicer. Chemical sanitizer treatment alone showed average log reductions of around 5 CFU/cm2 on AL and SS coupons respectively and the moist heat alone treatment on both AL and SS coupons showed a log reduction of 4.49 and 4.87 when placed externally and above 6 logs when placed inside the motor compartment. Sanitizer plus moist heat treatments showed highest log reductions of Listeria species to non-detectable levels on deli meat slicer components when placed inside or outside the motor compartment of the slicer. Thus the sanitizer and moist heat combination treatments can effectively reduce the Listeria cells attached onto food contact surfaces of a deli meat slicer
机译：熟食切片机与即食（RTE）食品与单核细胞增生性李斯特菌的交叉污染有关，这导致了数次李斯特菌病暴发。我们调查了湿热和柠檬酸二氢银（SDC）消毒剂对李斯特菌菌种的致死力，这些李斯特菌菌种接种了从熟食切片机的实际组件上切下的不锈钢（SS）和铸铝（AL）试样。使用商业面包打样​​机在接种切片机的内部和外部对切有李斯特菌属的种进行处理，并在66摄氏度下操作7小时。使用MOX生长培养基对处理过的样板中接种的李斯特菌的处理后回收率进行计数。与阳性对照和未经处理的阴性对照相比，所有处理均产生显着的（P = 0.05）对数减少。当将试样块放置在切片机的马达室中时，湿热将接种的细菌降低到不可检测的水平，而消毒剂加上湿热对于放置在切片机内部和外部的试样产生相同的结果。单独的化学消毒剂处理后，AL和SS试样的平均对数降低约5 CFU / cm 2 ，而放置在AL和SS试样上的湿热处理单独对数降低了4.49和4.87放置在电动机舱内时，外部和6根以上的原木。消毒器加湿热处理显示，将熟食切肉机部件上的李斯特氏菌种对数减少到不可检测的水平时，对数减少量最高，当放在切肉机的马达隔室内或外时。因此，消毒剂和湿热结合处理可以有效地减少附着在熟食切肉机食物接触表面上的李斯特菌细胞

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