Daniela Bermudez-Aguirre*, Glenn Boyd, Joseph Uknalis and Brendan A. Niemira,
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引用次数: 0
摘要
对蛋黄、蛋白和液态全蛋（LWE）中无菌鼠伤寒沙门氏菌的耐热性进行了评估，温度范围为 52 至 60 °C。采用对数线性模型和魏布伦模型计算 D 值和 z 值。实验评估并监督了复活时间（CUT）。结果显示，与蛋白（D58 °C = 0.36 分钟）相比，沙门氏菌在蛋黄（D58 °C = 2.32 分钟）中的灭活时间更长；LWE 的 D 值为 D58 °C= 1.26-1.28 分钟。在显微镜下可观察到卵黄脂肪对沙门氏菌的保护作用。CUT 的影响仅在 60 °C 时有显著差异（α = 0.05）。Weibull 模型最符合存活数据（R2，均方根误差，Akaike 信息标准）。这种无毒沙门氏菌菌株在 60 ℃ 下的 5D 巴氏灭菌标准为 3.3 ± 0.3 分钟（对数线性）和 3.6 ± 0.2 分钟（Weibull）。该沙门氏菌菌株的耐热性一般，可用于工艺验证而不会有安全风险。
Thermal Resistance of Avirulent Salmonella Enterica Serovar Typhimurium in Albumen, Yolk, and Liquid Whole Egg
The thermal resistance of avirulent Salmonella Typhimurium in yolk, albumen, and liquid whole egg (LWE) was evaluated from 52 to 60 °C. A log–linear and a Weibullian model were used to calculate D- and z-values. Experiments assessed and overseen the come-up time (CUT). Results showed a longer inactivation time for Salmonella in yolk (D58 °C = 2.32 min) compared to albumen (D58 °C = 0.36 min); D-values for LWE were D58 °C= 1.26–1.28 min. The protective effect of the yolk fat in Salmonella was observed under the microscope. The effect of CUT was only significantly different (α = 0.05) at 60 °C. The Weibull model best fitted the survival data (R2, root square mean error, Akaike Information Criterion). The 5D pasteurization standard for this avirulent Salmonella strain at 60 °C was 3.3 ± 0.3 min (log–linear) and 3.6 ± 0.2 min (Weibull). This Salmonella strain has an average heat resistance; it can be used for process validation without safety risks.
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