在未腌制牛肉和家禽产品的长时间冷却过程中，干醋和培养糖醋对产气荚膜梭菌和蜡样芽孢杆菌的抑制作用。

IF 2.1 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection Pub Date : 2024-06-13 DOI:10.1016/j.jfp.2024.100317

Kathleen A. Glass , Cynthia B. Austin , Melissa A. Bohn , Max C. Golden , Kristin M. Schill , Steven C. Ricke , Subash Shrestha

{"title":"在未腌制牛肉和家禽产品的长时间冷却过程中，干醋和培养糖醋对产气荚膜梭菌和蜡样芽孢杆菌的抑制作用。","authors":"Kathleen A. Glass , Cynthia B. Austin , Melissa A. Bohn , Max C. Golden , Kristin M. Schill , Steven C. Ricke , Subash Shrestha","doi":"10.1016/j.jfp.2024.100317","DOIUrl":null,"url":null,"abstract":"<div>The 2021 FSIS Stabilization Guidelines for Meat and Poultry Products (Appendix B) Option 1.2 limits Phase 1 cooling from 48.8 to 26.7 °C in uncured meats to 1 h. However, this time restriction is impractical to achieve in large−diameter whole−muscle products. The objective of this study was to compare the inhibitory effect of commercial dry vinegars (DVs) and cultured sugar-vinegar blends (CSVs) on Clostridium perfringens and Bacillus cereus in uncured beef and poultry products during extended cooling. Treatments (beef: 72–73% moisture, pH 6.2–6.3, 0.85–0.95% NaCl; turkey: 76–77% moisture, pH 6.5–6.7, 1.3–1.6% NaCl) included Controls without antimicrobials, and four DV and four CSV, each tested at 0.75 and 1.25%. Batches were inoculated with 2.5-log C. perfringens or B. cereus spores, vacuum-packaged, and cooked to 73 °C. Packages were cooled from 48.8 to 27 °C (Phase 1) in 3, 4, or 5 h; Phase 2 (27–12.8 °C) and Phase 3 (12.8–4 °C) were standardized for 5-h cooling each. Pathogens were enumerated on selective agar in triplicate samples assayed at precook, postcook, and at the end of Phase 1, 2, and 3 cooling. Experiments were conducted twice. B. cereus did not grow (<0.5-log increase) in any treatment when Phase 1 cooling was extended to 5 h. C. perfringens grew rapidly (2.5 to >4.5 log) in Control treatments when Phase 1 cooling was extended to ≥3 h. All 1.25% DV ingredients limited C. perfringens growth to ≤1-log when Phase 1 cooling was extended to 3 h but supported a >1-log increase when Phase 1 cooling was extended to 5 h. All 1.25% CSV inhibited growth under 3-h Phase 1 cooling; 1.25% CSV-A and ≥0.75% CSV-D inhibited growth in turkey during 5-h Phase 1 cooling, but inhibition with 1.25% CSV-C was inconsistent in beef. This study revealed that formulating uncured meats with 1.25% DV or certain CSV can extend Phase 1 cooling to 3 h. Although all ingredients inhibited growth when used at 0.75% or greater compared to a control, greater variability of inhibition was observed among CSV than for DV.