在生牛奶和胡萝卜汁中使用等温冷冻法灭活产志贺毒素大肠杆菌(STEC)和单核细胞增生李斯特菌

IF 5.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Alison Lacombe , Beatrice L. Harvey , Jared Van Blair , Natalie Chapman , Cristina Bilbao-Sainz , Tara McHugh , Boris Rubinsky , Vivian C.H. Wu
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引用次数: 0

摘要

等速冷冻是一种新型的食品保鲜方法,可通过同时使用低温和高压来保持产品的质量和安全。这项研究旨在确定等速冷冻是否能通过灭活生奶和胡萝卜汁中产志贺毒素大肠杆菌(STEC)和单核细胞增生李斯特菌来提高食品安全。在生奶和胡萝卜汁样品中接种 STEC 或单核细胞增生李斯特菌的鸡尾酒,然后在-5、-10 和 -15 °C 的加压箱中进行等温冷冻,处理时间为 1、5、7 或 10 天。处理后,对产品进行取样,检测存活的病原体。结果表明,生奶和胡萝卜汁中的 STEC 和单核细胞增多性酵母菌均可减少 5 个菌落,而不会对质量产生不利影响。对于接种到生奶中的 STEC,线性模型和 Weibull 模型都表明,在 -10 °C 下需要 10 天才能达到 5 个菌落的减少量。将温度降至-15 °C可加速对数减少,但会导致牛奶中的相分离。生乳中的李斯特菌呈双相消减,表明在-10 °C下需要1.3天才能达到5个对数值的消减。相比之下,由于胡萝卜汁的固有特性,病原体在胡萝卜汁中的对数减少速度更快。接种 STEC 的胡萝卜汁的存活曲线显示,在 -10 °C时,5 个对数值的降低时间为 6.9 天,在 -15 °C时为 3.8 天。胡萝卜汁中的单核细胞增多性酵母菌在-10 °C下需要1.5天才能减少5个菌落,而在-15 °C下24小时内就会被消灭(7 log cfu/ml)。对于希望在不加热的情况下提高食品安全的牛奶和胡萝卜汁加工企业来说,等温冷冻是一个不错的选择。这种方法不是万能的,需要根据目标病原体和目标商品进一步优化时间和温度。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The inactivation of Shiga toxin-producing Escherichia coli (STEC) and Listeria monocytogenes using isochoric freezing in raw milk and carrot juice
Isochoric freezing is a novel food preservation method that may maintain the quality and safety of products by simultaneously applying low temperatures and high pressures. This work aims to determine whether isochoric freezing can improve food safety by inactivating Shiga toxin-producing Escherichia coli (STEC) and Listeria monocytogenes in raw milk and carrot juices. Raw milk and carrot juice samples were inoculated with cocktails of either STEC or L. monocytogenes and then subjected to isochoric freezing conditions in pressurized chambers set at −5, −10, and −15 °C and treated for 1, 5, 7, or 10 days. Following treatment, the product was sampled for surviving pathogens. The results demonstrated that a 5-log reduction of both STEC and L. monocytogenes can be achieved for raw milk and carrot juice without adversely affecting quality. For STEC inoculated in raw milk, both the linear and Weibull models suggest that 10 days is required to achieve 5-log reduction at −10 °C. Decreasing the temperature to −15 °C led to accelerated log reduction but induced phase separation in the milk. Listeria in raw milk demonstrated a biphasic reduction, indicating 1.3 days is required for a 5-log reduction at −10 °C. In comparison, pathogens demonstrated faster log reduction in carrot juice due to its intrinsic properties. The survival curves for STEC-inoculated carrot juice demonstrated that the 5-log reduction times were 6.9 days at −10 °C and 3.8 days at −15 °C. L. monocytogenes in carrot juice required 1.5 days at −10 °C for a 5-log reduction and was eliminated (7 log cfu/ml) within 24 h at −15 °C. Isochoric freezing could be an option for milk and carrot juice processors wishing to improve food safety without applying heat. This method is not a one-size-fits-all solution, and the time and temperature will need further optimization depending on the target pathogen and intended commodity.
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来源期刊
Food Control
Food Control 工程技术-食品科技
CiteScore
12.20
自引率
6.70%
发文量
758
审稿时长
33 days
期刊介绍: Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.
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