针对牛肉表面产志贺毒素大肠杆菌的有效净化方法，以应用于牛肉屠体卫生。

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

Journal of food protection Pub Date : 2024-09-26 DOI:10.1016/j.jfp.2024.100366

Shouhei Hirose , Akiko Tomaru , Hiroshi Akiyama , Yukiko Hara-Kudo

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引用次数: 0

摘要

本研究评估了用乙醇、过氧化氢、过氧乙酸、酸化亚氯酸钠和次氯酸钠对牛肉上产志贺毒素大肠杆菌（STEC）进行 48 mL 喷洒、100 mL 和 500 mL 冲洗的有效净化方法。用 500 mL 1,000 ppm 过氧乙酸冲洗最有效，可减少病原体 2.8 log CFU/cm2，其次是 1,200 ppm 酸化亚氯酸钠。喷洒 1,000 ppm 过氧乙酸可使病原体减少 1.6 log CFU/cm2。与蒸馏水相比，用 500 mL 200 和 500 ppm 的酸化亚氯酸钠以及 50、100、200 和 500 ppm 的过氧乙酸冲洗可显著减少 STEC 的数量（p < 0.05），病原体分别减少了 2.1、2.4、1.6、1.8、2.1 和 2.4 log CFU/cm2。此外，用 500 mL 200 ppm 和 500 ppm 的酸化亚氯酸钠冲洗牛肉样品，可显著改变颜色（p < 0.05），而 100-500 ppm 的过氧乙酸则不会显著改变颜色（p > 0.05）。与用蒸馏水处理的牛肉样品相比，用 500 mL 200 ppm 和 500 ppm 的酸化亚氯酸钠以及 200 ppm 和 500 ppm 的过氧乙酸冲洗可明显改变牛肉样品的气味（p < 0.05）。在 25 摄氏度和 55 摄氏度条件下进行过氧乙酸处理，去污后使用或不使用灭菌蒸馏水清洗，在减少 STEC 数量方面没有差异。用过氧乙酸冲洗后再用蒸馏水清洗往往会减少样品的气味。这些结果表明，用 100、200 和 500 ppm 的过氧乙酸处理后再用蒸馏水清洗，可能会减少 STEC 的数量，但不会保留消毒剂的气味。

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Effective Decontamination Methods for Shiga Toxin-producing Escherichia coli on Beef Surfaces for Application in Beef Carcass Hygiene

Effective methods for decontamination of Shiga toxin-producing Escherichia coli (STEC) on beef were evaluated by 48 mL spraying, 100 mL, and 500 mL flushing with ethanol, hydrogen peroxide, peracetic acid, acidified sodium chlorite, and sodium hypochlorite in this study. The flushing with 500 mL of 1,000 ppm peracetic acid was most effective, reducing pathogens by 2.8 log CFU/cm², followed by 1,200 ppm acidified sodium chlorite. The spraying with 1,000 ppm peracetic acid reduced pathogens by 1.6 log CFU/cm². The flushing with 500 mL of 200 and 500 ppm acidified sodium chlorite, and 50, 100, 200, and 500 ppm peracetic acid significantly reduced the STEC population compared with those treated with distilled water (p < 0.05), reducing pathogens by 2.1, 2.4, 1.6, 1.8, 2.1 and 2.4 log CFU/cm², respectively. Additionally, the flushing with 500 mL of 200 and 500 ppm acidified sodium chlorite significantly changed the color of beef samples (p < 0.05), whereas 100–500 ppm peracetic acid did not significantly change the color (p > 0.05). The flushing with 500 mL of 200 and 500 ppm acidified sodium chlorite and 200 and 500 ppm peracetic acid significantly changed the odor of beef samples compared with those treated with distilled water (p < 0.05). There was no difference in the reduction of STEC population between peracetic acid treatment at 25 °C and 55 °C, with or without washing with sterilized distilled water after decontamination. Washing with distilled water after flushing with peracetic acid tended to reduce the odor of the samples. These results suggest that treatment with 100, 200, and 500 ppm peracetic acid, followed by washing with distilled water, might reduce the STEC population without retaining the odor of the sanitizer.

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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.