</div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":"87 8","pages":"Article 100317"},"PeriodicalIF":2.1000,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24001017/pdfft?md5=f5a999df8b83a8e6bdea2caa3023ecca&pid=1-s2.0-S0362028X24001017-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Inhibition of Clostridium perfringens and Bacillus cereus by Dry Vinegar and Cultured Sugar Vinegar During Extended Cooling of Uncured Beef and Poultry Products\",\"authors\":\"Kathleen A. Glass , Cynthia B. Austin , Melissa A. Bohn , Max C. Golden , Kristin M. Schill , Steven C. Ricke , Subash Shrestha\",\"doi\":\"10.1016/j.jfp.2024.100317\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>The 2021 FSIS Stabilization Guidelines for Meat and Poultry Products (Appendix B) Option 1.2 limits Phase 1 cooling from 48.8 to 26.7 °C in uncured meats to 1 h. However, this time restriction is impractical to achieve in large−diameter whole−muscle products. The objective of this study was to compare the inhibitory effect of commercial dry vinegars (DVs) and cultured sugar-vinegar blends (CSVs) on Clostridium perfringens and Bacillus cereus in uncured beef and poultry products during extended cooling. Treatments (beef: 72–73% moisture, pH 6.2–6.3, 0.85–0.95% NaCl; turkey: 76–77% moisture, pH 6.5–6.7, 1.3–1.6% NaCl) included Controls without antimicrobials, and four DV and four CSV, each tested at 0.75 and 1.25%. Batches were inoculated with 2.5-log C. perfringens or B. cereus spores, vacuum-packaged, and cooked to 73 °C. Packages were cooled from 48.8 to 27 °C (Phase 1) in 3, 4, or 5 h; Phase 2 (27–12.8 °C) and Phase 3 (12.8–4 °C) were standardized for 5-h cooling each. Pathogens were enumerated on selective agar in triplicate samples assayed at precook, postcook, and at the end of Phase 1, 2, and 3 cooling. Experiments were conducted twice. B. cereus did not grow (<0.5-log increase) in any treatment when Phase 1 cooling was extended to 5 h. C. perfringens grew rapidly (2.5 to >4.5 log) in Control treatments when Phase 1 cooling was extended to ≥3 h. All 1.25% DV ingredients limited C. perfringens growth to ≤1-log when Phase 1 cooling was extended to 3 h but supported a >1-log increase when Phase 1 cooling was extended to 5 h. All 1.25% CSV inhibited growth under 3-h Phase 1 cooling; 1.25% CSV-A and ≥0.75% CSV-D inhibited growth in turkey during 5-h Phase 1 cooling, but inhibition with 1.25% CSV-C was inconsistent in beef. This study revealed that formulating uncured meats with 1.25% DV or certain CSV can extend Phase 1 cooling to 3 h. Although all ingredients inhibited growth when used at 0.75% or greater compared to a control, greater variability of inhibition was observed among CSV than for DV.</div>\",\"PeriodicalId\":15903,\"journal\":{\"name\":\"Journal of food protection\",\"volume\":\"87 8\",\"pages\":\"Article 100317\"},\"PeriodicalIF\":2.1000,\"publicationDate\":\"2024-06-13\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S0362028X24001017/pdfft?md5=f5a999df8b83a8e6bdea2caa3023ecca&pid=1-s2.0-S0362028X24001017-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of food protection\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0362028X24001017\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of food protection","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0362028X24001017","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}

引用次数: 0

摘要

2021 年食品安全局《肉类和禽类产品稳定准则》（附录 B）选项 1.2 将未腌制肉类从 48.8-26.7°C 的第一阶段冷却时间限制为 1 小时。然而，对于大直径的整块肌肉产品来说，这一时间限制是不切实际的。本研究的目的是比较商用干醋（DV）和培养糖醋混合物（CSV）在长时间冷却过程中对未腌制牛肉和家禽产品中的产气荚膜梭菌和蜡样芽孢杆菌的抑制作用。处理（牛肉：水分 72-73%，pH 值 6.2-6.3，氯化钠 0.85-0.95%；火鸡：水分 76-77%，pH 值 6.5-6.7，氯化钠 1.3-1.6%）包括不含抗菌剂的对照组，以及四种 DV 和四种 CSV，每种的测试浓度分别为 0.75% 和 1.25%。在批次中接种 2.5 个菌落的产气荚膜杆菌或蜡样芽孢杆菌孢子，真空包装，烹调至 73°C。包装在 3、4 或 5 小时内从 48.8-27°C （第 1 阶段）冷却；第 2 阶段（27-12.8°C）和第 3 阶段（12.8-4°C）各冷却 5 小时。在烹饪前、烹饪后以及第 1、第 2 和第 3 阶段冷却结束时，在选择性琼脂上对一式三份的样品进行病原体检测。实验进行了两次。当第一阶段冷却时间超过 3 小时时，对照组处理中的蜡样芽孢杆菌没有生长（4.5 log）。当第一阶段冷却时间延长至 3 小时时，所有 1.25% 的 DV 成分都能将产气荚膜杆菌的生长限制在小于 1 个对数值，但当第一阶段冷却时间延长至 5 小时时，则能支持大于 1 个对数值的增长。在第一阶段冷却 3 小时后，所有 1.25% CSV 都能抑制生长；在第一阶段冷却 5 小时后，1.25% CSV-A 和 ≥0.75% CSV-D 能抑制火鸡中的生长，但 1.25% CSV-C 对牛肉的抑制作用不一致。这项研究表明，用 1.25% DV 或某些 CSV 配制未腌制肉类可将第一阶段冷却时间延长至 3 小时。虽然与对照组相比，当使用 0.75% 或更高比例时，所有成分都能抑制生长，但与 DV 相比，CSV 的抑制作用差异更大。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Inhibition of Clostridium perfringens and Bacillus cereus by Dry Vinegar and Cultured Sugar Vinegar During Extended Cooling of Uncured Beef and Poultry Products

The 2021 FSIS Stabilization Guidelines for Meat and Poultry Products (Appendix B) Option 1.2 limits Phase 1 cooling from 48.8 to 26.7 °C in uncured meats to 1 h. However, this time restriction is impractical to achieve in large−diameter whole−muscle products. The objective of this study was to compare the inhibitory effect of commercial dry vinegars (DVs) and cultured sugar-vinegar blends (CSVs) on Clostridium perfringens and Bacillus cereus in uncured beef and poultry products during extended cooling. Treatments (beef: 72–73% moisture, pH 6.2–6.3, 0.85–0.95% NaCl; turkey: 76–77% moisture, pH 6.5–6.7, 1.3–1.6% NaCl) included Controls without antimicrobials, and four DV and four CSV, each tested at 0.75 and 1.25%. Batches were inoculated with 2.5-log C. perfringens or B. cereus spores, vacuum-packaged, and cooked to 73 °C. Packages were cooled from 48.8 to 27 °C (Phase 1) in 3, 4, or 5 h; Phase 2 (27–12.8 °C) and Phase 3 (12.8–4 °C) were standardized for 5-h cooling each. Pathogens were enumerated on selective agar in triplicate samples assayed at precook, postcook, and at the end of Phase 1, 2, and 3 cooling. Experiments were conducted twice. B. cereus did not grow (<0.5-log increase) in any treatment when Phase 1 cooling was extended to 5 h. C. perfringens grew rapidly (2.5 to >4.5 log) in Control treatments when Phase 1 cooling was extended to ≥3 h. All 1.25% DV ingredients limited C. perfringens growth to ≤1-log when Phase 1 cooling was extended to 3 h but supported a >1-log increase when Phase 1 cooling was extended to 5 h. All 1.25% CSV inhibited growth under 3-h Phase 1 cooling; 1.25% CSV-A and ≥0.75% CSV-D inhibited growth in turkey during 5-h Phase 1 cooling, but inhibition with 1.25% CSV-C was inconsistent in beef. This study revealed that formulating uncured meats with 1.25% DV or certain CSV can extend Phase 1 cooling to 3 h. Although all ingredients inhibited growth when used at 0.75% or greater compared to a control, greater variability of inhibition was observed among CSV than for DV.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Journal of food protection 工程技术-生物工程与应用微生物

CiteScore

4.20

自引率

5.00%

发文量

296

审稿时长

2.5 months

期刊介绍： The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.